The veggie burger is one of the most common burgers around, but let me tell you upfront that this recipe is not a run-of-the-mill one! It is a wonderful indo-western combo, as the cutlet imbibes true Indian spices while the spread uses chilli sauce and oregano to perk up the mayonnaise. Also, unlike the common burgers in which the vegetables are boiled, here we use raw vegetables sautéed to perfection. The complementary colours of the capsicum and potatoes in the salad ensure that it looks very tempting too!
|Finely chopped onions||1/2 Cup (8 tbs)|
|Chopped potatoes||1 Cup (16 tbs)|
|Finely chopped french beans||1/2 Cup (8 tbs)|
|Finely chopped carrots||1/2 Cup (8 tbs)|
|Finely chopped cabbage||1/2 Cup (8 tbs)|
|Bread crumb||1 Packet|
|Chilli powder||1 Teaspoon|
|Oil||1 Cup (16 tbs) (For deep frying)|
|Turmeric powder||1/4 Teaspoon (haldi)|
|Plain flour||1/4 Cup (4 tbs) (dissolved in ¾ cup water)|
|For chilli mayo spread|
|Chilli sauce||2 Tablespoon|
|Dried oregano||1 Teaspoon|
|Finely chopped garlic||1 Tablespoon (lehsun)|
|Sliced capsicums||1 Cup (16 tbs) (red, yellow and green)|
|Boiled and peeled potatoes||1/2 Cup (8 tbs) (cut into long strips like French fries)|
|Freshly ground black pepper||To Taste|
|Melted butter||4 Teaspoon|
In a deep non-stick pan, heat oil. Add onions and sauté on a medium flame for a minute.
Add all the vegetables and mix well. Cover with a lid and cook on a medium flame for 10 minutes or till the vegetables are cooked, while stirring occasionally.
Sprinkle a little water to avoid the vegetables from burning.
Add chilli powder, turmeric powder and salt. Sauté on a medium flame for a minute.
Add plain flour, mix well and cook on a medium flame for 2 minutes, while stirring continuously.
Remove from flame, add coriander and mix well.
While the mixture is yet hot, mash it using a potato masher to a coarse mixture.
Keep aside to cool slightly.
Divide it into 4 equal portions and shape each portion into a circle of 75 mm. (3”) diameter and 1 cm thickness.
Dip each cutlet in maida mixture and roll in bread crumbs till it is evenly coated from all the sides.
Heat oil in a kadhai and deep-fry each cutlet till it turns golden brown from both the sides.
Drain on an absorbent paper and keep aside.
For chilli mayo spread
In a deep bowl, combine all the ingredients. Mix well.
Divide the spread into 2 equal portions and keep aside.
For the salad
In a broad non-stick pan, heat butter. Add capsicum and sauté on a medium flame for 2 to 3 minutes.
Add salt and pepper. Sauté on a medium flame for 1 minute.
Add potatoes and sauté on a medium flame for another minute.
Remove from flame and keep aside to cool.
Add 1 portion of the chilli mayo spread and mix well.
Divide the salad into 4 equal portions and keep aside.
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.
Apply ¾ tbsp of the chilli mayo spread on each buttered side of the bun half.
Place the lower half of a bun on a clean, dry surface with the buttered–spread side facing up.
Place 1 lettuce leaf, a cutlet and a cheese slice over it.
Spread 1 portion of the salad on it and cover with an upper half of the bun with the buttered–spread side facing down and press it lightly.
Repeat with the remaining ingredients to make 3 more burgers.
Serve immediately with French fries.