Veggie Burger with Spinach, Cauliflower, and Oats Patty
Description:
This wholesome Veggie Burger is packed with nutrition from cauliflower, protein from oats and chickpeas, and a burst of flavor from spinach and other vegetables. A great way to enjoy oats, vegetables, and chickpeas in a tasty, satisfying burger! Ideal for vegetarians, this burger is sure to be a hit at your next brunch or casual meal.
Cuisine: Continental
Course: Brunch
Diet: Vegetarian
Ingredients:
For the Burger:
- 4 Burger buns (whole wheat or multigrain)
- ½ cup Hung Curd (Greek Yogurt)
- 2 Tomatoes, thinly sliced into rounds
- 1 Onion, thinly sliced into rings
- Iceberg lettuce, a few leaves, to match bun size
- 1 Red Bell Pepper (Capsicum), thinly sliced
- 1 Green Bell Pepper (Capsicum), thinly sliced
- 1 tsp Extra Virgin Olive Oil
For the Patty:
- 40g Instant Oats (Oatmeal), masala coriander oats
- 50g Kabuli Chana (White Chickpeas), cooked
- 50g Spinach
- 100g Cauliflower (Gobi)
- 100g Paneer (Homemade Cottage Cheese), crumbled
- 1-inch Ginger, grated
- 3 tbsp Gram flour (besan)
- 1 tsp Ajwain (Carom seeds)
- 1 tsp Fennel seeds (Saunf)
- Salt and Pepper, to taste
- ¼ cup Whole Wheat Bread crumbs
- 1 tsp Oil (per patty)
Preparation Time: 15 minutes
Cooking Time: 60 minutes
Instructions:
-
Prepare the Patty:
- Coarsely grind the fennel seeds and ajwain in a mortar and pestle.
- In a food processor, combine the oats, chickpeas, spinach, cauliflower, paneer, ginger, gram flour, salt, pepper, and the ground fennel and ajwain. Pulse until the mixture forms a dough-like consistency. A few chunky pieces are okay as they will add texture to the patty.
- Transfer the mixture to a large bowl. Taste and adjust the seasoning if needed.
- Grease your hands with a little oil and shape the mixture into 4 large patties. Coat each patty in the whole wheat breadcrumbs and set aside.
-
Cook the Patties:
- Heat a skillet over medium heat and add a little oil.
- Place the patties on the skillet, drizzling oil over each. Cook on both sides, turning occasionally, until golden brown and slightly crispy. Keep the heat low to medium so the patties cook through.
-
Roast the Peppers:
- In a wok, heat a teaspoon of oil over medium heat.
- Add the red and green bell peppers and sauté until tender yet still a bit crunchy. Remove from the heat and set aside.
-
Assemble the Burger:
- Cut the burger buns in half. Optionally, toast them with a little olive oil in the oven for a crispy touch.
- On the bottom half of each bun, layer the roasted peppers, sliced tomatoes, onion rings, and lettuce.
- Place the cooked patty on top, add a dollop of hung curd (Greek yogurt), and cover with the top half of the bun.
Serving Suggestions:
Serve your Veggie Burger with Spinach, Cauliflower, and Oats Patty alongside Parmesan Corn Chili Fries and a refreshing Strawberry Lemonade for the perfect weekend brunch!
Enjoy your wholesome, nutritious, and tasty veggie burger!
