ABOUT THE RECIPE:
These moist and dense Red Bean Burgers stand in pleasingly for a traditional burger, featuring the hearty texture of red beans along with other nutritious goodies.
Makes 6 servings
1½ tablespoons plus 2 teaspoons extra-virgin olive oil, divided
1 can (15 to 16 ounces) red kidney beans, drained and rinsed
3 tablespoons ketchup, plus more as needed
1/2 teaspoon smoked paprika
1/4 teaspoon sea salt
1 1/2 cups freshly ground vegan whole-grain bread crumbs (from about 3 large slices) (use vegan and gluten-free bread for a gluten-free option)
½ cup gluten-free, quick cooking rolled oats
4 tablespoons firmly packed, shredded zucchini
Preheat the oven to 375 degrees F. Line large, rimmed baking pan with unbleached parchment paper. Lightly coat the parchment paper with 2 teaspoons of olive oil. Put the kidney beans, ketchup, 1½ tablespoons olive oil, smoked paprika and salt into a medium-sized bowl and mash together, using a potato masher or large fork, until most of the beans are mashed. Fold in the bread crumbs, rolled oats and zucchini and stir together with a large spoon to combine. (If the mixture still seems a little dry, add a bit more ketchup.)
To form a burger, scoop up a rounded 1/3 cup of the mixture, using a measuring cup. Firmly pack the burger mixture into the measuring cup and drop it onto the lined pan. Gently press the burger using a flat spatula to form it into the shape of a burger. Continue in this manner until you have formed a total of 6 burgers.
Tent with foil and bake for 18 minutes. Remove the foil and flip the burgers over. Bake uncovered for an additional 10 to 20 minutes, or until the burgers are golden around the edges and firming up. Transfer the pan to a wire rack and let cool 10 minutes. (The burgers will be a bit soft, so handle them carefully.) Serve warm.