Kidney Bean Veggie Burgers
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Unrated
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Course
Main Course, Lunch, Dinner
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Cuisine
Vegetarian, gluten-free
Kidney Bean Veggie Burgers
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Enjoy something delicious and satisfying with this easy-to-make recipe.
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Ingredients
- 2 red kidney bean rinsed and drained, canned
- 2 Tbsp. red wine vinegar
- 3 carrot peeled and shredded, medium
- 1 tsp. oregano dried
- 1 tsp. chili powder
- 3/4 cup breadcrumbs Gluten free optional
- 2 egg lightly beaten
- 1/4 cup kalamata olives chopped
- lemon squeeze
- salt to taste
- black pepper to taste
- 3 Tbsp. olive oil for cooking the burgers
- Hamburger Bun whole wheat
- kale avocado, mustard, red onion or any burger fixings you prefer!, for garnish
Instructions
- Lightly mash kidney beans in a large bowl, being sure to leave some of the beans whole. Add in all of the other ingredients listed about (except garnish of course) and combine well. I used my hands for this part!
- Divide the mixture into 4-6 patties, depending how thick and big you want them.
- Heat 1-2 Tbsp. olive oil in a skillet over medium heat. Add patties to cook - 10 minutes on one side, and 5-8 minutes on the other...add more olive oil to the pan when necessary.
- Once finished, load up your veggie burgers with your preferred toppings and enjoy!
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