Healthy veggie bean burgers in a jiffy!
For the bean patties
- 1/2 an Onion (optional – adds flavor to the patties)
- 1–2 Jalapeno chilli or regular green chilli (adjust to suit your spice requirements)
- 1/2 cup Fresh Cilantro / Coriander Leaves
- 3–4 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
- 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
- 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
- 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.
- 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.
- Divide the mixture into equal portions. Form a ball out of each mixture and gently flatten out in the center to form patties.
- 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
- Toast up some burger buns on the same griddle (optional)
- 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.
- You can make the patties mixture, store in a ziplock bag in the freezer for up to 3 days
- Skip the cheese or use a cheese substitute to make this recipe vegan
- Category: Main
- Cuisine: Mexican