Bean Burgers


Kelly Rossiter Photo
Kelly Rossiter

Difficulty Level Easy

I've tried lots of recipes for veggie burgers in my time and the one I always go back to is a chickpea burger that my whole family enjoys. After this week, I have a new favourite. My husband kept saying all through dinner "this is really good".

The beans and the nuts give it a wonderful texture of smoothness with a bit of crunch, and the exterior is nicely crispy. I loved the spicing and it had just a bit of heat from the curry paste. It was delicious cold the next day too, making me think that you could make the mixture into really small patties or little balls and serve it with a black bean salsa. Next time I make it I will garnish the burger with avocado slices. It was easily the most satisfying veggie burger I've had.

The bonus is that it took five minutes to put together and not much more to cook it and it's really cheap to make for a healthy vegetarian burger. If you want a vegan burger, use an egg substitute as the binding agent.The recipe suggests frying the burgers in 2 cups of oil, which seems really excessive to me. I just covered the bottom of my pan, using probably about 1/2 to 3/4 of a cup. It also calls for pecans, which I couldn't get, so I used the fresh walnuts that I bought after throwing out my rancid walnuts the other day.


1 can kidney beans, drained and rinsed lightly (15 oz)
1/2 cup pecans, or walnuts diced
1/3 cup onion, diced
4 cloves garlic, minced
1 teaspoon cumin
1 tablespoon + 2 teaspoons green curry paste
1 bunch cilantro, chopped finely
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 large egg white
1/3 cup flour (whole wheat, white, chickpea, oat - anything but pastry or semolina)
Oil for frying


  1. Mash kidney beans in a mixing bowl. Don't obliterate them, but smoosh them a good 10-15 times with a potato masher or a fork. Add all remaining ingredients, adding flour last. Depending on how wet your curry paste, onions and garlic are, you might require a teaspoon less or more. You want your mixture to hold shape when formed (it will still be sticky) but not crumble. Chill for at least 10 minutes in the refrigerator.
  2. Form mixture into patties. Heat skillet on stove with 2 cups oil on high for 5 minutes. Add patties and fry until crispy on each side.

    Adapted from the website The Kitchn Apartment Therapy

This recipe appears in: Sandwiches
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