Close up side on view of red bean burgers on wooden board, as seen on Mary McCartney Serves It Up, season 3.
Recipe courtesy of Mary McCartney

Loaded Double Red Bean Burgers

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  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 6 servings


Red Bean Burgers:



Special equipment:
a flat griddle pan
  1. For the red bean burgers: Add the drained red kidney beans to a wide sauté pan and dry-fry for 3 minutes to get rid of some moisture, so the texture of the burger has more bite.
  2. Stir in 1/4 cup of olive oil, the crushed garlic and chopped red peppers. Cook 2 to 3 minutes, until softened.
  3. Now add the Worcestershire sauce, nutritional yeast flakes and tamari. Mix them in and sauté for 1 or 2 minutes, until the liquid evaporates.
  4. Take off the heat and stir in the flour, followed by the flaxseed mixture. Mash until it comes together. Then shape (using hands) to form 12 burger patties; I like them thinner and wider.
  5. Add the remaining 2 tablespoons olive oil to a flat griddle and when hot add 4 of the patties and cook for 2 minutes on each side, until crisp and dark brown.
  6. Remove from the pan, stack 2 burgers on top of one another with a cheese slice in between. Keep warm whilst you cook the remaining 2 batches.
  7. For the assembly: Spread the ketchup, vegan mayo and mustard on the toasted buns, then add burger stacks followed by fixings of your choice.

Cook’s Note

These are also great on the BBQ.