I chew a hamburger for some reason. Today is National Hamburger Day and the United States is usually considered a hamburger country, but India is not too late. From fast food restaurants and cafes to restaurants and diners, burgers occupy a valuable position on many menus. Even Mumbai’s iconic Vada Pub is (sometimes) considered a burger and is featured in many new era restaurants.
The perfect burger isn’t just the pate, cheese, sauce and vegetables between the two breads. It’s a delicate balance of all layers that are always together to make the ideal bite. Customizable to your tastes and tastes, they are versatile and come in a variety of price points.
However, health is not a word used in the same sentence as a hamburger. However, we recommend five recipes that combine vegetarian, vegan, and non-vegetarian burgers. They are one step away from the greasy, chunky mess usually associated with our favorite fast food. Bonus: They are delicious too!
Vegan burger
Westin Gore Executive Chef, Rabish Mishra
material
900gm potatoes; 3 tablespoons rapeseed oil; 8 portobello mushrooms; 2gm smoked paprika
For hamburgers
410gm jckfruit; Tamari soy sauce 2tbsp; 400gm chickpeas; 1tsp tomato puree; 2 pieces of garlic; 2tsp whole grain spelled wheat
For tomato relish
4 vine tomatoes; 2tsp tomato puree; 1tbsp balsamic vinegar; 2 tablespoons of chopped red onions. 2tbsp chopped basil or coriander
For assembly
2 avocados; 2tsp kewpie mayonnaise; 1 gherkin
Method
Toss the potatoes and mushrooms with oil and spread them on the top plate. Turn it over and bake for 20 minutes.
Squeeze the juice from the jackfruit.
Cut out the feathers that look like meat and stir with tamari soy sauce.
In a bowl, add the remaining jackfruit with chickpeas, tomato puree and garlic. Electric shock until smooth.
Stir the first batch of jackfruit to form the mixture into mushroom-sized patties.
Coat them with flour and fried food.
Mix chopped tomatoes with tomato puree, onions, vinegar, basil and coriander to taste.
To serve a hamburger, place two patties between two mushrooms that act as bread buns. You can add avocado, gherkin slices and kewpie mayonnaise on top to close the burger.
Sprinkle with paprika, sprinkle with half of the chips, and taste on the side.
Veggie guacamole burger
Sharvari Prabhu, Founder, La Cane Bistro, Vile Parle, Mumbai
material
1 hamburger bun; 2 leaves L’oro rosso; vegan mayonnaise; 2 tomato rings; 2 onion rings
For Veggie Burger Patty
Boiled: 1 medium-sized potato; 1 tablespoon chopped carrot; 1 tablespoon green peas; 1 tablespoon sweet corn
Bread crumbs Bread crumbs 1/2 cup; Red pepper powder; Coriander powder; Garlic powder; Salt to taste
In the case of guacamole
1 ripe haasaocado; 1 teaspoon of chopped tomatoes; 1 teaspoon of chopped onions; 1/4 teaspoon of harapeno; 1/4 teaspoon of parsley; 1 teaspoon of lemon juice; 1 piece of garlic; salt to taste
Method
To make a patty, gently grind the boiled potatoes and add all the vegetables, spices and bread crumbs. Mix well.
Shape into a patty.
You can bake patties, fry them shallowly, or air-fly them.
To make guacamole, peel the avocado, sow the seeds, and grind them lightly. Add all the other ingredients and set them aside.
Toast the bread to assemble the hamburger.
Apply vegan mayonnaise on both sides of the bread.
Add one L’oro rosso leaf, tomato slice, onion ring, patty and a second L’oro rosso leaf to the bread below.
Place the bread on the hamburger.
Enjoy with french fries and your favorite dip.
Hash brown burger
Masked chef, @ _ themaskedchef
material
3-4 potatoes; 2tsp chili powder; 1tsp turmeric powder; black pepper powder 1tsp; 2tbsp corn starch; 1 egg; oil; onion slices; tomato slices; sliced cheese; lettuce; mayo
Method
Boil the grated potatoes in salted boiling water for about 2 minutes. Squeeze out the water.
Add all the spices, eggs and cornstarch to the potatoes. Mix well.
Mold into hamburger patties and freeze for 2 hours.
Remove from the freezer and oil both sides of the patty. Bake in a preheated oven for 20-30 minutes until golden.
To assemble a hamburger, first apply mayonnaise to the bottom bread, then place the hash brown pate, sliced onions, tomatoes, lettuce leaves, and the top bread on top.
Serve with potato wedges and ketchup while warm!
Bean burger
Earth Cafe @ Waterfield, Bandra
material
15 grams of shiitake; 100 grams of black beans; 10 grams of walnuts; 2 tablespoons of olive oil; 2 gm of black pepper powder; tasting salt; 2 gm onion powder; 2 grams of garlic powder; 2 grams of rosemary; 10 grams of onions; 10 grams of celery
Method
Add oil to a hot pan, add oil, chopped onions and celery. Fry until brown.
Add rosemary, shiitake mushrooms, salt and pepper and mix.
Add the mixture to the beans along with walnuts, onions and garlic powder.
Pancia Patty.
To serve, add ketchup to the bread below, then lettuce and patties. Add guacamole and put bread on it.
Ready to serve!
Grilled healthy chicken burger
Mill Zafar Ali, Executive Chef of Leela Palace in Bangalore
material
Burger patty
2000 grams of minced chicken (chilled thighs)
Dijon mustard 50 grams
Sriracha sauce 50 grams
Stir-fried chopped onions 350g
Finely chopped time 5 grams
80 grams of butter
20 grams of salt
05 grams of crushed peppercorn
Burger mayonnaise yield: 1400 grams
Vegetable mayonnaise 1000 grams
Chipotle chili paste 100 grams
Barbecue sauce (American garden) 150 grams
Dijon mustard 100 grams
Worcestershire sauce 50 grams
15 grams of salt
Yield of side salad: 5 copies
100 grams of mixed lettuce
50 grams of cherry tomatoes
Gherkin Julian 15 grams
40 grams of roasted peppers
15 grams of black olives
Dressing 10ml
Dressing-based yield: 1600 ml
White wine vinegar 1000ml
300 ml of water
350 grams of sugar
30 grams of salt
Dill 100 grams
Whole pepper cone 15 grams
Coriander seed 15 grams
Laurel leaf No. 2
Dressing: Yield: 500 grams
Dressing base 470ml
Dijon mustard 30 grams
Hamburger buns yield: 90 gmeseac 12 bunsh
900 grams of refined flour
Bran 100
20 grams of salt
50 grams of yeast
Bread improver 20 grams
120 grams of sugar
80 grams of butter
20 grams of milk powder
20 ml of refined oil
500 ml of water
For assembly: per hamburger
Dumpling No. 1
Gherkin slice 15 grams
40 grams of sliced tomatoes
Grilled onions 25 grams
Lettuce 15 grams
22 grams of yellow cheddar slices
Fried french fries 100 grams
Side salad 1 po
Method
Burger Patty:
・ Add all the ingredients of the hamburger patty to the mixing bowl and mix well.Make sure the mixture is less than 5 ° C throughout
• Divide the mixture into 200 grams each and flatten the parts using a properly sized cutter.
・ Grill the patty and finish it in the oven.
・ Put cheddar cheese on the patty for the last minute in the oven.
Dumpling:
・ Dissolve yeast in water with sugar
・ Add all the dried ingredients, knead into a soft dough, and finish with oil.
・ Let the dough rest for 30 minutes.
・ Divide each dough into 90 grams, shape and arrange it so that it can be proved.
・ Wash the eggs and sprinkle with sesame seeds.
・ Bake at 210 ° C for 10-12 minutes
・ Remove and rest
Dressing base:
-Add all the ingredients listed in the pan and bring to a boil
・ As soon as it boils, remove it from the heat and cover it until the flavor is absorbed.
• Once cooled, strain the mix and hold it for further use.
dressing:
・ Put the dressing base in a squeeze bottle, add Dijon mustard, and shake until well mixed.
Burger mayonnaise:
Mix all ingredients until uniform and store in squeeze bottle
assembly
・ Cut hamburger buns and toast
・ Spread the hamburger mayonnaise on both sides.
・ Put fresh green lettuce, sliced tomatoes and gherkins on the bottom half of the bread.
・ Put the chicken burger patty with the melted cheese.
・ Put grilled sliced onions on top and serve with french fries and side salad while warm.
・ Ramekin’s side salad line lettuce is topped with all other ingredients with the prepared dressing
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