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Kidney Bean Portobello Veggie Burger Recipe

Since last year, I’ve been on a journey transitioning to a diet with less meat and more plant-based foods. I started finding out more and more about factory farming, the cruel and inhumane treatment of animals. I’ve learnt about the effects of animal farming on our planet – which has been exposed to be the single largest factor of destruction (watch Cowspiracy!). This combined with discovering that an optimal diet for health and longevity consists mainly of plants, made me lose interest in eating so much meat (and other animal products).

I won’t go into detail here about the numerous benefits of eating a plant-based diet, I will cover these in another post. But in short, it’s been well proven that a plant-based diet is less stressful on the body and digestive system, helps with weight loss, prevents heart and circulatory conditions, premature aging, lowers inflammation and many others.

The transition has had its challenges, mainly in coming up with a variety of meatless dishes to eat. Rather than making a couple of dishes over and over. I was used to eating meat with pretty much every single meal, and felt that a meal wasn’t complete without it.

Truth is, a plant-based meal can be complete, satisfying and delicious – all at the same time.

The smell of spring is in the air here in Nova Scotia. Today was amazingly sunny and warm, and you can already get a whiff of barbecues lit up an sizzling.

We didn’t get our little barbecue going yet, but felt an appetite for burgers – which are a favourite around our household any day of the week.  I’ve tried a bunch of veggie burger recipes in the past, and many times failed. Some would crumble and fall apart, be too dry, too mushy, etc etc… But today, they came out so good! We honestly didn’t even miss the meat.

 

 

They make great leftovers too. You can reheat the burgers, or just keep the patty in the fridge and use it within 3 days.

Made with red kidney beans and portobello mushrooms, these veggie burgers are rich in fiber, protein, iron, potassium, and many other vitamins and minerals.

 

 

 

Red kidney beans are cheap and abundant. They are an amazing source of cholesterol-lowering fiber, magnesium and folate which help prevent heart attacks; they also contain iron for energy, and protein (forming a complete protein when combined with a wholegrain like rice). 

Portobello mushrooms add nutrition, meatiness and juiciness to the patties – they are packed with potassium; selenium for proper function of thyroid; they help regulate estrogen; have anti-inflammatory effects in the body; and many more. 

You can serve them with a bun, or with a fresh salad. We had them with a side of slaw salad of cabbage, carrot and celery, served in a lettuce cup. An avocado would have complemented the plate nicely, but unfortunately I didn’t have any on hand this time. However what we did have to replace for creaminess, was blue cheese which made the burgers even better. We don’t often have cheese, but when we do it’s usually blue (put your hands up if you also love smelly cheese! 🙂 )

So without further due, the recipe for the Kidney Bean Portobello Veggie Burger. Bon appetit!

Kidney Bean Portobello Veggie Burger
Yum
Print Recipe
Servings Prep Time
3-4 20 minutes
Cook Time
15 minutes
Servings Prep Time
3-4 20 minutes
Cook Time
15 minutes
Kidney Bean Portobello Veggie Burger
Yum
Print Recipe
Servings Prep Time
3-4 20 minutes
Cook Time
15 minutes
Servings Prep Time
3-4 20 minutes
Cook Time
15 minutes
Ingredients
Servings:
Instructions
  1. Heat oil in a frying pan and sauté diced onion for 2-3 mins until translucent. Add minced garlic and fry for an additional 30 seconds.
  2. Add in the cooked kidney beans and diced mushrooms. Fry for about 10 minutes.
  3. Meanwhile add in the seasonings, and stir occasionally to ensure everything cooks evenly.
  4. In a food processor (or a high-powered blender) add the oats and process for 30 seconds until you get a powder. Add the mushroom and bean mix, the egg, and the olive oil, and process everything until well combined.
  5. The mixture should look like a thick paste. Form round patties by taking some mixture and rolling it between your palms, then press it gently to flatten it.
  6. The veggie burgers can be grilled, cooked in the oven at 350 F, or fried with a bit of oil in a shallow pan. This time I fried them for about 10 minutes.
Recipe Notes

Tip: If the mix is too sticky when handling, wet your palms with some water in between shaping the burgers.

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