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 sauteed onion, bell pepper. This is the keeper recipe, try it yourself and see!
½of largeCapsicum (Green bell pepper)sliced thickly
Saltto taste
½teaspoonItalian seasoning
For burger:
3-4tablespoonsOilfor shallow frying patties
6-8Burger buns
Instructions
Wash the red kidney beans under cold running water until the water runs clear, or rinse them until the water is longer cloudy.
Soak them in enough water - for at least 8 hours or overnight. Or go for a quick soaking method: Take kidney beans and water (at least 2 inches above the beans) in a saucepan. Let it come to a boil on medium heat. Once it starts boiling, turn off the stove, cover it and let it sit for 1 hour.
Drain the soaking water. Add 2 fresh cups of water and cook the beans. Instant pot: Pressure cook (manual) high pressure 8-10 minutes. Stove-top: simmer for 30-40 minutes. You may need more water. Stove-top pressure cooker: 1 whistle on high heat, then lower the heat and cook for 10 minutes.
Also, boil the sweet potato. I have cooked both beans and sweet potato at the same time in the instant pot.
Alternatively, you can oven roast the sweet potato slices.
Drain the cooked beans completely. Make sure to get rid of all the water and the beans are as dried as possible.
Mash them with a fork or potato masher.
Also, peel and mash the sweet potato. Measure it to 1 cup and keep it aside.
Heat the 1 tablespoon of oil in a pan on medium heat. Once hot, add chopped onions, green chilies, and minced ginger.
Sprinkle a little salt to speed up the process.
Stir and cook until the onion becomes soft and light pink.
Now add spices (turmeric powder, red chili powder, and garam masala). Mix well and cook for 30 seconds. Then turn off the stove.
Let the mixture cool down slightly.
Take mashed kidney beans and sweet potatoes in a bowl.
Add cooked onion mixture, cilantro, lime juice, and remaining salt.
Mix and use your judgment on how much breadcrumbs to add. I have added ½ cup.
Mix everything well. The mixture should come together like a dough ball. It should not be too soft or too sticky.
Divide the mixture into 6 equal portions to get a really thick patty (as seen in the pics) or 8 portions for medium thickness patty.
Use your hand to give a round shape. Also, seal the sides and make sure there are no cracks.
Heat a generous amount of oil in a cast-iron skillet on medium-low heat. TIP: Please use a good amount of oil. These are a vegetarian burger, so they need more oil, unlike the meat burger patty which already has fat in them.
Once golden brown and slightly crisp from the bottom, flip and cook another side.
Make the burger with your favorite sauce and topping. I have mentioned my sauce and topping instruction in above step-by-step phtotos.