Skip to main content

Bean & Chickpea Burger

Who doesn’t love some junk food? Atleast I do and I have no problems in admitting that. But I make sure that I burn those calories by being regular to the gym. Touchwood my sugar levels are excellent now…as if I have reversed my diabetes type 2. So my point is…eat what you like in small quantities and never deprive yourself but be wise because if you won’t respect your body, your body won’t respect you.

There are healthy ways where you can satiate your urge of having junk food. We love burgers and I make these bean and chickpea patty burgers that are spicy, filling, healthy, and easy to make.

I usually plan things and prep things up so I don’t have to spend too much time while cooking. I soaked handful of chickpeas, kidney beans, and some black eyed beans in cold water overnight. And added a teaspoon of baking powder as well. Adding baking powder makes the beans softer and tender while cooking.

You can vary the combination; there are no exact measurements for this. I like the nutty taste of kidney beans so I add more of it and less of black eyed beans.  In the morning, I boiled soaked beans and chickpeas in a pressure cooker for 10 minutes. Also, you can use canned ones if you have no time or patience. Just make sure you drain them well.


(this will make five medium sized patties)

Boiled beans and chickpeas (mixed) 2 cups

Burger buns

Brown bread crumbs ½ cup

Eggless mayonnaise 1 tablespoon

Chopped white onion 1 small

Ginger & garlic paste ½ teasoon

Chopped coriander leaves handful

Chopped green chillies 2-3

Red paprika 1 teaspoon




In a food processor, blend beans and chickpea together.

Add coriander, ginger- garlic paste, green chillies, paprika, and salt to the mixture. Pulse it one more time.

Heat a pan and pour few drops of oil and sauté chopped onion.

Add sautéed onion to the bean mixture.

Add mayonnaise and mix it thoroughly.

Refrigerate this mixture for ½ hour.

Heat a flat pan and drizzle some oil on it.

Take out the mixture and add bread crumbs to it.

Make patties from the mixture and fry it on both the sides.

Serve it on low GI burger buns with some peri peri sauce or ketchup and Dijon mustard…just the way you like it.


  1. Great idea for making veg burger isn't it.... Sure will give a try. can we make the patties and refrigerate it and use later....

  2. Thanks all for such lovely comments.
    @Preethi, you can surely make patties ahead and refrigerate it.

  3. Hi,

    I'll try those burgers for sure! Found you on indiblogger! do drop in at my blog wen u have the time to and give me a review on indiblogger on how u like it...will keep cuming back!

  4. Looks perfect and love the cutlet. Great space.Do visit mine when time permits.

  5. We love veggie burgers in our family and I truly appreciate what you have done here!

    US Masala

  6. Mmm this looks delicious. I basically stopped eating "burgers" because I didn't want to spend all that money and waste packaging for the frozen ones. Now homemade seems to be the way to go both for taste and cost.

  7. This is my first time here and I love these burgers.

  8. Definitely a fan of veggie burger! This one looks gorgeous!

  9. Looks delish - i love ur captures - photographing food is an art, and I think your recipes and pics are really great!:)

  10. thats a very healthy burger indeed.....nice recipe


Post a Comment

Dear Readers,

Thanks for taking the time to leave a comment.
I do read each comment and greatly value the feedback from readers. If I delay in replying to your comments, please bear with me.I will try to respond as early as possible.

Please note that comment moderation has been enabled to keep the website free of inappropriate comments.So keep it clean. Stay on topic. No spam.


Popular posts from this blog

Punjabi Karela Sabzi

Here’s this bitterly sweet recipe that I've been dying to share with you. As a kid there was this one veggie that I have always found super intimidating was – Bitter Gourd. As years have grown by, I have started liking mom’s Punjabi style karela recipe. Mom was behind me to use it on a regular basis as it helps in controlling blood sugar levels. Did I ever mention that she made me drink bitter gourd juice every morning on an empty stomach to control my blood sugars? Actually it helps. It has plant insulin which brings down your sugar levels. Back to the recipe…I saw it…I grabbed it....and then I got home, and didn't really know what to do with it. I have always eaten at my Delhi home but never made it myself. Googled but wasn’t very sure. One international call, jotted the recipe on back of the grocery bill and decided to make it instantly.
Ingredients Bitter Gourd/ Karela 2 Chopped onions (1 medium size) Chopped tomatoes (2 medium size) Crushed garlic Chopped ginger Slit gree…

Smoked Vegetable Biryani

I have to admit that when I’m cooking something new, I aim to post the recipe here. But luck doesn’t always favor. Either the picture is not satisfactory or we are too impatient to wait for the photo session to get over or the dish itself disappoints me. I have to admire the food bloggers, who are so regular in posting new recipes with beautiful looking pictures.
Anyway, I’m glad to post a new recipe here after getting convinced that this biryani is the best that I have ever made.  The biryani features many of the same ingredients that I have used all these years but the end result is entirely different. I thought it would be fun to show that with the simple addition of charcoal, you can take the recipe to an entirely new direction.

This recipe is my aunt’s, who learnt it ages ago while doing her home science course. She then passed the recipe to all her sisters and that’s how I got to learn how to cook vegetable biryani.
The only change/ addition that I made was the use of charcoal smo…

Diabetic Friendly Eggless Chocolate Cake

After visiting a sugar free chocolate studio, I was really inspired to bake something on my own. Chocolate cake seemed to be the best way to start. Ditching the traditional way of making sweets and savories for Vijaya Dashmi, I baked a cake for hubby and a small group of Indian friends.


All purpose flour 1 cup
Salt ½ teaspoon
Baking powder 1 teaspoon
Baking soda 2 teaspoons
Unsweetened cocoa powder ½ cup
Sugar substitute – 6 teaspoons
Vegetable Oil – 1 cup (I used sunflower oil)
Milk – ½ cup
Vanilla Extract – 1 teaspoon
White sugar free chocolate 1 slab


Preheat the oven to 160C

Sift together the flour, salt, baking powder, baking soda, cocoa and sugar substitute into a large mixing bowl.

Add vanilla extract, oil and milk. With an electric mixer, beat at medium speed for 3 to 4 minutes.

Grease the baking pan with oil and flour. Pour the batter evenly into the baking pans.

Place the pan on the middle shelf and bake for 20 to 25 minutes, until a knife inserted int…