Spicy Bean Burger with Curry Mayo

Hello, I’m Keely! I'm a Canadian Registered Dietitian, an avid food and recipe writer, travel bug and nutrition expert. For more information about me, check out my bio here.

Here's your new go-to veggie burger—flavour-packed, satisfying, and freezer-friendly!
Who doesn’t love a good burger? While I’m cutting back on meat, I still crave something hearty, flavourful, and deeply satisfying. Unfortunately, most store-bought veggie burgers leave a lot to be desired—often rubbery, overly processed, or trying too hard to mimic meat.
Enter this Spicy Bean Burger with Curry Mayo—a plant-based alternative that’s packed with bold spices, wholesome ingredients, and a rich, satisfying texture. This burger stands on its own, no fake meat required.

Make Ahead and Freezer Friendly

One of the best things about these burgers? They freeze beautifully, making them perfect for meal prep. Simply shape the patties and layer them between sheets of parchment paper in an airtight container. Store in the freezer for up to 3 months.

When you’re ready to cook, thaw overnight in the fridge and pan-fry to golden perfection. Pair with a dollop of creamy curry mayo and your favorite toppings for an unbeatable homemade burger experience.

Here's What You'll Need

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Keely Fraser, PhD.
Registered Dietitian

INGREDIENTS

For the Burgers

½ cup rolled oats
1½ cups cooked kidney beans, rinsed and drained
1 egg
2 tbsp (30 mL) low-sodium soy sauce
1 tbsp (15 mL) peanut butter
2 cloves garlic, crushed
1 tsp (5 mL) ground cumin
½ tsp (2.5 mL) mild chili powder
¼ tsp cinnamon
¼ tsp sea salt
Freshly ground black pepper, to taste
1½ cups cooked quinoa
1 cup cooked sweet potato, mashed
½ cup fresh cilantro, chopped

For the Curry Mayo

½ cup mayonnaise
½ tsp curry powder
1 tsp fresh lemon juice

Spicy Bean Burger with Curry Mayo

Recipe Makes: 6 burgers
Prep Time: 10-15 minutes
Cook Time: 14-16 minutes
Difficulty: Not so difficult

This veggie burger is incredibly satisfying—hearty, flavorful, and packed with whole grains, plant-based protein, and fiber. It’s a nutritious meal that doesn’t compromise on taste—you’re going to love it!

INSTRUCTIONS

1. Cook the Sweet Potato
Using a knife, pierce a few holes in the skin of the sweet potato to allow steam to escape. Place it in the microwave and cook on high for 6–10 minutes, or until soft to the touch and easily pierced with a knife.

Once cooked, let it cool slightly, then remove and discard the skin. Mash the flesh in a small bowl and set aside.

2. Prepare the Oat Flour
In a food processor or blender, pulse the rolled oats until they resemble a coarse flour. Transfer to a large mixing bowl and set aside.

3. Blend the Bean Mixture
To the same food processor (no need to clean it), add the kidney beans, egg, soy sauce, peanut butter, garlic, cumin, chili powder, cinnamon, salt, and black pepper. Pulse until just combined—the mixture should remain slightly chunky for texture.
No food processor? No problem! Simply mash the beans by hand and mix the ingredients in a bowl until well combined.

5. Shape the Patties
Using your hands, divide the mixture into six equal portions and shape each into a burger patty, pressing firmly to ensure they hold together.

6. Cook the Burgers
Heat a drizzle of olive oil in a large non-stick skillet over medium heat. Once hot, add the burgers and cook for 7 minutes per side, or until golden brown and firm enough to flip.

7. Make the Curry Mayo
In a small bowl, whisk together the mayonnaise, curry powder, and lemon juice. Cover and refrigerate until ready to serve.

8. Assemble & EnjoyServe the Spicy Bean Burgers on toasted buns with Curry Mayo and your favorite toppings—think crisp lettuce, ripe tomato, avocado, or pickled onions.

Enjoy! 🍔✨