Loaded Bean Burger

By Libbie Summers
Assisted by David Dempsey

I am a carnivore. You don’t come from a hog farming family and not like a piece of bacon. But, when it comes to a burger…make mine vegetarian. I’ll order a vegetarian burger from any restaurant menu I see.

I love this recipe for it’s simplicity and uniqueness. Load it with everything and anything you love and you have yourself one of the best vegetarian burgers…ever!
Libbie Summers, A Food-Inspired Life, Beans, Bean Burger
Loaded Red Bean Burgers
(makes 6-8)

What you need: 
2 cups dry red kidney beans (can substitute 1 can of rinsed and drained kidney beans)
1 teaspoon salt
1 cup prepared HOT salsa
1 cup corn muffin mix
olive oil
8 hamburger buns, toasted (optional)
Toppings: Vegan Mayonnaise, Sliced Avocado, Salsa, Lettuce, Red Onion

What to do: 
Cook beans: In a medium sauce pan, add beans and salt. Cover with water. Bring to a boil, lower heat and cook until beans are tender (about 60 minutes). Drain and set aside to cool. When cool, smash with a fork.
Make burger mixture: In a large mixing bowl, use your hands to mix together the smashed beans, salsa and muffin mix. Form into 6-8 patties.
Cook Burgers: Heat a sauté pan over medium-high heat and add 2 teaspoons olive oil. Working in batches as not to overcrowd the pan, cook the burgers until golden browned.
To Serve: Slather buns with mayonnaise and top with burger and your favorite toppings.


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