|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 tbsp ketchup
- 1/2 tsp garlic salt
- Gather the ingredients.
- Process the carrot in a food processor until grated. Add the oats and beans and pulse a few times. You can also grate the carrot by hand if needed and then pulse it all together in a blender if you don't have a food processor.
- 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 - 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 5-6 minutes on each side. 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 3-4 minutes on each side.