Burger patties are typically made with potatoes in India, called Aloo ki Tikki and served with chutneys, not with burger buns. I tried Bean burger patties with chutneys, it turned out to be super yummy! I love home cooked beans but you can use canned beans in a pinch. Soak the beans overnight, rinse off, and cook with fresh water in a slow cooker on high setting for 5 – 8 hours (depending on quantity and type of beans) or cook in a pressure cooker in less than an hour. Soaking makes them easier to digest. Red kidney beans, black beans, and chickpeas are good for making burger patties. I used pinto and adzuki beans in this recipe.

Adzuki and Pinto Bean Burger Patties [Vegan]

Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste


Serves 3-4


For the Burger Patties:                                                                                          

  • 2 cups home-cooked pinto + adzuki beans or 1 (15-oz) canned pinto beans (rinsed and drained)
  • 1/2 cup corn (thawed if frozen)
  • 1/2 cup onions, finely chopped
  • 1/2 cup orange bell pepper, finely chopped (or any color on hand)
  • 4 cloves of garlic, minced
  • 1/2-inch piece of ginger, grated
  • 1/2 cup Gluten free Panko breadcrumbs
  • 1 teaspoon toasted and ground cumin
  • 1/2 - 1 teaspoon cayenne pepper
  • 1 tsp garam masala (optional)
  • 1 Tbsp coconut oil or grape seed oil
  • Cilantro for garnish

For the Green Chutney:

  • 1 small organic tomato, roughly chopped
  • 1 inch piece of ginger, cut into big pieces
  • 1 clove garlic
  • 1-2 green chilies or jalapeno, remove stem and cut into big pieces
  • Freshly squeezed juice of 1 lime (about ¼ cup)
  • 1 cup packed organic cilantro
  • 1/4 teaspoon salt
  • 1/2 teaspoon organic maple syrup or sucanat

For the Red Tomato Chutney

Part 1: For the “Tadka” or tempering

  • 1 tablespoon coconut or grape seed oil
  • 1 teaspoon mustard seeds
  • 1 sprig of fresh curry leaves (available in Indian grocery stores)
  • 1 green chili, cut into big pieces (optional)
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon cayenne pepper

Part 2: For the red tomato chutney

  • 4 cloves of garlic, minced
  • 1 inch piece of ginger, grated
  • 2-3 large tomatoes, chopped
  • 1 tablespoon Maple syrup or sucanat
  • 1/2 teaspoon salt
  • Cilantro for garnish


For the Patties:

  1. Preheat the oven to 400°F.
  2. Mash cooked & drained beans in a large bowl and add rest of the ingredients except oil and cilantro. Mix well.
  3. Shape the mixture into 8 patties and place on a greased baking sheet. Add little coconut oil on top of the patties.
  4. Bake for 20 minutes, turning over carefully after 15 minutes.
  5.  Garnish with chopped cilantro and serve with green and red chutneys.

For the Green Chutney:

  1. Place all ingredients in a blender in the sequence listed and blend for 2-3 minutes.

For the Red Chutney:

  1. Heat oil in a saucepan and add mustard seeds. Cover and let the seeds pop. It will take 10-      15 seconds.
  2. Add fresh curry leaves and green chilies if using. Cover and let it cook for another 10 seconds.
  3. Add turmeric and cayenne. Go to the next step immediately.
  4. Add garlic and ginger, sauté for 1 minute.
  5. Add rest of the ingredients, cover and cook for 5-7 minutes or until tomatoes are done.
  6. Garnish with chopped cilantro.


“Tadka” or Tempering is a cooking method in which cooking oil is heated till very hot and whole spices are added to it and fried. This oil and spice mix is then added as a final touch or in the beginning as in the recipe above. Tadka or tempering extracts the essence, aroma and flavor of spices and herbs. Do not use olive oil for tempering because tempering requires the fat to be heated till very hot. Use coconut oil, ghee or grape seed oil for tempering. Green and Red Tomato Chutneys will keep fresh refrigerated in airtight glass containers for 3-4 days.


This site uses Akismet to reduce spam. Learn how your comment data is processed.