Roasted Mushroom and Vegetable Burger
Roasted Mushroom and Vegetable Burger Recipe is my attempt to make vegetarian burger tastes delicious and look glamorous.
Servings: 2 adults
Ingredients
- 1 Cup button mushrooms roasted/grilled
- 1 Cup peas boiled and drained
- 2 potatoes boiled
- ¼ Cup breakfast oats powdered
- 1 teaspoon garam masala see recipe here
- 1 teaspoon smoked paprika
- 1 teaspoon cumin powder
- 1 teaspoon ginger garlic paste
- salt as per taste
- ¼ Cup dried bread crumbs for coating patty
- Oil for greasing and cooking
For the minty mayo
- 2 tablespoon mayonnaise
- 1 tablespoon fresh cream
- 1 tablespoon chopped mint
- 2 tablespoon 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 to matoes sliced
- 1 onion sliced
- a few pickled cucumber * see notes below
- 4 slices of cheddar burger cheese
Instructions
For the vegetable patty
- To roast mushrooms in the oven (buy it here), 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 (buy it here) 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 griddle pan (buy it here), 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 Roasted Vegetable and Mushroom Burger hot with french fries or potato wedges.
Notes
To pickle cucumber, slice english cucumber diagonally and arrange in a jar. Heat a cup of vinegar and add a teaspoon 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.