Recipe: Curried Bean Burgers

A picture of curried bean burgers with some salad

A simple and delicious burger alternative that’s packed full of flavour and high quality plant protein. 

The legumes in these burgers made them a great source of prebiotics, which are important for feeding the good bacteria in the gut.


Serves 4

Total time: 40 minutes

Vegetarian, vegan, gluten free, dairy free, refined sugar free



  • 2 cans borlotti beans, drained + rinsed
  • 2 cups cooked brown rice
  • 1 onion, chopped
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 1 tbsp curry powder
  • Pinch of cayenne pepper 
  • Black pepper and sea salt, to taste
  • Bunch of fresh coriander
  • 1 head of lettuce and bunch of bok choy, to serve



  • ¼ cup tahini
  • Juice of 1 lemon
  • 1 tbsp Dijon mustard
  • 1 tsp garlic powder



  1. Preheat oven to 180°C and line a tray with baking paper.
  2. Add all ingredients except coriander to food processor and process until almost smooth but not quite!
  3. Stir in chopped coriander, then using hands, form into 6 patties.
  4. Place on baking tray and bake for 30 minutes or until firm and golden.
  5. Meanwhile, combine ingredients for dressing and stir until smooth. You may need to add a touch of water to get it to your desired thickness.
  6. Prepare lettuce and thinly slice bok choy, then serve with burgers, drizzled in tahini dressing.

This recipe is part of the HBF Run Meal Plan, created by Janina Gelbke, an ambassador of HBF Run for a Reason 2019.