Super Loaded Veg Burger!!

I guess everyone knows burger as an extremely popular fast food which can turn into a meal if the portion size is big enough or when served with drinks and/or fries. A patty in the center layered with various veggies, greens, sauces and condiments makes burger helluva feed to satiate hunger. One burger down and you are good to go for at least next 4-5 hours.

As I'm writing this blog, I'm thinking about all the times my husband and I used to visit burger joints and I was never able to open my mouth enough to fit a bite in. Take away for burgers always sounded better to me. Just bring it home, cut it open and enjoy as you like it. One of the best vegetarian burgers I've ever had was at Zinburger, which was suggested by one of our good friends, and today's recipe is inspired by that. This burger is packed with flavors so read on to uncover. Shall we get started?

This recipe will make around 5 burgers . Do try it. I'm certain that you'll love it!

List of Ingredients:

For Patty

1. Potatoes - 8-10 medium sized.

2. Carrots (Grated) - 2 medium sized.

3. Green peas (Boiled) - 1/4 cup

4. Onion (Finely Chopped) - 1 medium sized

5. Oil - 2 tbsp.

6. Salt - per taste.

7. Laal Mirch/Red Chili Powder - 1 tsp.

8. Haldi/Turmeric Powder - 1 tsp.

9. Garam Masala - Half tsp.

10. Dhaniya/Coriander Powder - 1.5 tsp.

11. Jeera/Cumin Seeds - 1 tsp.

12. Oil - for shallow frying.

13. Corn Starch Batter to coat the patty. ( Just mix 1/4 cup of corn starch in some water to make a lump free thin batter).

14. Bread crumbs - 1/2 cup (Take it on a plate so it's easy to coat the patty)

For Caramalized Onions

1. Onions (Chopped lengthwise) - 3 medium sized.

2. Sugar - 1 tsp.

3. Salt - a pinch

4. Vinegar - 1 tsp. (Optional).

5. Oil - 2 tbsp.

For Salsa

1. Corn Kernels (Boiled) - 1/4 cup.

2. Tomato (Finely Chopped) - 1 medium sized.

3. Jalapeno (Finely Chopped) - 1 (If you can't lay your hands on Jalapeno, use 2-3 normal green chilies, or bell pepper/capsicum would also work).

4. Coriander leaves (Finely chopped) - Fistful

5. Lime Juice - 1 lime

6. Salt - per taste

You can use any vegetables of your choice to assemble the burger like Cucumber, Lettuce, Tomatoes, Cabbage, Spinach etc.

Easy to follow steps:

Boil the potatoes in a pressure cooker for 2-3 whistles. Let the cooker depressurize on its own. Potatoes should not be over boiled and completely cooled down before working with. While potatoes are cooling we'll make salsa. Put jalapeno, tomato, corn kernels, lime juice, coriander and salt in a bowl. Give it a good mix. Cover the bowl and keep it in refrigerator.

Now we'll caramelize onions. Take oil in a pan on moderate flame. When oil is hot drop in the onions. Once onions turn translucent, add sugar, salt and mix well. Keep the flame low-moderate throughout the process and keep scraping the pan as you saute onions. As onion releases its natural sugar, it'll start turning golden. Once onions are slightly brown, add vinegar and a little water to scrape off all the caramelized juices and mix well. Keep stirring until you see nice dark caramel color in the onions. Turn off the flame and cover pan with lid for 5-7 minutes. Take out caramelized onions in a bowl.

Let's make patties now. Grate potatoes and keep them aside. Take oil in a pan on moderate flame. Once oil is hot, add jeera, onions and saute it for a while. When onions turn translucent add grated carrots and green peas. Stir it well. Now add all the dry spices - coriander powder, salt, red chili powder, turmeric powder, garam masala and mix everything well. We have to cook this mixture for couple of minutes to make sure that the raw smell of vegetables goes away and it feels dry. Set it aside and let it cool down completely. Mix this with grated potatoes. You can adjust salt at this point. Add some chopped coriander leaves. Our patty mixture is ready to be shaped now. Before shaping patty, keep the corn starch batter and bread crumbs ready. Take portion out of the potato mixture. Roll it to make a patty. Patty size should be slightly smaller than you bun size so you can adjust accordingly. Dip it in the batter corn starch batter to cover from all sides. Then transfer it to the plate full of breadcrumbs and cover it well with it from all sides too. Do the same for all the patties and keep'em in refrigerator for 30 minutes.

For frying, take oil in a broad pan and keep it on moderate flame. When oil is moderate hot (not smoky hot) transfer one patty carefully and fry it from both the sides until it has nice golden crust all over. Take it out on a paper towel. Repeat for all patties.

Note: Even if you're using frozen green peas I'd recommend boiling them for 5-7 minutes.

Once all the patties are ready, assemble the burger as you like. I like to toast the bun slightly before assembling. Just place tomato slices and then the patty, drizzle some ketchup, add onion slices, then some salsa that we made, then comes cucumber and tomatoes and finally caramelized onions and some green chutney on my top bun. You can put mayo and cheese slice too if you're fond of those. Personally, I like to have my burger without either of those to get the best taste.

And, looks at this assembled burger ready to be digged in!!

Happily Stay Home!

Hope you liked the recipe and didn't find it too difficult. Let me know if this got you high on flavors. Don't forget to subscribe for more updates. Leave a comment for any questions/thoughts. Talk to you in my next mouthwatering recipe!

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