Unlike any other veggie burger, this Indian style version has big flavours both on the inside and the outside. The final result is a toasty wonder. The best bit is that you don’t even have to form the burgers into patties; just stuff and sandwich between buns and cook on a hot tawa.

What is an Indian tawa?

An Indian tawa is, for want of a better description, a flat-top griddle. It can be made from iron, steel or aluminium. This style of cookware has multiple uses in Indian cookery, from cooking flatbreads and dosa, to street-style specialities like Pau Bhaji, tawa pulao (rice), curries and this variety of Tawa Burger.

I personally have both cast iron and steel tawas and use them interchangeably depending on the dish I’m cooking. I prefer cast iron for dosas and steel for pau bhaji, burgers and rice.

Alternatives for a tawa

If you don’t have a tawa, you can use a non-stick frying pan instead. The ultimate goal is to create a golden, crispy exterior and a frying pan will do a similar job. I use a steel tawa here since the contact between the smooth metal and bun is close, thus producing a fantastic result.

Where to buy an Indian tawa

There are so many factors when it comes to choosing an Indian tawa that’s appropriate for your style of cooking. Here are some options you might find useful.

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What kinds of beans are best for bean burgers?

I use a combination of black beans and borlotti beans in this veggie bean burger recipe. I like the bite of hearty black beans alongside the soft and creamy borlotti beans. This being said, you can use any beans you like or happen to have in the cupboard.

Pinto beans are a great substitute for borlotti beans, or you can use your favourite white beans like haricot beans, cannellini beans, butter beans, black eye beans or even chickpeas. The choice is yours. Either way, this recipe is a great source of plant-based protein.

How to make a vegan version of this veggie burger recipe

To make a vegan version of these vegetarian burgers, simply cook in oil instead of butter and replace the cheese with your favourite non-dairy cheese (or omit). Easy!

Are these Spicy Bean Tawa Burgers gluten free?

I’ve used regular wheat flour buns in the recipe below. If you’d like to make a gluten-free veggie burger, choose a gluten-free bun. The rest of the recipe is free from gluten.

Can I go bunless?

Absolutely. The beany masala binds together very well so if you’d like to skip the bread entirely, you can go ahead and form the mixture into patties. Cook them on the tawa in the same way for an ultra-flavoursome vegetarian burger patty without the carbs bread adds.

How to shape veggie burger patties

While this recipe doesn’t require you to shape the bean mixture into traditional patties, this is an option if you’d like to serve your bean burgers without the bun.

1. Portion the mixture into 6 equal balls.
2. Wet your hands with a small amount of water and gently squeeze the ball together so it’s nice and compact.
3. Gently press the mixture between your palms to flatten.
4. If the edges crack a little, gently press around the edges to stick the mixture back together.
5. Place the formed burger patties on a tray lined with baking parchment to stop them sticking.
6. Chill the veggie burgers in the fridge for an hour to firm up.

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Can I freeze homemade veggie burgers?

You can freeze formed veggie burger patties. Simply follow the steps above for shaping, freeze the patties on a lined tray and once frozen, stack with sheets of baking parchment between each burger. Wrap well in cling film and freeze in a freezer-safe container.

2 tips for veggie burgers without egg

The sole purpose of egg in veggie burgers is for binding. Add one or more of the following to a burger and you have excellent binding without the need for egg in the patty.

1. Beans. These little pulses are already full of natural starch and fibre. All you need to do is roughly mash them up for a texture that holds together perfectly.
2. Potatoes. A small amount of mashed potato, or even better, some dried mashed potato powder/flakes will give veggie burgers excellent binding. The bonus of this is that potatoes have little flavour so won’t dramatically alter the flavour of your veggie burgers.

Which spices go into this Spicy Bean Tawa Burgers recipe?

The dry spices in this veggie bean burger recipe include: cumin seeds, coriander seeds, smoked paprika, dried garlic powder, chilli flakes, turmeric and dried oregano.

This is a veggie burger…

• Without soy
• Without mushrooms
• Easy to make
• No meat substitutes
• Easily veganized
• Without nuts
• No eggs

How to make these vegetarian burgers on the BBQ

These are a great vegetarian barbecue option for everyone to enjoy! Simply place your tawa on the grill directly above hot coals. The smoke will rise from the sides, giving the meatless burgers an utterly delicious flavour.

What to serve with veggie burgers

These Indian tawa burgers are fantastic as they are, but also pair well with all the usual burger favourites: fries or crisps or wedges, salad, chutneys, etc. Here are some of my favourite dishes to serve with these Spicy Bean Tawa Burgers.

Tandoori Hasselback Potatoes

These beautiful Tandoori Hasselback Potatoes are super simple to prepare and taste amazing too. With hedgehog-like slits all across the surface, the skin becomes ultra-crispy and the inside remains soft and fluffy.

Check out this recipe

Tamarind & Date Chutney

Learn how to make sweet and sour tamarind and date chutney from scratch! No Indian chaat is complete without a drizzle of this mouth-puckering fruity chutney.

Check out this recipe

Easy Mint & Coriander Chutney

Smooth and creamy Indian street-style chutney for drizzling over chaats, spreading in sandwiches and dipping bhajiyas. My recipe is super aromatic and medium hot in flavour. You can add as many chillies as you like. If you prefer a milder chutney, feel free to stir in some natural yoghurt or dairy-free yoghurt.

Check out this recipe

Other styles of Indian street food ‘burgers’

While strictly not traditional burgers, India has its’ fair share of burger-style dishes. Indeed, the typical street burger or sandwich features buns or sliced bread. Vada Pav (with spiced fried mashed potato balls), Samosa Pav, Kanda Bhaji Pav (with onion bhaji) and Masala Omelette.

Burger buns, known in India as ‘Ladi Pav’ form the basis of many non-burger or sandwich dishes. Popular examples of these include: Pav Bhaji, Keema Pav, Misal Pav and Usal.

The history of Pav in India

Historically, India’s native version of bread referred to flatbreads: roti, paratha, rotla, etc. With the arrival of Portuguese settlers in Goa came not only trade, but yeast. Soft Portuguese bread rolls, called ‘Pao’ were thus introduced to the Indian subcontinent. People embraced the delicious fluffiness of Pao and learnt the art of cooking with yeast. New dishes developed from this and over time, they became known locally as ‘Pav’, ‘Laadi Pav’ or ‘Pau’.

The British colonial rule in Hindustan (pre-partition) later brought the concept of bread loaves and sliced bread. Therefore, recipes using yeasted loaves and bread slices were also woven into the fabric of modern-day Indian cookery.

Spicy Bean Tawa Burgers recipe

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Spicy Bean Tawa Burgers

Achingly good double bean masala and cheese inside a squishy sesame bun. Toast the burger in melted butter and paprika atop an iron tawa for street food vibes. Use any beans you like!

Course Lunch, Main Course, Snack

Cuisine Indian

Keyword beans, black beans, burger, fast food, legumes, street food, vegan, vegetarian

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 6

Author Sanjana

Equipment

• Tawa (iron or steel preferable or use a non-stick frying pan)

Ingredients

• 200 g cooked borlotti beans pinto beans also work well
• 200 g cooked black beans
• 150 g sweetcorn
• 1 carrot grated
• 1 small onion finely diced (about 2 tbsp)
• 1/2 pepper (capsicum) finely diced (about 2 tbsp)
• 1 tbsp butter or oil
• 1 tbsp chopped pickled jalapeños
• 2 tbsp tomato purée
• 1 tsp ground cumin
• 1 tsp ground coriander seeds
• 1/2 tsp smoked paprika
• 1/2 tsp chilli flakes optional
• 1 tsp garlic powder
• 2 tsp dried oregano
• 1/4 tsp turmeric
• 2 tbsp mashed potato powder or 1 small cooked potato mashed
• 1/2 tsp salt or to taste

To build the burgers:

• 6 slices mozzarella cheese or Cheddar/vegan alternative
• 6 burger buns

To finish on the tawa:

• 2 tbsp butter
• 1 tsp oil
• 1 tsp chilli powder or paprika
• 1 tbsp chopped coriander
• Small pinch chaat masala per burger

Instructions

To make the filling:

• Heat butter or oil in a large, non-stick pan. Add the onions and peppers. Sauté for a minute and then add the carrots. Sauté for another minute before adding the chopped jalapenos and tomato purée. Mix well and cook out for 90 seconds.
• Next, add the following dry ingredients in quick succession: Dried garlic powder, ground cumin and coriander seeds, turmeric, smoked paprika, chilli flakes and dried oregano. Add a splash of water, no more than 75ml to ensure the spices can cook out without burning. Stir and cook for a further 90 seconds.
• Add the sweetcorn, beans and salt. Stir well and cook for 2 minutes. Remove from the heat and mash the mixture up with a potato masher. The beans should be a mixture of fully mashed, partially mashed and whole for delicious texture and a mixture that binds well. Finally, sprinkle over the mashed potato powder (or add your mashed potato). Stir well and set aside.

To build the burgers:

• Split the burger buns in half lengthways and fill with a generous amount of the bean mixture. I find an ice cream scoop makes light work of this. Place your slice of cheese on top of the bean mixture and pop the burger lid on. Press lightly.

To tawa-cook the burgers:

• Add the butter and oil to a pre-heated tawa. Sprinkle in the paprika or chilli powder if you like things spicier, and the chopped coriander leaves. Mix well. Take a burger and dip all sides in the butter masala, and then the top and bottom. Lightly press the burger with a turner or spatula. Cook until it's perfectly toasted all over.
• Finally, sprinkle with a small pinch of chaat masala and serve with salad and chips/crisps.

Video

Notes

• The bean burger filling can be made ahead of time and kept in the fridge (covered) until needed. It will keep for 3 days.
• For hot and sour flavours, try spreading 1 tsp Tamarind Chutney on the inside of the bread.
• To make a vegan version of these burgers, simply cook in oil instead of butter and replace the cheese with your favourite non-dairy cheese (or omit).
• Do not freeze the cooked and assembled burgers. You can freeze the filling in a freezer-safe container for up to 3 months.
• If you don’t have a tawa, use a non-stick frying pan.
• If you don’t like smoky flavours, you can replace the smoked paprika with regular paprika or chilli powder.

 

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If you like this, you’ll love my recipe for Sri Lankan-Style Potato Wedges

Love Sanjana

The post Spicy Bean Tawa Burgers appeared first on Sanjana.Feasts.

Nothing compares to a veggie burger packed with a delicious combo of spices, herbs and quality extras.

I have a few dozen personal burger laws. For me, there must be pickles, if not, the burger is incomplete. The sauce has to be relish, mustard or something else loaded with flavour. Salsa is fine. No mayo, although sour cream with chives is epic. Cheese is mandatory. Extra cheese is better. Lettuce or baby spinach offer a welcome crunch factor and thinly-sliced onions make the whole thing a dream come true.

Another thing I’m absolutely nuts about is a crunchy crust on the outside of the burger patty. Breadcrumbs, crushed nachos, herby semolina, I’ll take anything. But I’ve got something better for you today, my loves; something so stupidly delicious you’ll wonder where it’s been all your life.

Three words; cassava crisp crust. Did you just feel my heart skip a beat?

Cassava crisps are a staple snack in our house and the fresh kind cannot be beaten. Paper-thin slices of cassava deep fried until crisp, doused with fresh lemon juice, salt and chilli powder transports me back to Mombasa where roadside hawkers sell them by the bag full. They stand over vats of hot oil lit over gas stoves all day, chipping the cassava directly into the oil from above. There’s something so beautiful about watching their skilled hands carry out their craft while the smell of butane, fried starch and sea water lingers in the air. For me, a road trip isn’t the same without a bag of crunchy cassava crisps and a frosty bottle of Stoney Tangawezi (ginger beer).

Rarely do we make fresh cassava crisps at home, they’re a once in a while treat. These days you can buy them from most big supermarkets. For this recipe, the shop-bought kind are an ideal time-saver.

Mshenye is a very traditional side in East Africa. A carbohydrate, protein and starch-rich combination people rely on. It consists of mashed sweet potatoes, kidney beans and maize. Very few spices are added because it’s usually served with rich, flavoursome stews. I’ve taken the delightful combo of classic Mshenye ingredients and added fresh and flavoursome herbs and spices for a knockout take on the traditional dish. The Mshenye is shaped into burgers and coated in crushed chilli and lemon cassava crisps. They’re then baked in the oven until they’re golden on the outside and still soft on the inside. Pure veggie burger perfection.

My Dad’s Masala Chips are famous in our family; Our midnight feast of choice. He throws them together at lightning speed, making it difficult to get a glimpse into what he actually puts in the sauce. When I first asked him for his recipe he sent me a list of about 10 different ingredients, all jumbled up with no measurements. This is what I like to call a ‘dad recipe’. It’s also probably why his masala chips are so goddamn delicious. Well, this is a monumental moment, guys. He made it while mum recorded the recipe – dream team!

We finally have a real recipe with his measurements so you can get your masala chips fix at home.
Enjoy them with these ultimate veggie burgers.

Kenyan Sweet Potato Veggie Burgers and My Pa’s Masala Chips
Makes 6 big burgers or 8 smaller ones and enough chips to feed 6

Ingredients

For the burger patties:

1kg whole sweet potatoes, skin on and baked until soft
250g kidney beans, cooked
250g sweetcorn
2 spring onions, chopped finely
2 chillies, chopped finely
1 tsp paprika
2 tsp ground cumin
1 tsp ground cinnamon
Juice ½ lemon
1 vegetable stock cube, crumbled
3 tsp salt
3 tbsp instant mashed potato powder
Chopped coriander
100g crushed cassava crisps or potato crisps

To assemble the burgers:

6 burger buns, sliced in half
Salad greens
Sliced pickles
Red onion, thinly sliced
Mozzarella or Cheddar cheese slices (or both)
Sour cream with chives
Sliced tomatoes

For my Dad’s Masala Chips:

1.2kg waxy potatoes, such as King Edward
2L sunflower oil, for deep frying
400g passata
1 tbsp tamarind paste
1 tsp asafoetida
1 clove garlic, crushed
1 tsp chilli powder
2 tsp ground cumin
1 tsp ground coriander
1 tsp ground black pepper
3 tsp sugar
1 tsp salt
Chopped coriander, to garnish

Method

1. Slice the sweet potatoes in half and scoop out the flesh. Place all the ingredients for the burger patties (except the cassava crisps) in a large saucepan and use a potato masher to mash them together. Cook on a low heat, mixing often until it comes together and starts to hold its’ shape. Set aside to cool.

2. Cut the potatoes for the chips into fry-sized pieces. Place them into a pan of cold water and refrigerate.

3. To make the sauce for the masala chips, heat a teaspoon of oil in a pan. Add the crushed garlic and asafoetida. Sauté for a moment and then add the rest of the ingredients. Simmer on a low heat for 30 minutes until reduced by half. Set aside to cool.

4. Pre-heat the oven to 200C.

5. The burger patty mixture is cool enough to handle, divide it into six large burgers or 8 smaller ones. Use your hands to shape them into patties before rolling into the crushed cassava chips. Place the burgers on a flat baking tray. Bake in the oven for 30 minutes, placing cheese slices over the top at the 25 minute mark, and returning to the oven to melt. You could also cook them on the barbecue.

6. In a deep pan, heat the sunflower oil to 180C. Deep fry the chips until golden all over. Drain on a plate lined with kitchen paper. Place the chips in a bowl and add the masala chip sauce. Toss gently, taking care not to break them. Transfer to a serving bowl and garnish with chopped coriander.

7. Toast the burger buns on a griddle.

8. Load up the burgers with sour cream, the cheese-topped Kenyan-style burger patties, salad leaves, sliced onions, tomatoes, pickles and whatever else your heart desires. Serve with masala chips.

Love Sanjana

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The post Kenyan Sweet Potato Veggie Burgers and My Pa’s Masala Chips appeared first on Sanjana.Feasts.

I offer you a summer spread of these mini burgers filled with tamarind-glazed grilled tofu, masala potato wedges and spicy Indian slaw (kachumbar). When I was young, my dad would call me from work at 6.30pm to ask me to quickly make his favourite kachumbar before he arrived home in time for one of mum’s gorgeous home-cooked dinners. It was always a pleasure and allowed me to perfect the recipe – one which now has a very special place in my heart.

Even though kachumbar means ‘cucumber’ but I often make it without. I often just crave the simplicity of juicy tomatoes, red onions and mixed spices. For this recipe, I’ve added grated carrots, cucumbers and spring onions to create a kachumbar-inspired slaw to offer a delicious crunch to these tofu sliders.

Masala wedges are a staple at home and are usually made with either sweet potatoes or cassava – a tribute to our East African roots. Here, I’ve made them with Maris Pipers because that’s what I had in the kitchen but you can use any floury potatoes you like. Toss them in oil, salt and your favourite garam masala, and then leave them to do their thing in the oven whilst you get on with the rest of the recipe.

Tamarind-Glazed Tofu Sliders with Kachumbar Slaw and Masala Wedges

Ingredients

6 slider buns
Mixed green salad

For the tofu:
600g firm tofu, pressed and cut into steaks
1 tbsp concentrated tamarind paste (I use shop-bought – life’s too short!)
1 tbsp dark soy sauce
6 tbsp brown sugar
75ml water
1 tsp grated ginger
½ tsp ground fennel seeds

For the kachumbar slaw:
2 large carrots, grated
¼ small cucumber, seeds removed and grated
1 large red onion, diced finely
2 tomatoes, seeds removed and diced finely
3 spring onions, sliced finely
Juice of 1 lime
1 tbsp groundnut oil
½ tsp toasted cumin, ground
¼ tsp chilli powder
1 tsp sugar
1/2 tsp salt
2 tsp sesame seeds

For the masala wedges:
4 large potatoes, scrubbed clean
1 tbsp oil
2 tsp garam masala
½ tsp salt

Method

First, cut the potatoes into small wedges and toss with oil, garam masala and salt. Bake at 200C for 40 minutes or until golden and cooked through.

Next, make the slaw by combining together all the ingredients and mixing well. Allow to chill in the fridge until you’re ready to serve the sliders.

Now, make the tamarind glaze by mixing together the tamarind paste, soy sauce, brown sugar, ginger and water. Bring to the boil and allow to reduce by half. Add the ground fennel and set aside.

Grill the tofu on both sides until a crisp skin forms on the outside. This will take about 10 minutes each side in a domestic oven – less on a barbecue. Remove from the oven and brush the glaze all over the tofu steaks. Return to the grill until just bubbling.

Slice the buns in half and toast. Build the sliders with the glazed tofu, chilled slaw and your favourite hot sauce. Serve with the masala wedges and a cold beer.

Love Sanjana

The post Tamarind-Glazed Tofu Sliders with Kachumbar Slaw appeared first on Sanjana.Feasts.

Back for more already, huh?

During this series, I want to show you that vegetarian barbecues don’t just have to be about veggie sausages and tired-looking veggie burgers. If they were then the barbecue world would be a really, really sad place. Well, for me anyway. Whenever I’m asked to attend barbecues I pray and pray that I won’t be sitting in a corner eating some store-bought meat-free burger. Yawn. To my dismay, unless I bring my own food this is usually the case at such affairs. Is some decent barbecue nosh really too much to ask our carnivorous chums for?

Allow me to demonstrate: These burgers are made from green bananas, chickpeas and a load of fresh flavours, and boring they ain’t.

No, no, no; the green bananas don’t impart any particularly banana-ish flavour. They have a deliciously rich texture akin to probably the richest, creamiest, firmest sweet potato your taste buds have ever encountered. The taste however, is only slightly sweet and absorbent of any flavours you fancy adding. Why Sanjana, they sound perfect for making burgers!

And indeed, they are.

Green bananas are abundant in a cuisine very close to my heart, East African. This type of cooking shows us that the most impossible of impossible flavour combinations can work as harmonious culinary fusions; with regards to this recipe, the unlikely combination is earthy yet fresh. Each flavour and texture is balanced by a contrasting counterpart.

Binary opposites, anyone?

Yes. Let’s!

*Soft, sweet and earthy green bananas > Heaps of fresh coriander and lemon

*Nutty chickpeas and sesame seeds > Fruity olive oil

*Warming chillies and garlic > Cooling, moisture-adding sour cream

*Smooth, yielding green banana burgers > Encased in a toasted, crisp semolina coating

*Smooth, yielding green banana burgers which are encased in a toasted, crisp semolina coating > All inside a soft burger bun with refreshing spinach leaves, lettuce and tomatoes. Oh and not forgetting that essential slice of rich, tangy cheddar cheese.

Could this sound any more like an M&S advert?

Probably.

Shall we press on?

Matoki (Green Banana) Burgers
(makes approximately ten 3-inch X 1/2-inch burgers)

Ingredients

For the Burgers

10 small green bananas, boiled with the skins on (but pierced) until tender
1 240g tin white chickpeas, drained and washed (Kabuli channa)
1 large onion, minced
1 large clove garlic, minced
4 green chillies (or to taste), minced
1 tbsp extra virgin olive oil
3 tsp sesame seeds
Juice and zest of one lemon
1/3 cup coriander, chopped finely
4 tbsp sour cream (or plain yogurt)
1 tsp white pepper
Salt to taste

For the Burger Coating

Coarse semolina to coat both surfaces and sides of each burger

To serve

Burger buns and burger toppings like baby spinach, lettuce, tomatoes, cheese, onions, peppers, plain yogurt, etc. Be creative. Go wild.

Method

1. In a small pan, heat the olive oil and gently sauté the onion, garlic, chillies and sesame seeds until aromatic. Don’t let it brown. Set aside.

2. Mash together the peeled green bananas and chickpeas. You could use a food processor but be sure to pulse it briefly because we want some texture in there. Overmixing could also make the mixture too moist.

3. Add in all of the other ingredients for the burgers including the sautéd onions, garlic, sesame seeds and chillies and combine thoroughly.

4. Using your hands, mould the mixture into burger shapes avoiding any cracks. I moulded mine into 3 inches wide by scant 1 inch thick. Lightly coat each burger in semolina and set aside.

5. Once all of the mixture is used up, place on a baking tray lined with cling film and cover with more cling film. Refrigerate until you’re ready to barbecue them. This will give them time to firm up. At this point you could also pack them into the freezer for future use.

6. When you’re ready, grill the burgers on both sides until golden. Note: You can also oven-bake these, or cook them in a domestic grill.

7. Serve with all the trimmings!

Next time you’re invited to a friend’s BBQ and are expecting veggie sausages… Bring your own Matoki Burgers. Even the meat eaters will pinch some!

The post The KO Rasoi BBQ Season: Matoki (Green Banana) Burgers appeared first on Sanjana.Feasts.