Crispy Veggie Burger Recipe | Home Made Veg Burger Patty | बाज़ार जैसा वेज बर्गर | Chef Sanjyot Keer
Full written recipe for Crispy veggie burger
Prep time: 20-25 minutes
Cooking time: 30-35 minutes
Serves: 8 crispy veggie patties
Veggie patty mixture
Ingredients:
• Poha (rice flakes) 1/3rd cup
• Oil 1 tsp
• Butter 1 tbsp
• Pyaaz (onions) ½ medium sized (chopped)
• Garlic 1 tbsp (chopped)
• Farsi (french beans) 1/3rd cup (chopped)
• Gajar (carrots) 1/3rd cup (chopped)
• Hare matar (green peas) 1/3rd cup (boiled)
• Hari mirchi (green chillies) 1-2 nos. (finely chopped)
• Powdered spices:
1. Haldi (turmeric) powder ½ tsp
2. Lal mirch (red chilli) powder 1 tsp
3. Aamchur (dry mango) powder 2 tsp
4. Jeera (cumin) powder 1 tsp
5. A pinch of garam masala
• Uble hue aloo (boiled potatoes) 5-6 medium sized
• Salt to taste
• A handful of fresh coriander leaves
Method:
• You can start by first soaking the poha, to that, take the poha (rice flakes) in a strainer, rinse with fresh water and let it rest for couple of minutes. Once it's soaked, mash it & keep it aside to be used later.
• Now, set a pan on medium heat, add oil & butter, let the butter melt & further add onions, & garlic, stir & cook on medium high flame until the onions turn translucent.
• Now, add the french beans, carrots, boiled green peas & green chillies, stir & cook on high flame for 2-3 minutes.
• Now, low down the heat & add the powdered spices, stir well, further grate & add the boiled potatoes & salt to taste, cook on medium high flame while mixing & mashing the potatoes.
• Further add the soaked & mashed poha & freshly chopped coriander leaves. Use a potato masher to lightly mash & combine the mixture well.
• Further switch off the flame & remove the mixture in a bowl & allow it cool down to room temperature. Once it cools down, cover with a cling wrap & refrigerate for 12-15 minutes.
• Keep it in the refrigerator to shape the patties.
For making the crispy veggie patty
Ingredients:
• Maida (refined flour) 1 cup
• Corn flour ½ cup
• Salt to taste
• Cold water as required
• Oil 1 tbsp
• Bread crumbs as required
• Veggie patty mixture
• Oil for frying
Method:
• Start from making the batter, take a big size mixing bowl, add maida, cornflour & salt, mix well & add cold water as required & oil, whisk well to make a semi thick lump free batter.
• Further take a wide bowl, add bread crumbs as required to coat the tikki, season the bread crumbs with salt & black pepper.
• Now, take the cooled veggie patty mixture, take a spoonful of mixture & shape it like a ball, further press it shape to make like a tikki, make sure the size of the tikki should be little smaller than your burger buns.
• Further, dip & coat the shaped tikki in the batter & immediately coat it with the seasoned breadcrumbs. Shape & coat all the patties in same way.
• Set oil for frying on medium heat, deep fry the coated tikki in hot oil on medium flame until its crisp & golden brown in colour.
• Your crispy veggie patty is ready.
Assembly:
Ingredients:
• Butter for toasting the burger buns
• Burger buns as required
• Mayonnaise
• Fresh lettuce
• Crispy veggie patty
Method:
• Set a pan on medium heat, add little butter and toast the burger buns facing on the inside until its toasted well and golden brown in colour.
• Place the top bun first, apply little mayonnaise, further add the shredded lettuce, place the crispy veggie patty and now place the bottom bun, turn upside down and your crispy veggie burger is ready.
• You can tweak the addition of the ingredients as per your preference. Consume it quickly to enjoy the crispy veggie burger.
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Delicious Veggie Burger Recipe - Homemade Veggie Burger - Black Bean Burger Patties | Food Impromptu
Delicious Veggie Burger Recipe - Homemade Veggie Burger - Black Bean Burger Patties
???? Let me know if you enjoyed my Vegan Burger Patties recipe?
▶️ RECIPE INGREDIENTS: (8 to 9 Patties)
2 Cups / 1 Can (540ml - low sodium) of Cooked Black Beans (Rinsed/well drained)
3 Tablespoon Olive Oil
2 Cups Onion - chopped
2 Tablespoon Garlic
2 Cups Finely Grated Carrot (240g)
2 Teaspoon Paprika
1 Teaspoon Cumin
1/2 Teaspoon Ground Black Pepper
1/4 Teaspoon Cayenne Pepper (Optional)
Salt to taste (I added 1+1/4 Teaspoon of Pink Himalayan salt)
1 Tablespoon White Vinegar (I added White Wine Vinegar)
1 Tablespoon Balsamic Vinegar
1/4 Cup / 60ml Passata or Tomato puree
1/2 Cup / 80g Chickpea Flour OR Gram Flour
1/4 Teaspoon Baking Soda
2 to 3 Tablespoon Oil for frying the patties
Siracha Mayo:
Vegan Mayo + Sriracha Sauce to taste
▶️ METHOD:
To a heated pan add oil, onion, 1/4 teaspoon salt and fry on medium heat until the onion is caramelized. Add finely chopped garlic and fry for about 1 minute or until fragrant.
Next add the black beans, Paprika, Cumin, Black pepper, Cayenne, salt and mix well. Fry the beans until all the moisture is evaporated and the beans are almost DRY. Regulate the heat if needed - to prevent the spices from burning. Add the finely grated carrot and mix. Cook on medium to medium-high heat until the carrots are cooked, moisture evaporated and the mixture is dry. Turn off the heat and then mash most of the beans. Allow the mixture to cool down UNCOVERED.
Add white vinegar, balsamic vinegar, tomato puree and mix. Then add chickpea flour and baking soda and mix thoroughly. Knead the dough with your hands until the ingredients are completely combined.
Oil a 1/3 cup and also rub oil on your palms to prevent the dough from sticking while forming patties. Make 1/2 inch thick patties. Fry as many as you want and store the rest of the raw patties in the refrigerator for later.
(NOTE: You could make these patties in advance and store it in the refrigerator in an airtight container separated/lined with parchment paper for 4 to 5 days. This recipe is perfect for meal prep)
To a heated pan, add 2 to 3 Tablespoons of oil. Let the oil heat up and then add the patties - 3 or 4 at a time, do not over crowd the pan. Now reduce the heat to medium-low to low (depending on the heat of your stove) and cook it for about 3 minutes or so. Cooking on lower heat will prevent the patties from burning and will also cook the chickpea flour properly and prevent any raw flour taste.
Flip the patties and cook for about another 3 minutes on medium-low heat. Towards the end turn the heat to medium-high and cook for 30 seconds or so to give a slight char/crust. Be careful not to burn it. Remove from the pan and on a plate lined with paper towel. This will prevent the patties from getting soggy and will also soak any excess oil.
Let it slightly cool down and serve with your favorite dip or make a burger. This recipe is perfect for meal prep.
▶️ IMPORTANT TIPS:
- Make sure to fry the beans until all the moisture is gone and the beans are DRY and only then add the grated carrots and then again cook until the moisture is gone and the mixture is dry. This will prevent the dough from getting soggy
- The White vinegar cuts down the sweetness of the carrots and enhances the flavour of the beans by adding a very slight sourness. It also reacts with the baking soda and makes the patties less dense. The Balsamic Vinegar adds a unique sweet fermented flavour to the patties. So please do not skip it
- Cooking the patties on a lower heat will prevent the patties from burning and will also cook the patties evenly
- Towards the end of the frying process, turn the heat to medium-high for 30 seconds or so to get a nice golden crust/slight char. This adds a lot of flavour
- You can make these patties in advance and store in the refrigerator, in an airtight container separated/lined with parchment paper for 4 to 5 days. This recipe is perfect for meal prep.
Enjoy!
********
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#blackbeanburgerpattyrecipe #blackbeanburgers #veganburger #veganburgerrecipe #blackbeanburgerrecipe #veggieburgerrecipe #blackbeanburger #veganburgers #veganrecipes #veganburgerpatties #howtomakeblackbeanburgers #vegetarianburger
Vegetarian Mushroom Melt Burger Recipe that WON'T FALL APART!
LEARN HOW TO MAKE AN EASY VEGAN BEET MUSHROOM MELT BURGER AT HOME!
LAY HO MA!! Everybody loves a good burger. It's a comfort food that will always have a place in my kitchen and MAN, is this burger ever delicious! Join me in this episode and learn how to make an easy vegan mushroom melt beet burger right at home. Let's begin
Ingredients:
2 cups rolled oats (can use GF also)
100g cremini mushrooms
1/2 red onion
1 cup canned black beans
1/4 cup corn
1/2 green bell pepper
1 large cooked beet
1 tsp salt
1 tsp garlic powder
1 tsp onion powder
1 tsp cumin
1 tbsp smoked paprika
pepper to taste
drizzle of olive oil
200g fresh shiitake
2 burger buns
2 slices your favourite plantbased cheese
chickpea mayo to taste (
wasabi to taste
few leaves romaine lettuce
few slices red onion
Directions:
1. Blend up the rolled oats in the food processor for a few seconds
2. Add the cremini mushrooms to the food processor. Roughly chop the red onion and add to the food processor along with the black beans, corn, green bell pepper, and the beet
3. Add the salt, garlic/onion powders, cumin, smoked paprika, some pepper, and a drizzle of olive oil to the food processor. Blend for about 45 seconds
4. Transfer the mixture to a mixing bowl. Then, cut a sheet of parchment paper into 6 squares that are about 4x4 inches each
5. Rub your hands with a little bit of olive oil. Then, scoop about a 1/2 cup worth of burger mixture to shape with your hands (try not to keep the mixture on your hands for too long). Place the burger patty onto one of the pieces of parchment paper. Repeat until you're out of mixture (should have 6 patties)
6. Refrigerate the patties for 15-20min before cooking to firm them up
7. In the meantime, thinly slice the shiitake mushrooms
8. Heat up a nonstick pan to medium heat. Toast the burger buns for about 30sec on each side. Then, set them aside
9. Drizzle some olive oil into the pan. Then, sauté the shiitake mushrooms for 4-5min. Season the mushrooms with salt and pepper
10. Set the mushrooms aside once they are nice and crispy
11. Add another small drizzle of olive oil into the pan. Add two of the burger patties and cook for 3min
12. Carefully flip the burger patties. Then, place a slice of cheese on each patty and some of the shiitake mushrooms on top
13. Cover the pan with a lid and melt the cheese for about 1min
14. Combine the mayo and wasabi together
15. Assemble the burger by spreading some of the wasabi mayo on the bottom bun. Then, add some romaine lettuce leaves followed by the mushroom melt beet burger and some thinly sliced red onions
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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Hungry Jack's | New Plant Based Whopper
Try our new tastier, juicer Plant Based Whopper. Fire-up the HJ's App to pre-order for pick-up, or get it delivered now!
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Vegan Jackfruit Burger Patties
These healthy jackfruit burger patties are SO flavorful and packed with an amazing texture. Includes meaty jackfruit, spices and herbs, they are quick and easy to make, which makes this recipe a perfect weeknight dinner! 100% vegan, gluten-free and soy-free.
Find the full recipe here: