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Vegan kidney burgers

updated

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Ingredients for 4 servings:

  • 4 burger buns
  • 1 can kidney beans
  • 1 cup flour
  • 2 small onions
  • 1 large carrot(s)
  • 1 zucchini
  • 2 tbsp oil
  • 1 tbsp paprika powder
  • salt and pepper
  • 2 tbsp flaxseed meal
  • 4 lettuce leaves
  • 1 tomato(s)
  • ketchup
  • Mustard

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

Soak the flaxseed in water according to the package instructions and set aside. Peel the onions and slice them into thin rings. Add oil to the pan and fry the onion rings until browned. Meanwhile, chop the carrots, onion, and zucchini into small pieces. Add them to a pan along with 3/4 of the kidney beans, season, and fry. Puree the flaxseed with the remaining kidney beans. Mix with the sautéed vegetables and puree again. Add flour until a pliable dough forms. Form into patties and fry in the pan. Heat the burger buns in the oven and top with the patties and the remaining ingredients.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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