Bean beefs with kidney beans

Bean beefs with kidney beans

15 minutes

These bean burgers are perfect for meat-free days and work well with potatoes, salad, and gravy or as a replacement for a classic beef burger.


  • 240 g kidney beans (equivalent to 1 can)
  • 40 grams rolled oats
  • 40 grams panko breadcrumbs
  • ½ bell pepper
  • 1 red onion
  • 2 cloves of garlic
  • 1 tsp paprika
  • 1 dl vegetable broth (1 cube + 1 dl boiling water)
  • 1 tbsp barbecue sauce
  • ½ bunch of parsley
  • Salt and pepper


  • Potatoes
  • Gravy
  • Mixed salad


  • Drain the kidney beans and rinse them well with cold water.
  • Press the garlic with a garlic press, finely chop the half red onion, and place the ingredients in a bowl.
  • Then, put the kidney beans in a mini chopper and blend until you achieve a more uniform and cohesive consistency. Add it to the bowl with onions and garlic.
  • Blend rolled oats and breadcrumbs together in the mini chopper and then mix them with paprika, salt, and pepper.
  • Add the dry ingredients to the bowl with the remaining ingredients and add 1 dl vegetable broth and barbecue sauce. Mix everything well with a spoon.
  • Chop the bell pepper and parsley and add them to the bowl.
  • Shape the burgers and press them firmly together (you can use a burger mold if available).
  • Fry the burgers in a little rapeseed oil over medium heat.
  • They are ready to serve after frying.

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