Veggie Burger (kala Chana Burger)
This is a healthy, delicious and nutritious veggie burger. The main ingredient for the patty is kala chana also known as Bengal gram. Kala chana is protein-rich and healthy. I used kala chana and potatoes with spices to make patties. Then, I garnished them with vegetables and chutney. This is my friend Sarita’s recipe. I have tried many veggie burgers and this is by far the best one! You will love this veggie burger.
Servings 6 burger
Ingredients
- Burger buns
- 2 tablespoons butter soft
For patties
- 1/2 cup kala chana also known as Bengal gram
- 1 cup potato boiled peeled and mashed
- 2 teaspoons ginger chopped
- 1 green chili cut into 3-4 pieces adjust to taste
- 2 tablespoons cilantro chopped (hara dhania)
- 2 teaspoons fennel seeds coarsely ground
- 2 teaspoons coriander powder (dhania)
- 1/4 teaspoon garam masala
- 1 teaspoon mango powder (amchoor)
- 1 teaspoon lemon juice
- 1/4 teaspoon red pepper adjust to taste
- 1 teaspoon salt
- 2 tablespoons oil
For garnishing
- 2 cups cabbage sliced long ways
- 1 bell pepper seeded and sliced long ways, I am using mix of different bell pepper
- 2 teaspoons oil
- 1/4 cup tamarind chutney
- 1/4 cup hari cilantro chutney
For both chutney check my web site I have done these recipe earlier
Instructions
- In heavy bottom frying pan heat 2 teaspoons of oil and stir-fry cabbage and bell pepper for about 2 minutes, they should be still crispy. Sat aside.
- Wash the Bengal gram changing water 3-4 times, and soak them in 3 cups of water for at least three hours. Cook them in 2 cups of water until kala chana is soft and tender, after it comes to boil it should take about 20 minutes. Notes: Cook them without salt whole lentils cook faster without salt.
- Drain the remaining water.
- Grind the Bengal gram (without adding any water), ginger and green chili in food processor. This will become grainy and thick dry mix.
- Remove from food processor and add potato, cilantro, fennel, coriander, red chili powder, mango powder, garam masala, salt and lemon juice, mix it well. If it is too dry add little water as needed. Divide them in six equal parts and make them in thick patty.
- Heat the skillet over medium heat, grease the skillet generously and put the petties over. Grease the patties from the top and grill from both sides until they golden brown. It should take about 8 minutes.
- Next grill the buns lightly butter.
- Assemble the vegetable burger one side of the bun spread the cilantro chutney put petty over, put some grilled veggies and drizzle the tamarind chutney.
- Delicious veggie burger is ready to serve.
Notes
These patties can be refrigerated for 3 to 4 days or patties can be freezed for about a month. Veggie patties you can also serve them as an appetizers with chutney.
Veggie Burger Sandwich also good for lunch box