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 mywholefoodlife.com 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.

Ingredients:

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

Directions:

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.

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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.

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

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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? 

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

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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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