Rajma Burger Recipe – Black Lentil Patties with Indian Spices

Last Updated on 2 months by Neha Deshmukh

Rajma Burger Recipe – Black Lentil Patties with Indian Spices

Introduction

Okay, confession time! I adore a good burger. But sometimes, you just crave something a little different, right? Something with a bit more…oomph. That’s where this Rajma Burger comes in. It’s a fun fusion of classic burger vibes and the warm, comforting flavors of Indian cuisine. Trust me, once you try these black lentil patties, you’ll be hooked! I first made these for a potluck and they were a huge hit – even with people who weren’t familiar with Rajma.

Why You’ll Love This Recipe

This isn’t your average veggie burger. We’re talking about a flavorful patty packed with protein from kidney beans and black lentils, spiced with aromatic Indian seasonings. It’s satisfying, surprisingly easy to make, and a fantastic way to enjoy a little bit of India in burger form. Plus, it’s a great way to sneak in some extra veggies!

Ingredients

Here’s what you’ll need to create these delicious Rajma Burgers:

• 1 cup Rajma/Kidney Beans
• 1 cup whole black Urad Dal
• 1 Potato
• 1 tbsp Cumin/Jeera
• 1 Onion
• 1 tbsp Red chilli powder
• ?? tbsp Garam Masala (start with 1 tsp, adjust to taste)
• ?? tbsp Coriander powder (start with 1 tsp, adjust to taste)
• 1 tbsp Corn flour
• Salt to taste
• 2 tbsp Coriander leaves, chopped
• 1 tbsp Lemon juice
• Burger buns
• Lettuce, cheese, onion slices, tomato slices, and your favorite sauces for assembling

Ingredient Notes

Let’s talk ingredients! Getting these right will really elevate your Rajma Burger.

Rajma/Kidney Beans: Regional Variations & Health Benefits

Rajma is a staple in North Indian cuisine, especially in Himachal Pradesh and Punjab. It’s incredibly nutritious, packed with protein and fiber. I usually use about 200g of dried kidney beans for 1 cup.

Whole Black Urad Dal: The Importance of Soaking

Urad dal adds a wonderful earthy flavor and helps bind the patties. Definitely soak it for at least 4-6 hours, or even overnight. This makes it easier to digest and ensures a softer texture. About 175g of Urad Dal makes 1 cup.

Potato: Choosing the Right Variety

A starchy potato like Russet or Yukon Gold works best. It helps bind the patties without making them too dense. One medium potato (around 150g) should do the trick.

Cumin/Jeera: Roasting for Enhanced Flavor

Dry roasting cumin seeds for a minute or two before using them releases their aroma and intensifies their flavor. It’s a small step that makes a big difference!

Garam Masala: A Guide to Blends & Homemade Options

Garam masala is a blend of warming spices. You can use a store-bought blend, or make your own! Every family has their own secret recipe. I like to add a pinch of nutmeg and mace to mine.

Red Chili Powder: Spice Level & Types

Kashmiri chili powder adds color and mild heat. If you like it spicier, use a blend with cayenne pepper. Adjust the amount to your preference!

Coriander Powder: Fresh vs. Ground

Ground coriander powder is convenient, but if you have fresh coriander, use it! It adds a brighter, more vibrant flavor.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, pressure cook the soaked kidney beans and black lentils until they’re super soft – about 3-4 whistles in a pressure cooker. Drain them well and set aside.
2. Heat about 2 tablespoons of oil in a pan over medium heat. Add the cumin seeds and let them sizzle until fragrant (about 30 seconds). Then, add the sliced onion and cook until it turns translucent and slightly golden.
3. Now for the magic! In a large bowl, combine the cooked beans and lentils, mashed potato, red chili powder, garam masala, coriander powder, and salt. Mash everything together really well – you want a fairly smooth mixture. Cook this mixture in the same pan for 5-7 minutes until it starts to dry out.
4. Let the mixture cool down a bit. Then, add the corn flour, chopped coriander leaves, and lemon juice. Mix well.
5. Shape the mixture into patties – about 4 equal-sized patties. Let them rest for about 5 minutes to help them hold their shape.
6. Heat some oil in a pan and shallow fry the patties until they’re golden brown and crispy on both sides.
7. Lightly toast the burger buns.
8. Assemble your Rajma Burgers with lettuce, cheese, patty, onion slices, tomato slices, and your favorite sauces. I love a dollop of mint chutney with mine!

Expert Tips

• Don’t skip the soaking step for the Urad Dal! It really makes a difference.
• If the mixture is too wet, add a little more corn flour.
• For extra crispy patties, you can coat them lightly in breadcrumbs before frying.

Variations

• Vegan Rajma Burger: Skip the cheese, and use a vegan mayo or chutney as your sauce.
• Gluten-Free Rajma Burger: Use gluten-free burger buns.
• Spice Level Adjustments: Add more or less red chili powder to control the heat. A pinch of cayenne pepper will also kick things up a notch.
• Festival Adaptations (Navratri/Diwali Snack): Serve these patties as a snack with mint chutney and tamarind chutney during festivals.

Serving Suggestions

These Rajma Burgers are fantastic with a side of spiced fries, a fresh salad, or some raita. A cooling mint chutney is a must-have!

Storage Instructions

You can store leftover patties in an airtight container in the refrigerator for up to 3 days. Reheat them in a pan or oven until warmed through. You can also freeze uncooked patties for up to 2 months.

FAQs

What is the best way to soak Rajma and Urad Dal for optimal texture?

Soak them in plenty of water for at least 4-6 hours, or overnight. This softens them and makes them easier to digest.

Can I bake the Rajma patties instead of frying them?

Yes! Preheat your oven to 180°C (350°F). Place the patties on a baking sheet lined with parchment paper and bake for 20-25 minutes, flipping halfway through.

How can I adjust the spice level of the Rajma Burger?

Use more or less red chili powder. You can also add a pinch of cayenne pepper for extra heat.

What sauces pair best with a Rajma Burger?

Mint chutney, tamarind chutney, yogurt-based raita, or even a spicy mayo all work wonderfully.

Can I make the patties ahead of time and freeze them?

Absolutely! Freeze uncooked patties on a baking sheet until solid, then transfer them to a freezer bag. They’ll keep for up to 2 months.