Curry Kidney Bean Veggie Burgers

12 70 90
Ingredients Minutes Calories
Prep Cook Servings
10 min 1 h 15
Curry Kidney Bean Veggie Burgers
Health Rating


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.

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. Add the rest of the ingredients in the bowl and mix well.

5. Form into quarter-cup sized patties on a pan and bake for 1 hr, flipping them about half way through. Remove and let cool.

6. 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 90
Calories from fat 23.8
Calories from saturated fat 2.8
Total Fat 2.6 g
Saturated Fat 0.3 g
Trans Fat 0 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 0.1 g
Cholesterol 0
Sodium 110 mg
Potassium 175 mg
Total Carbohydrate 11.9 g
Dietary Fiber 4.3 g
Sugars 1.1 g
Protein 4.6 g

Dietary servings

Per Portion

Meat Alternative 0.5
Vegetables 0.6

Energy sources

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