Kidney Bean Burger
  • 2-1/2 Cups Canned Kidney Beans
  • ½ cup Rolled Oats
  • 2 tbs Low Sodium Tamari / Liquid Aminos / Coconut Aminos
  • 1 clove Garlic, Minced
  • 1 Green Onion, cut in half and both halves minced
  • Shake of Onion Powder
  • ½ Cut Baby Spinach, ripped into small pieces
  • 2-3 Tbs Nutritional Yeast
  • Handful of Sunflower and Pumpkin Seeds
  • A few tomato slices, for topping
  • Few drops of hot sauce, optional
Marinade/Sauce: I normally add a bit of homemade vegan bbq sauce for this recipe, but I had the Portobello Mushroom Burger marinade leftover and wanted to use it up, so use whichever sounds more appealing to you. :) For the marinade:
  • ¼ Cup Balsamic Vinegar
  • 2 tsp Extra Virgin Olive Oil
  • 1 tsp minced Garlic
  • 1 tsp Oregano/Basil
OR: Instead of the Marinade, use Homemade BBQ sauce. Start with a small amount and add more if mixture is too dry (which probably won't be the case as the kidney beans will be quite wet).
  1. Drain and rinse Kidney Beans. Place in large bowl and mash with potato masher.
  2. Add in the Oats, Tamari, Marinade or BBQ Sauce, Garlic, White half of the green onion, Onion Powder, Spinach, Nutritional Yeast and the seeds. Mix well.
  3. Heat a non-stick skillet with a small amount of oil and heat to low-medium.
  4. Form patties with the bean mixture and heat on skillet for a few minutes on either side, until they get crispy and brown. If the pan gets dry, try adding a small amount of the marinade to it. It'll boost the flavor of the burgers and you won't have to add more oil if you don't want to.
Recipe by Calm Mind Busy Body at