Red Bean Burgers
Get summer barbeques lit with this red bean burger recipe! These kidney beans burgers take the prize when it comes to the best vegan burger!
Ingredients
- 1 large Russet potato washed
- 2 14 oz cans kidney beans drained and rinsed
- 2 tbsp flaxseed meal
- 1/4 scant cup water
- 2 tbsp safflower oil divided
- 1/2 yellow onion diced
- 1 tsp garlic salt
- 1 stalk celery diced
- 2 tbsp tomato paste
- 1/2 cup roasted pumpkin seeds find the recipe here
- 1 cup quinoa cooked in accordance with package directions
- 8 hamburger buns
- fresh arugula washed, as an optional topping
- 2 ripe avocados sliced, as an optional topping
- 1 tomato washed and sliced
- ketchup & mustard as optional toppings
- red onion sliced, as optional topping
Instructions
- Preheat the oven to 400º.
- Wash the baked potato and bake until it is easily pierced with a fork. About an hour.
- While the potato is cooking, drain and rinse the kidney beans and add them to a small saucepot. Cover the beans with water. Bring the beans to a low simmer and cook for 20 minutes. Drain and set them aside.
- Add the flaxseed meal to small bowl. Add the water and mix thoroughly. Set aside.
- Heat the safflower oil in a medium-sized skillet. When shimmering, add the onion and reduce the heat to medium-low. Add the garlic salt and slow cook the onions until they’re golden brown. About 12-15 minutes.
- Add the diced celery and tomato paste. Increase the heat to medium and sauté the onions, celery and tomato paste until the tomato paste is dark red. Remove from heat.
- Roughly chop the baked potato with the skin intact and add it to a food processor. Pulse until the potato becomes creamy and the skin is reduced to small pieces.
- Add the drained kidney beans, flaxseed meal, cooked onions and celery, pumpkin seeds and cooked quinoa. Pulse until well combined and no large pieces remain.
- Chill the mixture for 1 hour. This will make it easier to make into patties.
- Using your hands, form the mixture into burger-sized patties. Add 1 tbsp safflower oil to a medium sized skillet and add 4 patties. Press the patties with a spatula and cover with a lid. Cook on one side for 2-3 minutes, until the burger is browned then flip and cook the other side for 2-3 additional minutes.
- Serve immediately with burger buns (or bunless) with fresh arugula, sliced tomatoes, sliced avocado and ketchup and mustard.
Tried this recipe?Let us know how it was!