You make a veggie burger because you want the hamburger experience without the meat. This one delivers. It’s got a firm, beefy texture that takes on the char and smoke of the grill, but is adaptable enough to cook inside on your stove. The enemy of a veggie burger is mushiness, which stems from a high moisture content. To combat that, the very watery ingredients – mushrooms, tofu, beans and beets – are roasted to both dehydrate them somewhat and intensify their flavors. Yes, the ingredient list here is long; you need a diverse lot to make a good veggie burger. And each one adds something in terms of flavor and/or texture. Garnish this any way you like, and don’t forget to toast the buns.

Ingredients:

• 1/2 cup of chopped onions
• 1 cup of chopped potatoes
• 1/2 cup of chopped french beans
• 1/2 cup of chopped carrots
• 1/2 cup finely chopped cabbage
• 2 tbsp oil
• 1 tsp chilli powder
• 1/4 tsp turmeric powder
• Salt to taste
• 1/4 cup plain flour
• 2 tbsp finely chopped coriander
• 1/2 cup plain flour (maida) dissolved in 3/4 cup water
• Bread crumbs for rolling
• Oil for deep-frying
• 2 tbsp chilli sauce
• 4 tbsp mayonnaise
• 1 tsp finely chopped garlic
• 1 tsp dried oregano

Method

1. ► Heat the oil in a deep non-stick pan, add the onions and sauté on a medium flame for a minute.
2. ► Add all the vegetables and cover with a lid and cook on a medium flame for 10 minutes or till the vegetables are cooked, while stirring occasionally. Sprinkle a little water to avoid the vegetables from burning.
3. ► Add the chilli powder, turmeric powder and salt and sauté on a medium flame for a minute. Add the plain flour and cook on a medium flame for 2 minutes, while stirring continuously.
4. ► Remove from the flame, add the coriander and mix well. While the mixture is yet hot, mash it using a potato masher to a coarse mixture. Keep aside.
5. ► Divide it into 4 equal portions and shape each portion into a circle of 75 mm. (3”) diameter and 1 cm thickness. Dip each cutlet in the maida mixture and roll in the bread crumbs till it is evenly coated from all the sides.
6. ► Heat the oil in a kadhai and deep-fry each cutlet till it turns golden brown in colour from both the sides. Drain on absorbent paper and keep aside.
7. ► After that for putting mayonnaise, combine all the ingredients in a deep bowl and mix well. Divide the spread into 2 equal portions and keep aside.
8. ► Cut each burger bun horizontally into two. Apply ½ tsp of butter on the insides of each half of the burger bun and toast them lightly on a tava (griddle). Keep aside.
9. ► Apply ¾ tbsp of the chilli mayo spread on each buttered side of the bun half. Place the lower half of a bun on a clean, dry surface with the buttered–spread side facing up.
10. ► Place 1 lettuce leaf, a cutlet and a cheese slice over it. Spread 1 portion of the salad on it and cover with an upper half of the bun with the buttered–spread side facing down and press it lightly.
11. Your dish is ready to be served.