Bean Burger Patties Served Indian Style

Burger patties are typically made with potatoes in India, called Aloo ki Tikki and served with chutneys not with burger buns. I tried Bean burger patties with chutneys, it turned out to be super yummy!

I love home cooked beans but you can use canned beans in a pinch. Soak the beans overnight, rinse off, and cook with fresh water in a slow cooker on high setting for 5 – 8 hours (depending on quantity and type of beans) or cook in a pressure cooker in less than an hour. Soaking makes them easier to digest. Red kidney beans, black beans and chickpeas are good for making burger patties. I used pinto and adzuki beans in this recipe.



For the Burger Patties                                                                                           

  • 2 cups home-cooked pinto + adzuki beans or 1 (15-oz) canned pinto beans (rinsed and drained)
  • ½ cup organic corn (thawed if frozen)
  • ½ cup onions, finely chopped
  • ½ cup orange bell pepper, finely chopped (or any color on hand)
  • 4 cloves of garlic, minced
  • ½ inch piece of ginger, grated
  • ½ cup Gluten free Panko breadcrumbs
  • 1 tsp toasted and ground cumin
  • ½ – 1 tsp cayenne pepper
  • 1 tsp garam masala (optional)
  • 1 Tbsp coconut oil or grape seed oil
  • Cilantro for garnish

For the Green Chutney

  • 1 small organic tomato, roughly chopped
  • 1 inch piece of ginger, cut into big pieces
  • 1 clove garlic
  • 1-2 green chilies or jalapeno, remove stem and cut into big pieces
  • Freshly squeezed juice of 1 lime (about ¼ cup)
  • 1 cup packed organic cilantro
  • ¼ tsp salt
  • ½ tsp organic maple syrup or sucanat


For the Red Tomato Chutney

Part 1: For the “Tadka” or tempering

  • 1 Tbsp coconut or grape seed oil
  • 1 tsp mustard seeds
  • 1 sprig of fresh curry leaves (available in Indian grocery stores)
  • 1 green chili, cut into big pieces (optional)
  • ½ tsp turmeric powder
  • ½ tsp cayenne pepper


Part 2: For the red tomato chutney

  • 4 cloves of garlic, minced
  • 1 inch piece of ginger, grated
  • 2-3 large tomatoes, chopped
  • 1 Tbsp Maple syrup or sucanat
  • ½ tsp salt
  • Cilantro for garnish




Burger patties


  1. Preheat the oven to 400°F.
  2. Mash cooked & drained beans in a large bowl and add rest of the  ingredients except oil and cilantro. Mix well.
  3. Shape the mixture into 8 patties and place on a greased baking sheet. Add little coconut oil on top of the patties.
  4. Bake for 20 minutes, turning over carefully after 15 minutes.
  5. Garnish with chopped cilantro and serve with green and red chutneys.


Green Chutney

  1. Place all ingredients in a blender in the sequence listed and blend for 2-3 minutes.





Red Tomato Chutney

For “Tadka” or tempering

  1. Heat oil in a saucepan and add mustard seeds. Cover and let the seeds pop. It will take 10-15 seconds.
  2. Add fresh curry leaves and green chilies if using. Cover and let it cook for another 10 seconds.
  3. Add turmeric and cayenne. Go to the next step immediately.


For the Red chutney:

  1. Add garlic and ginger, sauté for 1 minute.
  2. Add rest of the ingredients, cover and cook for 5-7 minutes or until tomatoes are done.
  3. Garnish with chopped cilantro.


To Serve

DSC00290-Burger-w-Chutneys-OptmServe burgers with chutneys. You can make chai tea if you like.


“Tadka” or Tempering is a cooking method in which cooking oil is heated till very hot and whole spices are added to it and fried. This oil and spice mix is then added as a final touch or in the beginning as in the recipe above. Tadka or tempering extracts the essence, aroma and flavor of spices and herbs. Do not use olive oil for tempering because tempering requires the fat to be heated till very hot. Use coconut oil, ghee or grape seed oil for tempering.


Green and Red Tomato Chutneys will keep fresh refrigerated in airtight glass containers for 3-4 days.

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