One of the yummiest and easiest burgers I’ve made recently, this kidney bean burger recipe is a keeper! It starts with canned kidney beans, cutting the cook time of other recipes. Kidney beans have a natural sweetness, are packed with protein, and their red color is reminiscent of real burgers on the grill. Keep this recipe handy for your Memorial Day weekend and summer cookouts!
1 cup dairy-free plain yogurt
1/4 cup green onions, chopped
1/2 teaspoon oregano
1/4 teaspoon salt
2 cans kidney beans, drained and rinsed
2 slices gluten-free bread, toasted and cubed
1/2 cup green onion, chopped (the rest of your bunch)
1/2 teaspoon garlic powder
dash cayenne pepper
2 eggs, beaten
Combine the yogurt, green onions, oregano and salt in a small bowl. Cover and chill in frig.
In a stand mixer, mash the kidney beans. Add the bread crumbs, green onion, garlic powder, cayenne, pepper, and eggs. Mix well, until it is a good paste-like consistency.
Prepare a grill mat by coating with olive oil. Spoon the burger mixture into 8 patties on the grill mat. Grill approximately 8 minutes per side. Serve kidney bean burgers topped with the yogurt sauce and your favorite burger toppings. With sides of veggies, chips and watermelon, you are set for a summer cookout!
Therefore if the Son makes you free, you shall be free indeed. John 8:36 (NKJV)
Scripture taken from the New King James Version®. Copyright © 1982 by Thomas Nelson.