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.
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Rajma Veggie Burgers with Feta and Corn Salsa
- Total Time: 45 minutes
- Yield: Serves 4-6 1x
- Diet: Vegetarian
Description
Flavorful veggie burgers made with Rajma curry and topped with a vibrant corn salsa. Perfect for a summer meal!
Ingredients
- 1 1/2 cups (355 ml) rajma curry
- 2 eggs (2 eggs) beaten
- 1/2 cup (118 ml) roughly chopped fresh parsley
- 1/4 cup (59 ml) grated Parmesan
- 2 teaspoons Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- squeeze of fresh lemon juice
- 3/4 cups (177 ml) toasted bread crumbs
- 1/4 cup (59 ml) cooked rice
- 2 tablespoons (30 ml) olive oil
- 1 corn cob, boiled & kernels shaved off with knife
- 1/4 cup (59 ml) of Farmer’s Garden Dill Chips, finely chopped
- 1 tablespoon (15 ml) chopped parsley
- couple squeezes of fresh lemon juice
- mixed greens
- tomatoes, sliced
- red onions, sliced thin
- feta, sliced
- ketchup
- mayo
- mustard
Instructions
- For the Rajma Veggie Burger:
- Preheat the oven to 375°F (190°C).
- 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. Let sit for 5 to 10 minutes for the crumbs to soak up some moisture. Adjust seasonings. Shape into 4-6 patties.
- 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:
- Mix all ingredients together in a bowl.
- For Burger Assembly:
- Toast buns on a skillet, grill, or in the oven. Smear buns with your choice of condiments (e.g., ketchup, mayo, mustard). Layer on mixed greens, sliced tomatoes, sliced onions, the burger, feta, and corn relish.
Notes
- For a richer flavor, use homemade rajma curry instead of store-bought.
- To make these gluten-free, substitute gluten-free bread crumbs for regular bread crumbs.
- These burgers can be stored in the refrigerator for up to 3 days. Reheat gently in a pan or microwave before serving.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Oven-Baking
- Cuisine: Indian-inspired
Nutrition
- Serving Size: 1 burger
- Calories: 400
- Sugar: 5
- Sodium: 600
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 8
- Carbohydrates: 60
- Fiber: 10
- Protein: 15
- Cholesterol: 100
Frequently Asked Questions
How do I stop the rajma burgers from falling apart when I cook them?
Drain and mash the kidney beans thoroughly, leaving some texture, and chill the formed patties for at least 30 minutes before cooking. A binder like breadcrumbs or a flax egg helps hold them together.
Can I make the corn salsa ahead of time?
Yes, the corn and feta salsa keeps in the fridge for up to 2 days. Add any fresh herbs like cilantro just before serving so they do not wilt.
Should I pan-fry or bake these burgers?
Pan-frying in a little oil gives a firmer crust that holds the patty together better. Baking works but produces a softer exterior, so chill the patties well first if you go that route.
