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

Stay tuned for a great recipe for bean burgers.

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The Indian Vegan Kitchen: More than 150 Quick and Healthy Homestyle Recipes by Madhu Gadia, MS, RD (2009, A Perigee Book/Penguin Group) has won rave reviews from consumers and foodies. The October issue of The Oprah Magazine featured a squash recipe, Seasoned Zucchini from the book.

 The author, Madhu Gadia is a dietitian, a diabetes educator, and an Indian cuisine expert. In her new book, Gadia delivers recipes that are perfect for anyone (not just vegans) looking for great tasting, authentic, easy to prepare vegetarian dishes. As with her previous book New Indian Home Cooking, the new book will provide quick and healthy recipes that anyone, from novice to seasoned cooks, can prepare effortlessly.

 The Indian vegetarian diet is clearly defined as a plant-based diet that includes milk and milk products—thus, a lacto-vegetarian way of eating. The only difference between a vegan and Indian vegetarian diet is the exclusion of dairy products. Legumes (dal) and whole grains (roti), and vegetables take center stage in Indian vegetarian meals, making them naturally vegan. All of the recipes in this book are gloriously, triumphantly vegan. Enjoy the sample recipe, Bean Burgers, from The Indian Vegan Kitchen below, and for more recipes go to www.cuisineofindia.com.

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What is a Curry? Indian food is often equated with the word curry. But then what is curry, a dish with a yellow sauce, or is it anything prepared with curry powder? Over the years I have been asked numerous times from cooks questions such as, “did you forget to add curry powder in Chicken Curry?” or “Where’s curry in Curried Onions which is a dish that doesn’t have any sauce. I can understand the confusion  – let me attempt to clarify it here.

Curry powder is a spice blend that includes turmeric, which is the ingredient that makes dishes yellow. Curry powder has one flavor and it will make dishes have a similar color and taste. Most Indians do not use curry powder, and if they do it is for seasoning a particular dish. I do not use curry powder at all. For each dish, I use individual spices to create a different flavor and taste. For authentic flavors you too should use individual spices. Also, all Indian dishes are not in a sauce, for example Curried Onions in The Indian Vegan Kitchen (page 101) is spiced onions without any sauce. I called it Curried Onions basically because it has spices such as turmeric, ground coriander, and cumin—typical spices in a curry powder.