Achingly good double bean masala and cheese inside a squishy sesame bun. Toast the burger in melted butter and paprika atop an iron tawa for street food vibes. Use any beans you like!
Course: Lunch, Main Course, Snack
Keyword: beans, black beans, burger, fast food, legumes, street food, vegan, vegetarian
Tawa (iron or steel preferable or use a non-stick frying pan)
200gcooked borlotti beanspinto beans also work well
200gcooked black beans
1small onionfinely diced (about 2 tbsp)
1/2pepper (capsicum)finely diced (about 2 tbsp)
1tbspbutter or oil
1tbspchopped pickled jalapeños
1tspground coriander seeds
2tbspmashed potato powder or 1 small cooked potatomashed
1/2tspsalt or to taste
To build the burgers:
6slicesmozzarella cheeseor Cheddar/vegan alternative
To finish on the tawa:
1tspchilli powder or paprika
Small pinch chaat masala per burger
To make the filling:
Heat butter or oil in a large, non-stick pan. Add the onions and peppers. Sauté for a minute and then add the carrots. Sauté for another minute before adding the chopped jalapenos and tomato purée. Mix well and cook out for 90 seconds.
Next, add the following dry ingredients in quick succession: Dried garlic powder, ground cumin and coriander seeds, turmeric, smoked paprika, chilli flakes and dried oregano. Add a splash of water, no more than 75ml to ensure the spices can cook out without burning. Stir and cook for a further 90 seconds.
Add the sweetcorn, beans and salt. Stir well and cook for 2 minutes. Remove from the heat and mash the mixture up with a potato masher. The beans should be a mixture of fully mashed, partially mashed and whole for delicious texture and a mixture that binds well. Finally, sprinkle over the mashed potato powder (or add your mashed potato). Stir well and set aside.
To build the burgers:
Split the burger buns in half lengthways and fill with a generous amount of the bean mixture. I find an ice cream scoop makes light work of this. Place your slice of cheese on top of the bean mixture and pop the burger lid on. Press lightly.
To tawa-cook the burgers:
Add the butter and oil to a pre-heated tawa. Sprinkle in the paprika or chilli powder if you like things spicier, and the chopped coriander leaves. Mix well. Take a burger and dip all sides in the butter masala, and then the top and bottom. Lightly press the burger with a turner or spatula. Cook until it's perfectly toasted all over.
Finally, sprinkle with a small pinch of chaat masala and serve with salad and chips/crisps.
The bean burger filling can be made ahead of time and kept in the fridge (covered) until needed. It will keep for 3 days.
For hot and sour flavours, try spreading 1 tsp Tamarind Chutney on the inside of the bread.
To make a vegan version of these burgers, simply cook in oil instead of butter and replace the cheese with your favourite non-dairy cheese (or omit).
Do not freeze the cooked and assembled burgers. You can freeze the filling in a freezer-safe container for up to 3 months.
If you don't have a tawa, use a non-stick frying pan.
If you don't like smoky flavours, you can replace the smoked paprika with regular paprika or chilli powder.