Curry Spiced Veggie Burger (Soy-Free, Oil-Free, Gluten-free option)

My favorite black bean veggie burger has always been from Beck’s Prime. Not anymore…now my favorite is the one below! I set out to create my own because theirs is too expensive and not vegan. Veggie burgers can be mushy, cardboard-like or unflavorful. I solved that by infusing mine with loads of flavor and spice. I also use several veggies and ingredients to make it hearty. One ingredient in particular, you might think is weird….grape nuts cereal! It makes them chewy and filling and somewhat soften while cooking them, so they aren’t overly crunchy.

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Curry Bean Burger

This black bean veggie burger has more than satisfied my taste buds. I took it up a notch too. I added more ingredients and veggies because I think their’s probably just has beans and spices. I also LOVE curry, so I infused it with curry spice, it is the star of the burger. It is spicy, but not too spicy, for my taste.

Zucchini Curry Spread

If you’re wondering what that green sauce is, it is my homemade zucchini curry spread. I created it especially for these burgers. It is delicious and fat free. No need for mayo or preservative-loaded condiments on this burger!

Recipe: Makes 2 fat burgers  Active prep time: 35 mins  Chill time: 1 hour Cook time: 30 mins

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It looks like a lot of ingredients, but I like to list them in categories. The same spices are repeated in both the burgers and the spread.

Ingredients to prepare quinoa first:

*1/2 cup red quinoa (white is too mushy for the burgers, so use red)

*1 cup low sodium vegetable broth

*1/4 teaspoon of each:  garlic powder, paprika, smoked paprika, sea salt

Burger “Dry” ingredients:

*1 1/2 teaspoons ground flaxseed mixed with 1 tablespoon water

*3 tablespoons grape nuts cereal, for a gluten-free burger just replace with gluten-free whole oats or breadcrumbs, it will be slightly less chewy

*1 1/2 teaspoons curry powder, if you don’t like curry you can try using chili powder instead for a similar heat

*2 tablespoons nutritional yeast

*1 teaspoon smoked paprika

*1/2 teaspoon garlic powder

*1/4 teaspoon onion powder

*1/2-3/4 teaspoon fine sea salt

*1/8 teaspoon ground black pepper

*3 tablespoons oat flour

*2 tablespoons brown rice flour

Burger “Wet” ingredients:

*1 tablespoon liquid mesquite smoke (located near the barbecue sauces and marinades)

*2 teaspoons tomato paste (make sure it is paste and not sauce)

*1/4 cup water

*1/2-1 tablespoon lemon juice

Burger vegetables:

*1 cup cooked black beans (I just used unsalted beans from a can, drained, rinsed and patted dry)

*1/2 cup cooked red quinoa

*1/2 cup chopped red bell pepper

*1/4 cup chopped celery

*1/4 cup chopped green onions

Note: If you don’t want to use quinoa, you can try subbing with brown rice, that will probably work, but I haven’t tried it yet.


I recommend preparing the quinoa the day before or early in the day, so it is room temperature at the time of making the burgers. Prepare the quinoa by combining all the ingredients into a small pot. Bring to a boil and then turn to simmer for 15-20 minutes or until all the water has evaporated and the quinoa is tender and translucent. Once it has completely cooled, measure out 1/2 cup, store any extra in the fridge.

In a small coffee mug, combine the flaxseed with the 1 tablespoon room temperature water and whisk well with a fork for 30 seconds, set aside for at least 5 minutes. Meanwhile, chop all the veggies, keeping in mind not to chop too small, because you want some crunch when biting into the burger. In another small cup, combine all the remaining listed “dry” ingredients and stir well.

In a large bowl, add the beans (drained, rinsed and patted dry), quinoa and veggies. After the flax mixture has thickened after 5 minutes, add the remaining “wet” ingredients and whisk again with the fork for a good minute. Pour the liquid mixture in the bowl with the veggies. Now, start mashing the beans with a fork so a paste starts to form, but do not mash all of them. You don’t want the burger mushy, but you do need some mashed to create a thick paste. Once you have mashed the beans together, add the prepared dry spices to the bowl and stir and press together for several minutes until everything is well mixed, comes together and is sticky. If it seems too wet, add a bit more oat flour. Form the mixture into 2 large patties (or 4 if you doubled the recipe) and place on a plate in the fridge for an hour. The longer they sit in the fridge, the firmer they will become, and hold together best when cooking.

Place a medium frying pan on the stove and turn the heat to medium-low. Spray some non-stick spray on the pan and cook the burgers for several minutes on each side until crispy and cooked through.

Click here for my Zucchini Curry Spread recipe!

Spread the delicious zucchini spread on your hamburger buns and add any other toppings you wish. I also like to add a bit of tangy mustard on one of the buns. It is so delish!!

Curry Bean Burger

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Categories: Gluten Free, VEGAN, VEGETARIAN


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25 Comments on “Curry Spiced Veggie Burger (Soy-Free, Oil-Free, Gluten-free option)”

  1. January 7, 2013 at 12:58 AM #

    It is a long list of ingredients but once you read the directions it’s totally doable. I love veggie or black bean burgers and have never made them from scratch. If you didn’t care if it’s vegan could you use eggs instead of the flax? The zucchini condiment sounds wonderful also.

    • January 7, 2013 at 1:32 AM #

      See, I can’t figure out how to do the ingredients listed by points so it’s not so spaced out b/c they look so long that way?? when really it is just veggies and spices, like any other burger recipe, and then of course I have my zucchini spread recipe. I repeat the spices for both recipes, so you don’t need all new ones. I made it easy by just prepping the dry ingredients in the coffee mug and making the quinoa the day before, so all I had to do was add the wet ingredients the next day. Absolutely, I’m sure an egg would work fine…probably even hold together better…it might be more liquid though than the flax since I don’t use a full tablespoon of flax egg, so other dry ingredients may have to be increased so it’s not too wet. Thank you!

      • January 7, 2013 at 2:05 AM #

        It just looks like a lot but when you read it you realize that it’s really not a huge project, you have to list all the spices etc… it sounds just great. Maybe I will use just the egg white that will be less liquid or maybe just a tbs of egg white. This will be the first thing I make after my 3 day detox cleanse I am doing. My goal is to eat more healthfully and to lose some weight. I am posting about the detox it’s Dr. Oz plan and sounds pretty good. Your burger sounds just like the perfect food for me, without the bun or bread. Perfectly nutritious and tasty.

      • January 14, 2013 at 10:20 PM #

        I would love to feature this recipe on my blog and also your chocolate chip cookie recipe if thats ok, I have to make this it sounds so incredibly good.

    • January 7, 2013 at 5:26 AM #

      Thank you so much Suzanne! I love Dr. Oz! Yes, 2 tbsp egg whites would probably be perfect. I agree with you, it looks really long, lol! I need to figure out how to bullet point the ingredients or something because it looks intimidating when it really was so insanely easy to do. After cooking and cooling the quinoa, it’s just throwing everything in a bowl! I’m going to reword it somehow. I hope you try and enjoy it :)

    • January 7, 2013 at 5:18 PM #

      Ok, I changed some things so it looks less long hopefully! I made the spread into a new post so it wasn’t adding to the long effect! :)

    • January 14, 2013 at 11:25 PM #

      Absolutely, I’d be honored Suzanne! Yikes, now I’m nervous, lol! Hope you enjoy the recipes as much as we do!!! Thank you so much!

  2. January 7, 2013 at 2:54 AM #

    Wow! Brandi, you are amazing! Using grape nuts cereal in your veggie burgers? Wow, so inventive and resourceful. . and I have never before in my life heard of liquid mesquite smoke. I love it!!

    • January 7, 2013 at 5:51 AM #

      Oh, thank you Alice!! I wanted them to not be too mushy and to thicken them up some, but don’t want to use nuts, so I was scrolling through the grocery store and I saw the grape nuts..boom…I knew that would work!! It really made them hearty, yet not crunchy! I already have another recipe coming using the grape nuts..who knew such a simple cereal would inspire me, lol! I love that it only has 4 ingredients in it too! Oh, and liquid smoke is at any grocery store, it is amazing stuff!! :)

  3. January 7, 2013 at 4:19 AM #

    Brandi, I just had dinner but I’m drooling looking at your beautiful photos. All the flavours in this burger must be out of this world and WAY healthier than the beef & cheese burgers I scarf down and then spend hours feeling bloated and guilty about afterwards ;)

    • January 7, 2013 at 5:52 AM #

      Thank you Nancy, you’re so sweet! You always make me laugh too, you are a riot :)

  4. January 7, 2013 at 10:23 AM #

    Easily one of the best veggie burgers I have seen :D


  5. January 7, 2013 at 3:58 PM #

    YUM Brandi you are just overloading my to-make list with all these amazing recipes! Good to know that Beck’s Prime has a good veggie burger–my boyfriend LOVES burgers and I’m sure he’d appreciate hitting more burger spots :) I’ve also been meaning to hit up Green Seed Vegan–I think the Houston Press named them home to Houston’s best veggie burger!!

    Anyway, man there is so much food I want to make this week. But the next veggie burger I make will be this one!!

    • January 7, 2013 at 5:22 PM #

      Haha! Thanks Erika!! I was going to make your cookies-n-cream pancakes this morning but it’s hubby’s birthday so I didn’t have time. I’m FINALLY making them tomorrow, can’t wait!! Oh, I’ve never been to Green Seed Vegan, omg I’m totally going to have to go there…I’m sure their veggie burger blows mind out of the water!! lol! :)

      • January 8, 2013 at 2:37 PM #

        Haha I don’t know about that…your burger looks awesomely fat and packed with deliciousness. Ugh. I just can’t wait to make. And so glad you finally got a chance to try the pancakes!! :)

  6. January 7, 2013 at 8:30 PM #

    Awesome! I really want to try these! :)

  7. January 7, 2013 at 11:41 PM #

    Brandi, I haven’t eaten or prepared veggie burgers in a real long time. These are probably the best I have seen. Because like you said within the post they can be mushy, dry and not much flavor. The ingredients you use are excellent in every way. The curry infusion really sounds great!!

    • January 8, 2013 at 1:29 AM #

      Yes, I agree Judy…the store bought ones are like cardboard and homemade ones tend to be mushy. That’s why it is so important to really pack them with multiple ingredients and not just beans and I think too many people just throw all the ingredients into a food processor and pulse them into a mushy paste, so there is no texture then! I just mashed some of the beans, keeping several of them whole and of course all the veggies and grape nuts gives them a heartier bite. I even more than I can count in the past couple weeks!! :)

  8. January 8, 2013 at 4:55 AM #

    My earlier samplings of veggie burgers, whether I made them or bought them, were very much like those that you mentioned and left me wondering how the ingredients could possibly result in a cardboard burger. I can see that wouldn’t be a problem here and that zucchini curry spread would make any burger better.

    • January 8, 2013 at 7:00 AM #

      Thank you John! Yes, I’ve has the cardboard ones…no fun. Definitely no cardboard burgers in this one…all the veggies and different ingredients and the grape nuts, really thicken it up and give it a good bite!

  9. January 8, 2013 at 10:48 PM #

    A stunning & firm tasty looking burger! I love it all! I love every component of it & also your tasty green spread on top of it! MMMM!


  1. Zucchini Curry Spread (Gluten-free, Oil-free, Fat-free) | The Healthy Flavor - January 7, 2013

    [...] perfect spread for the Curry spiced veggie bean burger I posted yesterday. Or you could even use it as a [...]

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