Rajma Veggie Burgers with Feta and Corn Salsa

Rajma, an Indian kidney bean curry, is a hands-down favorite. Create flavorful veggie burgers with rajma and top with the produce of summer.
By Chitra Agrawal

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Indian kidney bean curry, is one of my favorite dishes. It’s one of the unsung heroes of North Indian cuisine, often overshadowed by the chickpea in chana masala. I’d like to advocate for it and hope that you think about the kidney bean next time you grab for a can or bag of chickpeas!

This weekend, when my friend Aparna suggested making a rajma veggie burger at her barbecue, I jumped at the chance. And it being summer and all, I topped it off with a corn relish made with dill pickles, fresh parsley and lemon. The sweet and sour of the corn relish really worked well with the rajma burger and salty feta. The relish came out so well, we were eating it straight from the bowl.

Rajma Veggie Burgers with Feta and Corn Salsa
 
Rajma, an Indian kidney bean curry, is a hands-down favorite. Create flavorful veggie burgers with rajma and top with the produce of summer. adapted from Lukas Volger’s ‘Easy Bean Burger’ in Veggie Burgers Every Which Way
Author:
Recipe Type: Main
Ingredients
For the Rajma Veggie Burger:
  • 1½ cups rajma curry (pick up mostly beans)
  • 2 eggs, beaten
  • ½ cup roughly chopped fresh parsley
  • ¼ cup grated Parmesan
  • 2 teaspoons Dijon mustard
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • squeeze of fresh lemon juice
  • ¾ cup toasted bread crumbs, plus more if needed
  • ¼ cup cooked rice – optional if you’re burger is not solidifying
  • 2 tablespoons olive oil
For the Corn Relish:
  • 1 corn cob, boiled & kernels shaved off with knife
  • ¼ cup of Farmer’s Garden Dill Chips, finely chopped
  • 1 tablespoon chopped parsley
  • couple squeezes of fresh lemon juice
Toppings (some are optional)
  • mixed greens
  • tomatoes, sliced
  • red onions, sliced thin
  • feta, sliced
  • ketchup
  • mayo
  • mustard
Instructions
For the Rajma Veggie Burger:
  1. Preheat the oven to 375 F
  2. In a mixing bowl, mash the beans with a fork. Fold in the eggs, parsley, Parmesan, mustard, salt, pepper and lemon juice. Fold in the bread crumbs, adding more if the mixture is too loose. Can also mix in rice at this point if you need. Let sit for 5 to 10 minutes for the crumbs to soak up some moisture. Adjust seasonings. Shape into 4-6 patties.
  3. In an oven-safe skillet or non-stick saute pan, heat the oil over medium high heat. When hot, add the patties and cook until browned on each side, 6 – 10 minutes total. Transfer the pan to the oven and bake for 12-15 minutes until the burgers are firm and cooked through.
For the Corn Relish:
  1. Mix all ingredients together in a bowl.
For Burger Assembly:
  1. Toast buns on skillet, grill or in oven. Smear you buns with your choice of condiments (i.e. ketchup, mayo, mustard, Brooklyn Delhi roasted garlic achaar:), layer on mixed greens, sliced tomatoes, sliced onions, your burger, feta and corn relish. Enjoy!

 

Chitra Agrawal

Chitra writes the food blog, The ABCD's of Cooking, which chronicles her adventures cooking American Born Confused Desi recipes. When she is not recipe blogging, Chitra can be found hosting her online cooking show and a supper club featuring Indian-inspired, vegetarian cuisine. She also teaches cooking classes and sells Indian street foods (sometimes yummy Indian tacos!) at events and artisanal markets in Brooklyn. Her cooking has appeared in the New York Times Dining Journal and she is a contributor to The Huffington Post, Gojee, The Daily Meal and Brooklyn Based.

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