Quick & Easy Red Bean Burgers

Quick & Easy Red Bean Burgers

Who would have thought that beans, oats, and other healthy plant-based ingredients could come together to form a delicious vegan burger? Well, they can—and this bean burger recipe shows you how.

This recipe comes from Vegan 101, the latest vegan cookbook by superstar sister duo Heather Bell and Jenny Engel. These two have been cookin’ up vegan food in the Los Angeles area for years, where they offer catering and private chef work, along with hosting vegan cooking parties. If you’re ever in the LA area, you’ve got to check them out—you’re sure to learn a lot! Now, without further ado, enjoy their delicious bean burger recipe! 

Quick and Easy Red Bean Veggie Burgers
Serves 4
Beans are one of the vegan foods that wear many hats. They can disguise themselves as burgers, dips, and even meringue. We use red beans as the main ingredient in this burger because the color is spot on, the texture comes out meaty (in the most vegan-y way possible), and it’s a fantastic base for a wide variety of toppings.
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Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Ingredients
  1. 1 (15-ounce) can kidney beans, rinsed and drained
  2. 1 teaspoon dried minced onion
  3. ¼ teaspoon garlic powder
  4. ¾ teaspoon sea salt
  5. ½ teaspoon freshly ground black pepper
  6. 3 tablespoons vegan Worcestershire sauce
  7. 2 tablespoons freshly squeezed lemon juice
  8. 1 tablespoon brown rice syrup
  9. ½ cup rolled oats
  10. ½ cup unbleached flour or cornmeal
  11. 1 to 2 tablespoons neutral-tasting oil
  12. 4 to 6 vegan buns, split
  13. 4 to 6 (4-inch square) pieces romaine lettuce
  14. 4 to 6 slices tomato
  15. Choice of ketchup, mustard, pickle relish, barbecue sauce, or other toppings
Instructions
  1. In a food processor, combine beans, onion, garlic powder, sea salt, pepper, Worcestershire sauce, lemon juice, and brown rice syrup. Pulse 5 times. Add oats and flour or cornmeal, and pulse until mixture holds together.
  2. Heat a large skillet and add oil. With damp hands, form the burger mixture into patties and place in pan. Cook for 3 to 5 minutes on each side, or until browned.
  3. Toast buns until golden. Place a burger on each bun bottom, top with lettuce, tomato, other desired toppings, and remaining bun half.
Notes
  1. Tip: Always thoroughly rinse and drain canned beans. They’re much more digestible after the bubbles are washed away and will prevent your belly from hurting.
Adapted from Spork Foods
Adapted from Spork Foods
World of Vegan http://www.worldofvegan.com/
Hope you enjoy this delicious bean burger recipe! If you want to find more recipes by Jenny and Heather, visit their website at Spork Foods and pick up a copy of their new cookbook, Vegan 101

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