- 2 cans (15.5 ounces each) red kidney beans, rinsed and drained
- 1 medium carrot, shredded or finely chopped
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- ¾ cup dried breadcrumbs or 1 cup of rolled oats
- 2 large eggs, slightly beaten
- Salt & pepper (to taste, optional)
- 3 tablespoons olive oil
- In a large mixing bowl, lightly mash beans, leaving some whole.
- Add carrot, chili powder, oregano, breadcrumbs, and eggs.
- Season with salt and pepper.
- Stir until thoroughly combined.
- Divide mixture into 4 portions.
- Pat each portion into a patty shape.
- Heat 2 tablespoons of oil in a large nonstick skillet over medium heat.
- Add patties and cook, undisturbed, until bottom forms a brown crust and most of the oil is absorbed, about 10-12 minutes.
- Flip patties and add the remaining tablespoon of oil to the pan, coating the pan bottom.
- Cook, undisturbed, until second side is browned, and patty is heated through, about 8-10 minutes.
- Kidney beans can be replaced with other types of beans such as pinto and black (no green beans). Home-cooked beans can be used instead of canned beans.
- If you are missing any spices, leave it out or make a substitution. The flavor of the dish will vary based on the spices used.
- Olive oil is one of the healthier oil choices, but other oils/fats may be substituted.
- To make this recipe even healthier, see if you can reduce the amount of oil used.
- Serve this bean burger as you would a meat burger.
This recipe is courtesy of YKHC Diabetes Prevention and Control. Adapted from – https://www.marthastewart.com/1106712/red-bean-burgers-avocado-and-lime .