WOYP Day #67 Red Beans,Chickpeas& Oats Burgers with Garlic Parmesan Potato Wedges

It’s been a while since I made burgers and even longer since I made Potato wedges so last night we had these wholesome Red Beans, Chickpeas and Oats Burgers and Garlic Parmesan Potato Wedges on the side. My boys ate 2 burgers each and I didn’t hear any complaints about any of the ingredients so this was a big win haha! I often eat Whole Grain Rolled Oats for breakfast, soaked in milk and topped with loads of fresh fruit, honey and chopped nuts- almonds/ roasted cashews or unsalted pistachios. The boys don't like the texture and simply won't take a bite so I figured a great way to get in the goodness of Oats is to disguise it and give it to them in something they love - Burgers! :D 

If you own a food processor, and have canned beans on hand, this comes together in less than 10 minutes. If you don't have a food processor, you will need to chop the onions, garlic and grate the carrots. The beans are mashable by hand using a potato masher. The rolled Oats can be pulsed in a blender.

Red beans, Chickpeas & Oats Burgers:
You will need:

1 (8oz) can Red kidney Beans, rinsed and drained
1 (8oz) can Chickpeas (Garbanzo), rinsed and drained
1/3 cup red onion
4 pods Garlic (I used 3 large cut into pieces)
1 small carrot, peeled
1 tsp Black pepper powder

1 tsp Red chili flakes
Salt to taste
1/2 tsp Oregano
3 tbsp Organic Whole grain rolled Oats (regular if you don’t have Organic)
2 tbsp Cilantro, finely chopped

Panko Japanese style bread crumbs
Oil for shallow frying

Burger buns
Unsalted Butter,as needed
Cheese slices (Cheddar or any variety)
Fresh Avacado, thinly sliced
Tomato, sliced
Mayonnaise
Hot sauce (optional)

In the bowl of a food processor, using the shredder blade, grate the carrot. Add the onion and pulse. Now add the drained, rinsed red kidney beans and chickpeas, garlic, salt, red chili flakes,black pepper powder, oregano and Oats. Run on low speed for 15-20 seconds until everything is combined. Remove to a bowl and stir in the chopped cilantro. Refrigerate the mix for an hour. 

Butter the buns and toast on a pan. Shape the burger mix into patties. Heat a tablespoon or two of oil in a pan. Roll each patty in panko bread crumbs and place in the hot oil. Panko bread crumbs are larger crumbs and make for a crisp coating when cooked. Cook each patty on medium heat for 1-2  minutes on each side, until crisp. 

Remove to a plate. If assembling burgers immediately, place a slice of cheese on the hot patty.

To assemble - Spread two teaspoons of mayonnaise and hot sauce (is using) on the bun halves. Place 3 slices of tomato on the bottom half of the bun, top with the prepared burger patty with the cheese. Top with sliced avocado and then place the other half of the burger bun on top. Serve warm.

Garlic Parmesan Potato Wedges:
These gorgeous wedges are hard to resist! Leaving the skins on makes them rustic and crispy. 

You will need:
4 medium Potatoes, scrubbed clean
2 tbsp Oil
1 tbsp Unsalted butter
1 tbsp Garlic powder
1 tsp Black pepper powder
1 tsp Salt
1/2 tsp Oregano
2 tbsp Parmesan, grated
2 tsp Cilantro chopped

Preheat oven to 400F.

Scrub the potatoes with the skins on, using a food scrubber under running water. Pat dry with a paper towel. Slice each potato lengthwise into 4 and then cut each piece into 3-4 wedges. 

Place wedges in a large bowl. Melt the butter in a smaller bowl. Add the oil, salt, pepper, garlic powder, black pepper powder and oregano. Whisk to combine and pour over the wedges. Combine to coat evenly. Spread the wedges on a large baking sheet. Do not overcrowd and spread them out in a single layer. This will help crisp the wedges evenly.

Bake for 35-40 minutes, flipping the wedges halfway through the baking. Remove from oven, sprinkle with parmesan while still hot and toss. Top with chopped cilantro. 

Serve warm with Burgers and a side of ketchup. 

What's on Your Plate? Day #8 Three bean Burgers

The boys were in the mood for something non-Indian and also wanted a break from Rice. Decided to make these three bean burgers, high in protein and packed with flavor. I used burger buns from ALDI, incredibly soft and very fresh. 

Three Bean Burgers

You will need: 

1 (8oz) can Red kidney beans
1 (8oz) can White beans
1 (8oz) can Chickpeas
1 tbsp oil
1/2 cup finely chopped onions
1 pod Garlic, minced 
1 jalapeño, deseeded & chopped
1/2 cup green bell pepper, finely chopped
1/4 canned corn, drained
2 tbsp chopped Cilantro
1/4 tsp Oregano
1/2 tsp Pepper
Salt to taste
1/4 cup regular bread crumbs

Burger buns, toasted with butter
Oil to cook burgers
1/2 cup Panko bread crumbs (Japanese styled bread crumbs)

Burger toppings & sides -
1/2 cup onion thinly sliced, sautéed in 2tsp oil until browned
1 jalapeño, thinly sliced, lightly sautéed in oil
Cheese slices
Mayonnaise
Hot sauce
Guacamole - Scoop out the flesh of a ripe avocado, mash with a fork. Add chopped onions, tomatoes, chopped cilantro, corn (optional) salt to taste and little lemon juice. Combine well
Frozen Onion Rings/Fries - baked as per package instructions 

For the bean patties:

Pour canned beans into a pan with the liquid. Bring to a boil and turn off heat. Drain and rinse. Allow to drain well and place in a large mixing bowl. Mash the beans with the help of a fork or a potato masher.

In another pan, heat 1 tbsp of oil. Add jalapeños, green bell pepper, onions & minced garlic. Sauté until peppers are soft and onions are translucent. Add this to the mashed beans. Add oregano, salt & pepper. Add drained corn & regular bread crumbs. Combine well to form a firm mixture. Cover and chill for 30 minutes.

Divide the mixture into 8-10 portions, shape it into 1/2” thick discs and wide enough to fit the burger bun. Lightly roll each patty in Panko bread crumbs. Heat 2 tbsp oil in a pan. Place one patty at a time, cook 1-2 minutes on each side until brown and crispy. Panko bread crumbs make for a nice crispy exterior while the interior is soft and flavorful.

Apply mayonnaise on both halves of toasted bun. Add a few drops of hot sauce if you like things spicy, we do, hence all the spicy toppings 😃 Place cooked patty, top with a slice of cheese, sautéed onions and jalapeños. Place top half of burger bun. Serve warm. 

We had ours with a side of Guacamole & baked Onion rings. I left out the hot sauce & jalapeños for my boys, they enjoyed the mayo & sautéed onions. 

Hope you enjoy making these! :)

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.

Veggie Burgers and Spicy Cajun Fries

When I made these vegetable cutlets last week, I made a big batch of the potato mixture to last me a while. These cutlets make a tasty patty for a burger. So that’s just what I did – made some burgers.

And what good are burgers with no fries along side? Not the greasy kind, but the oven-baked ‘healthy’ kind.



Vegetable Burgers:

You will need:

4 Vegetable cutlets (recipe here)
4 Sesame topped burger buns
1 onion, thinly sliced
3 tbsp Mayonnaise
Cheese singles

Lighlty toast the burger buns. Spread mayo on the buns. Place a vegetable cutlet on the bottom half of the bun. Top with a slice of cheese and onion slices. Place top half of bun and dig in!

You can add your own toppings to jazz it up.

Spicy Cajun Fries:



You will need:

4 Russet potatoes, scrubbed and dried
4 tbsp Olive oil
1 tsp Cumin powder
1 tsp Corriander powder
1 tsp Cayenne (increase to make it more spicy)
½ tsp Paprika
½ tsp Salt

Preheat oven to 400F.

Scrub the potatoes using a small vegetable brush to rid the potatoes of dirt. Rinse thoroughly and pat dry with paper towels. If you don't want to leave the skins on, then skip the scrubbing step.Half the potatoes and then cut into 1/3 of an inch wedges. Transfer to a bowl. Add olive oil and the remaining ingredients, toss to coat potatoes.


Spread out evenly onto a baking sheet lined with foil. Bake for 20-25 minutes until crisp and golden brown. Flip wedges once halfway through cooking time.

These fries not only taste good but are also more forgiving on the waistline. One more reason to make these instead of old-fashioned greasy fries. :)

Chickpea Burgers

This recipe came into being when I was all set to make Black bean burgers, and later realized I was out of black beans!! I decided to make the burgers with Chickpeas and see how they turn out. And the result was lip smacking good.

You will need:

2 (16 oz) cans Chickpeas, drained
½ cup Green Bell pepper diced
½ cup Yellow onion diced
1 tsp Chilli powder
1 Egg (optional)
½ cup Bread crumbs (plain)
Salt and pepper
2 tbsp Olive oil

Non-stick spray
8 Burger buns
Slices of Tomato
Slices of Cucumber
Slices of Sharp Cheddar cheese

In a medium bowl, mash the chickpeas. To this add the bell pepper, onions, chilli powder, salt, pepper, egg, bread crumbs and the olive oil. Combine and shape into eight ½ inch thick patties.

Heat a grill pan. If you don't have one use a regular flat non-stick pan. Spray oil. Place two patties at a time and cook for 4-5 minutes on each side. When both the sides are done, place a slice of cheddar on top, while the burgers are on the grill. Remove just before the cheese melts completely. Place on toasted bun halves, top with a few slices each of tomato and cucumber. Place other bun half on top and serve alongside fries or potato chips. You can use a toothpick to keep all the layers in place between the bun.

Note: If you are not using the egg, then use more of the breadcrumbs to make sure the mixture holds and doesn't break apart in the pan.

You can also use mayo or any spread on the toasted bun halves before assembling to add more flavour. I have used garlic mayo.

Dig in! :D