Kidney Bean Burger

Kidney Bean Burger

Ingredients

• 1 cup kidney beans (uncooked, raw)
• Pinch of salt
• 1 cup water
• 1.5 cups grated carrots
• 1 onion, sliced & charred (optional, but recommended)
• Salt
• Pepper
• 1 teaspoon smoked paprika
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 cup breadcrumbs
• For slurry
• 1/2 cup all-purpose flour
• 1/4 cup cornflour
• 2/3 cup cold water
• For crispiness
• 2 cups breadcrumbs
• For shallow-frying
• Oil

Instructions

• In a large bowl, add 1 cup kidney beans + 4 cups water. Soak overnight.
• Drain and transfer the beans to your pressure cooker (electric or stovetop). Add a pinch of salt + 1 cup of water.
• For electric pressure cookers, cook for 22-25 minutes on MANUAL settings, High Pressure. For stovetop pressure cookers, cook for 5-6 whistles over medium heat. Do a quick release (we don't want the beans to become mushy).
• Drain and transfer to a large bowl. Lightly mash them using a potato masher.
• Add grated carrots + charred onions + salt + pepper + smoked paprika + onion powder + garlic powder. Mix them gently using your hands.
• Add breadcrumbs and mix some more.
• Scoop a handful (around 4-5 tablespoons) of the mixture and give them the shape of a burger patty. You can also use the lid of a container jar. Simply cover the inner of a lid with a plastic wrap and place a handful of the mixture in the lid. Gently press the mixture, remove/add more if needed, and then flip.
• Transfer the patties to a baking sheet and let them chill for at least 2 hours.

Source: veganbell.com

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