Do the bean patties hold together well?

They do! The key is that 30-minute chill in the fridge. After that, they firm up beautifully and fry up without drama in a non-stick pan.

Can I make the patties without a food processor?

Absolutely! Swap in ground almonds and quick-cooking oats, give the beans a good mashing with a potato masher, and mix everything together by hand in a large bowl. It takes a bit more muscle but works just as well.

Can I replace the kidney beans with other beans?

Yes! Black beans or chickpeas are great swaps – they have a similar consistency and will give you equally delicious results.

Can I grill the patties?

I don't have a grill myself so I can't say from personal experience, but I'm fairly confident it works! Chill the patties well first so they're nice and firm, use a grill pan or a sheet of aluminum foil, and flip them only once and with great care. A little brush of oil will help stop them sticking.

Wholesome Vegan Bean Burgers with Red Pepper Sauce

Description

Gather your friends and make some burgers this weekend! These healthy and wholesome veggie burgers are made from kidney beans, cauliflower and almonds and taste deliciously hearty and satisfying. Add some homemade red pepper sauce on top for a sweet and sour touch.

Ingredients

Scale

Burger Patties

1 onion
3 garlic cloves
2 cups cauliflower rice (200 g)
1 can (15 oz) kidney beans
1/2 cup almonds (70 g)
3/4 cup (gluten-free) rolled oats (70 g)
2 tbsp tomato paste
3/4 tsp salt
1/4 tsp black pepper
1/8 tsp turmeric (optional)
1/4 tsp ground cumin
1/2 tsp paprika
1/2 tsp dried basil
1/2 tsp dried oregano

Red Pepper Sauce

1 small red or white onion
2 garlic cloves
1 small or 1/2 large red pepper
2 roma tomatoes
3 tbsp tomato paste
1/4 - 1/2 tsp salt
2 tbsp maple syrup or agave syrup
1 tbsp rice vinegar
black pepper to taste

Others

vegan burger buns
lettuce, tomatoes, cucumber, avocado, onion, etc.

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Instructions

For the red pepper sauce

Finely chop the onion and garlic. Dice the pepper and tomatoes into small chunks.
Sauté the onion and garlic in a pan with a splash of water for about 1 minute. Add the pepper, tomatoes and tomato paste, stir to combine, and cook covered on low-medium heat for 5 minutes. Stir occasionally.
Add the salt, pepper, maple syrup and rice vinegar. Cook uncovered for another 5 minutes. Blend lightly with an immersion blender if you'd like a smoother sauce.
Transfer to a bowl and refrigerate until ready to serve.

For the bean burgers

Finely chop the onion and garlic and sauté in a splash of water in a large pan for 1 minute. Add the cauliflower rice and cook for 5–6 minutes until tender. Set aside to cool slightly.
Add the almonds to a food processor and pulse until finely ground. Add the rinsed and well-drained kidney beans and pulse again to combine – you want a rough, chunky texture, not a smooth paste.
Transfer the almond-bean mixture to a large bowl and add the sautéed veggies and all remaining ingredients. Mix well until everything comes together into a firm, moldable mixture.*
Refrigerate the mixture for at least 30 minutes.
Shape into 4–6 patties about 0.5 cm (¼ inch) thick. Heat a non-stick pan over low heat and cook the patties for 3–5 minutes per side until golden brown and crispy on the outside.
Serve on buns with red pepper sauce and your toppings of choice. Enjoy!

Notes

*if you don't own a food processor, use ground almonds and quick-cooking oats. Mash the beans using a potato masher/fork and incorporate the other ingredients using your hands.