Curry Kidney Bean Veggie Burgers

12 70 82
Ingredients Minutes Calories
Prep Cook Servings
10 min 1 h 15
Curry Kidney Bean Veggie Burgers
Health Highlights


4 cup Red kidney beans, canned, drained (rinsed)
1/2 cup Water
4 medium Carrots
1/2 medium Yellow onion
1 clove(s) Garlic
1/2 tsp Cumin
1/2 tsp Curry powder
2 tbsp Flaxseed meal (ground) (for flax eggs)
6 tbsp Water (for flax eggs)
1/2 cup Almond flour/meal, Bob's Red Mill
1 tbsp Lemon juice
1 pinch Sea Salt


  1. Preheat oven to 350 F.
  2. 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.
  3. Next, put the carrots, onion, and garlic in the food processor and pulse until finely diced. Add to the bowl with the kidney beans.
  4. To make flax eggs: Add flaxseed meal and water to a dish and stir. Let rest for 5 minutes to thicken.
  5. Add the rest of the ingredients to the bowl and mix well.
  6. Form into quarter-cup-sized patties on a pan and bake for 1 hr, flipping them about halfway through. Remove and let cool.
  7. You may need to use two pans to use the entire mixture.



Red Kidney Beans

are a great source of plant-based protein and high in fiber which helps to promote proper digestion!

Nutrition Facts

Per Portion

Calories 82
Calories from fat 24.3
Calories from saturated fat 2.4
Total Fat 2.7 g
Saturated Fat 0.3 g
Trans Fat 0
Polyunsaturated Fat 0.4 g
Monounsaturated Fat 0.1 g
Cholesterol 0
Sodium 113 mg
Potassium 193 mg
Total Carbohydrate 11.9 g
Dietary Fiber 4.2 g
Sugars 1.2 g
Protein 4.6 g

Dietary servings

Per Portion

Meat Alternative 0.5
Vegetables 0.6

Energy sources


Meal Type(s)