Tandoori-Spiced Black Bean Burgers with Cucumber Raita

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Plant-based burgers with tandoori spices and cool cucumber raita, featuring protein-rich black beans. This indian-inspired vegetarian (vegan, gluten-free) ready in about 30 minutes pairs black beans, red bell pepper, cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.4 (10 ratings) Prep: 20 min Cook: 10 min Serves 4 Indian cuisine 310 cal/serving
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Ingredients

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Instructions

  1. Step 1: Drain and rinse black beans, then mash with a fork until mostly smooth but still slightly chunky. Transfer to a bowl.
  2. Step 2: Finely dice red bell pepper and mix into mashed beans with cumin, coriander, garlic powder, breadcrumbs, and flour. Season with salt to taste.
  3. Step 3: Divide mixture into 4 equal patties (about 3/4 inch thick). Place on a parchment-lined baking sheet and refrigerate for 15 minutes to set.
  4. Step 4: While burgers chill, peel and dice cucumber into 1/4-inch pieces. Combine with yogurt, minced mint, lemon juice, and a pinch of salt in a small bowl. Refrigerate until ready to serve.
  5. Step 5: Heat 1 tbsp oil in a skillet over medium heat. Cook patties for 5 minutes per side until golden brown and heated through.
  6. Step 6: Serve burgers on buns with a generous spoonful of cucumber raita on top. Optional: Add sliced red onion and fresh cilantro.

Frequently asked questions

How long does Tandoori-Spiced Black Bean Burgers with Cucumber Raita take to make?

Total time is about 30 minutes (20 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Tandoori-Spiced Black Bean Burgers with Cucumber Raita?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep black beans from drying out.

Can I substitute ingredients in Tandoori-Spiced Black Bean Burgers with Cucumber Raita?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Tandoori-Spiced Black Bean Burgers with Cucumber Raita for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Tandoori-Spiced Black Bean Burgers with Cucumber Raita vegan?

Yes — this recipe is tagged vegan, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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