Vegan Kidney Bean, Spinach & Mushroom Burger Patties

Vegan Kidney Bean, Spinach & Mushroom Burger Patties

A deliciously easy and family friendly 15 min recipe! These vegan kidney bean, spinach & mushroom burger patties paired up beautifully with my red cabbage vegan coleslaw or a spicy sriracha sauce, these beauties are picnic worthy and BBQ favourites!

These burgers are made in 15 minutes and go well with any type of bun, pitta, salad etc. I made mine with my Vegan Bagels which are made with only 4 ingredients (if you count salt!): vegan yoghurt, wholemeal flour, baking powder and a bit of salt for a super simple, delicious and authentic recipe.  You don’t necessarily have to make bagels, but if you can you will not do it any other way again!

For the most delicious patties, I used Mr Organic kidney beans to give these Vegan Kidney Bean Burger Patties their delicious flavour (and add a great source of protien).

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For more vegan and vegetarian burgers and patties, take a look at my quick and easy Vegan Black Bean & Beetroot Burgers, my flavoursome Tandoori Pulled Jackfruit Vegan Burger, my veggie loaded Halloumi Fritters and my Kale & Pea Cheesy Patties which are filled with great greens.

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Prep Time6 minsCook Time9 minsTotal Time15 mins

Ingredients
 1 tin kidney beans mr Organic (400 g)
 70 g chestnut mushrooms (roughly 8 mushrooms)
 70 g red onion (roughly 1 medium onion)
 50 g baby spinach leaves
 1 cup organic oats
 ½ tsp salt (add more to taste)
 1 tsp smoked paprika

Method
1

Into a food processor, throw in your kidney beans, chestnut mushrooms, red onions and 2 cups baby spinach leaves

2

Add 1/2 tsp salt (or more to taste) and your smoked paprika

3

Blend the ingredients

4

Add your organic oats and use your hands to mix everything together

5

Once the oats are mixed in, form the mixture into burger patties with your hands

6

Place patties on pan and cook on each side until brown

7

Pairs up beautifully with my red cabbage vegan coleslaw or a spicy sriracha sauce. Served in my vegan bagels

Ingredients

Ingredients
 1 tin kidney beans mr Organic (400 g)
 70 g chestnut mushrooms (roughly 8 mushrooms)
 70 g red onion (roughly 1 medium onion)
 50 g baby spinach leaves
 1 cup organic oats
 ½ tsp salt (add more to taste)
 1 tsp smoked paprika

Directions

Method
1

Into a food processor, throw in your kidney beans, chestnut mushrooms, red onions and 2 cups baby spinach leaves

2

Add 1/2 tsp salt (or more to taste) and your smoked paprika

3

Blend the ingredients

4

Add your organic oats and use your hands to mix everything together

5

Once the oats are mixed in, form the mixture into burger patties with your hands

6

Place patties on pan and cook on each side until brown

7

Pairs up beautifully with my red cabbage vegan coleslaw or a spicy sriracha sauce. Served in my vegan bagels

Vegan Kidney Bean, Spinach & Mushroom Burger Patties

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