Curried bean burgers

Total Time
24 min
9 min
15 min
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.


Olive oil

4 tsp

Uncooked onion(s)

1 medium, finely chopped


1 cup(s), or celery, finely chopped

Curry powder

1 tsp

Dried 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)


1 large egg(s)

Sliced almonds

¼ cup(s)

Fresh parsley

¼ cup(s), or fennel tops, coarsely chopped


  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.