Lets reinvent an old classic, the kidney bean burger. This one is chunky and has a smokey flavour. I use my thick tomato sauce, which I usually use as a pizza base to make it more rich in flavour.
Serve with a sourdough burger bread and a homemade vegan mayo to make this burger experience complete.
Making these burgers are a perfect Sunday afternoon activity for cold and rainy autumn days. Make a large batch and store in the freezer.
- 400 grams / 14 oz dried kidney beans, soaked and then cooked
- 2 dl / 200 ml / ¾ cup roughly chopped raw cashew nuts
- 1,5 dl / 150 ml / less than ½ cup thick pizza sauce
- 1 pc red onion, chopped
- 2 pcs garlic cloves
- 2,5 tsp liquid smoke
- 3 pc large kale leaves, finely chopped
- 3 tbsp chopped fresh parsley
- 1,5 tsp veggie bouillon powder
- 2-3 tbsp cornstarch
- 1-2 tbsp rapeseed oil + rapeseed oil to fry in for a really crisp surface
- sea salt
- Soak kidney beans overnight. Cook as directed on the packaging. Let the beans cool off before you make the burger batter.
- Add kidney beans, cashew nuts, garlic cloves, pizza sauce, liquid smoke and kale leaves to a food processor. Blend until fairly smooth.
- Add oil and salt, blend.
- Taste the mixture, and add more spices or salt if preferred.
- Mix in chopped onion and parsley to the burger batter. (Do not blend in the food processor).
- Add cornstarch and work thoroughly into the batter. Then let the burger batter rest for 15-20 minutes.
- Create burgers, fry in rapeseed oil or oven bake for a low-fat version.
- 22 gram protein per 100 grams of dried kidney beans
- Source of amongst other vitamins and minerals: iron, B1, B2, B3, B6 and B9 (folic acid), calcium, and zinc.
- High in fibre.
- Easily assimilates flavours from other spices and herbs.