Description
A hearty and nutritious plant-based alternative to traditional hamburgers, packed with flavor and protein.
Ingredients
- 1½ cups (9 oz or 265 grams) canned kidney beans
- ¼ medium onion, finely chopped
- 2 medium cloves of garlic, minced
- 2 tablespoons tomato ketchup
- 1 teaspoon dried oregano
- 1 teaspoon chili powder or smoked paprika
- ½ teaspoon fine sea salt
- ½ teaspoon freshly ground black pepper
- 1 cup (90 grams) rolled oats (or gluten-free certified oats if needed)
- 1 handful fresh parsley, chopped (optional)
Instructions
- Rinse the kidney beans under cold water in a colander and shake gently to remove excess water.
- Scoop up half of the beans into a small container and set aside. Place the remaining beans in a food processor.
- Add the finely chopped onion, minced garlic, tomato ketchup, oregano, chili powder/smoked paprika, salt, and pepper into the food processor. Blend until smooth, scraping down the sides as necessary.
- Open the food processor, add the reserved kidney beans, oats, and parsley (if using). Pulse the mixture gently to combine while maintaining some chunkiness.
- Shape the mixture into four patties, about ½ to ¾ inch thick, and lay them out on a lined plate. Refrigerate for at least 20 minutes.
- Cook by pan-frying, oven-baking, or grilling according to preference, ensuring proper heat to achieve desired texture.
Notes
For added flavor, consider customizing with ingredients like grated carrot or bell pepper. Adjust oats if the mixture is too wet or dry.
