Curried bean burgers
4
Points®
Total time: 24 min • Prep: 9 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
These “burgers” are flavorful and moist just as they are. For a cheese “burger”, place a slice of reduced-fat cheddar or Swiss over each patty after flipping it. Don’t fret if the bean mixture seems too soft—it lends to each patty's delectable texture once cooked. If you find the uncooked bean mixture a little too soft to handle, refrigerate for 30 minutes before shaping it into patties. Serve in whole-wheat buns with lettuce and tomato, or with a side dish of crunchy coleslaw. Make a southwestern-inspired variation and substitute ancho chili and chipotle chili powders for the curry and coriander.
Ingredients
Olive oil
4 tsp
Onion
1 medium, finely chopped
Fennel
1 cup(s), or celery, finely chopped
Curry powder
1 tsp
Ground coriander
1 tsp
Table salt
½ tsp
Black pepper
½ tsp, freshly ground
Canned kidney beans
15 oz
Mixed grain bread
4 slice(s), 7- grain variety, made into crumbs (2 cups)
Egg
1 large egg(s)
Sliced almonds (unsalted, no oil or sugar added)
¼ cup(s)
Fresh parsley
¼ cup(s), or fennel tops, coarsely chopped
Instructions
1
Heat a large nonstick skillet. Swirl in 2 teaspoons of the oil, then add the onion. Sauté until golden, about 7 minutes. Add the fennel, curry powder, coriander, salt, and pepper; sauté until the fennel is softened and the mixture is fragrant, 4–5 minutes.
2
Transfer the mixture to a food processor, then add the beans, bread crumbs, egg, almonds, and parsley; pulse until coarsely chopped. Shape into 4 burgers.
3
Heat a large nonstick skillet. Swirl in the remaining 2 teaspoons oil, then add the burgers. Cook until golden on the outside and cooked through to the center, 3–4 minutes on each side.
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