Egg-Free Red Bean Burgers

Today, I present to you egg-free red bean burgers. Legumes are very nutritious, rich in plant proteins and fibers; they are also low in fat. With them, you can prepare countless delicious dishes, such as these “burgers” which contain no eggs or dairy and are completely vegetarian. It’s a new, different, and tasty way to offer legumes that even children who usually don’t like them will enjoy. Egg-free red bean burgers can be prepared well in advance and cooked when needed. In this recipe, you can also use canned beans.

For this recipe, you can also use peeled beans.


 

  • Difficulty: Very easy
  • Cost: Very cheap
  • Preparation time: 15 Minutes
  • Portions: 9
  • Cooking methods: Boiling, Oven
  • Cuisine: Italian
  • Seasonality: All seasons

Ingredients

  • 1 lbs Cooked red beans (or peeled)
  • 1 Spring onions
  • 10 Sun-dried tomatoes
  • 1 cup Boiled potatoes
  • 1 Boiled carrot
  • 1 tbsp Extra virgin olive oil (generous)
  • to taste Chopped rosemary and sage
  • to taste Fine salt
  • to taste Ground pepper
  • 1 pinch Ground turmeric
  • to taste Breadcrumbs and semolina mix (or gluten-free rice flour)

Preparation

  • If using canned beans, rinse them under running water to remove the preserving liquid and then let them drain for a few minutes.

    Soak the sun-dried tomatoes in boiling water and then cut them into small pieces. Boil the potatoes and carrot together with their skins. When the potatoes are cooked, peel them and mash them with a potato masher along with the carrot.

    In a food processor, place all the ingredients (except for the mashed potatoes). Blend until you get a soft, homogeneous, and smooth mixture. Add the mashed potatoes little by little to achieve a firm and compact mixture, but not hard. Mix to incorporate it with the rest of the ingredients.

    If the mixture is too soft to form the burgers, add 1 or 2 generous tablespoons of breadcrumbs (also gluten-free) and mix well. Since there are no raw eggs, you can taste the mix to adjust the seasoning of our red bean burgers.

    In a deep dish, mix equal parts of breadcrumbs and semolina (if you don’t have semolina, just use breadcrumbs).

    For a gluten-free version, you can use rice flour or chickpea flour.

    With the help of a spoon, scoop out an amount of mixture about the size of a golf ball.

    Using your hands, form a small sphere and then flatten it into a disk about 4-5 inches in diameter.

    Coat each burger with the breading and place them on a baking sheet lined with parchment paper. Continue until the mixture is used up.

    You can store the burgers after forming and breading them in the freezer for future use; or you can prepare them the day before and keep them in the fridge until cooking time, making sure to recoat them in breadcrumbs before baking.

    Bake them in a preheated oven on the lowest rack at 400°F for about 20 minutes. After about 15 minutes of cooking (they should be golden on the bottom), carefully flip the burgers and let them cook for another 5 minutes, then turn off the oven and remove them. Let them cool slightly before enjoying them. Much like traditional meat burgers, these bean burgers can be enjoyed as a filling for sandwiches and accompanied by salad, tomatoes, vegetable and yogurt-based sauces or mayonnaise and ketchup.

    Extra idea. By reducing the size, you can create mini burgers to serve at aperitifs, buffets, etc…

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mielefarinaefantasia

Easy recipes for everyday and special occasions, for all tastes and even gluten-free.

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