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Bohnenburger with Grilled Vegetables

A flavorful and nutritious veggie burger made with kidney beans and oatmeal, topped with grilled vegetables.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 3 burgers
Course: Dinner, Main Course
Cuisine: American, Vegetarian
Calories: 350
Ingredients Method Notes

Ingredients
  

For the patties
  • 260 g Kidney beans (canned or jarred)
  • 60 g Oats (quick-cooking)
  • 1 small Onion Chopped
  • 25 g Flour
  • 1 clove Garlic Minced
  • 1 tbsp Soy sauce
  • 1 tbsp Mustard
  • 1 tbsp Vegetable broth (powder)
  • 2 tsp Smoked paprika
  • 1 tsp Cumin
  • to taste Salt & Pepper
Optional toppings
  • as desired Grilled vegetables (e.g., Bell peppers, zucchini, onions)
  • as desired Tomato spread
  • as desired Vegan mayonnaise
  • 3 pieces Burger buns

Method
 

Preparation
  1. Mash the kidney beans in a bowl, then mix with quick oats, chopped onion, flour, minced garlic, soy sauce, mustard, vegetable broth, smoked paprika, cumin, salt, and pepper to form a dough.
Cooking
  1. Heat oil in a pan and fry the formed patties until golden brown on both sides.
Assembly
  1. Place the patties on the buns and top with grilled vegetables, spreads, and other desired toppings.

Notes

For added flavor, mix in fresh herbs and try variations like adding jalapeños or avocado slices. Store leftovers in an airtight container for 3-4 days, or freeze for up to 3 months.