VGV Spice Burger

Written by  //  December 8, 2012  //  Uncategorized  //  8 Comments

Ingredients

  • 80 grams of kala channa

     

    3 new potatoes cooked

    1 Tbsp of spring onions, chopped

    1 1/2 tsp of celery, chopped

    1/2 tsp of green chilies, chopped

    1 tsp of black olives, chopped

    1 Tbsp of sun dried tomatoes, chopped

    1 Tbsp of breadcrumbs

    1/2 tsp of cumin powder

    Salt and pepper to taste

    1 Tbsp of semolina or rava

    3-4 Tbsp of olive oil, to fry

    For the Potato Wedges:

    2 potatoes cut into wedges

    1/2 tsp of smoked paprika

    2-3 cloves of bashed garlic

    A few sprigs of thyme

    1/2 tsp of oregano, chopped

Method

Wash and soak beans overnight. Rinse and change the water.

Pressure cook for 8-9 minutes. Alternatively, cook for 20 minutes in simmering salted water till the beans are soft but not mushy.

For the Burger Patty:

In a mixer add the black chana, chopped spring onions, green chilies, smashed new potatoes, sun dried tomatoes, bread crumbs, jeera powder and salt and pepper.

Make this in to a semi stiff burger patty mix/dough.

Once this is done, shape the burger in a desired shape and size. Dust with the semolina and pan fry till the patty has a golden brown crust.

While the patty is frying, slice 2 potatoes in to wedges.

Put in salted water for a few minutes.

Put in a baking tray and add salt and pepper to season.

Add 1/2 tsp of smoked paprika along with 2-3 cloves of bashed garlic, a few sprigs of thyme and chopped oregano.

Drizzle with olive oil and bake in the oven at 180 C for 12-15 minutes.

Assemble the burger by putting the patty in a bun with a few leaves of iceberg lettuce, 1/2 a tomato without the flesh, olive oil and salt and pepper.

Serve with a side of potato wedges.

 

 

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