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Kidney Bean Burgers

AI-written · not yet kitchen-tested

For the mixture to hold together, the beans must be dry and only partly mashed: one third stays whole, the rest becomes a paste that acts as glue. The oats need 10 minutes to swell, after which the patties can be shaped and turned in the pan without falling apart.

  • Serves 4
  • Prep 20 min
  • Cook 10 min
  • Rest 10 min
  • Total 40 min
  • medium
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This recipe was written with AI assistance and has not yet been kitchen-tested. Check quantities and times as you cook, and follow safe core temperatures for meat, poultry, fish and eggs.

Ingredients

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  • 2 can canned red kidney beans 15-ounce (400 g) cans, rinsed, drained and patted dry
  • 1 onion small, very finely diced
  • 2 clove garlic pressed
  • 60 g (3/4 cup) quick-cooking rolled oats
  • 1 egg large
  • 1 tbsp tomato paste
  • 1 tsp sweet paprika
  • 1 tsp ground cumin ground
  • 1 tsp salt level
  • 2 tbsp canola oil for frying
  • 150 g (5.3 oz) plain whole-milk yogurt unsweetened
  • 1 tbsp lemon juice
  • 0.25 bunch chives cut into fine rings
  • 4 hamburger buns
  • 4 sheet lettuce leaves, such as iceberg or romaine
  • 1 tomato sliced
  • 0.5 red onion in thin rings

Method

  1. Rinse the beans in a sieve under cold water, drain them well and pat them dry with paper towels. Wet beans make the mixture soft.
  2. Mash the beans in a bowl with a potato masher or a fork until about one third is still whole and the rest forms a coarse paste.
  3. Add the onion, garlic, oats, egg, tomato paste, paprika, cumin and salt and knead firmly. Let the mixture stand for 10 minutes so the oats can swell. If it will not hold as a ball, add 1 to 2 tablespoons more oats.
  4. With wet hands, shape the mixture into four patties about 3 1/2 inches (9 cm) wide and 3/4 inch (2 cm) thick.
  5. Heat the oil in a non-stick skillet over medium heat. Fry the patties for 4 to 5 minutes per side, until they have a dark brown crust. Turn them only once they release from the pan on their own, using a wide spatula.
  6. Stir together the yogurt, lemon juice, chives and a pinch of salt. Halve the buns and toast the cut sides for 1 to 2 minutes in a dry pan. Assemble with yogurt sauce, lettuce, tomato, onion rings and the patties.

Tip: The patties hold together better if you chill them for 15 minutes after shaping. Cold patties are easier to turn in the pan.

Tip: Some hamburger buns contain milk, egg or soy, so check the package if you have an allergy.