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.


Credit: Photo by Rachel Vanni / Food Styling by Judy Haubert

Recipe Summary

35 mins
20 mins


Ingredient Checklist


Instructions Checklist
  • 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.