Recipes Dinner Burgers Vegetarian Burgers Rajma (Kidney Bean Curry) Veggie Burgers Be the first to rate & review! Your quest for the perfect veggie burger is over. Agrawal's version, adapted from a recipe in Lukas Volger's cookbook, Veggie Burgers Every Which Way, is absolutely delicious. Mashed rajma (curried kidney beans) or canned beans get an umami burst with the addition of grated Parmesan and a melty slice of sharp cheddar cheese. Eggs and toasted breadcrumbs bind the mixture together, ensuring it will hold together in the pan. And don't skip the piles of toppings. They make this already wonderful burger even more special. By Chitra Agrawal Updated on August 2, 2023 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Save Rate PRINT Share Close Photo: Photo by Rachel Vanni / Food Styling by Judy Haubert Active Time: 20 mins Total Time: 35 mins Servings: 4 Cook Mode (Keep screen awake) Ingredients 1 ½ cups cups drained Rajma (Kidney Bean Curry) or cooked kidney beans (one 15-ounce can, drained) 2 large eggs, beaten ½ cup roughly chopped fresh parsley ¼ cup grated Parmesan ½ teaspoon kosher salt ½ teaspoon freshly ground black pepper ¾ cup toasted fresh breadcrumbs 2 tablespoons olive oil 4 slices sharp cheddar cheese 4 burger buns Lettuce leaves, tomato slices, sliced onion, and pickles, for serving Mayonnaise mixed with a bit of roasted garlic achaar or sriracha, for serving Ketchup, for serving Directions Make the burgers: Preheat the oven to 375F. In a medium bowl, using a fork, mash the beans or Rajma. Fold in the eggs, parsley, Parmesan, salt, and pepper until thoroughly blended. Fold in the breadcrumbs, adding more if the mixture is too loose. Let sit for 5 to 10 minutes to allow the crumbs to soak up some moisture. Season with salt and pepper. Shape into 4 patties. In an oven-safe nonstick skillet, heat the oil over medium-high. Add the patties and cook until browned on both sides, 3 to 4 minutes per side. Transfer the pan to the oven and bake until the burgers are firm and cooked through, 12 to 15 minutes, topping the burgers with the cheese during the last minute or two of baking. Form the burgers with the buns, lettuce, onion, pickles, tomato, mayonnaise, and ketchup. Rate It Print