Black Bean Vegan Burger
I had some leftover black beans from the weekend enchiladas, and 1 beetroot. I typically make patties with beetroot, potatoes and carrots for snacks, and been wanting to make them a little heartier, and add some protein. And this burger was born! I wasn’t sure how it would turn out, but it exceeded my expectations. I used a mix of ghee and oil to shallow fry them on the tawa/pan but it can just as easily be made with just oil, and completely vegan!
Servings Prep Time
12-15burgers/cutlets 10mins
Cook Time Passive Time
45mins (includes pressure cooking, prepping the mix, and frying the burgers) 15mins to cool the veggies
Servings Prep Time
12-15burgers/cutlets 10mins
Cook Time Passive Time
45mins (includes pressure cooking, prepping the mix, and frying the burgers) 15mins to cool the veggies
Ingredients
  • 1.5cups cooked black beans (rinsed if canned)
  • 1/2 finely chopped onion
  • 1cup finely chopped mixed peppersI used a mix of green peppers, poblano and jalapeño peppers
  • 1 potato
  • 1 beetroot
  • 1 carrot
  • 3-5 Green chiliesreduce/increase for heat; my cutlets are always a bit on the spicy side
  • 1cup bread crumbs
  • oil/ghee or a mix to shallow fry the burgers
  • 1tsp oil to saute the onion and the peppers
  • 1 – 2tsp Salt
Instructions
Prep
  1. Peel and pressure cook the potato, carrot and the beetroot until tender; cool and mash
Main
  1. Chop the onions, and the peppers
  2. Heat a kadai/vaanali on medium heat
  3. Add the onions and saute till translucent, with a pinch of salt for the onions
  4. Add the green chilies and cook for a couple of minutes
  5. Add the peppers, black beans and cook for about 3 minutes, mashing everything together really well, add another pinch of salt
  6. Add the potato/beetroot/carrot mix and mash everything till it comes together into a homogeneous mass; it’s okay if the black beans are not completely mashed, about two minutes; add the remaining salt
  7. At this point, I typically let the mixture cool in the fridge for about 30 minutes. This helps shape the burgers
  8. When the mixture is cool enough, take it out, and fill a bowl with bread crumbs
  9. Heat a griddle/tawa. I use my cast iron dosa pan.
  10. Divide the mixture into equal sized balls
  11. Dip each ball into the bread crumbs, rolling it around so it gets completely coated.
  12. Flatten into desired shape, and place on the hot tawa. I cook 4-5 in each batch
  13. Drizzle oil around each burger/cutlet and cook on both sides, adding a little bit more oil, until cooked.
  14. Cook on medium heat. It will take a few minutes (about 5-7) to completely crisp them up, and needs some patience, but it’s totally worth it.
  15. I l cook until both sides turn a nice crispy black. Trust me, it does not taste burnt.
  16. Serve with a salad of onions, tomatoes, cucumbers, and condiments (ketchup, Maggi chili tomato sauce, which is my son’s favorite).
Recipe Notes

Deviation From The Traditional Cutlets:

  • Typically, cutlets are dipped in an egg wash/all purpose flour paste, and then breaded and deep fried. I wanted to keep it as low carb as possible, and vegan so omitted that step.
  • I have also always shallow fried these ever since I started cooking. I don’t even remember how deep fried cutlets taste as far as texture goes, and love how these taste. They may not be as solid as a deep fried cutlet, but taste really good! And I certainly don’t miss the fat.
  • Funny story – a male guest (whose wife always deep fried the cutlets), once said my cutlets were the best he’d had, and got “the look” from his wife!
  • I served this batch with baked sweet potato fries and yogurt dip seasoned with salt, pepper, and black salt (kala namak).
  • I thought this would be a light meal, but I didn’t get hungry for the rest of the night!

This recipe is for my son who always asks for mom’s beetroot cutlets when he’s home!