Kidney Bean Burger Recipe

This is the BEST kidney bean burger you’ll ever try! This is an American-style burger with traditional Indian spices. This is the keeper recipe, try it yourself and see!

Course Main Course

Cuisine Fusion

Prep Time 15

Cook Time 20

Soaking Time 8

Total Time 8 35

Servings

Calories 154kcal

Author Kanan

Ingredients

For burger patty:

¾ cup Rajma (Red kidney beans) (dry beans), or use 1 (15 oz) can
1 medium Sweet potatoes ~ 1 cup boiled, peeled and mashed
1 tablespoons Oil
1 cup Red onion chopped
1 tablespoon Ginger minced or grated
1 Green chili chopped finely
Salt to taste
½ teaspoon Turmeric powder
1 teaspoon Red chili powder
1 teaspoon Garam masala
½ cup Cilantro or coriander leaves chopped finely
2 teaspoon Lemon juice or Lime juice
½ cup Panko breadcrumbs more or less

For Yogurt Sauce:

1 cup Greek Yogurt
¼ cup Tomato Ketchup
1 tablespoon Hot sauce
1 teaspoon Garlic powder
1 teaspoon Onion powder

For Onion Peppers:

2 teaspoons Oil
½ of large Red onion sliced thickly
½ of large Capsicum (Green bell pepper) sliced thickly
Salt to taste
½ teaspoon Italian seasoning

For Burgers:

3-4 tablespoons Oil for shallow frying patties
8 slices Cheese Optional
8 Burger buns

Instructions

Make Kidney Bean Burger Patties:

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.
Pressure Cook: 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.
Saute 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.
Make Patty Mixture: 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.
Shape: Grease your palms with a little oil and shape the mixture into round patties. This recipe will make about 8 medium-sized patties.
Fry: 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.

Make 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.
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!

Assemble Burger:

Slice the burger buns in half and lightly toast them in a pan with a bit of oil.
Spread the yogurt sauce on the bottom half, place a burger patty, and top with the caramelized onions and peppers.
Drizzle more yogurt sauce, cover with the top bun, and your burger is ready to enjoy!

Notes

Breadcrumbs: The amount depends on the moisture in your sweet potato and beans. Add gradually until you can shape the patties.

Nutrition