I just love homemade veggie burgers. These Curry Kidney Bean Veggie Burgers are the latest recipe. This recipe was inspired by my curried kidney beans and corn recipe. It’s hard to make these Curry Kidney Bean Veggie Burgers look good in a photo, but I promise you they are delicious! These veggie burgers are great on their own, or you can eat them on a bun. I personally skip the bun and eat a couple patties with some veganaise. I also serve them with a side of roasted vegetables. So good!
These healthy veggie burgers are vegan and gluten free. I also used almond flour instead of oat flour, so they are grain free too! 🙂 If you didn’t want to use almond flour, oat flour would also work well. I think spelt flour would too.
Curry Kidney Bean Veggie Burgers
Curry Kidney Bean Veggie Burgers
Ingredients
- 4 cups cooked kidney beans
- 1/2 cup water
- 4 carrots
- 1/2 yellow onion
- 1 clove garlic
- 1/2 tsp cumin
- 1/2 tsp curry
- 2 flax eggs (real eggs will work too)
- 1/2 cup almond flour (oat flour will work too)
- 1 T lemon juice
- sea salt to taste
Instructions
- Preheat oven to 350.
- In a food processor , pulse the kidney beans a few times to break them down being careful to not fully puree them.
- Remove and put in a bowl .
- Next, put the carrots, onion, and garlic in the food processor and pulse until finely diced.
- Add to the bowl with the kidney beans.
- Add the rest of the ingredients in the bowl and mix well.
- Form into quarter-cup sized patties on a pan and bake for 1 hr, flipping them about half way through. Remove and let cool.
- I needed two pans to use the entire mixture. It made about 15 patties.
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