Corn And Chick Pea Burger

Tarla.Dalal's picture

Jul. 30, 2018

The cutlet in this burger features an unusual duo: sweet corn and kabuli chana. Another unique aspect of this cutlet is that it uses a combination of oats and bread slices as a binding agent. Fresh coriander combined with a bouquet of dried herbs along with lemon juice energises the refreshing green mayonnaise spread. Top it with scrumptious veggies like lettuce, cucumber, onions and tomatoes and serve with spicy potato wedges, for a filling and delicious meal.

Ingredients

For the green mayonnaise spread:
Roughly chopped coriander 1/2 Cup (8 tbs) (dhania)
Chopped green chillies 1 Teaspoon
Roughly chopped onions 1 Tablespoon
Lemon juice 1 Teaspoon
Mayonnaise 1/2 Cup (8 tbs)
Dried mixed herbs 1 Teaspoon
Water 1/4 Cup (4 tbs)
For the cutlets:
Boiled sweet corn kernals 1 Cup (16 tbs) (makai ke dane)
Soaked and cooked kabuli chana 1 Cup (16 tbs) (white chick peas)
Oil 2 1/2 Cup (40 tbs) (1 tbsp is for saute the vegetable and rest is for deep frying the cutlet)
Chopped onions 1/4 Cup (4 tbs)
Bread slice 1 , crumbled
Besan 2 Tablespoon (Bengal gram flour)
Quick cooking rolled oats 1/4 Cup (4 tbs)
Chilli powder 2 Teaspoon
Salt To Taste
Freshly ground black pepper To Taste (kalimirch)
Plain flour 1/2 Cup (8 tbs) (maida, for the maida water mixture)
Water 3/4 Cup (12 tbs) (for the maida water mixture)
Bread crumbs 1/2 Cup (8 tbs)
For other ingredients:
Buns 4
Melted butter 4 Teaspoon
Lettuce leaves 4
Onion slices 8
Tomato slices 8
Cucumber slices 12
Salt To Taste
Freshly ground
black pepper To Taste
Potato wedges 2 Cup (32 tbs) (spicy)

Directions

FOR THE GREEN MAYONNAISE:

MAKING:

1. Combine the coriander, green chillies, onions and lemon juice and blend in a mixer to a coarse paste using ½ tbsp of water.

2. Transfer the paste into a deep bowl, add the mayonnaise and mixed herbs and mix well.

3. Keep refrigerated for at least an hour.

FOR THE CUTLET:

MAKING:

1. Heat the oil in a non-stick pan and add the onions and sweet corn and sauté on a medium flame for 1 minute.

2. Add the kabuli chana, bread, besan, oats, chilli powder, salt and pepper, mix well and sauté on a medium flame for 2 to 3 minutes. Keep aside to cool.

3. Add 2 tbsp of water and blend in a mixer to a coarse mixture.

4. Transfer the mixture into a bowl, divide it into 4 equal portions and shape each portion into a circle of 75 mm. (3”) diameter and 1 cm thickness.

5. Dip each cutlet in the maida mixture and roll in the bread crumbs till it is evenly coated from all the sides.

6. Heat the oil in a kadhai and deep-fry each cutlet till it turns golden brown in colour from both the sides. Drain on absorbent paper and keep aside.

FOR THE BURGER:

MAKING:

1. Cut each burger bun horizontally into two. Apply ½ tsp of butter on the insides of each half of the burger bun and toast them lightly on a tava (griddle). Keep aside.

2. Apply 1½ tbsp of the green mayonnaise spread on the buttered side of all the bun halves.

3. Place a lower half of the bun on a clean, dry surface with the buttered-spread side facing up.

4. Place a lettuce leaf, 2 onion slices, 2 tomato slices and 3 cucumber slices and sprinkle a little salt and pepper over it.

5. Place a cutlet and cover with an upper half of the bun with the buttered–spread side facing down and press it lightly.

6. Repeat with the remaining ingredients to make 3 more burgers.

SERVING:

7.Serve immediately with spicy potato wedges.

Recipe Summary

Difficulty Level: Medium
Cook Time: 15 Minutes
Ready In: 15 Minutes
Servings: 4