Super Easy Kidney Bean Burgers
These hearty kidney bean burgers are a delicious, protein-packed alternative to traditional burgers — perfect for meat-free Mondays, toddler-friendly dinners, or meal prep.
Ingredients
- 1 3/4 cup cooked kidney beans
- 3/4 cup quinoa cooked
- 1/3 cup breadcrumbs
- 3 tbsp tomato paste
- 1/2 white onion finely diced
- 2 tbsp olive oil can sub for 1 egg for binding
Instructions
- Cook the quinoa if you haven’t already. Let it cool slightly. If you're stuck for time, use a microwave quinoa packet that's already cooked and just needs to be reheated.
- Mash the kidney beans in a large mixing bowl using a fork or potato masher until mostly broken down, leaving a few chunks for texture.
- Add in the cooked quinoa, breadcrumbs, tomato paste, diced onion, and olive oil (or egg). Mix everything together until well combined. The mixture should be slightly sticky and easy to shape — if it feels too wet, add a bit more breadcrumbs.
- Form into 4 burger patties, depending on your preferred size.
- Pan-fry: Heat a little oil in a frying pan over medium heat and cook the patties for 3–4 minutes on each side until golden brown and firm. You can also choose to Bake the patties by placing them on a baking tray lined with parchment and bake at 180°C (350°F) for 20–25 minutes, flipping halfway through.
- Serve hot in wraps, pitta, burger buns, or in a buddha bowl!