Ingredients:

• 6 burger buns
• For stuffing:
• 3/4 cup – brown Rajma or Red kidney beans (soaked overnight)
• 1 Onion finely chopped
• 1 Tomato grated
• 1 tsp – each Ginger & Garlic paste or grated 1 tbsp
• Tomato ketchup 1
• tsp – Garam Masala powder 2 tsp Red Chilli powder
• salt to taste
• 1 tbsp – Butter
• Other ingredients:
• 2 Tomatoes thinly sliced
• 3 salad leaves cleaned and halved
• 1 Onion sliced into thin rounds
• 1 small Cucumber thinly sliced
• 1 tbsp – Cabbage finely shredded
• 1 tbsp – cheese grated
• 1 tbsp – Butter
• Chilli sauce
• Tomato sauce

Method:

1. Cut a 2 inch wide round off the top of the bun.
2. Carefully scrape out inside of bun, but keep a thick wall.
3. Repeat for all buns. Save tops and bun scrapings
4. For stuffing:
5. Run bun scrapings in a grinder until fine crumbs are obtained.
6. Pressure cook the rajma till very soft. (6 whistles approx.)
7. Mash rajma coarsely and keep aside.
8. Heat butter in heavy pan, add ginger and garlic and stir well.
9. Add onions, tomatoes and stir fry for a minute.
10. Add rajma, masalas, chillies, sauce, salt to taste and mix well.
11. Add bread crumbs and stir.
12. To proceed:
13. Sprinkle some of remaining crumbs on base of bun inside.
14. Stuff filling half way into buns, and level with a teaspoon.
15. Place 2 slices of tomato, one onion round and 2 pieces of salad leaf over stuffing. Press lightly. Top with some cabbage, cheese and butter.
16. Drizzle some of chilli and tomato sauce and place top of bun back.
17. Grill in a hot over for 2 minutes just before serving.
18. Serve hot with potato chips, fries or salad
19. Variation:
20. You may use any other variety of beans too – for example: Soyabeans, baked beans, blackeyed beans, etc.

Recipe courtesy of Saroj Kering