022 / 75 · Beans and Grains That Go Further

Kidney Bean and Carrot Burgers with Tangy Slaw

4 bean burgers in buns, each with one quarter of the slaw · Active 30 min · Total 1 hr

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Canned kidney beans and grated carrot make firm, savory patties for a simple burger supper. Drying the bean mash briefly and resting the mixture both matter more than adding a large amount of crumbs. The buns and tangy cabbage slaw are included, so the recipe finishes as four complete burgers. Use fully cooked canned kidney beans here; this is not a shortcut for preparing dried red kidney beans.

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Kidney-bean and carrot burger in a bun with tangy cabbage slaw.

Dry the mash before binding

Rinse and drain the beans, then mash roughly in the warm skillet. Stir for a few minutes so excess moisture can escape. Let the mash cool before adding egg, otherwise the binder begins cooking in patches. Leave some bean pieces for texture, but crush enough to make the mixture hold together.

Turn a burger only when it has a crust

The patties need an undisturbed first side. Use medium heat and slide a broad spatula fully underneath before turning. Pressing repeatedly squeezes the soft center outward and can split the edge. Check the middle reaches 160°F/71°C, then put each patty into its bun. Add slaw just before eating so the bread stays intact.

Ingredients

  • 2 cans kidney beans (15 oz/425 g each), drained and rinsed to give 480 g total
  • 1 large carrot, finely grated (150 g prepared)
  • 3/4 cup plain dry bread crumbs (70 g)
  • 1 large egg (50 g without shell)
  • 1 teaspoon ground cumin (2 g)
  • 1/2 teaspoon fine salt (3 g), divided
  • 1/4 teaspoon ground black pepper (0.5 g)
  • 1 tablespoon neutral oil (15 ml)
  • 4 plain burger buns (240 g total)
  • 3 cups finely shredded cabbage (240 g)
  • 1/2 cup plain yogurt (120 g)
  • 1 tablespoon cider vinegar (15 ml)
  • 1 teaspoon prepared mustard (5 g)

Set out

12-inch/30 cm nonstick skillet, Mixing bowls, Coarse grater, Broad spatula, Food thermometer

Allergens

Wheat, Egg, Milk, Mustard. Check labels and substitutions.

Make it

  1. Put drained beans in the dry skillet over medium heat. Mash roughly and stir for 3–4 minutes to release excess moisture. Transfer to a bowl and cool for 10 minutes.
  2. Mix in carrot, crumbs, egg, cumin, half the salt and black pepper. Shape into four patties about 4 inches/10 cm across and 3/4 inch/2 cm thick. Cover and refrigerate for 15 minutes.
  3. Meanwhile, toss cabbage with yogurt, vinegar, mustard and remaining salt. Keep refrigerated until serving. Split buns.
  4. Heat oil in the skillet over medium heat. Cook patties for 5–6 minutes per side, turning once, until browned and centers reach 160°F/71°C. Warm cut bun faces briefly in a clean pan if desired.
  5. Serve each patty in a bun with one quarter of the slaw, placing some inside and the rest alongside.

Make four portions before cooking

Divide the mixture into quarters before shaping so the last burger is not half the size of the first. A small amount of grated carrot adds texture without requiring a second can of beans. Buy buns you will use, or freeze the unused ones promptly rather than leaving a partial package to go stale.

A useful detail

If using a smaller skillet, cook two patties at a time and allow an additional 10–12 minutes. Do not crowd four large burgers into a pan that cannot leave space around them.

Another way

  • Use 480 g drained canned pinto beans instead of kidney beans.
  • Replace the slaw carrot-free cabbage portion with 240 g finely shredded cabbage and carrot mixed together, keeping the same dressing.

Keep it well

Refrigerate cooked patties and slaw separately within 2 hours, or 1 hour above 90°F/32°C, at 40°F/4°C or below. Use patties within 3 days and slaw within 2 days. Reheat patties to 165°F/74°C. Freeze patties separately for up to 2 months; assemble buns fresh.