I’ve been experimenting with different types of bean burgers lately: black, chickpea, and kidney beans but my family loves my kidney bean burger the best. My son took a few bites of his burger the other night and looked in amazement, “Mama! These taste just like REAL burgers!” With all the condiments and fixings, a Vegan Burger can look, smell, and taste like the real thing.
Juicy Vegan Bean Burgers (6 Burgers)
Sauté in a pan with a little water:
- 1 large onion, chopped
- 4 garlic cloves, minced
When translucent and fragrant, take off heat and cool. Place in food processor with:
- 1 c spinach leaves, packed
- 6 Tbs nutritional yeast
- 1 1/2 c cooked and drained kidney beans
- 3/4 c cooked brown rice
Process until smooth. Place all of this mixture in a bowl with:
- 1/4 c sunflower seeds (optional or more)
- 1 carrot, grated
- 3/4 c cooked and drained kidney beans
- 3/4 c quick or rolled oats
- 1/4 tsp pepper
- 1 tsp sea salt
- 1 tsp sage
- 1 tsp basil
- 1 tsp coriander
- 1 Tbsp smoked paprika
- 1 Tbsp mustard powder
- 3 Tbs Braggs Amino or soy sauce
Mix together well. Divide into 6 portions and pan fry the burgers at least 5 minutes on each side on a non-stick or well oiled pan over medium heat until browned.
This burger will be on the wet side and hard to handle at this stage because we don’t want solid rock burgers here, but soft and juicy ones. When both sides have been browned, place in the oven at 400F for 20 minutes or until your desired texture. These burgers will hold well ONLY AFTER they bake in the oven.
Serve your juicy patties with your favorite condiments and fixings. We love:
- whole wheat burger buns – shape into round burger buns instead of hot dog buns
- lettuce or more spinach
- your choice of cheese
- and more!
These burgers are really popular at my house. Hope you enjoy them too!