I love bean burgers and they are a nutritious healthy dish. Great for summer barbeques.
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Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.
Going strong since 2013.
Love.
Edward x
Ingredients
- 200g kidney beans
- 2 shallots
- 2 garlic cloves
- 3tbs extra virgin olive oil
- 150g chestnut mushrooms
- 400g marrow
- 1tsb cumin, grounded
- 1tsb coriander, grounded
- few sprigs coriander
- 100g breadcrumbs
Instructions
- Soak the kidney beans in water for about 24 hours. Periodically, rinse the beans in fresh water.
- Place the beans in a pressure cooker and cook for 15 minutes once the steam lets off. Leave to one side.
- Sauté the shallot with the garlic in olive oil until the shallots turn translucent. Add the mushrooms and continue cooking for a few minutes.
- Place the kidney beans in a food processor. Pulse roughly.
- In a large mixing bowl add the beans, marrow, cumin, coriander and shallot mushroom mixture and combine well. Finely, add the breadcrumb and mix well.
- Using damp hands, shape into patties and place in the fridge for a couple of hours.
- Top tip
- I find that chilling the patties ensure that the patties retain their shape when cooking.
- When ready to eat, fry the patties in oil for about 5 minutes each side, until nicely browned on both sides.
- Serve warm.