Easy, delicious kidney bean burgers for a quick and cheap dinner. A yeast-free, gluten-free recipe for hamburger buns can be found here.
I know there are some quick and easy vegan, gluten-free burger recipes out there, but I was nonetheless seeking for a recipe that was even quicker and easier. Most recipes I have found were either too soft or you had to add some finely chopped, fried vegetables. You know what? On most days I’m way too lazy to chop and fry vegetables just to mix them into my burger patties, in which their wonderful taste is lost within the rest of the ingredients! Ok, my recipe asks for finely chopped onions and garlic cloves, but you don’t need to fry them or add other vegetables. But of course, you may add some other vegetables if you want to.
Well, basically it’s just two ingredients then: kidney beans and rolled oats, along with some flavouring ingredients like onions, herbs and spices. I personally like to add lots of marjoram and caraway, which makes these burgers taste a little bit like German bratwurst – as far as I can remember (nearly a quarter of a century ago now!).
- 1 can (à 400 g) red kidney beans , rinsed and drained
- 1 onion , finely chopped
- 1 garlic clove , finely chopped
- 1 cup rolled oats , gluten-free
- salt and pepper to taste
- herbs and spices to taste
- oil for frying
- Mash the kidney beans until smooth.
- Mix in onion, garlic, salt and pepper, herbs and spices.
- Add the rolled oats and mix well.
- Shape into 4-6 balls and press into a burger shape.
- Fry in a pan for about 5 minutes on each side until browned.