|Nutritional Guidelines (per serving)|
|Servings: 4-6 patties (serves up to 6)|
|Amount per serving|
|% Daily Value*|
|Total Fat 2g||3%|
|Saturated Fat 1g||3%|
|Total Carbohydrate 49g||18%|
|Dietary Fiber 14g||51%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Make a vegetarian kidney bean burger using kidney beans and mushrooms, with oats to hold it all together. These kidney bean burgers are vegetarian, but they do use an egg as a binder, so they're not vegan. In fact, one reviewer suggested adding an extra egg to the mix to make them a little less crumbly.
If you find your kidney bean burgers turning out a bit crumby, here's some tips on how to make your veggie burgers less crumbly.
- 1 medium carrot
- 1/3 cup oats
- 1 (14-ounce) can kidney beans (drained)
- 1/2 cup mushrooms
- 1/2 onion
- 1/2 red or yellow bell pepper (diced small)
- 1 egg
- 2 tablespoons ketchup
- 1/2 teaspoon garlic salt
Gather the ingredients.
Process the carrot in a food processor until grated.
Add the oats and beans and pulse a few times.
Add the remaining ingredients and process until well combined but still slightly coarse.
Chill this mixture, covered, in the refrigerator for at least 45 minutes.
Then form into 4 to 6 patties.
To cook your kidney bean burgers, set the oven to broil and place your kidney bean patties on a lightly greased baking tray or cookie sheet.
Broil for 5 to 6 minutes on each side.
Serve on rolls with your favorite toppings and enjoy!
- If you do not have a food processor, you can also grate the carrot by hand if needed and then pulse it all together in a blender.
- You can also cook these mushroom veggie burgers on your indoor or outdoor grill, or pan fry your patties in a bit of oil in a skillet over medium high heat for 3 to 4 minutes on each side.