Red Kidney Beans/Rajma and Avocado Burger

Wash and soak kidney beans in water for around 8 hours.

Add around 2 cups of water and pressure cook for 5-6 whistles until well done.

Strain the water and separate the beans. This cooked water can be used while making curries or rasam.

Allow the beans to cool completely and put it in blender for 30-40 seconds to make a course paste.

Heat a tablespoon of oil in a small pan and saute minced garlic and finely chopped onions until onions turn translucent. Take a large mixing bowl and add bean paste, sauteed onions, salt and pepper powder. Mix all the ingredients thoroughly. Take a handful of this mixture, pat it into disc and set aside.

Heat a skillet on medium flame, place these patties and drizzle little oil over them. Reduce the flame to low-medium.

Cook for 4 minutes, flip carefully and cook for another 4 minutes.

Slice the avocado and keep it ready.

Now it is the time to assemble the burger. Take a bun, open the top half, place a bean patty, few slices of avocado and place back the top half. Serve immediately.