Three Bean Burger (Burgers And Smoothies) Recipe

Ingredients

• soaked rajma (kidney beans)
• 1 tbsp oil
• 3/4 cup finely chopped onion
• 1/4 cup finely chopped capsicum
• 2 tsp finely chopped garlic (lehsun)
• 1/3 cup grated carrot
• 1/3 cup grated paneer (cottage cheese)
• 1 1/2 tbsp dry red chilli flakes (paprika)
• 1 1/2 tsp chaat masala
• 1/2 tsp red chilli powder
• salt (namak) to taste
• 2 tbsp finely chopped coriander (dhania)
• 3/4 cup bread crumbs
• maida (plain flour)
• oil for deep-frying
• 16 onion rings
• 2 tbsp sugar
• 1 cup hung curds (chakka dahi), refer handy tip
• 1 tbsp chilled milk (whole Buffalo, 6.5% fat)
• 1 tbsp fresh cream
• a pinch of sugar
• 1 1/2 tbsp red chilli sauce
• 1/2 tsp mustard (rai/ sarson) sauce
• salt (namak) to taste
• 1 cup deseeded and finely chopped tomato
• 2 tbsp finely chopped capsicum
• 1/4 cup finely chopped coriander (dhania)
• 1 tsp finely chopped green chillies
• 1/2 tsp cumin seeds (jeera) powder
• 1/2 tsp dried oregano
• salt (namak) to taste
• 4 burger buns
• 4 tsp melted butter
• 4 lettuce leaves
• 4 cheese slices
• 1 tbsp dry red chilli flakes (paprika)

Steps

1. Heat a non- stick pan add the onions and sugar and sauté on a high flame for 5 minutes or till the onions are golden brown in colour.
2. Remove from the flame and keep aside.
3. Heat the oil in a non- stick pan, add the onions, capsicum and garlic and sauté on a medium flame for 2 to 3 minutes.
4. Add the mixed beans, carrots and paneer and sauté on a medium flame for 2 to 3 minutes.
5. Add the chilli flakes, chaat masala, chilli powder and salt, mix well and cook on a medium flame for another 2 minutes.
6. Add the coriander and ¼ cup of bread crumbs and mix well.
7. Remove from the flame and mash it to a coarse mixture using a potato masher. Keep aside to cool.
8. Divide the mixture into 4 equal portions and shape each portion into a circle of 75 mm. (3”) diameter and 1 cm thickness.
9. Dip each cutlet in the plain flour mixture and roll in the remaining bread crumbs till it is evenly coated from all the sides.
10. Heat the oil in a kadhai and deep-fry each cutlet till it turns golden brown in colour from both the sides. Drain on an absorbent paper and keep aside.
11. 2 cups of curds when tied in a muslin cloth and hanged for at least ½ hour gives approx. 1 cup of hung curds.
12. 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.
13. Place the lower half of the bun on a clean, dry surface with the buttered side facing up.
14. Place a lettuce leaf and apply 2 tbsp of the curd spread and 2 tbsp of salsa over it.
15. Place a cutlet, 1 slice of cheese and 4 brown onion rings and sprinkle a little chilli flakes over it.
16. Cover with an upper half of the bun with the buttered side facing down and press it lightly.
17. Repeat with the remaining ingredients to make 3 more burgers.
18. Serve immediately with onion rings.