Recipe for Indian Style Kidney Beans Burger
This is a high-protein vegetarian cutlet made with kidney beans. These cutlets can be eaten as is or sandwiched between burger buns smeared with tamarind and mint chutneys to make an Indian-style burger.
Equipment
- Mixing bowl
- Pan
- Mixer grinder
- Cooking Pot
Ingredients
Ingredients to make Kidney Beans Cutlets
- 2 Cans Cooked Kidney Beans ( each with a net weight of 255 gm each)
- 1 Capsicum; finely chopped
- 1 Carrot; grated
- 1 Cup Bread Crumbs
- Salt; to taste
- ½ tsp Kashmiri Red Chilli Powder
- ½ tsp Cumin Powder
- ½ tsp Chaat Masala/Pani Puri Masala
- 2-3 Green Chillies; finely chopped
- 3 tbsp Chopped Coriander Leaves
- Oil, for frying
Ingredients for Mint Coriander Chutney
- 1 Handful Fresh Coriander Leaves
- 2 Handfuls Mint Leaves
- 1 Lemon; juice extracted
- 2-3 Green Chillies
- ½ tsp Salt
- 1 tbsp Sugar
- ⅓ tsp Black salt
- Fresh Cream ( quantity explained in the recipe)
- Water, if needed
Ingredients for Tamarind Chutney
- ½ Cup Tamarind pulp
- 1½ Cups Jaggery
- 1 tsp Kashmiri Red Chilli Powder
- ½ tsp Salt
- Water
Additionally, you need
- 10 Burger Buns or any bread of your choice
- 1 Big Onion; cut into thin rings
- ¼ Lettuce
Instructions
Method to make Kidney Beans Cutlets
- Transfer the cooked beans to a strainer. After all the water is separated, transfer the beans to a mixing bowl.
- Mash it using a masher.
- Add chopped capsicum, carrots, green chillies, coriander leaves, salt, red chilli powder, cumin powder and chaat masala/pani puri masala.
- Add bread crumbs and mix well with a spoon.
- Then mix well with your hand and knead it like a dough.
- Now, take portions of this mixture. Round and flatten them like a cutlet.
- This way, make all the cutlets.
- Heat a nonstick pan. Brush oil on its surface. Place the cutlets on the pan and fry them on medium heat.
- Since nothing in the cutlet mixture requires 'cooking', your purpose is only to brown the cutlet and make it crispy.
- On medium heat, continue frying the cutlets, flip them, brush oil on the surface and fry them on the other side.
- Once all the cutlets are done, you can serve them as is, with any chutney, or sandwich them in a burger.
Method for making Tamarind Chutney:
- Soak the tamarind pulp in warm water for about 10 mins. Then squeeze out its juice and add the juice to the saucepan. Discard the seeds. Put the remaining ingredients to the tamarind juice in the saucepan and cook them on low to medium heat. If you use tamarind paste, add it to the saucepan.
- Turn off when it thickens ( approximately after 20 minutes). Let it cool. After cooking, the chutney will thicken further.
- Transfer to a clean and dry jar.
Method to make Mint Coriander Chutney:
- Combine all the ingredients and Grind everything together. Add water to loosen it a bit.
- Transfer to a clean and dry jar and keep in the fridge till further use.
- This chutney may be more in quantity than what you need for this recipe. For making the chutney mix required for this recipe, mix equal amounts of this chutney and fresh cream in a small bowl. E.g., take three tablespoons of this chutney and mix it with three tablespoons of fresh cream.
Preparing the bread
- Cut the buns from the middle.
- Toast them.
Assembling the burger
- Then take one bun, and apply mint chutney. Place a few pieces of lettuce and some onions.
- Place the cutlet on top.
- Now apply tamarind chutney on the other bun.
- Close the bun and serve.