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Add a photoAll American Veg Burger is my attempt to make vegetarian burger tastes delicious and look glamorous, though most of the die hard burger lovers always criticize the vegetarian counterpart but I think vegetable burger can be made more appealing rather than simply stuffing potato cutlet between buns. This is not the first time I have experimented with the vegetarian burger last year I tried Red Beans and OatsBurger, which was loved by him and was a weekend staple for quite a few months.
Ингредиенты
- For the veg patty:
- 1 Cup button mushrooms, roasted/grilled
- 1 Cup peas, boiled and drained
- 2 potatoes, boiled
- ¼ Cup breakfast oats, powdered
- 1 tsp garam masala (see recipe here)
- 1 tsp smoked paprika
- 1 tsp cumin powder
- 1 tsp ginger garlic paste
- salt, as per taste
- 1/4 Cup dried bread crumbs for coating patty
- Oil for greasing and cooking
- For the minty mayo:
- 2 tbsp mayonnaise
- 1 tbsp fresh cream
- 1 tbsp chopped mint
- 2 tbsp chopped coriander
- Salt and pepper, as per taste
- Juice of ½ lemon
- To serve:
- 4 medium burger buns
- 4 fresh lettuce, leaves washed and spun dry
- 2 tomatoes, sliced
- 1 onion, sliced
- a few pickled cucumber *(see notes below)
- 4 slices of cheddar burger cheese
Инструкции
- For the vegetable patty:
- To roast mushrooms in the oven, clean, wash and dry mushroom. Arrange in a tray, drizzle olive oil, salt and pepper. Roast at 200 degree celsius, stirring a few times, until tender and browned, for about 30 - 35 minutes.
- In food processor make smooth paste of mushrooms and peas without using any water.
- Mash the potatoes using a potato masher and keep aside.
- Combine all the ingredients, except bread crumbs in a deep bowl and mix well.
- Divide the mixture into 4 equal portions and shape each portion into thick round patty.
- Roll each patty in the bread crumbs till they are evenly coated from both the sides.
- Heat the tava (griddle), grease it using a little oil.
- Cook each patty on a medium flame, using a little oil, till they turn golden brown in colour from both the sides. Keep aside.
- For the minty mayo, mix in all the ingredients together and beat with a wire whisk until all combined well. Keep in fridge until required.
- To assemble the burgers, cut each bun horizontally into half and slightly heat the buns in the oven/pan.
- Place lettuce leaf, patty, cheese slice and then slices of tomato, onion and pickled cucumber.
- Drizzle spoonful of minty mayo and cover with an upper half of the bun and press it lightly.
- Serve hot with french fries or potato wedges.
- *Note: To pickle cucumber, slice english cucumber diagonally and arrange in a jar. Heat a cup of vinegar and add a tsp of mustard seeds, black peppercorn, salt and sugar. Once cool to room temperature pour into the jar of cucumber. Seal and keep in fridge until required.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 305g | |
| Recipe makes 4 servings | |
| Calories 198 | |
| Calories from Fat 71 | 36% |
| Total Fat 8.07g | 10% |
| Saturated Fat 1.46g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 2mg | 1% |
| Sodium 99mg | 4% |
| Potassium 666mg | 19% |
| Total Carbs 28.81g | 8% |
| Dietary Fiber 5.4g | 18% |
| Sugars 5.85g | 4% |
| Protein 4.9g | 8% |
