A wholesome burger where the patty is made with a mixture of black beans, seasonal veggies and a range of spices.
Ingredients

  • 1 cup black bean
  • 250gm arbi, boiled
  • 1/2 cup corn kernels, boiled
  • 1/2 cup red bell pepper, finely chopped
  • 1/2 tsp cumin powder
  • 1/2 tsp coriander powder
  • 1/2 tsp ginger garlic paste
  • 1 tsp red chilli flakes
  • 1 Tbsp melted butter
  • 1 egg
  • 1 cup bread crumbs
  • Salt and pepper to taste
  • 2 multi-grain burger bun
  • For the Hung Curd Spread
  • 200ml curd
  • 1 Tbsp chopped garlic
  • 1/4 cup chopped parsley

Method

  1. Soak black beans overnight and then pressure cook for 3 whistles. Divide into 2 parts. Mash one part and keep the other as is.
  2. In a large mixing bowl mash the arbi, and then mix together mashed black bean and the remaining ingredients.
  3. Shape into patties and keep aside.
  4. Heat oil in a pan and fry the patties on both sides till crisp and golden.
  5. For the hung curd spread, place the curd in a muslin cloth and hang it for 30 minutes for the whey to drain out.
  6. Then beat it in a mixing bowl along with garlic and parsley.
  7. Slice the burger bun into two. Apply a generous serving of the hung curd spread and place the burger patties.
  8. Top with fresh lettuce or baby spinach and serve.