Why did my patties fall apart during baking?

The mixture may be too wet; add a little more breadcrumbs next time, or ensure the beans are thoroughly drained and not over-mashed.

Can I freeze the uncooked patties for later?

Absolutely, freeze shaped patties on a baking sheet until solid, then transfer to a freezer bag. Bake directly from frozen, adding 5 minutes to the cooking time.

Can I grill these patties instead of baking?

Yes, but use a well-oiled grill basket or foil to prevent sticking. Grill over medium heat for 4-5 minutes per side until heated through.

What can I use instead of breadcrumbs for binding?

Crushed cornflakes, rolled oats, or finely crushed nuts like almonds work well as a substitute, though the texture will change slightly.

Home / Recipes / american / Smoky Kidney Bean Burgers

americanEasyeggetariannut free

Smoky Kidney Bean Burgers

RATING

0.0/5

TASTE SCORE

8/10

Hearty, smoky-sweet patties made with kidney beans, kicked up with paprika and a touch of chipotle for real barbecue depth. Crispy on the outside, tender inside, and perfect on a toasted bun with all the fixings. A vegetarian burger that even meat-lovers ask for.

PREP

15m

COOK

15m

SERVES

1 PIECE

439 cal

SERVINGS

METHOD · 7 STEPS

prep · ~3 min
Prep the oven and beans.
1.Preheat oven to 375°F and line a baking sheet with parchment.
2.Drain boiled kidney beans and transfer to a large mixing bowl.
3.Mash beans roughly with a potato masher, leaving some chunky bits for texture.
saute · ~4 min
Sauté the aromatics.
1.Heat 1 tbsp oil in a skillet over medium heat.
2.Add chopped onion and cook until translucent, about 3 minutes.
3.Add minced garlic and sauté for 30 seconds until fragrant.
mix · ~2 min
Combine the patty mixture.
1.Scrape the sautéed onion and garlic into the bowl with the mashed beans.
2.Add smoked paprika, chipotle powder, cumin, salt, and pepper.
3.Add breadcrumbs and beaten egg, then mix well until the mixture holds together.
TIPMixture should hold a ball shape without cracking. If too wet, add breadcrumbs a teaspoon at a time.
prep · ~2 min
Form the patties.
1.Divide mixture into 4 equal portions.
2.Shape each portion into a ¾-inch thick patty slightly wider than the buns.
3.Place patties on the prepared baking sheet.
bake · ~15 min
Bake the patties.
Bake the patties at 375°F for 10 minutes. Flip carefully using a spatula and bake another 5 minutes until firm and lightly crisped on the outside.
TIPThe patties firm up as they cool. Let them rest 2-3 minutes after baking for the best texture.
prep · ~2 min
Toast the buns.
1.Split each hamburger bun.
2.Place cut-side down on a dry skillet over medium heat for 1-2 minutes until golden.
assemble · ~2 min
Build the burgers.
1.Place a lettuce leaf on the bottom half of each toasted bun.
2.Set the warm bean patty on top.
3.Add tomato slices and onion rings.
4.Close with the top bun and serve immediately.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Don't over-mash the kidney beans; leaving some chunky bits gives the patty a better texture and prevents it from becoming pasty.
2
Chill the formed patties in the fridge for 15 minutes before baking to help them hold their shape and reduce sticking.
3
Use a thin, flexible metal spatula to flip the patties; they are more fragile than meat burgers and need gentle handling.
4
Toast the buns on a dry skillet or in the oven to add a crunchy barrier that prevents the patty from making the bun soggy.
5
Let the baked patties rest for 3 minutes on the baking sheet; this allows the interior to set and makes them less likely to crumble.
6
If the patty mixture feels too wet during mixing, add extra breadcrumbs one teaspoon at a time until it holds a firm ball.

RECIPE VARIATIONS