Healthy Vegetable Burger Recipe

Ingredients

• 1 1/2 tsp oil
• 2 1/4 cups finely chopped mixed vegetables (carrots, french beans, cabbage and green peas)
• 1/4 tsp haldi powder (turmeric powder)
• salt (namak) to taste
• 1 tbsp whole wheat flour (gehun ka atta)
• 1 tsp green chilli paste
• 1 tbsp finely chopped coriander (dhania)
• 1 tsp oil for greasing and cooking
• 3 whole wheat burger buns
• 3 tbsp eggless low calorie mayonnaise
• 3 tsp tomato ketchup
• 3 iceberg lettuce
• 3 sliced onions
• 9 cucumber slices
• 6 tomato slices
• salt (namak) for sprinkling

Steps

1. Heat the oil in a broad non-stick pan, add the mixed vegetables, turmeric powder and salt and mix well. Cover with a lid and cook on a slow flame for 4 to 5 minutes or till the vegetables are cooked, while stirring occasionally. Sprinkle a little water to avoid the vegetables from burning and sticki
2. Add the whole wheat flour and green chilli paste, mix well and cook on a slow flame for another 1 to 2 minutes, while stirring occasionally.
3. Remove from the flame and lightly mash it using a potato masher.
4. Add the coriander and mix well. Keep aside to cool completely.
5. Divide the mixture into 3 equal portions and shape each portion into a 100 mm. (4”) diameter round, flat cutlet.
6. Heat a non-stick tava (griddle) and grease it with ¼ tsp of oil.
7. Cook each cutlet using ¼ tsp of oil till they turn golden brown in colour from both the sides. Keep aside.
8. Cut each burger bun horizontally into two and toast them lightly on a tava (griddle) from both the sides.
9. Place the lower half of the bun on a clean, dry surface, spread 1 tbsp of low-cal mayonnaise and 1 tsp of the tomato ketchup and place 1 iceberg lettuce over it.
10. Place a cutlet, 1 onion slice, 3 cucumber slices and 2 tomato slices and sprinkle a little salt over it.
11. Cover with an upper half of the bun and press it lightly.
12. Repeat steps 2 to 4 to make 2 more burgers.
13. Serve immediately.