Masala-Tofu Burger

Ingredients

1 medium white onion- finely chopped 

1 red/orange/green bell pepper- finely diced 

1 cup frozen peas-carrots mix 

4 small green chillies or as per taste

3/4 cup firm cubed tofu - drained well 

1 medium potato- boiled, peeled, diced

2 cloves garlic- minced 

1/2 tbsp black mustard seeds

curry leaves finely chopped 1-2 tsp

pinch hing (Asafoetida) 

1 tsp cumin pdr

1 tsp turmeric pdr

1 lemon 

1 tsp salt (or to taste) 

1/2 bunch coriander leaves- washed-finely chopped 

3/4 cup Breadcrumbs 

1/2 tbsp vegetable oil 

oil spray 

1 red/white onion- cut into thick slices 

2  tomatoes- cut into thick slices 

1/2 cup mint-coriander chutney spread 

4 burger buns 

 

Preparations

In a large skillet over medium-high heat, add spray with a generous amount and add oil.

Add mustard seeds and saute for 30 seconds-till you hear popping noises.

Add curry leaves- BE CAREFUL, they pop hot oil!

Add onions and peppers- sweat for about 30 seconds.

Add chopped garlic, chilies and turmeric.

Saute for about 5-7 minutes, until the onions and peppers are soft.

Add peas and carrots mixture, cumin powder and salt.

Saute for about 7-10 minutes- you want all the veggies to be soft and cooked through.

Meanwhile in a small bowl, add the cubed tofu, a pinch of turmeric, cumin powder, coarse black pepper and some cayenne pepper (totally optional!).

Mix and set aside to marinate for a bit.

Once the veggies are cooked, add the tofu- saute until slightly brown and soft enough that it crumbles.

Add juice form half a lemon and half of the chopped  coriander leaves.

Mix and add the diced boiled potato, and toss until everything is coated, soft and taste for salt/spices. Using a masher, mash the mixture until mushy and until the veggies are small. Set aside to cool. Once cooled, add a bit of the breadcrumbs and mix with your hands. Start forming into thick patties (mixture should make 4). If its still giving you a hard time, add more breadcrumbs. Make 4 patties, place on a plate and wrap with plastic wrap until ready to use.

In a small skillet sprayed with oil over medium-high heat, add one patty at a time. Cook for about 2 minutes on each side- until browned and crispy.At the same time, saute the thick slices of onion, until charred and slightly soft.

Spread a generous amount of the chutney spread on each side on the bread, place burger, onions tomato and coriander leaves.

Serve with a slice of lemon and reduced-fat chips on the side. 

 

 

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https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs

. America’s Smoky Pulled Jackfruit Burger

  

Ingredients

400 gm raw jackfruit, boiled and shredded

½ cup BBQ sauce

4 burger buns, toasted

1 tsp garlic powder 

1 tsp smoked paprika 

1 tbsp olive oil

Salt and pepper to taste

Coleslaw for serving (shredded cabbage, carrot, mayo, lemon)

Method

Heat oil in a pan. Add shredded jackfruit, garlic powder and smoked paprika.

Cook on medium heat for 5 mins until lightly charred.

Add BBQ sauce. Toss well and cook for another 5 mins.

Toast the burger buns in a hot pan.

Layer pulled jackfruit and coleslaw onto the bun.

Serve immediately.

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs

 

 

Mushroom Swiss Burger with Caramelized Onions

  

Ingredients:

1 ½ tablespoons butter (plus more for the buns)

2 large yellow onions (vertically sliced)\

1 tsp salt (divided)

• 1 ½ lb cooked red beans/ soya granules
• 1 tbsp  oil
• 8 ounces mushrooms (sliced)
• 4 thick slices Swiss cheese
• 4 burger buns
• Mayonnaise and butter lettuce

Preparations 

• Melt the butter in a large, cast-iron frying pan over medium-high heat. As soon as it's melted, add the onions and stir. Cook for 8-10 minutes, stirring occasionally, until the onions have softened.
• Lower the heat to medium, stir in ¼ teaspoon of the salt, and continue to cook, stirring occasionally, for 30-50 minutes, depending on how dark you'd like your onions. If the fond (the bits stuck to the pan) gets too dark or the onions are browning too quickly, add a splash of water to the pan.
• While the onions are cooking, slice the mushrooms and form the cooked rajma/ soya granules  into 4 patties.
• When the onions are golden, remove them from the pan and increase the heat to medium. Add the olive oil and mushrooms and cook, stirring occasionally, for 10 minutes, until they are soft and starting to brown. Season with ¼ teaspoon of salt, add pepper to taste, and remove them from the pan.
• Increase the heat to medium-high, add the burger patties, and season them with the remaining ½ teaspoon of salt. Cook until the bottoms have a nice crust, about 3-4 minutes, then flip the burgers and cook until they reach an internal temperature of 165 degrees Fahrenheit, about 3-4 minutes more. Add Swiss cheese during the last 2 minutes of cooking, then remove the burgers from the pan.
• Wipe out the pan with a paper towel. Butter the  buns and toast them in the pan, working in batches.
• Spread mayonnaise (or your favorite burger sauces) on the buns, add a piece of lettuce, and top with a burger, onions, and mushrooms and serve right away.
  
  

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs

 

Roasted Eggplant Veggie Burgers

Ingredients

• 1 12-ounce eggplant, halved lengthwise
• 3 Tbsp. olive oil, divided

• Kosher salt and pepper

• 1 medium onion, chopped
• 2 cloves garlic, chopped
• 1 Tbsp. paprika
• 1 tsp.dried thyme
• 1 tsp.dried oregano
• 1/2 cup quick-cooking oats
• 1/2 cup raw walnuts
• 1 15-ounce can lentils, rinsed
• 1 large egg yolk 
• 1 tsp. Worcestershire sauce
• 4 slices American cheese (optional)
• 4 burger buns

• Iceberg or romaine lettuce, mayonnaise, tomato, red onion, and pickled jalapeño, for topping

Directions

1. Heat oven to 375°F. Line rimmed baking sheet with nonstick baking mat or parchment. 
   
2. Score flesh side of each eggplant half in diamond pattern. Brush cut sides with 1 tablespoon oil and season with 1/4 teaspoon salt. Roast until very tender, 25 to 30 minutes. 
3. Meanwhile, heat remaining 2 tablespoons oil in medium skillet on medium. Add onion, season with 1/2 teaspoon each salt and pepper and cook, covered, stirring occasionally, 5 minutes. 
4. Stir in garlic, paprika, thyme, and oregano and cook, stirring, 2 minutes. Let cool. 
5. In food processor, pulse oats and walnuts until very finely chopped; transfer mixture to small bowl. 
6. Scoop eggplant into food processor, discarding skin. Add lentils, egg yolk, Worcestershire sauce,and onion
   mixture and process until nearly smooth. Add walnut-oat mixture and pulse to combine. 
7. Divide eggplant mixture in 4 and scoop onto prepared pan, then gently shape mixture into round patties. Bake until browned, 10 to 13 minutes, adding cheese during last minute of cooking if using. Let cool 5 minutes before making sandwiches with buns and toppings.
   

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs.