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“Black/Kidney Bean Burger”
8 1/2 cup Patties

Ingredients Nutrition


  1. Rinse beans if from a can or soak overnight if dry beans. If using dry beans cook them for 1 hour or until soft.
  2. Add all ingredients except for the flour and oil to a large bowl and lightly mix.
  3. Slowly add the mixture into your food processor, blender or juicer with correct attachment.(Not the juice screen!) I found that a juicer works best.
  4. After you have your puree you will slowly fold in 1/4 cup of flour at a time until the mixture is nearly the same texture as ground meat, the goal is to eliminate most of the stickiness wile keeping enough for moisture.
  5. Use flour to coat a 1/2 cup measuring cup and scoop up the bean mixture. You want to do this step each time before you scoop so the mixture wont stick.
  6. Shake out the 1/2 cup of mix into your hand and you can either shape it into a patty now or before cooking them. Have a plate near by with some flour on it to rest your patties on.
  7. After using all the mixture i put the plate into the freezer for around 30 minuets and then moved them to the fridge.
  8. If you wish to cook them right away you can skip step 7.
  9. Spread the coconut oil onto your patties and or cast iron skillet (or pan of your choice). I put the oil onto both so that the flour on the outside of the patty would dissolve into the oil more evenly wile cooking.
  10. Turn your burner to medium heat and let the pan warm up.
  11. Place the patties on the skillet and let cook for 5 minuets or until crispy and starting to turn a darker brown. Flip your patty and repeat.
  12. Top your burgers with you favorite cheese (I would choose provolone) wile you Toast your bread if you with to make a sandwich.
  13. You could also cut the patties up and add them to a salad or burrito if you would like.
  14. In my case i usually go with a whole wheat flax seed bread (toasted) topped with lettuce tomato onion and sriracha chili sauce! I was missing some toppings in the picture.
  15. Serve up and Enjoy!

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