All American Veg Burger (Roasted Mushroom and Vegetable Burger) Recipe
All American Veg Burger is my attempt to make vegetarian burger tastes delicious and look glamorous, though most of the die hard burger lovers always criticize the vegetarian counterpart but I think vegetable burger can be made more appealing rather than simply stuffing potato cutlet between buns. This is not the first time I have experimented with the vegetarian burger last year I tried Red Beans and OatsBurger, which was loved by him and was a weekend staple for quite a few months.
Ingredients
- For the veg patty:
- 1 Cup button mushrooms, roasted/grilled
- 1 Cup peas, boiled and drained
- 2 potatoes, boiled
- ¼ Cup breakfast oats, powdered
- 1 tsp garam masala (see recipe here)
- 1 tsp smoked paprika
- 1 tsp cumin powder
- 1 tsp ginger garlic paste
- salt, as per taste
- 1/4 Cup dried bread crumbs for coating patty
- Oil for greasing and cooking
- For the minty mayo:
- 2 tbsp mayonnaise
- 1 tbsp fresh cream
- 1 tbsp chopped mint
- 2 tbsp chopped coriander
- Salt and pepper, as per taste
- Juice of ½ lemon
- To serve:
- 4 medium burger buns
- 4 fresh lettuce, leaves washed and spun dry
- 2 tomatoes, sliced
- 1 onion, sliced
- a few pickled cucumber *(see notes below)
- 4 slices of cheddar burger cheese
Directions
- For the vegetable patty:
- To roast mushrooms in the oven, clean, wash and dry mushroom. Arrange in a tray, drizzle olive oil, salt and pepper. Roast at 200 degree celsius, stirring a few times, until tender and browned, for about 30 - 35 minutes.
- In food processor make smooth paste of mushrooms and peas without using any water.
- Mash the potatoes using a potato masher and keep aside.
- Combine all the ingredients, except bread crumbs in a deep bowl and mix well.
- Divide the mixture into 4 equal portions and shape each portion into thick round patty.
- Roll each patty in the bread crumbs till they are evenly coated from both the sides.
- Heat the tava (griddle), grease it using a little oil.
- Cook each patty on a medium flame, using a little oil, till they turn golden brown in colour from both the sides. Keep aside.
- For the minty mayo, mix in all the ingredients together and beat with a wire whisk until all combined well. Keep in fridge until required.
- To assemble the burgers, cut each bun horizontally into half and slightly heat the buns in the oven/pan.
- Place lettuce leaf, patty, cheese slice and then slices of tomato, onion and pickled cucumber.
- Drizzle spoonful of minty mayo and cover with an upper half of the bun and press it lightly.
- Serve hot with french fries or potato wedges.
- *Note: To pickle cucumber, slice english cucumber diagonally and arrange in a jar. Heat a cup of vinegar and add a tsp of mustard seeds, black peppercorn, salt and sugar. Once cool to room temperature pour into the jar of cucumber. Seal and keep in fridge until required.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 305g | |
| Recipe makes 4 servings | |
| Calories 198 | |
| Calories from Fat 71 | 36% |
| Total Fat 8.07g | 10% |
| Saturated Fat 1.46g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 2mg | 1% |
| Sodium 99mg | 4% |
| Potassium 666mg | 19% |
| Total Carbs 28.81g | 8% |
| Dietary Fiber 5.4g | 18% |
| Sugars 5.85g | 4% |
| Protein 4.9g | 8% |
