Curry Kidney Bean Burgers

It’s always nice to find easy burger recipes I don’t have to adapt over to WFPB. These burgers from come out a little crispy and a teensy crunchy, unlike most bean burgers I’ve tried so far. They are good reheated and keep in the refrigerator for a number of days. The “curry” flavor isn’t strong, so if you want it to be I recommend you increase the amount of curry spice you put in. I enjoyed these with a tangy spicy mustard, but they would go well with whatever burger toppings you normally like to put on.


Servings: about 8 patties, more or less depending on how large you make them

  • 4 cups cooked (2½ cans) kidney beans
  • ½ cup water
  • 4 medium carrots
  • ½ yellow onion
  • 1 clove garlic
  • ½ tsp. cumin
  • ½ tsp. curry
  • 2 flax eggs (mix 2 tbs. flax meal with 6 tbs. water, refrigerate about 3 minutes)
  • ½ cup oat or almond flour
  • 1 tbs. lemon juice
  • sea salt to taste


Preheat oven to 350°F and cover a baking pan with parchment paper. (I don’t use it in the pictures below, but I highly recommend you use it!)

In a food processor pulse the kidney beans a few times. You want them gooey but not 100% mashed up. Move the mashed beans to a moderately sized bowl.


This is a shot of how much I pulsed my beans

Put the carrots, onion, and garlic in the food processor and pulse until they are all finely diced. Add them to the beans in the bowl.


Add all of the rest of the ingredients and mix thoroughly – this will be a little tough, but still do-able by hand. 


However you want to, make the patties. I typically use my hand to form a ball and squash it onto a baking pan. The original recipe got about 15 patties and used two pans – I guess I made really big patties or something? 


Cook them for 30 minutes, flip them over halfway through, then cook another 30 minutes.


Remove and allow them to cool a bit before removing them from the pan. When I cooked them without parchment paper I had a little trouble getting them off – I highly recommend using the parchment. 


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