Veg oats burger.
A healthy option for the filling of your favourite burger.
Whenever I make burgers for my children use lots of cheese, mayonnaise etc.
Mayonnaise is full of fat and has many hidden calories. Every tablespoon containing approximately 100 calories.
And there are many disadvantages of trans fat content high fat cheese, which can cause heart attacks and strokes on the long term and some cancer too.
But once in a while is okay. So I use them only when children are at home. Here is a healthy, yummy and easy filling for the burger.This post is for #Foodiemonday #bloghop theme is burger filling.
I have made this for us two. So didn’t use mayonnaise, cheese etc. A very simple recipe. You can use any spread of your choice. I am giving deep fried version and shallow fried both. Make as you like.
If you don’t want to use potatoes omit it and use soaked and grind soya granules instead. You can use any vegetables of your choice. If you have boiled sweet corn add it with green peas. Add more chilli or chilli sauce if you like it spicy. You can make the mixture one day before and keep in refrigerator for next day.
Burger buns – 3 – 4
Boiled and mashed potatoes – 1 & 1/2 cup
Beans – 1 cup, chopped in small pieces
Onion – 2 large, chopped
Ginger – 1 inch piece grated
Garlic paste – 1 tablespoon
Green chilli – 2 -3 finely chopped
Lemon – 1/2
Salt to taste
Green peas – 1/2 cup
Paneer/cottage cheese – 1/2 cup tightly packed ,crumbled
Oats – 1/2 cup ground
Cumin powder – 1 teaspoon
Chat masala powder – 1 teaspoon
Roasted cumin powder or roasted mixed spices powder – 1 teaspoon optional
Coriander leaves – handful chopped
Oil – 2 tablespoon
Breadcrumbs – as require
Oil for frying
For the batter
All purpose flour or maida – 1 cup
Rice flour – 1/4 cup
Cornflour – 2 tablespoon
Salt and pepper to taste
Water as require to make a thick batter
Slices of cucumber, tomato and onion
Tomato ketchup – 1 tablespoon
Oregano or mixed herb – 1 teaspoon
Schezwan sauce – 1-2 teaspoon or to taste
Butter as require
Tamarind/imli chutney or coriander/dhania chutney
Grind 1/2 cup oats and keep aside.
Mix chopped coriander leaves and juice of 1/2 lemon with boiled and mashed potatoes.
If you don’t want to use potatoes soak soya granules in hot water or microwave with water for 2 minutes on high power. Drain the water and grind it, use instead of potatoes.
Heat oil in a pan. Add the sliced onions and finely chopped green chilli . Saute till the onion starts to change it’s colour. Add garlic paste. You can use minced garlic too. Saute till the raw smell goes away.
Add grated ginger and chopped beans and green peas. . You can add chopped carrots to if you have it. Add salt, cumin powder and mix well. You can add red chilli powder too if you like more spicy.
Cover and cook on low flame for 10 minutes or until the vegetables cook well. Stir 2-3 times in-between.
Now add mashed potato mixture, chat masala powder. You can use roasted cumin powder or mixed spices powder for more flavour.
For mixed spices dry roast 2 tablespoon each of cumin and coriander seeds, 3-4 cardamom, 1 small stick cinnamon and 4 cloves. If you like it hot add 1-2 dry red chilli with it. After roasting let the mixture cool and grind them to make powder. Keep in airtight container for later use.
Mix well and saute for 1 minute more. Switch off the flame. Let the mixture cool down. Add the crumbled paneer/cottage cheese and mix well. I have used homemade fresh paneer/cottage cheese.
Add ground oats gradually. We are using it for binding. Add the oats as require. Mix well. Taste and adjust the seasoning. Make round shape patties and keep aside.
Mix all purpose flour/maida, rice flour, cornflour, salt and pepper. Add water slowly. Make a lump free, thick but flowing batter. Don’t make it runny, patties should be coated well with it.
Spread the breadcrumbs on a plate. I have made the breadcrumbs at home. Make small pieces of the breads. Microwave for 2-3 minutes on high power. Let it cool in the microwave. Grind and keep in a airtight container.
If you want to shallow fry the patties. Just roll on the breadcrumbs and shallow fry on a nonstick pan with little oil. Then you don’t need the flour batter.
For deep fry heat sufficient oil in a pan. Dip the parties in the batter, coat well from all the sides. Then roll on the breadcrumbs and fry on low flame until the parties turn brown, flip and fry the other side too. Remove from oil and place on a paper towel.
Slice the buns from middle. Spread butter on the cut sides. Heat a griddle and place the buns buttered side down. Toast them till light brown and little crisp. Remove from the pan.
In a bowl mix schezwan sauce, tomato ketchup and 1 teaspoon oregano or mixed herb. You can add chilli sauce too. Mix well. Taste and adjust according to your taste.
Spread the sauce mixture on toasted side of the lower half. If you want to use mayonnaise, mix 1 teaspoon schezwan sauce with it. Place one pattie over it, place lettuce leaves if you have. I didn’t. Place sliced cucumber, tomato and onion on it.
Spread some coriander/dhania chutney or tamarind/imli chutney the toasted side of the upper half and place over the cucumber, tomato and onion slices.
If you like it spicy use extra chilli sauce or add some green chillies in coriander/dhania chutney. You can use any spread of your choice.
Serve immediately. Don’t store after assemble. It may be soggy.
Best enjoy fresh and hot.