This burger is protein packed and filling as the patty is made of kidney beans and other veggies. A perfect recipe for snacking and can also be packed for your kids tiffin.
Preparation Time : 30 minutes
Serves : 2 persons
Burger buns : 2
Bread crumbs : 4 tablespoons
Garlic : 1 tablespoon
Onion : 1 chopped
Potato : 1 boiled and chopped
Kidney beans / Rajma : 1/2 cup
Red chilli powder : 1/2 teaspoon
Coriander / Dhania powder : 1 teaspoon Cumin /Jeera powder : 1 teaspoon
Coriander / Dhania leaves : 2 teaspoon chopped
Flavoured / plain eggless mayonnaise : 2 tablespoons
Salt as per taste
Refined oil for shallow frying
Pepper : 1/2 teaspoon
Cheese slices : 2
Green Capsicum : 1/2 sliced length wise
Lettuce or cabbage : 2 leaves
Onion : 2 slices
In a pan, heat 2 tablespoons Refined oil and saute the garlic. Now add the onions and sauté till golden brown. Add the boiled kidney beans and potatoes and cook covered for 5 minutes. Now add the red chilli powder, coriander powder, jeera powder and mix well. Add the salt and pepper and coriander leaves and mix well. Grind the sauted bean mixture in a grinder to form a coarse paste. Rub a little oil in your hands and shape the mixture into round burger patties. Coat with breadcrumbs and shallow fry in a little Refined oil until brown and cooked from both sides.
Now for plating the burger, cut the burger buns into two halves. Apply little butter on both sides and grill on a tawa or frying pan. Now place the base of the bun in a plate and keep one lettuce or cabbage leaf, put a dollop of mayonnaise and top it with a onion and tomato slice. Slowly place the burger pattie on top and place a cheese slice above it. Put some more mayonnaise if you want and finally top it with some sliced green capsicum. Cover with the other piece of bun. Similarly prepare the other and serve with tomato ketchup together with tea, coffee or soft drinks.
Serve with a burger bun with a nice crunchy radish slaw.