Kidney Bean and Mushroom Veggie Burger

Wow…it’s been a while since I last posted hasn’t it? I have been super busy this month with school, training for my half marathon and even a little weekend get away to San Diego. 

My last post was the ”End of Summer Salad” and boy was I wrong! Summer in San Francisco is just getting started! September has been beautiful so far, and the warm weather has everyone outdoors. I love a great cookout, and who doesn’t like an excuse to indulge a little in a nice juicy burger? 

I decided to take my inspiration indoors and make my “cookout” super healthy! These veggie burgers are perfect for a warm summer night without the need for a grill. The ingredients are simple and the flavors have just the right amount of heat to wake up your taste buds. This kidney bean and mushroom burger is packed with protein, fiber and all the nutrients you need for a balanced meal. Serve it on a bun (I chose gluten free), or along side a fresh salad. You will love this quick and easy recipe and no one will miss the meat! 

Kidney Bean and Mushroom Burger

2013-09-07 15:07:30

Yields 5

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Prep Time

20 min

Cook Time

35 min

Prep Time

20 min

Cook Time

35 min

Ingredients

2 Tbsp Olive Oil

1 yellow onion (diced)

1 clove of garlic

1 can Red Kidney Beans (rinsed and drained)

2 cups of sliced baby bella mushrooms

2/3 cup rolled oats (you can substitute bread crumbs)

1.5 tsp paprika

1/2 tsp cayenne pepper

1 tsp cumin

1 tsp chili powder

1/2 tsp salt

1/2 tsp red pepper chili flakes

Instructions

1. Heat olive oil in a large sauté pan over med/high heat and Preheat oven at 350

2. Sauté onion over med heat for 2-3 mins until the onion becomes translucent in color, add in minced/pressed garlic clove continue cooking for 30 seconds until fragrant

3. Add in the kidney beans and mushroom and sauté for 10 mins

4. While the onion, beans and mushroom are cooking over medium heat, add in the seasonings, stirring occasionally, to insure the ingredients are cooked uniformly

5. In a food processor (you can also use a blender, Vitamix, Ninja,etc.) place 2/3 cup of rolled oats or bread crumbs. If using oats, process for 30 secs to create a fine powder (flour), add in the ingredients and process for about 1 minute until all the ingredients are thoroughly combined.

6. The mixture will look like a paste, but if it seems to runny add more oats and process for 30 more secs.

7. Pour mixture into a separate bowl, or remove blade so that you can use a spoon or scoop to grab the kidney bean mixture.

8. Place mixture onto a cookie sheet and form into burger patties ( I made 5 normal sized patties, but you could do slider sized patties as well).

9. Place in the oven for 35 mins, flipping the patties half way through so that both sides form a crisp layer on the outside.

10. Serve with all our favorite toppings or along side a salad.

Notes

I used parchment paper on my cookie sheet, but then found them hard to flip, so I ended up picking up the paper and flipping the entire thing at one time and then peeled off the parchment paper and continued cooking them for another 15-20 mins.

By The Prepped Chef

The Prepped Chef https://www.pmaapestworld.com/

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