Kidney Bean Burgers
These kidney bean burgers are a delightful vegetarian alternative to the classic beef burger. They are packed with protein from kidney beans and broad beans and have a wonderful Mexican feel. They are served with salsa and lime yoghurt. Check out the bottom of the recipe for handy freezer tips.
Recipe Tester Feedback: "These bean burgers were exceptionally delicious and easy. They tasted the same after frozen as they did fresh. My 11 month old baby loved them as well as her 11 month old cousin. I loved them too!" - Stacey
Contains: Gluten / Dairy / Egg
*Variations: Can be made without Gluten
Preparation Time 5 minutes
Cooking Time 10 minutes
Can be frozen
- buns - 6-8, burger, wholemeal (*can use GF, or serve with salad)
- Burger patties:
- red kidney beans - 400g, tinned, drained and rinsed
- broad beans - 400g, tinned, drained and rinsed
- breadcrumbs - 100g (*can use GF)
- chilli powder - 1 tsp
- fresh coriander - 10g, leaves
- egg - 1
- salsa - 30g, plus extra for serving
- salt - 1/2 tsp
- oil - 20g
- Lime yoghurt:
- yoghurt - 150g, Greek
- lime - 1, juice only
- Place the kidney beans (400g tin), broad beans (400g tin), breadcrumbs (100g), chilli powder (1 tsp), coriander (10g), egg (1), salsa (30g) and salt (1/2 tsp) in the bowl. Blitz Speed 5 / 8 seconds.
- Move the mixture into a large bowl. Using wet hands, form into 6-8 patties.
- Heat a large nonstick frying pan with the oil (20g). Once hot, fry the burger patties 4-5 minutes on each side.
- Meanwhile, in a small bowl combine the yoghurt (150g) and lime juice (from 1 lime).
- Serve the patties in a wholemeal burger bun with the yoghurt and some additional salsa.
- After completing Step 2 you can freeze the patties on a lined baking tray in the freezer before transferring to an airtight container or ziplock bag. Thaw and fry as needed.
- They store well in freezer bags for up to 3 months.