Veg Burger | वेज बर्गर | Easy Homemade Burger recipe | Chef Ranveer Brar
VEG BURGER - This one's for all the moms out there who are always on the lookout for interesting recipe for kids. Toh banake khilaiye burger ab ghar par...
#VegBurger #HomemadeBurger #Ranveerbrar
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Melting Cheese Chicken Burger -
Aloo Tikki Burger -
French Fries Recipe :
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VEG BURGER
Preparation time: 15 minutes
Cooking time: 20 minutes
Serves: 4
Ingredients
For Patty
1 tsp Oil, तेल
½ tbsp Butter, मक्खन
½ tbsp Ginger, chopped, अदरक
2 Green chillies, chopped, हरी मिर्च
12-15 French beans, chopped,फ्रेंच बीन्स
1 Winter Carrot, chopped, गाजर
2-3 large Potato,boiled,mashed,आलू
½ tsp Red chilli powder, लाल मिर्च पाउडर
¼ tsp Garam masala, गरम मसाला
Salt to taste,नमक स्वादअनुसार
½ tsp Ginger Garlic paste, अदरक लहसुन का पेस्ट
2 tbsp Coriander leaves, chopped,धनिया
For Batter
½ cup All purpose flour, मैदा
Salt to taste, नमक स्वादअनुसार
Water as required, पानी
For breadcrumbs coating
1 cup fresh Breadcrumbs, ब्रेडक्रंब
2-3 tbsp Poha, crushed,पोहा
For Shallow fry Tikki
½ tbsp Oi, तेल
½ tbsp Butter, मक्खन
For Roasting Burger buns
1 tbsp Butter, मक्खन
For Veg Burger toppings
4 Sesame Burger buns - whole wheat or plain or multi grain, तिल बर्गर बन्स
1 tbsp Mayonnaise, मायोनीज़
4 to 5 Lettuce leaves, लेटुस
Salt to taste,नमक स्वादअनुसार
1 small to medium Tomato, thinly sliced,टमाटर
1 small to medium Onion, thinly sliced, grilled, प्याज
2 Cheese slice,चीज़
2-3 Black or Green Olives, काले या हरे जैतून
For Serving
Mayonnaise, मेयोनेज़
French fries, फ्रेंच फ्राइज
Process
● In a pan, add oil, butter, chopped ginger, green chilli saute well.
● Add chopped vegetables and sauté it well till they become soft.
● Mash the boiled potatoes and add to the pan mix well.
● Add red chilli powder, garam masala, salt to taste and ginger garlic paste and mix everything
well.
● Now add chopped coriander and mix well.
● Remove the mixture in the bowl and keep it in the refrigerator for 10 minutes
● Remove the mixture from the refrigerator and start making tikki.
● With the help of a cookie cutter or with your hands and give it a proper shape.
● Now add one of the tikki, firstly coat it with slurry and then the bread crumbs and coat it well.
For Batter
● In a bowl, add all purpose flour, salt and water to make slurry.
For Bread crumb coating
● In another bowl, add fresh bread crumbs, crushed poha and mix well.
For Shallow fry Tikki
● In a pan, add oil and butter and shallow fry the tikkii till nice golden brown in color and crisp.
For Roasting Burger Buns
● Cut the buns and in another pan Toast the buns till light brown colour.
● Add butter and slice the onion into rings and grill the onion on the same pan.
For Veg Burger Toppings
● Take the bottom half of bread and apply mayonnaise on it.
● Now place lettuce on it and sprinkle some salt then add slice tomato and sprinkle salt and
pepper.
● Place the tikki on it and the grilled onions again add some more mayonnaise on top and at last
add cheese slice and close the burger with the bun and insert toothpick with green or black olive
● Serve it with french fries and mayonnaise.
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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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