Presenting the Rajma Galouti Burger! Explore the best Rajma Galouti Burger recipe for a delectable fusion of traditional Indian galouti kebabs and contemporary burgers! This fusion creation takes the melt-in-your-mouth goodness of the legendary galouti kebabs, typically crafted with minced meat, and transforms them into a vegetarian masterpiece featuring the humble yet versatile rajma (kidney beans).

Infused with Indian spices, combined with the hearty texture of rajma, all encased within a perfectly grilled burger bun. This innovative dish is a celebration of flavors, bringing together the essence of street food with a gourmet twist. Ideal for both meat-lovers looking to explore plant-based options and vegetarians seeking a delightful burst of taste, the Rajma Galouti Burger promises an unforgettable culinary experience.

This innovative dish promises to elevate your burger game with bold Indian flavors. Try this unique recipe to add a gourmet twist to your next dining adventure!

Happy Cooking!

Servings: 7-8 burgers

Prep Time: 30 mins

Cooking Time: 1 hour

Total Time: 1.5-2 hours

Ingredients: 

Rajma Galouti Patties: 

• 1.5 cups red kidney beans/rajma soaked and boiled or 2 cans (31oz) red kidney beans/rajma

• 2 medium golden potatoes, boiled, peeled, and mashed

• 150g paneer crumbled

• 1 tbsp ghee

• 2/3 cup chopped red onions, about 1 small onion

• 3-4 Garlic cloves minced or finely chopped

• 1.5 inch ginger grated or finely chopped or 1 tbsp ginger paste

• 1-2 green chili/serrano finely chopped, based on taste

• 1.5 tsp cumin powder

• 2-2.5 tsp red chili powder; I used Kashmiri chili powder and deggi mirchi

• 1.5 tsp Coriander powder

• 1/2 tsp turmeric powder

• 1 tsp garam masala

• 1/4 tsp ajwain powder

• 2 tbsp coriander chutney

• About 2 tsp Salt as per taste

• 1/2 tsp Pepper

• 1 tsp Sugar

• About 1.5 cups of breadcrumbs, divided

Creamy Chutney mix:

• 3-4 tbsp coriander chutney

• 1-2 tbsp tamarind chutney as per taste

• 1/3 cup Greek yogurt

To assemble:

• 7-8 Burger buns

• 7-8 cheddar Cheese slices

• Pickled Onions

• 7-8 Lettuce

• Butter/oil or spray to cook

Directions: 

1. Soak the kidney beans for 6-8 hours. Boil and drain and keep them aside. If you are using canned beans, wash and drain them.

2. Put a pan on low-medium heat and add butter. Once melted add onions, garlic, ginger, and, green chili. Cook it together on low-medium till fragrant and they start browning. Cook for about 5-8 minutes.

3. Add all spices- cumin powder, red chili powder, coriander powder, ajwain powder, turmeric powder and garam masala. Cook for 2-3 minutes till fragrant.

4. Let it cool slightly, and add the mixture to a food processor, along with coriander chutney, salt, pepper, and sugar. Blend till smooth.

5. In a large mixing bowl, add kidney beans, potatoes, paneer, and blended mixture.

6. Mix well mashing everything well, especially the kidney beans. Add about 1/2 cup of bread crumbs if the mixture doesn’t hold it’s shape.

7. Taste the salt/spice at this stage and add more if needed.

8. Lightly dampen your hand or use gloves and form the mixture into patties the size of the burger buns.

9. Coat the patties in breadcrumbs, coating them well.

10. Pan-fry the patties or cook them on a griddle. Be careful while cooking them as they are soft and delicate. You need to shape them back while cooking. Be sure to cook them on both sides.

11. Once cooked, let it cool slightly before taking it out on a plate.

12. Mix coriander chutney, tamarind chutney, and greek yogurt.

13. To assemble: Warm the buns on a griddle or oven.

14. Top it with a cooked patty and place a slice of chees over it. Broil in the oven or grill for 30 seconds minute so it melts on the patty and then layer it.

15. Layer with lettuce, and pickled onion.

16. Spread a think layer of the creamy chutney mix on the top side of the burger bun and sandwich it close.

17. Serve with your favorite sides like onion rings, French fires, etc.

Notes/Tips:

• The potatoes need to be well boiled so that they mash easily.

• You can make the patties from before and keep them. Coat and cook them when you're serving.

• I love using brioche buns if possible, the buttery bun just makes it better.

• Vegan- Use oil instead of butter. Skip paneer, you can add half the amount of vegan cottage cheese.

• Pickled onions are a MUST! The recipe I use is linked here which pairs amazingly. Cut one red onion into thin slices and add to a mixing bowl. Add 1/4 cup lemon juice, 1 tsp white vinegar, 3 tbsp water, 2 tbsp Kashmiri red chili powder, 1 tbsp chaat masal, 1 tsp sugar and a pinch of salt. Mix it together. Cover with cling wrap and let it sit for 3-4 hours atleast. Give it a toss midway. It gets better as it pickles longer.