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  • Writer's pictureHonest Cooks

Mean Bean Burger

Lip-smacking delicious, high in protein, and 100% vegetarian.

(Want vegan OR gluten free? Skip here)

My Mean Bean Burger has a delicious bean burger patty with tangy mango salsa, spicy cilantro sauce, browned onions, on brioche bun! The patty is crispy on the outside and soft on the inside, and kidney beans give it a hearty texture.

If vegetarian burgers are your thing, this will become your favorite!

If this is the first time you're hearing high praises for a bean burger - you need to try this recipe before you knock it off!


This mean bean burger is brought to you by sudden hunger pangs! I first got the idea of this burger when I was at a grocery store and saw one of their bean patties.

I have tried store bought patties before and they always seem to have something missing.

No, I am not vegetarian. But I do appreciate a good veggie burger every so often!

So I decided to make my own - coz, why not!

This mean bean burger is really that - it is MEAN! Why? Coz it doesn't last forever.

You will wish it does!!!

If you try this recipe, I know you are going to love it.

This is one of those recipes that you make them once and you will forever remember how to make it & never have to return to a recipe book again. It is very simple.

You can even make this in bulk and freeze the patties. More on that in the NOTES section.


Let's talk ingredients:

  • For my patties, I am using Dark Red Kidney beans.

  • These are available at Whole Foods, on Amazon, and on Prime too. Here is a link. https://amzn.to/3e9qGvG

  • These are packed with protein. One cup of kidney beans gives you 48 gm of protein.

  • You can also use Pinto Beans, and the same brand also makes Pinto Beans. But I prefer dark kidney beans because they give a more earthy flavor to the patty and a more full mouthfeel.




  • Moving on to the Salsa, I suggest you use red mango, one that is fully ripe. It should look like >>

  • You could use yellow mango but that will make the salsa too mushy and way too sweet. I suggest not to use yellow mango.

  • Red mango is a good balance of sweet and sour and has a chewier texture, so it will hold shape in the salsa.


  • Moving on to the two flours we will use to bind the patty, let's first talk about Rice Flour.

  • If you are not used to using rice flour, you are missing out. It is great to have in the pantry. It's cheap, and can save a failing dish. So, say, you are making fritters and they are not crispy and splattering in hot oil, add spoonful of this good stuff and your fritters will be crispy and won't splatter.

  • Rice flour is great to add texture and absorb moisture. That is exactly what I use it for in this recipe.

  • This is the brand I use, you can use any you find. https://amzn.to/3uglkEA


  • Next is corn starch.

  • Much like rice flour, this too can save a failing dish.

  • Say, you are making soup and its not thick enough. Or you need something to bind your stuffing together for any type of dish. Corn starch can come to your rescue.

  • I am using corn starch to bind the patty together. It works so well and the patty won't break or soak in too much oil when we fry it.

  • This is the brand I use, the box looks different. You can get this on Amazon too, for very cheap. https://amzn.to/3e8Y7yj



How to make this recipe vegan OR gluten free?

This is a wonderful vegetarian recipe. But you can just as easily make this vegan or gluten free.

Make it vegan:

The only item that is non-vegan in this recipe is the yogurt. You can replace that with cashew cream or coconut cream. The idea is the make the spicy chutney a bit creamier. So, you can use whatever you have on-hand.


Make it Gluten Free:

To make this recipe GF, we need to remove 2 things: Corn starch and brioche buns.

Simple fix can be using any GF bread of your choice in place of the buns.

To replace the corn starch, try potato starch or roasted gram flour. They can both do the same thing & are gluten free.


Here are brands I use, and they're both available on Amazon.

Gram Flour: https://amzn.to/3aTw9oq

Potato Starch: https://amzn.to/3aVMgBD


Alright, with all of that out of the way, let's get cooking.


Ingredients

1. Bean patty

  • Kidney beans, canned: 1 can or 15 oz or 435 gm I used this one: https://amzn.to/3e9qGvG

  • Red onion, diced: ~ half cup or 50 gm

  • Fresh mint: ~ 2-3 sprigs or 15gm

  • Fresh cilantro:1/4 bunch or 15-20gm

  • Fresh green chilies: 6-8 pcs or ~ 20 gm

  • Ginger, freshly grated or paste: ~ 1 tbsp or 15 gm

  • Garlic, grated or paste: ~ 1 tbsp or 15-17 gm

  • Lime/lemon juice: 2 tbsp or 30 ml

  • Salt/Pepper/Arbol red chili powder: 1 tsp each or 6gm each

  • Rice Flour: 3 tbsp or 75gm + more if needed

  • Corn starch: 2 tbsp or 50 gm

  • Oil, to fry: ~ 1/3 cup or 45 ml


2. Mango salsa:

  • Red mango, fully ripe and diced: 1 cup or 115 gm

  • Roma tomatoes, chopped: 1/3 cup or ~ 50 gm

  • Fresh mint: ~ 2-3 sprigs or 15gm

  • Fresh cilantro: 1/4 bunch or 15-20gm

  • Fresh green chilies, I use Thai Bird's eye: 6-8 pcs or ~ 20 gm

  • Lime juice: 2 tbsp or 30 ml

  • Salt and pepper: 1 tsp each or 6gm each


3. Spicy Cilantro Chutney

For the chutney you need -

Cilantro, Scallions, Ginger, Garlic, Jalapenos OR Thai Chili (or any other chili), Lime Juice, Salt, Roasted Cumin seeds, Water.


4. Browned onions

  • White onions, rings: half a large onion, or 100 gm

  • Butter, unsalted: 1 tbsp or ~ 20gm


5. Brioche buns, toasted


Directions:

  1. Make the Mango Salsa first by chopping all the ingredients and mixing together. You may need to chop more to make it blend well. You can use a blender but make sure to run it in small pulses.

  2. When the salsa is ready, set it aside and move on to the green sauce. For that you need my spicy cilantro chutney. OR use any other green chutney you have. If you don't have a chutney on hand and don't want to make one, chop up some cilantro and mint, mix it with yogurt, and season with salt and pepper.

  3. Next, have the browned onions ready. When you have chopped the onion into rings, heat a pan on medium and add butter.

  4. When butter melts, add onions and cook until brown.

  5. Remove on a plate & move on to patty.

  6. For the patty, drain the liquid from the beans. Don't discard it yet. Use this liquid to make the patty mix more wet in case you add too much flour to it.

  7. In a mixing bowl, add all the ingredients and mix well.

  8. Patty mix should come together like a dough and NOT stick on your palms. IF it is sticking, add bit more of rice flour & mix. Add more if needed.

  9. Shape patties by dividing into 4 equal parts.

  10. Shallow fry on medium heat. Flip and cook ~ 4 min on each side or until golden brown.

  11. Toast brioche buns and you are ready to assemble.

  12. To assemble, spread the cilantro sauce on bottom bun. Add onions, place the patty. Top off with mango salsa and lettuce, if you like lettuce. Cover with top bun and you are ready to devour these.


Notes:

You can make the patty in bulk and freeze it.

  • Follow the same instructions up to the step for shaping the patties.

  • After you shape them,spray with some oil and bake them in a preheated oven at 400 F for 4 mins.

  • Remove from oven and cool completely. When the patty is cooled down, add small parchment pieces (the same size as your patty) in between 2 patties and you can store this in the freezer for up to 3 months.


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