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+ servings
curry veggie burger

Curry Veggie Burger

Curry Veggie Burger is an easy and healthy-ish burger to make any night of the week! Made with kidney beans and curry spices. This will be your new go-to burger!
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Ingredients

  • 1 15oz Can kidney beans, rinsed, drained
  • 1 1/2 tsp Curry powder
  • 2 large Eggs, whisked
  • 1/2 cup Chopped fresh parsley
  • 1/4 cup Grated Parmesan
  • 1/2 tsp Kosher salt
  • 1/2 tsp Black pepper
  • 3/4 cup Panko breadcrumbs
  • 2 tbsp Olive oil
  • 4 slices Cheddar Cheese
  • 4 Burger buns
  • 4 slices Fresh tomato
  • Fresh arugula, for garnish
  • Mayonnaise, for garnish

Instructions 

  • Preheat your oven to 375 degrees.
  • In a large bowl add the kidney beans and mash with a fork or a potato masher. Next, fold in the curry powder, eggs, parsley, Parmesan, kosher salt, and black pepper.
  • Fold in the panko breadcrumbs. If you need to add more panko to the bean mixture that's okay. The panko is meant to soak up any moisture. Once everything is combine, take the bean mixture and form 4 patties. Let the patties rest for about 10 minutes before cooking.
  • Next, in an oven-safe, non-stick skillet add the olive oil. Preheat the skillet medium-high heat and then add the bean patties. Brown on both sides for about 3 minutes per side. Transfer the skillet to the oven to cook through about 10 to 12 minutes. In the last minute of cooking add the sliced cheddar cheese ton top of each bean patty.
  • To serve: place a bean patty on top of the bottom burger bun. Garnish with a tomato slice, arugula, and mayonnaise. Enjoy.
Did you make this recipe?Please leave a comment below and share a photo on Instagram with the hashtag #thecuriousplate!