These kidney bean burgers are crispy on the outside, spicy, cheesy and slightly gooey on the inside, with bursts of intense sun dried tomato.
The mix can be made in a single bowl using simple ingredients, and then cooked in a flash in a frying pan or griddle pan.
To start, you'll rinse and drain a couple of cans of kidney beans and mash them in a bowl with chopped sun dried tomatoes. You'll then stir in chilli powder, grated cheese and an egg, stir everything together and your mixture is ready to shape into patties.
Fry for just a few minutes, then serve in burger buns with hummus and salad. Perfection!
This recipe makes six vegetarian kidney bean burgers.
Ingredients
For the burgers
- 480 g (31 oz) kidney beans (2 tins) drained and well rinsed
- 150 g (¾ cup + 1 tbsp) sun dried tomatoes chopped
- 1 large free range egg
- 1 tsp chilli powder
- 100 g (1 cup) Parmesan or vegetarian hard cheese alternative finely grated
- pinch salt and black pepper
To serve
- 6 burger buns
- 150 g (½ cup + 2 tbsp) hummus
- 4 salad tomatoes
- 50 g (2 oz) salad leaves
Instructions
Put the chopped sun dried tomatoes and the rinsed and drained kidney beans in a bowl.
Use a fork to mash the mix, leaving some beans still intact.
Add the cheese, egg, chilli powder and a pinch of salt and pepper.
Stir until evenly combined.
Divide the mixture into 6 and work into burger shapes.
Cook in a griddle pan over a medium heat and fry on both sides until firm and a little crisp
Serve these gorgeous kidney bean burgers in warmed burger buns with fresh salad and hummus.
You can even go extra special and double stack them.
Print this kidney bean burger recipe
Kidney Bean Burgers Recipe
Ingredients
For the burgers
- 480 g (31 oz) kidney beans (2 tins) drained and well rinsed
- 150 g (¾ cup + 1 tbsp) sun dried tomatoes chopped
- 1 large free range egg
- 1 tsp chilli powder
- 100 g (1 cup) Parmesan or vegetarian hard cheese alternative finely grated
- pinch salt and black pepper
To serve
- 6 burger buns
- 150 g (½ cup + 2 tbsp) hummus
- 4 salad tomatoes
- 50 g (2 oz) salad leaves
Instructions
- Put the chopped sun dried tomatoes and the rinsed and drained kidney beans in a bowl.
- Use a fork to mash the mix, leaving some beans still intact.
- Add the cheese, egg, chilli powder and a pinch of salt and pepper. Stir until evenly combined.
- Divide the mixture into 6 and work into burger shapes.
- Cook in a griddle pan over a medium heat and fry on both sides until firm and a little crisp
- Serve in burger buns with hummus and salad.
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Nutrition
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Heather Edgar says
Could this be frozen before cooking?
Emily Leary says
Yes, they should be ok to freeze as long as you observe all relevant food safety standards. I'd put wax parchment between them to stop them sticking together when frozen.
Elizabeth says
What a lovely simple recipe and perfect for the Optigrill. I will try this with mine! Love the fridge too!
Karen Joanne says
This sounds delicious! Can't wait for a rare moment of sun to give these a go on the BBQ!
Jacqueline Meldrum says
Mmmmmm! I love homemade veggie burgers and these bean burgers looks ace. It's breakfast, but I am totally craving one.
Fish Fingers for Tea says
Love these Emily! We make something very similar (though minus the chilli if Izzy is having them) and they always go down well. Love the fridge, we have a Beko American fridge freezer and love it, certainly makes a change from the tiny under the counter one we had before!
Dannii @ Hungry Healthy Happy says
That is am awesome looking fridge!
I love any recipe that uses tinned beans, as it usually makes it really budget friendly.
Jan Bennett says
Now these bean patties look sooooo good! LOVE the fridge!!!!
Kate on thin ice says
Look so very tasty. Not sure my children would like them but still worth a try.
I love your clear instructions and the way you accompany them with great pics
Emily Leary says
Thanks Kate! :) They are quite spicy so smaller children probably wouldn't be keen, but you could always reduce the chilli and up the cheese to win them over! ;)