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Burger avec steak végétal aux haricots rouges et à l'avoine, tomate, oignon rouge et salade, servi en terrasse
Team Curcuma

Kidney bean and oat veggie burger

Thick, tender, nicely browned veggie burgers made with kidney beans, oats and smoked paprika, perfect for a homemade burger. Ready in 30 minutes.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings : 4 burgers
Course : Main Course
Cuisine : Vegetarian
Calories : 330
Ingredients Préparation Notes

Ingredients
  

  • 480 g cooked kidney beans (2 x 400 g tins, drained)
  • 80 g porridge oats (fine rolled oats)
  • 1 onion
  • 1 clove garlic
  • 1 egg or 1 tbsp ground flaxseed + 3 tbsp water
  • 1 tbsp tomato purée
  • 1 tbsp soy sauce
  • 1 tsp smoked paprika
  • 1/2 tsp ground cumin
  • 1 pinch turmeric
  • salt and pepper
  • 3 tbsp olive oil

Préparation
 

  1. Rinse the kidney beans, drain them and dry them in a tea towel. Finely chop the onion and garlic.
  2. Fry the onion in 1 tablespoon of oil for 4 minutes over a medium heat, add the garlic and spices and cook for 1 more minute.
  3. In a mixing bowl, mash the beans with a potato masher, leaving a few pieces. Add the onion, oats, egg, tomato purée, soy sauce, salt and pepper, and mix well.
  4. Leave to rest for 10 minutes, then shape 4 burgers about 2 cm thick with damp hands.
  5. Heat the rest of the oil over a medium heat and cook the burgers for 5 minutes on each side, without pressing them down, until nicely browned.
  6. Serve straight away in a toasted burger bun with lettuce, tomato and red onion, or on the plate with roasted vegetables.

Notes

Shaped burgers keep overnight in the fridge and hold together even better. Cooked, they keep for 3 days in the fridge, and they freeze raw or cooked. If using dried beans: soak for 12 hours, then boil hard for at least 10 minutes.