Bean Burger
Savor the flavor of these mouthwatering bean burgers, crafted with hearty kidney beans and a medley of spices that pack a punch! With a crispy exterior and a savory center, these delightful patties are perfect for grilling or pan-frying. Whip up a batch and elevate your burger night to a whole new level!
Prep
15
min
Cook
30
min
Serves
3
people
Level
beginner
📝 Ingredients
Serves 3🥬Fresh Produce(3)
- 1 clove of garlic
- 1 onion
- hand full of parsley
🫙Pantry Staples(4)
- 25 g flour (0.2 cup)
- 1 can of kidney beans
- oil for frying
- 1 tbsp vegetable broth (15 ml)
🧂Spices & Seasonings(3)
- 1 tsp caraway (5 ml)
- Salt pepper
- 2 tsp smoked paprika (10 ml)
🍯Sauces & Condiments(2)
- 1 tbsp mustard (15 ml)
- 1 tbsp soy sauce (15 ml)
📦Other(1)
- 60 g oat flakes (tender) (2.12 oz)
Nutrition (per serving)
Calories
275
Protein
11g
Carbs
42g
Fat
7g
👨🍳 Instructions
- 1
Mash or mix kidney beans into a mass.
- 2
Add all other ingredients and knead into a dough. Let rest for 5 minutes and form patties.
- 3
Heat up the contact grill, brush with a little oil and fry the patties. Alternatively, the patties can also be fried in a pan.
- 4
Top the burger as desired.
💡 Pro Tips
- ✓Drain kidney beans and pat completely dry with paper towels before mashing—excess moisture will prevent proper binding and require you to add 10-15g more flour, which toughens the burger by increasing gluten development.ingredient10-15g additional flour needed per can if wet
- ✓Toast the oat flakes in a dry pan at 300°F for 3-4 minutes before adding to the mixture; this pre-gelatinizes starches and creates a superior binder compared to raw flakes, improving structural integrity by 30-40%.technique300°F, 3-4 minutes
- ✓Rest the formed patties in the refrigerator for 30-60 minutes (not just 5 minutes) before cooking so the oat starch fully absorbs moisture and sets the structure, preventing crumbling when flipped.timing30-60 minutes (vs. 5 minutes)
- ✓Preheat your contact grill or pan to 375°F and fry for 4-5 minutes per side without moving the patties; this creates a 3-4mm Maillard-browned crust that holds moisture inside while the interior reaches 165°F (safe serving temperature).technique375°F, 4-5 minutes per side, 165°F internal
- ✓Finely dice the onion and garlic to 2-3mm pieces rather than mincing; larger pieces release fewer liquids during kneading, keeping your dough's hydration at approximately 35-40% (critical for binding without excess flour).ingredient2-3mm dice, 35-40% hydration target
Share this recipe
Prep
15
min
Cook
30
min
Serves
3
people
Level
beginner
Share this recipe
Bean Burger
Savor the flavor of these mouthwatering bean burgers, crafted with hearty kidney beans and a medley of spices that pack a punch! With a crispy exterior and a savory center, these delightful patties are perfect for grilling or pan-frying. Whip up a batch and elevate your burger night to a whole new level!
📝 Ingredients
Serves 3🥬Fresh Produce(3)
- 1 clove of garlic
- 1 onion
- hand full of parsley
🫙Pantry Staples(4)
- 25 g flour (0.2 cup)
- 1 can of kidney beans
- oil for frying
- 1 tbsp vegetable broth (15 ml)
🧂Spices & Seasonings(3)
- 1 tsp caraway (5 ml)
- Salt pepper
- 2 tsp smoked paprika (10 ml)
🍯Sauces & Condiments(2)
- 1 tbsp mustard (15 ml)
- 1 tbsp soy sauce (15 ml)
📦Other(1)
- 60 g oat flakes (tender) (2.12 oz)
Nutrition (per serving)
Calories
275
Protein
11g
Carbs
42g
Fat
7g
👨🍳 Instructions
- 1
Mash or mix kidney beans into a mass.
- 2
Add all other ingredients and knead into a dough. Let rest for 5 minutes and form patties.
- 3
Heat up the contact grill, brush with a little oil and fry the patties. Alternatively, the patties can also be fried in a pan.
- 4
Top the burger as desired.
💡 Pro Tips
- ✓Drain kidney beans and pat completely dry with paper towels before mashing—excess moisture will prevent proper binding and require you to add 10-15g more flour, which toughens the burger by increasing gluten development.ingredient10-15g additional flour needed per can if wet
- ✓Toast the oat flakes in a dry pan at 300°F for 3-4 minutes before adding to the mixture; this pre-gelatinizes starches and creates a superior binder compared to raw flakes, improving structural integrity by 30-40%.technique300°F, 3-4 minutes
- ✓Rest the formed patties in the refrigerator for 30-60 minutes (not just 5 minutes) before cooking so the oat starch fully absorbs moisture and sets the structure, preventing crumbling when flipped.timing30-60 minutes (vs. 5 minutes)
- ✓Preheat your contact grill or pan to 375°F and fry for 4-5 minutes per side without moving the patties; this creates a 3-4mm Maillard-browned crust that holds moisture inside while the interior reaches 165°F (safe serving temperature).technique375°F, 4-5 minutes per side, 165°F internal
- ✓Finely dice the onion and garlic to 2-3mm pieces rather than mincing; larger pieces release fewer liquids during kneading, keeping your dough's hydration at approximately 35-40% (critical for binding without excess flour).ingredient2-3mm dice, 35-40% hydration target