Open Burger with Vegetable Patty Recipe
Ingredients
| Ingredient | Quantity |
|---|---|
| Burger buns (base only) | 4 (cut in half) |
| Tomato | 1 (sliced) |
| Onion | 1 (sliced into rings) |
| Nutralite Cheesy Garlic Mayo | 4 tablespoons |
| Mustard sauce | 4 tablespoons |
| Iceberg lettuce | 4 leaves |
| Aloo Bhujia | 4 tablespoons |
| Nutralite Garlic & Oregano Spread | 2 tablespoons |
| Potatoes (Aloo) | 4 (medium-sized) |
| Green peas (Matar) | 1/4 cup |
| Carrot (Gajjar) | 1 (chopped) |
| Salt | To taste |
| Red chili powder | 1 teaspoon |
| Corn flour | 1 tablespoon |
| Lemon juice (of half lime) | – |
| Green chilies | 2 (finely chopped) |
| Whole wheat bread crumbs | 1/4 cup |
| Nutralite Garlic & Oregano Spread (for frying) | 3 to 4 tablespoons |
Nutritional Information
| Nutrient | Per Serving |
|---|---|
| Calories | Approximately 350 |
| Protein | 8g |
| Carbohydrates | 50g |
| Fats | 15g |
| Fiber | 4g |
| Sodium | 400mg |
Preparation Steps
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Cook the Potatoes: Begin by washing the potatoes thoroughly. Cook them in a pressure cooker for about 5 whistles. Once done, turn off the flame and let the pressure release naturally. Open the lid, drain any excess water, peel the skin off the potatoes, and mash them well in a bowl.
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Cook the Vegetables: In a hot kadai, add the Nutralite Garlic & Oregano Spread. Sauté the chopped carrot first over medium heat, followed by the green peas. Once both are cooked through, mash them together.
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Prepare the Patty Mixture: Combine the mashed peas and carrot with the mashed potatoes. Add red chili powder, corn flour, finely chopped green chilies, salt, and lime juice. Mix all the ingredients thoroughly.
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Form the Patties: Divide the mixture into 4 equal portions, roll them into balls, and then flatten them gently between your palms to form discs.
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Fry the Patties: Heat a wide pan and add 1 tablespoon of Nutralite Garlic & Oregano Spread. Coat each patty lightly with whole wheat bread crumbs, then shallow fry them until they turn golden brown on both sides. Repeat with all patties, adding more spread if necessary.
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Toast the Burger Bases: In the same pan, toast the burger bases with a bit of Nutralite Garlic & Oregano Spread until they are crispy and light brown. Set aside.
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Assemble the Open Burgers: On each burger base, spread a layer of Nutralite Cheesy Garlic Mayo. Place a leaf of iceberg lettuce, followed by the golden vegetable patty. Pipe some mustard sauce on top, then add sliced tomatoes and onions. Finish with a sprinkle of Aloo Bhujia.
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Serve: Enjoy your Open Burger with Vegetable Patty alongside a refreshing Pomegranate Mint Cocktail and a Grilled Pineapple and Chicken Salad for a complete meal experience.
This delightful open burger not only makes for a hearty meal but also offers a burst of flavors that will please any palate. Perfect for a weekend lunch or a casual dinner, it’s a vegetarian twist that everyone will love!
