1½ cups (9 oz or 265grams)kidney beans, This is equivalent to 1 x 15 oz can (398 ml can in Canada or 400 gram can in the UK)
¼medium onion
2medium clovesgarlic
2tablespoonstomato ketchup
1teaspoondried oregano
1teaspoonchili powder or smoked paprika, see notes if you are in UK/Europe
½teaspoonfine sea salt
½teaspoonfreshly ground black pepper
1 cup (90grams)rolled oats, or old fashioned oats (use gluten-free certified oats of necessary)
OPTIONAL but recommended if you can
1handfulfresh parsley
Instructions
Rinse the kidney beans and give them a good shake to remove any excess water.
Scoop up about half of the beans into a small container and set aside. Add the remaining half to a food processor.
To the food processor also add the onion, garlic, ketchup, oregano, chili powder/smoked paprika, salt and pepper then process to a paste. Scrape down as needed to make sure everything is blended.
Open the food processor and add the remaining kidney beans, oats and parsley if using. Pulse to combine, breaking up the oats and beans into smaller but still chunky pieces. You will need to get in there and give it a scrape down the sides and into the bottom to make sure everything combines well. Don't process it too much or you will lose the texture.
Have a plate or small baking tray lined with parchment paper next to you.
Remove the blade from the food processor and shape the mixture into four ½ to ¾ inch thick patties. Prior to shaping each patty, really squeeze the mixture together in a tight ball in your hand to compact everything. This helps them hold their shape.
Lay the patties out onto the lined plate or tray once shaped. Refrigerate for at least 20 minutes but up to 3 days is ok. If only chilling for about half an hour there is no need to cover them. Any longer cover the plate/tray well so the patties don't dry out.
To pan fry
Brush a large skillet or frying pan with a little oil and place over medium-low heat. Once the pan is hot, carefully add the burger patties. Cook for about 8 minutes on each side or until firm and brown on both sides. Time will vary slightly depending on your cookware and stove top so use your judgment and cook a little longer/less if necessary.
To oven bake
Put the burgers on a lined baking tray and bake them in the oven on 375°F (190°C) for about 20 to 25 minutes, or until heated through and crusty on the outside. Flip them over halfway through the cooking time.
To grill
I don't recommend putting these burgers right onto the grill grates. Instead either place on greased aluminum foil on the grill to give them some support, or use a greased grill pan or cast-iron skillet. Cook them over medium-low heat for about 7 to 8 minutes each side or until brown and firm.
Video
Notes
Important for those in UK/EuropeIf you are in the UK or Europe, then use smoked paprika in this recipe. Do not use chili powder. Your chili powder is very different to the chili powder in North America. It's not a flavourful blend of spices like ours and it's WAY hotter.Success tips
The chilling step is important for stability. Don't skip it.
Biting into a vegan burger only to find the patty has the texture of baby food is not fun. Controlling the texture is key here. Don't blitz the life out of the mixture. That's why we blend up half of the beans then add some later along with the oats. From there on, pulsing is best .
Ensure the heat is low enough so the burgers cook all the way through without burning the outside. Medium-low and slow is best. Don't turn the heat up to rush them.
A good crust is essential for good texture and flavour.
As with any veggie burger, cooking with oil will give you the best and tastiest golden crust.
If serving in a bun, toast the buns for even more flavour and texture - There can never be too much.
Storage & freezing
To store uncooked red kidney bean patties in the fridge - Once shaped place the burger patties on a parchment-lined plate or baking tray, cover well and store in the fridge for up to 3 days. When required cook as per the recipe instructions.
To store uncooked red kidney bean patties in the freezer - Once shaped lay the patties out on a parchment-lined baking tray. Place the patties on the tray, cover with plastic wrap or a large bag and put the entire tray in the freezer. After a couple of hours, once the patties are hard, you can remove the tray from the freezer and transfer them to a container or freezer bag. Be sure to cut a piece of the parchment to place in between the layers so they don’t stick together. Thaw on the counter or in the fridge before cooking as per the recipe instructions.
To store cooked leftovers - If at all possible I recommend cooking the kidney beans burger fresh as required. Once cooked, they will keep for 2 to 3 days in the fridge but when reheated again they do become a little dry. They are still perfectly edible, just not at their best. Warm them through in a skillet for 5 minutes on each side, or bake in the oven on 350°F (175°C) for 15 to 20 minutes or until piping hot.