Quick healthy kidney bean burgers that are easy to make and made with only 6 ingredients. They're meat free, gluten free, low calorie and delicious too!
Folks, these kidney bean burgers are the perfect substitute burgers for helping to reduce your meat intake or if meat isn't available.
Made from tinned red kidney beans and a handful of other ingredients they take just 10 minutes to prepare and then 10 minutes to cook.
You guys loved my other similar quick and easy black bean burgers recipe so I know you're just going to love this one too.
Another excellent vegan bean burger to add to your meatless burgers recipe collection!
At only 113 calories per bean burger pattie you can choose whatever time you want to enjoy these.
They're perfect as a quick snack, for lunch or for dinner.
You could serve them in burger rolls with iceberg lettuce and sliced tomatoes. Accompanied with mustard and tomato ketchup. As I've suggested in the recipe card below.
Or how about some baked beans or baked oven chips or even some healthier coleslaw?
The health benefits of eating kidney beans are numerous.
Not only are they an excellent natural source of protein, high in fibre but they're also rich in essential vitamins and minerals.
They have also been attributed to helping weight loss and to keep blood sugar levels within their correct range.
These beans are cheap and much lower in fat compared to meat too!
Tips For How Make These Kidney Bean Burgers
- These bean burgers are so easy to make. There are just three steps. Mash and mix the ingredients. Form patties. Then lightly fry them in a minimal amount of sunflower oil.
- Use tinned kidney beans because those have already been cooked. Just give them a rinse before using.
- Can I use dried kidney beans? Yes but soak the dried beans for at least 12 hours and drain them. Then simmer in fresh water for around 1 hour to make them tender and to destroy any toxins.
- Can I freeze kidney bean burgers. Absolutely. Cook them first, allow them to cool and freeze in a container. You can easily reheat them from frozen in your oven.
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Quick Healthy Kidney Bean Burgers Recipe
Feel free to change the amount of chilli powder in these kidney bean burgers to suit your taste.
I’d love to hear what you think of my recipe in the comments below and please do rate my recipe 5* if you like it! 🙂
Quick Healthy Kidney Bean Burgers Recipe
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Equipment
Ingredients
- 400 g can red kidney beans drained and rinsed
- Small Onion finely diced
- Clove garlic crushed
- ¼ teaspoon turmeric powder
- ¼ teaspoon chilli powder
- 1 tablespoon fresh coriander chopped
- Freshly ground salt and pepper
- 1 tablespoon sunflower oil
Instructions
- Place the kidney beans in a bowl and mash them well together.
- Add the rest of the ingredients and combine until well mixed and season.
- Using your hands shape the mixture into 4 equally sized patties.
- Fry the kidney bean patties in the oil over a medium heat in a non-stick frying pan for 3-4 mins on each side until cooked.
- Serve in burger rolls with iceberg lettuce and sliced tomatoes. With mustard and tomato ketchup.
mimi rippee
These look wonderful. When my husband was a vegetarian, I used to create all kinds of legume-based burgers, just using a food processor. It was fun, cause I was really creative. And it all works!
Neil
Thanks Mimi. Yes you can practically make burgers off just about anything can't you? Everybody loves burgers so whether you're vegetarian or not you can easily enjoy all kinds!
Katerina
This is such a great idea! I love that these bean burgers are super nutritious (and delicious I bet) but use common kitchen/pantry staples - perfect for these crazy times! Hope you're well, Neil.
Neil
Absolutely Katerina. It seems that at these crazy times and often empty shelves there appears to be no shortage of kidney beans. That means we can still have burgers! Glad you like them and thanks for your comment! 🙂
Ben | Havocinthekitchen
I cannot say we eat burgers often (perhaps once a year), but this version looks so appetizing that I want to run into the kitchen 🙂 In fact, I don't even need a burger form - I can easily enjoy this delightful bean pattie with s dollop of plain yogurt and toasted bread on side. Have a good weekend, Neil!
Neil
A dollop of plain yogurt and toasted bread on the side sounds perfect Ben! Thanks and have a great weekend yourself! 🙂
Matt - Total Feasts
Haha, I have a can of kidney beans on my shelf and I was just thinking what I could make with them that wasn't some type of chilli. Great idea, thanks Neil! Hope you are all staying safe up there!
Neil
You'd be amazed at just how versatile that can of kidney beans is Matt! We're all fine here and I hope you guys are looking after yourselves down there! 🙂
Jeff the Chef
I have to admit that a bean burger isn't my favorite thing - I'm OK with it, but I'm a meat fan. However, having said that, I'm terrified to go the store these days, and find myself having to make do with what's in the cupboards, and all this stuff is in my cupboard!
Neil
Thanks Jeff. It wasn't intentional that I posted this recipe at this chaotic time, it was on my posting schedule. But it does seem to be rather appropriate for avoiding the grocery store as much as possible and using up those tins in the cupboard to make tasty recipes, like this!
David @ Spiced
Just 113 calories per burger? Now you're talking! I love beans, and I've had some might tasty black bean burgers before...but I've never seen a kidney bean burger. I'm intrigued! This is almost like chili...just in burger form. 🙂 Sounds delicious, my friend!
Neil
These kidney bean burgers are remarkably low in calories, whilst also tasting amazing. Thanks David! 😀
Jacqueline
I love these. Very tasty, low calorie and filling
I used the same recipe to make breakfast sausage. I added 1/4 tsp of poultry seasoning, 1 tsp stevia and 1/4 tsp liquid smoke. Shaped into 8 patties. To keep them from being crumbly, I mix 1/4 tsp of xanthan. Gum. in a tsp if olive oil and add to the mixture. Sometime I’ll try baking them. But so far they’re good as is. Thank you
Neil
Glad you like them and made your own version too Jacqueline. Thanks for taking the time to rate and comment my recipe! 🙂