You do not have to give up on amazing burgers just because you decide to eat vegan. Not at all. This one will satisfy even the most picky meat eater on the hunt for his (or her!) burger fix.

Kidney Bean and Tofu Burger [Vegan, Gluten-Free]

$2.99
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Calories

328

Serves

4

Ingredients

  • 2 tablespoons olive oil
  • 1 red onion, finely chopped
  • 2 large cloves of garlic
  • 1 tablespoon cumin powder
  • 2 cans of kidney beans, well rinsed
  • 1/2 standard or one small package of firm tofu (5 ounces), chopped
  • 1 teaspoon salt
  • 1/2 cup gluten-free oats, soaked for ten minutes

Preparation

  1. In a pan on medium heat, add half of the olive oil, the red onion and garlic and fry for a minute while stirring until onions are soft.
  2. Add the rinsed kidney beans, the chopped tofu, the cumin powder and the salt and fry for another two to three minutes, frequently stirring.
  3. Move the bean mix over to a bowl and add the soaked oats. Using a hand blender, mix it into a firm dough. Add a little water and olive oil to get the right consistency for shaping the mixture into patties (easiest done by using your hands).
  4. Bring the pan back to the stove on medium heat, add the rest of the olive oil, and fry the burgers for a couple of minutes on each side. Serve with burger bread and your favorite burger condiments.

Nutritional Information

Per Serving: Calories: 328 | Carbs: 42 g | Fat: 11 g | Protein: 22 g | Sodium: 1228 mg | Sugar: 4 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


Comments

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  1. I halved the recipe and still wound up with with enough to feed four. Although it was tasty, my patties fell apart and turned into a real mess. Maybe more binder is required (more oats, some chia, flax, or something else perhaps) or is an ingredient missing? Again, it was tasty, but a very disappointing “burger” experience.

  2. The recipe does not say what to soak the oats in! I just covered them with water. I did not have a 5 oz. pavckage of tofu, only a 14 oz. one, so I cut the piece of tofu in half and used about 1 1/2 cups of black beans that I had cooked from scratch instead of canned kidney beans. The recipe should be amended to say to use a DEEP bowl for blending. I didn\’t and wound up with bits of the mix all over the kitchen counter! I found that the ingredients did not stay formed in patties when cooking, although I love the taste.