Asian style Bean Burgers

I have been in Boston the past week helping my cousin moving into their new home. Moving homes is an hectic ordeal no matter how well organized everything is. With only a few boxes unpacked, we are trying to make the most of the ingredients we have on hand to make our meals. One such meal was from last night - Red Kidney burgers infused with Asian flavors. With the temperatures in the mid 20s, a warm meal with familiar flavors was just perfect.

You will need:

For the Burgers:
1 (8oz) can Red Kidney beans, drained and rinsed
¼ cup Bread crumbs
1 tsp light Soy sauce
1 tsp Ginger Garlic paste (or ½ tsp each, ground ginger and garlic)
½ tsp Salt
½ tsp Red chilli flakes
1 tbsp minced Scallions

For the sauce:

¼ cup light Mayo
½ tsp light Soya sauce
½ tbsp minced scallions
1 tsp hot sauce
A pinch salt

3 Burger buns(halved), slices of tomato and cucumber



Mash the kidney beans using a fork or potato masher. Add the rest of the burger ingredients, mix well and shape into three patties. Heat oil in a large nonstick skillet over medium heat. Cook patties 3 to 4 minutes per side until heated through and crusty. While its cooking, mix all the sauce ingredients in small bowl and set aside. Drain patties on paper towels. In the same pan, place the burger halves and toast for a minute.



Assemble the burger: Place a patty on the bottom half of the toasted bun, spread a tablespoon or more of the sauce, top with slices of tomatoes and cucumbers and the bun. Serve while still warm.


These burgers were moist I was pleasantly surprised that the soy taste was distinct and added that extra zing.