Veggie Bean Burger

  • Author: Kavitha
  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 mins
  • Yield: 4 1x


Healthy veggie bean burgers in a jiffy!



For the bean patties

  • 1/2 an Onion (optional – adds flavor to the patties)
  • 12 Jalapeno chilli or regular green chilli (adjust to suit your spice requirements)
  • 1/2 cup Fresh Cilantro / Coriander Leaves
  • 34 Cloves of Garlic
  • 1/2 Lemon (juice)
  • 2 cups cooked Kidney Beans (rajma) – refer note 1 & 2
  • 1 boiled Potato (optional – helps in binding better)
  • 2 Tablespoons Cornstarch
  • 2 Tablespoons Oatmeal / Rolled Oats (optional – adds texture)
  • 2 teaspoons Milk (keeps the patties moist and soft)
  • 2 teaspoons Cumin Powder (jeera)
  • 1 teaspoon Paprika
  • 1 teaspoon Crushed Red Pepper Flakes (optional)
  • 2 teaspoons Salt (adjust to suit taste)
  • a pinch of Sugar
  • Vegetable oil


  • 4 Burger Buns
  • Mexican Cheese (optional)
  • Salsa / Pico de Gallo
  • Coriander / Cilantro leaves
  • Onions, Tomatoes


  • Cook the beans ahead of time. You can also used canned beans
  • You can substitute kidney beans with any bean of your choice. (Chickpea, Black Beans, Soybean etc.) The flavor will change accordingly.
  • If the patties mixture is too sticky, y ou will need additional cornstarch or oatmeal
  • Adjust the spices mentioned in the recipe to suit your taste


  1. In a blender or mixer, add the onion, cilantro, jalapeno chilli, garlic, a bit of lime juice and blitz to form a mix. Remove to a mixing bowl
  2. In the same mixer, add the cooked the drained beans and grind for 30-35 seconds to mash them up coarsely. Do not mix for too long or you’ll get a hummus-like consistency. You just have to grind them enough to break them up. Alternatively, you can mash them with your hands on a potato masher or a fork too
  3. Add the bean mixture to the mixing bowl with the onion-garlic paste. Add the remaining ingredients – cornstarch, oatmeal, milk, salt, sugar, cumin, paprika, red pepper flakes.
  4. Mix to form a thick patties mixture. If it is too sticky, add more cornstarch or oatmeal and mix well. Taste and adjust for seasoning, if required.
  5. Divide the mixture into equal portions. Form a ball out of each mixture and gently flatten out in the center to form patties.
  6. Heat 1 tablespoon Veg oil per patty on a griddle. Add the patties. Let them cook on each side at a medium heat for 4-5 minutes. Do not disturb as they are cooking. Once done, the patties will release themselves. If you want, you can add a slice of cheese upon flipping the patties

To Serve

  1. Toast up some burger buns on the same griddle (optional)
  2. Layer with some tomato sauce or salsa. Add the bean patty, cheese, onions / tomatoes or pico de gallo. Close with the top half and serve hot.


  1. You can make the patties mixture, store in a ziplock bag in the freezer for up to 3 days
  2. Skip the cheese or use a cheese substitute to make this recipe vegan

  • Category: Main
  • Cuisine: Mexican