This is the BEST kidney bean burger you’ll ever try! This is an American-style burger with traditional Indian spices. Indian spiced kidney bean & sweet potato patty is topped with delicious, creamy yogurt sauce and caramelized onions & peppers. This is the keeper recipe, try it yourself and see!

Amazing recipe, sooo tasty! Have been using it for 3 years now 🙂
⭐⭐⭐⭐⭐ – Pari

About This Recipe

Vegetarian burgers have a bad reputation for being bland and dry – flavorless patties, lack of seasoning, dry and not-so-exciting toppings. But wait, NOT here at Spice Up The Curry!

This Indian Style Kidney Bean Burger is

Loaded with flavors from cilantro, onion, ginger, and garam masala.
Not overly spiced. It has a subtle flavor of spices.
Golden, crispy exterior and a moist, juicy center.

Ingredient Notes

Here are the ingredients you’ll need to make delicious, non-dry kidney bean burger patties. Note: Panko breadcrumbs, salt, and oil aren’t shown in the photo.

Kidney bean burger ingredients on a white surface.

Red Kidney Beans: I prefer using dried kidney beans, soaked and cooked in the Instant Pot. Canned beans work too if you’re short on time.
Sweet Potato (boiled, mashed): Acts as a binding agent to keep patties from falling apart. Regular potatoes work as a substitute.
Green Chili & Red Chili Powder: Adjust to taste for spice level.
Lime Juice: Adds a bright, fresh flavor to the patties.
Cilantro: Adds fresh, vibrant flavors. If you’re not a cilantro fan, swap it with parsley.
Breadcrumbs: The amount depends on the moisture in your sweet potato and beans. Add gradually until you can shape the patties.

Step By Step Photo Instructions (With Tips)

Cook & Mash Beans, Sweet Potatoes:

Rinse: Place dry kidney beans in a bowl and wash with cold water 2-3 times, massaging with your fingers until the water is not cloudy anymore.
Soak: Soak the beans in enough water (2-3 inches above the beans) for at least 8 hours or overnight. Discard the soaking water after.
Cook in Instant Pot:
- Place the soaked beans in the Instant Pot’s “Pot-in-Pot” container and add fresh water and salt.
- Pour about 1 inch of water into the Instant Pot insert, place a rack inside, and set the beans container on the rack. Cover the beans with a lid.
- Place a whole sweet potato on top of the beans container lid, then close the Instant Pot.
- Cook on Manual (High Pressure) for 8-10 minutes. Let the pressure release naturally.
Mash:
- Peel and mash the sweet potato.
- Drain any remaining cooking water completely from the kidney beans and mash them as well.

TIP: If you’re short on time, use canned kidney beans instead of soaking and cooking dry beans. It’s a quick and easy shortcut!

Collage of 4 images showing dry kidney beans, cooked beans, mashed sweet potatoes and beans.

Sauté Onion:

Heat oil in a pan over medium heat. Once hot, add onion, ginger, and green chili. Sprinkle a bit of salt to help the onion cook faster.
Sauté until the onion becomes soft and light pink or translucent.
Add turmeric powder, red chili powder, and garam masala. Mix well and cook for another minute. Turn off the stove.

Collage of 4 images showing cooking onion and mixing spices.

Mix Everything & Shape:

In a large bowl, combine mashed beans and sweet potatoes. Add the sautéed onion mixture and cilantro. Mix everything together.
Gradually add breadcrumbs and mix until the mixture is firm and not too soft or sticky. You should be able to form patties.
Grease your palms with a little oil and shape the mixture into round patties. This recipe will make about 8 medium-sized patties.

Collage of 4 images showing mixing ingredients for burger patties and shaping.

Shallow Fry Kidney Bean Burger Patties:

Heat a generous amount of oil in a cast-iron skillet on medium-low heat. Once hot place patties and let them cook.
Once the bottom of the patties turns golden brown and slightly crisp, flip them and cook the other side until golden and crispy as well.

Collage of 2 images showing shallow frying kidney bean burger patties.

TIP for a Perfect Golden Crust: Cook the patties on medium-low heat to achieve even browning without burning. Unlike meat patties, these vegetarian patties won’t dry out, so take your time to get that perfect, crispy golden crust!

4 Kidney bean burger patties on a cast iron skillet.

Toppings:

Onions & Peppers: Heat oil in a pan over medium heat. Once hot, add sliced onions and peppers. Sprinkle with salt and Italian seasoning. Sauté until soft and lightly browned.

Collage of 2 images showing sauteing sliced onion and peppers for burger topping.

Yogurt Sauce: In a bowl, mix Greek yogurt, ketchup, hot sauce, garlic powder, and onion powder. Stir until well combined, and your sauce is ready!

Collage of 2 images showing mixing greek yogurt with ketchup, hot sauce and seasonings.

Freezing Kidney Bean Burger Patties

Place the shaped patties on a parchment paper-lined tray and freeze until solid.
Once frozen, transfer the patties into a ziplock bag, placing parchment paper between the patties to prevent them from sticking together.
The patties stay good for up to 3 months in the freezer.
When you’re ready to eat, shallow fry the frozen patties on low-medium heat. Cover the pan with a lid to ensure the patties are heated through evenly from the inside.

Collage of 4 images showing freezing burger patties and storing in a ziplock bag.

Check Out Other Burger Recipe – Aloo Tikki Burger

Did you try this recipe? I’d love to hear about it! Leave a review in the comment section below. If you’re sharing it on your Instagram then don’t forget to tag me @spice.up.the.curry