Veg Kidney Bean Burgers – Simple Vegetarian Homestyle Burgers that use Kidney Beans or Rajma. A perfect meal for weekends.
Veg Kidney Bean Burgers
One part of the world is experiencing fall season whereas Mumbai is burning with heat and humidity making it utterly impossible to consume heavy food. The weekend was super busy but was truly memorable. Met some dear blogger friends and chatted away over family, blogging, photography and our love for all things food in general.
With Navratri just a week away, preparations have begun in full swing at home and I am juggling with classes, blogging and home. Juggling is fun if you don’t fret and fume! Since I get bored easily with monotonous stuff and life, I tend to juggle way too much and find pleasure in the process.
However, the heat seems to be slowing me down a little. Needed a little pep me up and when the #164FoodieMondayBlogHop Theme was announced as #BeanPower by Seema who blogs at Mildly Indian, I had loads of ideas. While my original plan was to whip up Mexican Food, I simply couldn’t manage to do it due to the heat and humidity. Husband also insisted some basic home cooked food but yes, something different. So I chose Kidney Beans or Rajma as my Bean Power Ingredient and made uber delicious Vegetarian Kidney Bean Burgers that completely made our weekend worth it.
Veg Kidney Bean Burgers are easy to plan and put up on the table, if you have done a decent prep work. I had soaked the beans on Friday night and on Sat, I cooked the beans before I went off to meet my friends. I made the patty on Sunday morning with mashed kidney beans or Rajma as you can simply call them along with potatoes and basic Indian spices available in my pantry. For crispiness I have added rice flour for binding as I don’t like using much cornflour or bread crumbs for crumbing my patty at home. From the step by step pictures, you will notice, the lovely brown crispy top. This is a no onion, no garlic burger recipe.
I have also chosen to cook the patties in ghee (2 tsps for 5 patties) as they taste and smell delicious. The Burger Buns are whole wheat too. The burger has no mayo and just plain old ketchup that all of us love in our burgers with a slice of cheese for husband. Some fresh and crisp Iceberg lettuce makes it refreshing and juicy, making the whole Sunday lunch quite memorable and fuss free. I love eating Burgers with olives. These gorgeous Kalamata Black Olives were bought by husband last week from his trip to Europe.
These kidney bean burgers would be extremely good for kids lunch box and even carrying for work. Quick snack option or a brunch over the weekend, in any way, these burgers are extremely delicious and a must make at home.
Lets head over to the recipe, step by step pics to make the Rajma patty or kidney bean patty and make some for both kids and adults at home for the weekend ahead. Hope you enjoy these burgers as much as we did at home.
Recipe for Veg Kidney Bean Burgers
Soaking Time for the Kidney Beans – 8 hours or preferably overnight
Passive Time – 30 to 40 mins for the patties to cool in the refrigerator and the beans to cool down for mashing.
Cook Time – 20 mins pressure cooking the beans and potatoes + 20 mins for the patties
Ingredients for the Burger Patty / Kidney bean or rajma patty
- 1.5 cups (1 1/2) of Cooked Rajma or Kidney beans
- 1 cup of mashed potatoes
- 1 tsp Red chilli powder
- 1 tsp Garam Masala Powder
- 2 tblsp Rice Flour
- 3 to 4 tblsp of finely chopped coriander and mint leaves
- 2 tsps Ghee or clarified butter
- Salt as per taste
For the Burger
- 4 whole wheat buns
- Some Tomato Ketchup
- Few Iceberg lettuce leaves
- Salt and Pepper powder
- Mash the rajma or kidney beans along with potatoes and keep aside.
- Add the salt, red chilli powder, garam masala, rice flour and knead well.
- Shape them into thick patties and refrigerate for atleast 30 mins.
- Heat a non stick pan and add 1 tsp ghee.
- Slowly place the patties and cook over low heat until they are crispy on top and golden brown.
- Flip the patties slowly and repeat the process of adding the ghee and cooking them until golden brown.
- Meanwhile, cut the burger buns into half, smear some ketchup or mayonnaise if you like.
- Place the iceberg lettuce and sprinkle some salt and pepper.
- Now place the warm kidney bean patty or rajma pattice over the lettuce.
- Place a slice of cheese if you like or simply cover the patty with the bun and serve warm.
Recipe Notes –
- It is ideal to warm your burger buns a little on the pan with some butter but since it was too hot and humid, I had to skip it and enjoyed the experience.
- You can choose to smear some mayo on the buns too but we have avoided that.
- It is a must to refrigerate your patties for atleast 30 mins or overnight for best results, in case you are like me who doesn’t dust cornflour or add bread crumbs to the patty mixture. It gives a superb crust and doesn’t crumble too while eating.
- Let the patties cook over low heat for some time and don’t be in a rush to flip it. Allow it to cook, form a firm shape and then be ready to flip and cook on the other side. This is especially for people like me who don’t deep fry their patties nor dip it in a cornflour mixture for the binding to stay intact. Patience helps and provides the exact results of a good burger patty which is crunchy on the outside, soft on the inside and doesn’t crumble at all while eating.
- You can skip ghee or clarified butter and use oil and convert the patty recipe to Vegan option. I however, love the aroma of ghee on patties.