Vegan burger with kidney bean patty – simple, healthy & homemade
Looking for a hearty, plant-based indulgence? This vegan burger with a kidney bean patty is the perfect answer for anyone who values real, fresh ingredients. As little cooking cat Mila, I love it when a patty turns out crispy on the outside and wonderfully juicy on the inside, without any industrial convenience products. The combination of protein-rich kidney beans, aromatic spices, and crunchy vegetables makes this burger not just a healthy highlight, but a true explosion of flavor. Whether for a relaxed lunch or as a reward after a long day – this dish is super easy to recreate. Preparation is quick, and you will be amazed at how intense the taste is when you prepare everything fresh. Grab your apron and let's conjure up something in the kitchen while creating a burger that convinces even the most demanding gourmet. It is time to bring the perfect plant-based burger to your plate!
Ingredients
Preparation
First, rinse the kidney beans (250 g) thoroughly and mash them roughly with a fork to create a nice texture – meow, don't puree too finely!
Finely dice the onion (1) and the garlic clove (1) and sauté briefly in a pan with some oil.
Now knead the oat flakes (40 g), the tomato paste (10 g), and the onion-garlic mixture into the beans until a malleable dough forms.
Shape the mixture into a firm patty and fry in a pan with olive oil (15 ml) over medium heat on both sides until golden brown.
While the patty is sizzling, briefly toast the burger bun (1) in the oven or toaster.
Finally, top the burger with a lettuce leaf (1) and a slice of fresh tomato (1) and enjoy immediately.
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