Indian Bean Burgers

Indian BurgerIt’s spring time in Bloomington and all I want is a good burger. So I made one!

These are very similar to the Bean Burgers I made a few months back, but with a little Indian spin on them. They’re jam packed with protein (black beans and chickpeas) and have a subtle, mild Indian flavor.


Avocado topped BurgerIngredients

1-15 oz can chickpeas, drained and rinsed
1-15 oz can black beans, drained and rinsed
3 Tablespoons plain yogurt
1/3 cup wheat bread crumbs*
1 teaspoon cumin
1 teaspoon curry powder
1/4 teaspoon turmeric
1/4 teaspoon freshly grated ginger
generous pinch of salt
juice of 1/2 a lime
1/2 cup finely chopped cilantro
vegetable oil
1 Avocado (for dressing)

*For bread crumbs, pulse 1 slice of wheat bread in a food processor until crumbs form. Then, spread onto an ungreased cookie sheet and bake at 300F until toasty.

Indian Burger MixDirections

Pulse chickpeas, yogurt, bread crumbs, cumin, curry powder, tumeric, ginger, and salt in a food processor until a course puree forms.

Transfer to a large mixing bowl and stir in cilantro and black beans. Add the lime juice (as much or as little as you’d like) and mix together until the mixture holds together.

Cover with plastic wrap or a lid, and refrigerate for approximately 1 hour, in order for the burgers to really hold together.

Using your hands, form mixture into patties.

Heat oil in a skillet over medium-high heat. Cook burgers until outsides are crisp and lightly browned, turning once, about 3-4 minutes on each side.

Serve on toasted whole wheat bun topped with chopped avocado.


Combining my love for Indian food and my love for bean burgers was possibly the best idea I’ve ever had. These burgers are savory with a mild spice (depending on what kind of curry powder you use). It’s like eating a more solid form of curry.

Topped with avocado, these burgers have a nice touch of salt. Serve with spiced potatoes for a full meal. (Try jerk seasoning to add a little spice!)

Although the consistency of these burgers is smooth and soft, the outside, if cooked correctly, will have a bit of a crunch to them.


Lent is treating me nicely.

2 pieces of toast with peanut butter
1 glass of orange juice

Indian Bean Burger
Garlic Potatoes


Spinach Noodles with Garlicky Tomato Sauce

Tomorrow is Friday!

Tomorrow, I’m hoping to make a TGIF post will all my favorite things from this week. I hope you’ll check it out!

Why don’t you have an Indian Burger tomorrow and go to the traditional Indian Holi Celebration here at IU? There will be Henna Tattoos, free food, and of course a color fight!

Finally, get pumped! IU is in the Sweet Sixteen and are going to take down Kentucky (again) tomorrow night at 9:45pm! Tune in with me and cheer on the Hoosiers!

Dig in,



5 thoughts on “Indian Bean Burgers

  1. Pingback: Fabulous Friday! | The Hearty Herbivore

  2. Pingback: Curried Potatoes | The Hearty Herbivore

  3. Pingback: Vegan Chickpea-Cashew Curry | The Hearty Herbivore

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