1-First, rinse and drain 1.5 cups of canned kidney beans thoroughly to remove excess moisture, setting the stage for a firm texture.

2-Next, in a large bowl, mash the kidney beans with a fork or potato masher until mostly smooth, leaving a bit of chunkiness for that satisfying bite in your kidney bean burger recipe.

3-Then, add 1/4 medium onion (finely chopped), 2 medium cloves of garlic (minced), 2 tablespoons tomato ketchup, 1 teaspoon dried oregano, 1 teaspoon chili powder or smoked paprika, 1/2 teaspoon fine sea salt, and 1/2 teaspoon freshly ground black pepper. Mix everything well to blend the flavors.

4-After that, stir in 1 cup of rolled oats to bind the mixture; opt for gluten-free oats if you’re making this gluten-free, creating those simple kidney bean burgers that hold together perfectly.

5-Now, form the mixture into about 4 equal-sized patties, making sure they feel sturdy before you cook them.

6-Heat a bit of oil in a frying pan over medium heat, then cook each patty for 4-5 minutes per side until they’re golden and heated through, giving you that great flavor everyone loves.

7-Finally, serve your burgers hot on buns or with salads, and feel free to add toppings like fresh parsley for an extra touch.