Mexican Inspired Kidney Bean Burgers + White Bean Sauce (vegan & gluten-free)

reading time: 2 min

Like i said in my last burger post, i'm hooked. For good. I honestly don't know how i could lead a happy life without having BURGERS in them?! And stuffed sandwiches - and pasta - and pizza - and baked potatoes!!

As much as i love eating fruits, there are sooo many beautiful carbs out there that are vegan and gluten-free and nutritious and frickin delicious!

Anyway. This time we made Mexican inspired spicy kidney bean patties with fat free sauce on organic spelt buns. Can't wait for my next burger experiment :)


Preparation time: 45 mins
Main ingredients: kidney beans, spinach, oats
difficulty level: easy
makes: 12 patties
suitable for: vegan, lactose-free, gluten-free, nut-free, soy-free, low-fat, low-sodium



2 cans kidney beans (255g each), cooked and drained
1/2 cup sweet corn, drained
2 cups fresh spinach
1 cup oats (gluten-free if gluten is an issue)
2 tsp lemon juice
3 small garlic cloves
1 tsp cumin
, ground
1 tsp coriander, ground
1 tsp black pepper, ground
1 tsp sweet bell pepper powder
1/4 tsp chili powder
1/2 tsp salt

8-12 gluten-free buns


250g white beans
2 tbsp mustard
100g unsweetened applesauce
1 - 2 garlic cloves
salt & pepper to taste (my beans already contained salt and soup greens so i didn't add any) 


Preheat oven to 200°C. 

To make the patties:

When my Chickpea Burgers were basically baked falafels between buns, these kidney bean burgers are baked chili patties.

Toss everything except for the oats into a food processor and process away! In a large mixing bowl combine the processed dough with the oats and mix with hands until it reaches the right consistencyOnce it's mixed, form into patties.
Line a baking tray with non-stick baking paper and place the patties on the prepared tray. Bake for about 7 minutes, then flip each patty over and bake for another 7 minutes or so. They should have a bit of a crust on them.

In the meantime, prepare the white bean sauce! 

Also, place your buns in the oven for 5-10 minutes (or according to instructions) if you want them to be warm and a little crispy.

For the sauce:

Using a food processor or an immersion blender, purée all listed ingredients - and your fat-free sauce is done! The sauce will be plenty for 8-12 burgers, but in case there's something left, you can easily eat it on top of pasta or rice or potatoes or as salad dressing.

Serve with the kidney bean patties on buns with your favourite condiments: lettuce, tomato, cucumber, pickles, red bell pepper, onions, avocado...

Cook once, eat twice

Since my boyfriend and I try to be as efficient as possible in the kitchen, we always cook enough food to cover dinner and lunch the next day. This recipe makes plenty of patties that taste just as amazing on the following day. Just make sure to freshly prepare the rest of your burger to prevent sogginess!


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