Sunday, January 12, 2014

Homemade Vegetable Burger

There is a certain amount of satisfaction that comes from preparing "junk food" at home...and if you can make it healthy, nothing can really beat it. Our recent addition to breakfast menu is home-made veggie burger. Its easy and pretty healthy too. We all loved it alike.

Herbed Buns

All purpose flour - 1 1/2 cups
Wheat flour (I used Ashirvad) - 1 1/2 cups
Salt - 1 tsp
Herb mixture (I used dried oregano - 1/2 tsp, fresh basil and thyme - 1 1/2 tsp) - 2 tsp


Instant yeast - 3/4 tsp
Sugar - 1 tsp
Lukewarm water - 1 1/4 cups
Olive oil - 1 tbsp
Sesame seeds - as needed


In a small bowl, add half cup water, sugar and yeast and keep it aside, undisturbed for about 10 minutes. It will become frothy after sometime. If it doesn't, wait for some more time or try to keep it in a warmer place.

Sieve the flours and add it to the food processor bowl. Add in the salt. Attach dough hook to the machine and beat at a low speed for about half minute. Slowly add in the yeast mixture, olive oil, remaining water and herb mixture and beat at medium speed for about 5 min. You need to be careful about adding water, add it slowly to get a smooth, soft dough. If you are kneading with hand, then add all the ingredients in a wide mouthed bowl and knead it throroughly for about 10 minutes.

Take the dough out of the bowl, now slightly oil this bowl and keep the dough back and allow it to rest in it. Cover with a cling film and keep it in a warm place for about an hour till the dough doubles in size. Punch down the dough and form small balls out it. Place them on a baking tray, giving enough space in between for the dough to rise again. Cover with oiled cling film and keep in a warm place to allow to rise again. This will take another 30 min.

Brush the top of the burger buns with little milk using a pastry brush and sprinkle some sesame seeds on it. After the dough has risen, place the baking tray in a pre-heated oven (180 deg Celsius) and bake for about 30 min.

Veg Patties

Beetroot - 1 medium
Potato - 1 medium
Big onion - 1 small
Green chilly - 1
Pepper powder - 1/2 tsp (as per your tolerance level)
Salt - as needed
Oil - 1 tbsp
Bread crumbs - about 3 tbsp

Chop finely the onions and green chilly.
Wash and peel the beetroot and potato. Cut them into chunks and boil them separately in water (This is because beets take more time to cook than the potato). Once cooked, drain the water  (ensure that you remove all the water!!) and mash (using a masher or fork) both potato and beetroot.
Heat a kadai, and add oil. Once hot, add the finely chopped onion and chilly. Saute till they become translucent. Now add the mashed roots and mix well. Sprinkle salt and pepper. Saute till all of it comes together. Switch off the stove.
Wait for it to cool down a bit. Sprinkle bread crumbs and mix till the entire mass dries up a bit. Now take small quantity of the mixture, place it on your palm and shape into round cutlets.

You can freeze them, if you don't intend to use it immediately. If freezes well for upto a week.

Once you are done with shaping, heat a non-stick pan and grease it slightly with oil. Place the cutlets on it and cook till both the sides turn crisp. You can deep fry them in oil too, but you really dont need to do that since all the ingredients are already thoroughly cooked.

Assembling the burger

Cut the burger bun into half.
Smear some mayonnaise or your favorite spread.
Place a leaf of lettuce (optional, I didn't have and hence omitted)
Place a thin round slice of tomato (optional)
Place a veg cutlet on top of it.
Cover with the other half of bun.

Crunch!! and enjoy!!

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