Curried bean burgers
1 medium, finely chopped
1 cup(s), or celery, finely chopped
Dried ground coriander
½ tsp, freshly ground
Canned kidney beans
Mixed grain bread
4 slice(s), 7- grain variety, made into crumbs (2 cups)
1 large egg(s)
¼ cup(s), or fennel tops, coarsely chopped
- 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.
- 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.
- 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.