I had all the ingredients on hand, even the pecans; doubled the recipe and got eleven burgers. Lots of flavor, and if you don't like curry and you leave it out, it wouldn't matter. I like the idea of bean burgers and am starting to get the idea you can put anything in them. I served these with roasted beets.
A customer of my brother's gave him some wonderful vegetables from their garden: a butternut and a spaghetti squash, bulb of garlic, a yellow and a red onion, an eggplant, small pumpkin and two large beets - one red and one of those Italian kind with the red and white rings.