Here is a bean and vegetable burger reminiscent of red kidney bean chile.
Ingredients for 4 hearty servings:
- One clean medium potato chopped into small chunks (if thin skinned, leave peel on)
- One medium onion chopped fine
- One large carrot with ends removed, then washed and diced
- One 12 ounce, (310g) can of red kidney beans
- One level teaspoon red chile powder
- One level teaspoon Old Bay Seafood Seasoning or other spicy seasoning
- Salt, pepper, garlic powder to taste
Method to prepare:
Cook potato chunks in water until soft and drain. Mash smooth with hand potato masher.
Drain water from can of red kidney beans and mash smooth. You will still have small pieces of bean skin showing as in photo. Stir into mashed potatoes.
Sauté the onions and diced carrots in a small amount of oil until soft. Mix into potato and kidney bean mixture.
Sprinkle spices over mixture and mix in well with spoon. Mixture should become sticky and hold together as you mix.
Using clean hands, shape into 4 large or 6 smaller patties, flatten, and place on plate. Refrigerate at least one half hour to stiffen ingredients.
Fry in heated and oiled skillet until brown with a crispy crust. Turn carefully with spatula and fry on second side.
To serve, using spatula, slip onto a toasted hamburger bun or eat plain without bread. I like to use ketchup as a condiment.
These kidney bean burgers
have a mealy texture, and are quite satisfying as a meal in themselves.
Article and photo of kidney bean burger by Susan Helene Kramer
Bean and Vegetable Burger
If you are into vegetarian cooking, this is one of my favorite cookbooks. The author is an Ojai Valley, California resident:
Link to Love Soup Cookbook by Anna Thomas at Amazon.com
Copyright 2013-2015 Susan Helene Kramer
Santa Barbara, California USA
Amsterdam, The Netherlands
Published by Creations in Consciousness
web site http://www.susankramer.com
page created August 31, 2013