Baked kidney bean patty seasoned with the Indian spices nested between the whole wheat bun and drizzled with some makhani sauce.
|cooking time||preparation time||total time|
|15 minutes||2 hour||2 hours and 15 minutes|
- Wheat Flour – 2 cups
- Yoghurt/Curd – 1 cup
- Instant Dry Yeast – 1/2 tbsp
- Salt – 1/2 tsp
- Sugar – 1/4 cup
- Olive Oil – 1/4 cup
- Milk – 1 tbsp
- In a large bowl add the wheat flour, sugar and yeast and give it a good mix.
- Now add the curd, salt and mix them well together until everything is combined.
- Add olive oil and knead the dough, ensure the texture of the dough is soft and sticky, in case it is dry, add a tbsp of curd.
- Knead the dough for 4-5 minutes on a flat surface, knead by using the stretch and fold technique.
- After 5 minutes tuck the dough inwards, having a smooth surface facing up and place it in the bowl.
- Cover the bowl with a cling film and let the dough rest for 60-90 minutes or until it rises to double the original size (tip: keep the dough in a warm place).
- Once the dough has doubled its size punch it gently, knead once again until it is smooth. Follow the tuck and inward roll technique and place it on a flat surface to divide the dough in 6 equal portions.
- By following the same tuck and inward roll technique, take each portion of the dough and form it in to a bun shape. Place dough on a baking tray aligned with parchment paper, ensure to have gap between the dough.
- Once they are placed on the tray let them rest for for 20 minutes for them to rise further more.
- After 20 minutes, brush the buns with milk and place the baking tray in the pre heated oven (set to 200 Celsius) and bake them for 12 – 15 minutes or until buns are golden brown.
- Let the buns cool down before you assemble them in the burger.
Note – You can bake the Burger Buns a day before or you can use a store bought buns if its time consuming.
Kidney Bean Patties
|Cooking Time||Prepration Time||Total Time|
|30 minutes||10 minutes||40 minutes|
- Boiled Kidney Beans – 1 cup
- Ginger – 1 tbsp (finely chopped)
- Garlic – 1 tbsp (finely chopped)
- Green Chilli – 1 (finely chopped)
- Onion – 1 Medium (finely chopped)
- Carrot – 1 Medium (grated)
- Coriander Leaves – 1 tbsp (finely chopped)
- Oats – 1/4 cup
- Bread Crumbs – 1/4 cup
- Turmeric power – 1/2 tsp
- Red Chilli Powder – 1/2 tsp
- Coriander Powder – 1/2 tsp
- Salt as per your taste.
- Preheat the oven to 180 celsius and place parchment paper on the baking tray.
- In a mixing bowl add the boiled kidney beans and mash them. Once they are mashed add the oats, bread crumbs, spices, salt and give it a good mix.
- Add finely chopped ginger, garlic, green chilli, onion, carrot, coriander leaves and mix them altogether.
- Divide the patty mix in equal portions and shape them up using your hand.
- Place the patty on the baking tray and bake them for 25 minutes or until golden brown.
- After 25 minutes, flip the patty and bake them for another 5 – 7 minutes.
- Once they are baked, transfer them to a plate.
|Cooking Time||Prepration Time||Total Time|
|10 minutes||5 minutes||15 minutes|
- Butter – 1 tbsp
- Olive oil – 1/2 tbsp
- All Purpose Flour (maida) – 1 tbsp
- Tomato Paste – 4 tbsp
- Turmeric Powder – 1/4 tsp
- Red Chilli Powder – 1/4 tsp
- Coriander Powder – 1/4 tsp
- Kasturi Methi (dried fenugreek leaves) – 1/2 tsp
- Sugar – 1 tbsp
- Fresh Cream – 4 tbsp
- Salt as per your taste
- In a sauce pan on medium heat add the butter.
- Once the butter starts to melt, add olive oil, flour, turmeric powder, red chilli powder, coriander powder, kasturi methi, salt and mix.
- Make sure that heat is on medium and keep stirring the spices until its frothy, which indicates that the flour and the spices are cooked.
- Now add the tomato paste and cook, until the fat (butter & oil) is separated from the mixture.
- Lastly add the fresh cream, sugar and cook on low heat, until the sauce is thick and shiny.
- Turn of the heat and let it rest.
Assembling the Burger
- Tomato – 1 medium sliced
- Onion – 1 medium sliced
- Lettuce/Cabbage – 1/4 cup grated
- Beetroot (optional) – 1/4 cup grated
- Ketchup as per your liking.
- Slit the burger bun in half and toast interior of the bun until light golden brown on a pan.
- Once toasted use the bottom of the bun and place grated cabbage/lettuce and beetroot.
- Squeeze some ketchup on top and place a sliced onion.
- Place the patty on the onion and drizzle some Makhani Sauce*.
- Lastly place a sliced tomato and cover the burger with the other half.
*Tip – You can add some warm water, to have have a running consistency if the makhani sauce is thick.
Guilt-Free Burger has become all time favourite dish in my kitchen and I m sure it will soon be in yours. Do try them out and please share your experience in the comments section below.