1 14-ounce can kidney beans, drained
1 medium onion, peeled and chopped
½ cup rolled oats (not instant)
1 tbsp chili powder, or the spice mix of your choice
Salt and freshly ground black pepper
Extra virgin olive oil
- Combine all ingredients except liquid and oil in food processor and
pulse until chunky but not puréed. If necessary, add a little liquid
for a mixture that is moist but not wet. Let mixture rest for a few
minutes. - With wet hands, shape into patties and let rest again for a few
minutes. (Burger mixture or shaped burgers can be covered tightly and
refrigerated for up to a day. Bring back to room temperature before
cooking.) Fill bottom of a large nonstick or well-seasoned cast iron
skillet with oil and turn heat to medium. When hot, add patties. Cook
undisturbed until browned, about 5 minutes; turn carefully with
spatula and cook 3 or 4 minutes until firm and browned. - Serve on buns with mustard, ketchup, chutney or other toppings.
{ 2 comments… read them below or add one }
I made these tonight with black beans instead of red kidney beans. I think it was better! Also, these “burgers” don’t stay together very well, so I wouldn’t recommend barbecuing them.
I’m going to ignore my own advice and try cooking these burgers on the barbecue. We’ll see how things turn out. [a little while later] The burgers turned out pretty well. Next time if I cook them right on the grill, I’ll add a little more oil to keep them from drying out.
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