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This vegan Kidney Bean Burger combines kidney beans and carrots as its base, creating a protein-rich patty that's both nutritious and satisfying. The addition of smoked paprika and carefully selected seasonings gives these burgers a depth of flavor that rivals traditional meat patties.
What sets this recipe apart is its unique triple-coating process: the patties are first shaped and chilled, then dipped in a flour slurry, and finally coated with breadcrumbs. This technique creates an exceptionally crispy exterior while maintaining a tender interior.
The recipe is versatile and forgiving - you can adjust the seasonings to your taste, add charred onions for extra smokiness, or make it gluten-free by substituting the breadcrumbs and flour. The patties can be made ahead and stored in the refrigerator for up to 3 days, or frozen for future use.
Each burger is assembled with fresh vegetables and your choice of sauces, making it customizable to different preferences. The contrast between the crispy patty, soft bun, and fresh toppings creates an enjoyable texture balance.
The cooking process, while involving several steps, is straightforward and yields consistent results. The key to success lies in properly draining the beans, chilling the patties before frying, and maintaining medium heat during cooking to achieve that perfect golden-brown crust.
For burger patties,
For slurry,
For crispiness,
For shallow-frying,
For assembly,
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Yes, but cook them thoroughly before mashing.
Crushed crackers, oat flour, or cooked quinoa are good substitutes.
Ensure the mixture is not too wet and chill the patties before frying.
Yes, air-fry at 375°F (190°C) for about 10–15 minutes, flipping halfway.
Use neutral oils like canola or vegetable oil.
Add chopped green chilies or red chili flakes to the mixture.
No, as they are too soft and may fall apart on the grill.
Fries, coleslaw, or a fresh green salad pair well.
Yes, bake at 400°F (200°C) for 20–25 minutes, flipping halfway.
Reheat in a skillet over medium heat or in the oven at 350°F (175°C) for 10 minutes.
Yes, but substitute with another vegetable like zucchini (squeeze out excess water first).
Soft burger buns, brioche-style, or gluten-free buns are ideal.
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