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Irresistible Bean Burgers

Course Main Course
Keyword Burger, Main, Vegan
Prep Time 40 minutes
Cook Time 50 minutes
Total Time 1 hour 30 minutes
Servings 24 Patties
Author Jessica Blundell

Ingredients

  • 4 cans salt-free kidney beans Rinsed and drained
  • 4 cups cooked brown rice
  • 4 cups mashed sweet potato
  • 1 can salt-free tomatoes
  • 1 large onion diced
  • 8 cloves minced garlic I buy my garlic in pre-minced tubes, so I put in one generous tablespoon
  • 1 large red capsicum diced
  • 1 large carrot grated
  • 1 bunch cilantro/coriander
  • 4 tbsp chilli powder or to taste
  • 1-2 tbsp smoked paprika
  • 1-2 tbsp ground cumin

Instructions

  1. Drain the juice from the tomatoes and use it to sauté the onion until soft. Add the carrot, capsicum and garlic to the pan and sauté until all cooked. Approx 10-15 mins.

  2. Combine all ingredients in a large mixing bowl and mix well. Taste, and add additional spices if required. Chill.

  3. Use half a cup of the mixture to make patties. Bake patties on parchment paper at approx. 200 deg celsius for 25-30 minutes. Flip, then bake for an additional 20 minutes, or until browned.

Recipe Notes

This recipe is clearly made for those who enjoy batch cooking, and as a result, does take some time to prepare. While quantities of herbs and spices are listed, do feel free to adjust to suit your own tastes; much of this recipe was made by feel. 

While I made this into burger patties, It could also simply be mixed and used as an interesting alternative to mashed potato, if preparing that many burger patties is not up your alley.