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Masala Burger With Kidney Beans

Photo by Vinita Punjabi


  • 100 g kidney beans, cooked and drained
  • ½ tsp garam masala
  • ¼ tsp chilli powder (optional)
  • ½ tsp cumin
  • 1 tbsp minced onion
  • 1 tsp minced garlic
  • 3 tbsp tomato ketchup (home-made)
  • ⅓ cup rolled oats
  • 4 tbsp coconut milk (if required)


Preheat oven to 375 ºF (175 ºC). Line a baking tray with parchment paper. In a mixing bowl, mash the beans with a fork until there are no whole beans, but do not puree.

Add the spices, onion, garlic, ketchup and oats. Stir thoroughly to combine.

Taste to see if the flavour is intense enough. Otherwise, add more dry spices.

Divide the mixture into 4 equal portions and roll into balls. Flatten with the palms, shape into a patties and place on a parchment lined baking sheet.

Bake for 10 minutes. Gently turn over and bake for another 8 minutes. Coat with coconut milk, if required, to prevent drying.

Turn over again if required and bake for another 5 minutes to obtain a firm and evenly cooked patty.

Serve with green coriander/mint chutney.

Serves 4


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