Bean tikki burger is prepared with black beans, oats, onion, and carrots, and spices such as cumin and coriander. Whether vegetarian or nonvegetarian the bean tikki burger recipe will hit every spot. The patties on a pan are covered in cooking spray, or use a slightly more generous pour of cooking oil for a crispier finish. If you have bean tikki burger, these are an ideal source of vegan and vegetarian protein! But beyond that, they are also a wonderful source of nutrients such as fiber, zinc, magnesium, folate, calcium, iron, copper, manganese, and B vitamins.
Ingredients-
- Onion
- One tablespoon balsamic vinegar
- Fresh green chilli (optional)
- Tomato, 1/2 cucumber
- 1 x 400 g tin black beans or boiled rajma
- 100 g fresh breadcrumbs
- Lemin juice
- 2 tablespoons natural yogurt
- 80 g baby kale
- Little cheese
- 2 wholewheat buns
- Oil
Method –
- Peel the onion, slice them round and place in a bowl with a little salt on it. Set aside.
- Then finely chop the chillis . Trim and finely chop the spring onions too. Place both in the bowl.
- Drain the soaked beans and pat dry with kitchen paper. Now add them to the bowl, along with the breadcrumbs.
- Add seasonings to it & then scrunch the bean mixture together with clean hands.
- Make balls out of the mixture and flatten them into the shape of patties. If remaining, you can wrap and freeze them for later use.
- Take another bowl, add little lemon juice and little yogurt. Season it. Mix well.
- Then trim the kale and mix into the dressing.
- Heat some oil in a non-stick pan over a medium heat. When its hot, place the bean patties on it and fry them upside down. Then keep it aside.
- Now add the cut burgers to the pan and heat them upside down, until a little golden.
- Add tomato, onion, cucumber, cheese, and patties to the buns.
- Cover the burgers with a lid in the pan for 2 minutes to melt the cheese.
- Set the plate with coriander chutney and add burgers to the plate
- Add kale salad alongside.
- Serve and enjoy!