Dinner

Vegetable and Cheese Burger

INGREDIENTS

2 No-Burger buns
20 gms- Mayonnaise
10 gms- Lettuce
60 gms-Tomatoes Slice
60 gms – Cucumber Slice
As required-Refined Oil to shallow fry
200 gms – French fries
2 Nos. – Cheese Slice
Vegetable patties-
3 Tbsp Refined Oil
1 Tsp Cumin
1 Tsp- Garlic, Chopped
30 grams- Onions, Fine Chopped
20 gms- Mushrooms
20 grams- Carrots, Fine Chopped
20 grams- Cauliflower, Fine Chopped
30 grams Green peas, Fine Chopped
30 grams-French beans, Fine Chopped
½ Tsp- Thyme
180 grams- Mashed Potatoes
2 Tbsp Coriander, chopped
1 ½ Cup- Bread Crumbs
To Taste – Salt and Pepper
¼ Tsp- Curry Powder
10 grams- Corn Flour
Batter-
50 grams, To taste salt, As required -Water

INSTRUCTIONS

1. Roughly chop all the vegetables.
2. Heat the oil, add cumin. When it crackles add garlic and onions and sauté it. Add curry powder and stir for half a minute and add all vegetables except potato. Cook for 2-3 minutes and allow the vegetables to cook.
3. Add the seasoning and curry powder, and fold in the mashed potatoes. Mix well.
4. Add some bread crumbs and corn flour to bind the mixture. Finish with chopped coriander and thyme.
5. Remove from fire and allow it to cool down.
6. Make a batter with flour, salt and water. Keep aside.
7. Make two patties from the mixture, and coat it with the batter and then with crumbs. Keep aside.
8. Take the burger buns, and cut them into half, and toast them.
9. Apply mayonnaise on both the sides and place a lettuce on the lower part of buns, followed by sliced tomato and sliced cucumber.
10. Shallow fry the vegetable burger patties and place them on tomato and cucumber slices.
11. Keep one slice of cheese on top of the each patty and cover it with the burger bun top.
12. Stud it with a tooth pick to hold all the layers.
13. Serve hot with French fries.

Preferred recipes by Chef Rakesh Sethi.

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