A veggie burger isn’t the most appealing to me – for countless reasons, but the main one being, a grilled vegetarian patty wedged between thick bread buns just isn’t appealing for me. A fried patty – yes, that’s the one I want. But in life, we can’t always have what we want. So here is a grilled patty, which is both nutritious and packed with flavour.
My key is to remove a lot of the bread in the center, so that there is less bread, but enough to hold all the juicy sauces and my favourite condiments such as chili sauce, caramelized onions, avocado slices – the works!
The patty here uses leftover boiled chickpeas, but you could replace with brown masoor dal or kidney beans. I use Mediterranean flavours like dried mint, garlic, dill, oregano and parsley and some spring onions. Because pink is my favourite colour, I couldn’t help but add in some raw beetroot, grated, for a boost for my hemoglobin too.
The beauty of burger patties is that it is very versatile, and you have freedom to do as you please, based on your fridge and pantry existence!
Caramelised Onion recipe: here
The Recipe
4
Ingredients
½ cup boiled chickpeas, mashed
2 boiled potatoes, peeled and mashed
1 onion, finely chopped
1 tbsp garlic, minced
2 green onions, chopped
1 beetroot, grated
1 tbsp dried mint
1 tbsp dried parsley
1 tbsp dried oregano
2 tsp dried dill
1 green chili, finely diced
1 ½ tsp salt
2 tsp pepper
1 tbsp olive oil
For the burger:
Chili sauce
Mayonnaise or hung curd or labneh
Caramelized onions
Tomato slices
Avocado slice
Feta cheese
Burger bun
Instructions
Then add the onions and chilies and sauté well
Add the seasonings, potato, chickpea and beetroot and mix well
Form into round patties, the size of the burger bun
Grill them in olive oil on the low heat until browned on both sides
Slice the burger lengthwise into half and place them on the hot pan to toast up
Spread chili sauce and mayonnaise generously on both sides
Place burger patty and all the other fixings
Eat.
