Ingredients
- 1 (15-ounce) can of kidney beans, rinsed and drained
- 1 teaspoon dried minced onion
- 1/4 teaspoon garlic powder
- 3/4 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 3 tablespoons vegan Worcestershire sauce (or soy sauce)
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon brown rice syrup (or 3/4 tablespoons maple syrup)
- 1/2 cup rolled oats
- 1/2 cup unbleached flour or cornmeal
- 1 to 2 tablespoons neutral-tasting oil
- 4 to 6 vegan buns, split
- 4 to 6 (4-inch square) pieces of romaine lettuce
- 4 to 6 slices of tomato
- Choice of ketchup, mustard, pickle relish, barbecue sauce, or other toppings
Recipe
- Beans are one of the vegan foods that wear many hats. They can disguise themselves as burgers, dips, and even meringue. We use red beans as the main ingredient in this burger because the color is spot on, the texture comes out meaty (in the most vegan-y way possible), and it’s a fantastic base for a wide variety of toppings.
- Combine beans, onion, garlic powder, sea salt, pepper, Worcestershire sauce, lemon juice, and brown rice syrup in a food processor. Pulse 5 times. Add oats and flour or cornmeal, and pulse until the mixture holds together.
- Heat a large skillet and add oil. With damp hands, form the burger mixture into patties and place in pan. Cook for 3 to 5 minutes on each side, or until browned.
- Toast buns until golden. Place a burger on each bun bottom, top with lettuce, tomato, other desired toppings, and the remaining bun half.
- Enjoy!
