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.
- 1 (15-ounce) can of kidney beans, rinsed and drained
- 1 teaspoon of dried minced onion
- ¼ teaspoon of garlic powder
- ¾ teaspoon of sea salt
- ½ teaspoon of freshly ground black pepper
- 3 tablespoons of vegan Worcestershire sauce
- 2 tablespoons of freshly squeezed lemon juice
- 1 tablespoon of brown rice syrup
- ½ cup of rolled oats
- ½ cup of unbleached flour or cornmeal
- 1 to 2 tablespoons of neutral-tasting oil
- 4 to 6 vegan buns, split
- 4 to 6 (4-inch square) pieces of romaine lettuce
- 4 to 6 slices of tomato
- choice of ketchup, mustard, pickle relish, barbecue sauce, or other toppings
- In a food processor, combine beans, onion, garlic powder, sea salt, black pepper, Worcestershire sauce, lemon juice, and brown rice syrup. Pulse 5 times. Add oats and flour or cornmeal, and pulse until mixture holds together.
- 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.
- Toast buns until golden. Place a burger on each bun bottom, top with lettuce, tomato, other desired toppings, and remaining bun half.
- 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.
- Serving Size: 4
Keywords: bbq, bean burger, dinner, lunch,meat-free, red beans, vegan burger, veggie burger, vegetarian