Simple Veggie Burger

Layered with veggies, red kidney bean patties inside and amazing nut sauce, this burger makes a filling meal. Try your homemade burger with the details of all the magic inside.

Makes 6 Bugers
Ingredients for the burger bun
1 cup of all-purpose flour
1/2 cup wheat flour
1  cup milk
1/2 cup melted butter or oil
2 teaspoon of baking powder
1 packet of original eno or 1 tablespoon of club soda
1 teaspoon of salt
1 tablespoon sugar
1 tablespoon bread yeast
Please check (Measurements)

1/2 cup soaked and boiled rajma (kidney beans, mashed lightly after boiling)
1 teaspoon oil
1/4 cup finely chopped cabbage
1 teaspoon finely chopped ginger
1 finely chopped green chilli
1/2 cup boiled , peeled and mashed potatoes
2 teaspoon salt
1 teaspoon crushed black pepper
2 tbsp cornstarch 
1 tsp oil for cooking

1 cup mix of cashews and walnut or either of them (soaked in 1 cup warm water for 15 minutes)
1 teaspoon lemon juice
1/4 cup milk
1 teaspoon crushed black pepper
1 teaspoon salt
1 teaspoon nutritional yeast or 1/2 teaspoon hing
1 teaspoon oil

Other ingredients:
2 tomatoes round thin sliced
8-9 round thin sliced cucumber
1/2 cup shredded purple cabbage
mustard sauce and tomato ketchup for dressing

Veggie Burger

Dissolve the sugar in warm milk, add baking powder and eno or club soda. Add the yeast, salt, butter to the flours and mix all well. (If you are not using quick rise yeast then add it to the milk, mix well and let it sit for 10 minutes covered with a lid. After 10 minutes then add the milk mixture to the flour mixture).

Knead it into a soft dough, add more butter or oil if needed. Keep aside for an hour covered with a wet cloth. After an hour knead the dough again for 5 minutes by dusting some flour on your palms. Make equal portions of balls and place them two inches apart on a tray covered with parchment paper and cover the balls with wet cloth for 30 minutes. During both the resting times, the dough rises to a good size. Preheat the oven at 350F.
Reduce the heat of Oven to 250 F and bake for 20- 25 minutes. This will give a harder crust than regular soft buns.
Let the buns cool down.

Mix all the ingredients of the patties together. Make small balls and flatten them by pressing with your fingertips. Grease a nonstick pan with little oil and place all the patties. Cook on medium heat till they turn crispy brown, flip to the other side and repeat the same procedure. Let them cool down.

Blend all the ingredients of the sauce to a smooth paste between medium to thick consistency.

Cut the burger bun in two halves, spread the nut sauce on one-half. Place tomato slice, cucumber, patties, cabbage, ketchup, mustard sauce, nut sauce and cover with the other half.

Burgers are ready to serve.

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