The Indian Vegan Kitchen Recipe

Bean Burgers

Madhu's Bean Burger Recipe

(Dal-Vada Burger)

Prep Time:       10        Minutes           Cook Time:     15        Minutes

Makes 4; serving is 1.

Sandwiches are an easy way to enjoy a meal without a plate. Although not traditional Indian food, sandwiches are enjoyed by everyone today. If you like veggie burgers made with beans, you’ll love these. This is my version of a bean burger that is easy to make and fun to eat.

1 can (16-ounces) Chickpeas

1/4 cup scallions with greens, finely chopped

1/2 cup carrots, peeled and grated

2 teaspoons ginger, grated

1/2 teaspoon ground cumin

1/2 teaspoon salt

2 teaspoons green chilies, finely chopped, to taste

1/4 teaspoon cayenne pepper, to taste

1 tablespoon lemon juice

2 tablespoons cilantro, finely chopped

2 tablespoons bread crumbs

2 tablespoons vegetable oil

4 whole wheat hamburger buns

4 tomato slices, garnish

4 onion slices, garnish

   Cilantro chutney (optional)

   Tomato ketchup (optional)

1. Drain and rinse the canned chickpeas. In a food processor grind the beans until smooth.
2. In a medium mixing bowl add ground beans, scallions, carrots, ginger, salt, green chilies, cayenne pepper, lemon juice, cilantro, and bread crumbs. Mix well.
3. Oil your palms and make 4 patties. Set aside.
4. Heat 2 tablespoons oil on medium high heat in a large skillet. Add patties and grill for 5 to 7 minutes on each side until golden brown. (If needed, add a little more oil to help brown the patties.)
5. In the meantime lightly oil the buns and grill in a fry pan or a griddle until light brown. 
6. Place a patty on the bottom half of bun, top with tomatoes, onions, cilantro chutney, and tomato ketchup, as desired.

Note: You can make the patties up to one day ahead and grill them when ready to eat. For a grilling party, fully prepare the patties and reheat on grill on aluminum foil.

Nutrition Information per serving: Calories: 311; Total Fat: 11 g (Saturated Fat: 1 g); Carbohydrate: 45 g; Protein 11 g, Fiber: 10 g, Sodium: 679 g