Curry Bean Burger

These curry-spiced bean burgers lean on dried kidney beans cooked from scratch, which gives the patties a meatier bite than the canned version. The cornmeal and cornstarch binder is the trick that holds everything together without flour or breadcrumbs, and the cornmeal also adds a faint nutty crunch around the edges as the burgers fry.

A single teaspoon of curry powder might sound modest, but combined with garlic, minced onion, and a generous tablespoon of black pepper, it builds a warm, layered backbone. Grated carrot brings sweetness and a bit of moisture so the patties don’t dry out in the pan.

Form them thin. That’s the most important note in the original directions and worth repeating: thin patties cook through quickly without burning the outside before the middle warms up.

Pro Tips

• Cook the beans until they’re truly soft. Undercooked beans won’t mash smoothly and the burgers will crumble.
• Let the mash cool before forming patties so the eggs (if using) don’t scramble when added.
• A non-stick pan is a must here. Cast iron works too, but only when fully preheated.
• Chill formed patties 15 minutes before frying for cleaner edges and easier flipping.

Variations

• Skip the eggs and add 2 tablespoons of vegetable broth instead for a vegan version.
• Use tamari in place of soy sauce to make it gluten-free.
• Swap curry powder for garam masala plus a pinch of cumin for a deeper, smokier flavor profile.