Kidney Bean Veggie burgers

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 130.3
  • Total Fat: 1.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 406.5 mg
  • Total Carbs: 22.2 g
  • Dietary Fiber: 8.1 g
  • Protein: 8.0 g

View full nutritional breakdown of Kidney Bean Veggie burgers calories by ingredient
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Number of Servings: 6


    2 cups cooked kidney beans, drained
    1 cup quick oats, dry
    1 stalk of bok choy, diced (may substitute another vegetable if desired)
    1 medium carrot, diced (may substitute another vegetable if desired)
    2 Tbsp ground flax seed
    2 Tbsp warm water
    2 Tbsp Nutritional Yeast
    2 tsp Garlic Powder
    2 Tsp ground cumin seed
    2 tsp onion powder
    1 tsp paprika
    (you may add more spices to taste)
    1/4 cup vegetable broth


Other beans and spices can be substituted in this recipe.


Preheat oven to 350.

Mix the 2 Tbsp of ground flax seed with the 3 Tbsp of warm water, stir and set aside.

Line a baking sheet with parchment.

Dice vegetables.

Place beans in food processor and process until they are all mashed up. (You may also mash with fork, but that takes longer). Transfer to a bowl. Add quick oats. Add diced bok choy, and diced carrot, add nutritional yeast, garlic powder, cumin, onion powder, paprika, and any other spices desired. Add the ground flax seed/water mixture. Mix everything thoroughly. Form into six equal patties and place on parchment lined baking sheet.

Place in oven and bake for 20 minutes, flip over half way through. Serve on buns with whatever burger toppings you wish, or on a bed of greens with whatever sauce you wish.

Serving Size: 1/6 of recipe (makes 6 decent sized patties)

Number of Servings: 6

Recipe submitted by SparkPeople user THRICEBLESSED.

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