Kidney Bean Veggie Burgers
Taylor Brass won one of our recipe contests for this easy version of a kidney bean burger, which holds up surprisingly well on the grill. We love it on a toasted bun, dressed with sliced crunchy dill pickles, red onion, tomato and crisp lettuce.
Yield 4 servings
Ingredients
2 1/2 cups cooked kidney beans
1 tablespoon olive oil
2 tablespoons soy sauce
1/2 cup oats (plus more, if needed for handling)
2 teaspoons minced garlic
1 teaspoon onion powder
4 hamburger or sandwich buns
| 1 | Mash kidney beans with a potato masher until somewhat smooth. Stir in olive oil and soy sauce until fully incorporated. |
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| 2 | Mix in 1/2 cup of oats, garlic, and onion powder. |
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| 3 | Divide mixture into four pieces. Using additional oats if needed to avoid stickiness, roll each piece into a ball and flatten into a patty. Place patties in the freezer for one hour, or until somewhat firm. |
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| 4 | Preheat grill. Grill about five minutes on each side, or until browned and crisp. |
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| 5 | Serve on buns with condiments and vegetables of your choice. |
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