Veg Chili Cheese Burgers
Cuisine: Continental
Course: Main Course
Diet: Vegetarian
Description:
The Veg Chili Cheese Burgers Recipe is a delicious vegetarian twist on the classic beef chili cheese burger, commonly prepared in the US. This version uses potato patties topped with a flavorful chili sauce that adds juiciness and flavor to the burger. Typically served open-faced, it showcases oozing cheese, making it irresistibly appetizing.
Ingredients
For the Burger:
- 2 Burger buns
- 5 Pickled Jalapenos (sliced)
- 2 Cheese slices
- 2 Potatoes (Aloo), pressure-cooked
- 1 Onion, chopped
- 1 tbsp Red Chili powder
- Salt, to taste
- 1 Whole egg
- 1/2 cup Whole Wheat Bread crumbs
For the Sauce:
- 4 cloves Garlic, chopped
- 1 Onion, chopped
- 2 Tomatoes, chopped
- 1 cup Homemade tomato puree
- 1 Green Bell Pepper (Capsicum), chopped
- 1/2 cup Soy granules
- 1 tbsp Red Chili powder
- 1 tsp Red Chili flakes
- 1 tbsp Cumin powder (Jeera)
- 1 tbsp Dried oregano
- 1 tbsp Tabasco Original – Hot Sauce
- 1 tsp Honey
- Salt, to taste
- Oil (for cooking)
Preparation Time: 10 minutes
Cooking Time: 45 minutes
Instructions:
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Prepare the Potato Patties:
- Begin by pressure cooking the potatoes for 5 whistles. Allow the pressure to release naturally and peel the skin off.
- Mash the potatoes in a bowl, add chopped onion, salt, and red chili powder. Mix well and form medium-sized cutlets. Refrigerate them while preparing the sauce.
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Make the Chili Sauce:
- Heat oil in a skillet over medium heat. Add chopped garlic and cook for a few seconds until softened.
- Add chopped onions and sauté until golden brown. Add chopped green bell pepper (capsicum) and sauté for a few minutes.
- Add chopped tomatoes, salt, and cook until the tomatoes turn mushy. Stir in tomato puree, red chili powder, cumin powder, red chili flakes, dried oregano, Tabasco sauce, and honey.
- Continue to sauté until the tomatoes lose their raw smell, and the sauce thickens.
- Stir in soy granules and adjust salt to taste. Add 1/4 cup water and let it boil for 4-6 minutes until the sauce is slightly gravy-like. Turn off the heat.
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Prepare the Patties for Frying:
- Beat the egg in a bowl and place the bread crumbs on a plate.
- Dip the chilled potato patties into the egg, then coat with bread crumbs, pressing gently to adhere.
- Heat a skillet with oil and shallow fry the patties on both sides for about 10 minutes, or until golden brown and crispy. Set them aside.
-
Toast the Burger Buns:
- In the same skillet, add a tablespoon of butter. Cut the burger buns in half horizontally and toast them until golden and crisp.
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Assemble the Veg Chili Cheese Burgers:
- Place a patty on the bottom half of the toasted bun. Spoon 2 tablespoons of the chili sauce over the patty, then add a slice of cheese on top. Microwave for 10 seconds or until the cheese melts.
- Spread some of the sauce on the base of the other half of the bun, then place the patty with cheese on top. Add sliced pickled jalapenos and close with the top half of the bun.
- Repeat for the remaining burgers.
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Serve:
- Serve the Veg Chili Cheese Burgers with a side of baby potato stir fry and Mango Iced Tea for a complete and satisfying meal.
Enjoy these flavorful Veg Chili Cheese Burgers, a perfect combination of crispy, creamy, and spicy!
