Burgers are a Western concept in food but not completely new to the cuisines from the Eastern Hemisphere. India has the Vada Pav – a batter dipped and deep fried potato patty placed between two slices of the Indian pav bread, the Bao from Northern China to name a couple of very popular ones. Sandwiches are also a big part of the modern Indian cuisine. Today, burgers and sandwiches are as popular in the East as they are in the West the joy of the modern culinary world. The filling varies based on the local diet and availability of ingredients. Although that is changing now as well.
In the recent times, I have seen a lot of new plant based sandwiches and burgers in the United States. With plant based diet slowly gaining momentum around the world, it has been a joy to try new avatars of timeless classics and understanding new ways of using familiar ingredients.
One such modern interpretation that caught our attention, interest and taste buds are the bean burgers. A mean bean burger must be flavorful since the beans themselves do not have much flavor. Nothing extravagant, just the basic spices and aromatics added in right quantities make for a great bean burger. Keep it vegan or vegetarian, one’s choice.
I had soaked red kidney beans to make Rajma Masala but was blessed with a weekday miracle – all essential chores and work by midday..yay! Which means I had the time to experiment in the kitchen. This Kidney Bean burger was actually very easy to put together using some pantry staples that add a considerable amount of nutrition to this burger patty, but feel free to add whatever you have on hand. I used home cooked beans, but one can easily substitute it with canned beans, just drain the liquid, rinse and use it.
|Prep Time : 15 minutes||Cook Time : 20 minutes|
|Spice Level : 🌶🌶||Ease Level : 😃|
|Makes 6- 4″ patties||Burgers & Sandwiches|
Recipe : Vegan Kidney Bean Burger
- Cooked Red Kidney Beans – 2 cups
- Grated ginger – 2 teaspoon
- Minced Garlic – 1 teaspoon
- Cilantro Mint paste : 1/2 teaspoon (optional)
- Salt to taste
- Paprika – 1 teaspoon
- Garam masala powder – 1 teaspoon
- Sorghum / Jowar Flour – 1 tablespoon for binding
- Almond meal – 1 tablespoon
- Pumpkin seeds crushed – 1 tablespoon
- Granulated Garlic – 1 teaspoon
- Water – as needed
- Rice flour – 2 tablespoon to make a slurry – optional
- Bread crumbs – 1/2 cup – optional
** Burger buns or bread of any kind and toppings of your choice to fill up the burger / sandwich : I used organic white burger buns, vegan mayo with cilantro chutney for us, Thousand Island dressing for the kids, pickled jalapeños, grilled red onion slices, tomato and cucumber slices, lettuce for the kids and spring mix for us. You can freeze the uncooked patties in the and use it later. I usually thaw them in the microwave if I do. not have time or leave it on the counter for 30 minutes before frying.
How To :
1. In a mixing bowl large enough to help mix all ingredients together, add the well cooked kidney beans and mash well. It need not be completely smooth, keep it rustic, like M says.
2. To these mashed beans add the ginger, garlic, cilantro-mint paste, paprika, garam masala, granulated onion, salt to taste, sorghum flour, almond meal and the pumpkin seed blend and a tablespoon or 2 of water and make a firm dough.
3. When you make a burger patty, it should hold well together, so add more flour or water based on the consistency of this mixture.
4. Make a slurry of the rice flour by mixing it with water, a thin slurry will do, it is essentially to make the bread crumbs stick to the burger patty. THIS IS AN OPTIONAL STEP, use egg wash if you like.
5. Make about 4 ounce balls of the bean mixture, flatten them between your palms, to make 1/2 inch thick and 4 inches wide patties. Completely your choice on the size of the patty, I keep it to match the burger buns.
6. Season the bread crumbs if using plain with salt and pepper and a teaspoon of oil. Roll patty in this mixture and set it on a plate.
7. Heat a skillet / griddle on medium high heat and add couple of tablespoons of oil for shallow frying the patty.
8. Once hot, place the bean patty in the oil and let it cook until it browns well on the bottom. Takes about 3 minutes for a crisp coating.
9. Then flip the patty and let the other side brown as well. Drizzle more oil around the edges of the patty if you want. Try to use as less oil as possible to avoid getting a greasy bean patty in the end.
10. Once all the patties are fried and ready, assemble the burgers just as you like. A meal that is ideal for customizing according to one’s taste preferences.
I hope you will try this and enjoy it as much as we did ! Use any bean of your choice and season it with your favorite spices and make it to suit your need. If using canned beans, you will save a lot of time. Melt some cheese on it if you like, literally sky is the limit!
Thank you for stopping by !