Happy almost-May everyone! I have so been enjoying the warmer temps and flowers popping up in my gardens. Oh, and the extra hours of daylight have been a game changer too:) Just a couple more weeks, and it will be time to plot out the vegetable garden layout...i can't wait to sink my teeth into a home-grown garden tomato.
I have been wanting to write a blog post about my Kidney Burgers for the LONGEST time. I have experimented with other bean burgers over the years and these are by far the best ones. The consistency is very similar to a traditional meat burger, and the ingredient list is clean and relatively short.
Kidney Bean Burgers
- 2 cups cooked kidney beans*
- 1/4 cup pecans, finely chopped
- 1/4 cup onion, minced
- 2 cloves garlic, minced
- 2 tablespoons whole wheat flour
- 1/8 cup fresh parsley, chopped
- 1 tablespoon ketchup
- 1/2 teaspoon chili powder
- 1/2 teaspoon curry powder
- 1/4 teaspoon cumin
- Salt and ground pepper to taste
*For the cooked kidney beans, I suggest using a crock pot to make them. Add the bag of dried beans to your crock pot, then fill to the top with water. Cook on high for 4-5 hours, then drain and rinse. After taking out the 2 cups of beans you need for for the recipe, you can put the rest of the beans in a storage bag - they freeze very well!
Step 1: Add all ingredients to a large mixing bowl. Mash with your hands until very well combined. Chill for 15 minutes.
Step 2: Heat your choice of oil in a large, non-stick skillet. Form the bean mixture into patties (approx. yield is 4-5) and cook over medium heat.
Step 3: Serve as desired...these are great in traditional burger buns with all the fixings, or you can also serve them on their own as a delicious lower-carb option.