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Kidney Bean Veggie Burgers

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Author Tawnie Graham of Kroll's Korner

Ingredients

  • 2 cans red kidney beans rinsed and drained
  • 2 Tbsp. red wine vinegar
  • 3 medium carrots peeled and shredded
  • 1 tsp. dried oregano
  • 1 tsp. chili powder
  • 3/4 cup breadcrumbs Gluten free optional
  • 2 eggs lightly beaten
  • 1/4 cup kalamata olives chopped
  • squeeze of lemon
  • salt and pepper to taste
  • 3 Tbsp. olive oil for cooking the burgers
  • Hamburger buns whole wheat
  • Garnish: kale avocado, mustard, red onion or any burger fixings you prefer!

Instructions

  • Lightly mash kidney beans in a large bowl, being sure to leave some of the beans whole. Add in all of the other ingredients listed about (except garnish of course) and combine well. I used my hands for this part!
  • Divide the mixture into 4-6 patties, depending how thick and big you want them.
  • Heat 1-2 Tbsp. olive oil in a skillet over medium heat. Add patties to cook - 10 minutes on one side, and 5-8 minutes on the other...add more olive oil to the pan when necessary.
  • Once finished, load up your veggie burgers with your preferred toppings and enjoy!