Savory Kidney Bean Veggie Burger Patties
These Savory Kidney Bean Veggie Burger Patties are a delightful twist on traditional veggie burgers, perfect for those who aren't keen on beans but crave a satisfying, hearty meal. Packed with protein and flavor, these patties are incredibly filling, so it's best not to make them too large. They hold together well enough for grilling on the BBQ, making them a great addition to your summer cookouts. Serve them topped with sautéed mushrooms, fresh spinach, and your favorite condiments for a truly delicious experience. Plus, they freeze well, so you can always have a healthy option on hand!
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
red kidney beans
1 1/2 cups (canned, rinsed, and drained)
egg
1 (beaten)
low-fat cheddar cheese
1/4 cup (shredded)
fine dry white bread crumbs
2/3 cup (as needed)
garlic powder
1 teaspoon
powdered chipotle pepper
1/4 teaspoon
salt
to taste
dill
1/2 teaspoon
cumin
1/2 teaspoon
white onion
1/4 (minced)
mushrooms
4 (chopped)
Instructions
1
Start by sautéing the minced onions and chopped mushrooms in a little oil with a sprinkle of salt and garlic powder over medium heat until they are soft and fragrant. Set aside to cool slightly.
2
In a large mixing bowl, mash the rinsed and drained kidney beans with a fork or potato masher until smooth, leaving some chunks for texture.
3
Add the egg, shredded low-fat cheddar cheese, and all the spices (garlic powder, powdered chipotle pepper, salt, dill, and cumin) to the mashed beans. Mix well until fully combined.
4
Once the mushroom and onion mixture has cooled slightly, fold it into the bean mixture until evenly incorporated.
5
Gradually add the fine dry white bread crumbs, mixing until the texture allows you to easily shape the mixture into patties while ensuring it is not too dry.
6
Shape the mixture into 8 small patties (approximately 1/2 inch thick) rather than making larger ones, and place them on a plate. Cover and chill in the freezer for about 15 minutes to firm up.
7
Heat a skillet over medium-low heat and add a small amount of oil. Fry the patties for 4-5 minutes on each side, or until they are golden brown and crispy.
8
Serve your veggie burgers on your favorite buns, topped with sautéed mushrooms, fresh spinach, and aioli or any other preferred toppings.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Savory Kidney Bean Veggie Burger Patties?
They are a hearty and protein-packed alternative to meat burgers, made primarily from mashed kidney beans, mushrooms, and spices.
What is the main protein source in these burgers?
The primary protein source is red kidney beans, which are supplemented by an egg and cheddar cheese.
Can I use canned kidney beans for this recipe?
Yes, the recipe specifies using 1.5 cups of canned red kidney beans that have been rinsed and drained.
How many patties does this recipe yield?
This recipe makes approximately 8 small veggie burger patties.
Are these kidney bean burgers suitable for vegetarians?
Yes, these patties are entirely vegetarian as they contain no meat products.
Can these veggie burgers be grilled on a BBQ?
Yes, these patties are designed to hold together well enough to be grilled on a BBQ, making them great for summer cookouts.
Do I need to cook the vegetables before adding them to the bean mix?
Yes, you should sauté the minced onions and chopped mushrooms until soft and fragrant before folding them into the mashed beans.
How thick should I shape the burger patties?
The recipe recommends shaping the patties to be approximately 1/2 inch thick.
Why do the patties need to be chilled in the freezer?
Chilling the patties in the freezer for about 15 minutes helps them firm up, ensuring they don't fall apart during the frying or grilling process.
What type of cheese is used in these patties?
The recipe calls for 1/4 cup of shredded low-fat cheddar cheese.
Can I substitute the kidney beans with another bean type?
While red kidney beans are the base, you could use black beans or pinto beans, though it will slightly alter the flavor and texture.
What keeps these veggie burgers from falling apart?
The combination of a beaten egg and fine dry white bread crumbs acts as a binder to hold the ingredients together.
What seasonings are used in this kidney bean burger recipe?
The mixture is seasoned with garlic powder, powdered chipotle pepper, salt, dill, and cumin.
Are these burgers spicy?
They have a mild smoky heat due to the 1/4 teaspoon of powdered chipotle pepper.
Can I freeze the prepared patties for later use?
Yes, these veggie burger patties freeze very well, making them an excellent make-ahead meal option.
How long should I fry each side of the patty?
Fry the patties for 4-5 minutes on each side over medium-low heat until they are golden brown and crispy.
Why is it recommended to make small patties?
Because these patties are incredibly filling, smaller portions are recommended to avoid a meal that is too heavy.
What are the best toppings for these burgers?
The recipe suggests topping them with sautéed mushrooms, fresh spinach, and aioli.
Can this recipe be made vegan?
To make it vegan, you would need to replace the egg with a flax egg or other binder and use a dairy-free cheese alternative.
What kind of bread crumbs are used?
The recipe uses 2/3 cup of fine dry white bread crumbs.
How should I mash the beans?
Use a fork or potato masher to mash the beans until smooth, but leave some chunks for a better burger texture.
What type of onion should I use?
The recipe calls for 1/4 of a white onion, finely minced.
Are these burgers considered healthy?
Yes, they are described as a healthy, nutrient-dense option that is high in protein and fiber.
What is the texture of the finished patty?
The patties are hearty and satisfying with a crispy exterior from frying and a slightly chunky, soft interior.
Can I bake these patties instead of frying them?
While frying is recommended for crispiness, you could bake them in the oven at 375°F (190°C) until firm and lightly browned.
How do I store leftover cooked patties?
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.
Can I add more vegetables to the patty mixture?
Yes, but ensure any added vegetables are finely chopped and sautéed first to remove moisture, so the patties don't become soggy.
What heat setting should I use for frying?
It is best to use medium-low heat to ensure the patties cook through without burning the outside.
Is this a good recipe for meal prep?
Absolutely, since they freeze well and can be shaped ahead of time, they are perfect for meal prepping.
What kind of mushrooms work best?
Standard white button mushrooms or cremini mushrooms work well for this recipe.