Friday, March 21, 2008
I recently came across this recipe on InStyle magazine's latest issue. The photos looked so good and the recipe had ingredients that were totally easy to find and most of which I already had in my pantry. It came out great...
"Mumbai Veggie Burgers" (from InStyle Magazine (March 2008 issue - and modified a bit by me).
For the spicy ketchup:
1 1/2 cups ketchup
2 cloves garlic, chopped
1 green chilli, chopped
1/2 tsp ground cinnamon
For the burger:
1 lb carrots, peeled and sliced
2 stalks celery, trimmed and sliced
1 medium onion, chopped
1 medium green or red pepper, seeded and chopped
5 medium white mushrooms, cleaned
1 1/2 cups ground walnuts
1 medium shallot, chopped
1 tbsp garam masala
1 tbsp soy sauce
1/2 tsp ground ginger
1/2 cup fine breadcrumbs (I made it about 1 1/2 cups - see Note)
1/2 cup crushed corn flakes
2 tbsp vegetable oil
20 toasted burger buns, split (I didn't do the bread part!)
1. In medium bowl combine ketchup, garlic, chilli and cinnamon. Set aside.
2. Working in batches, place all vegetables in food processor. Process until finely chopped. Spoon into dish towel and squeeze dry.
3. In large bowl, mix vegetables with walnuts and shallot.
4. In medium bowl, combine eggs, garam masala, soy sauce and ginger. Stir egg mixture into vegetables. Add breadcrumbs and corn flakes.
5. Shape vegetables into 20 patties. Cook patties in batches for 5 min (or until browned) in oiled nonstick skillet.
6. Top burger with seasoned ketchup. Serve on burger buns.
Note - Even though you squeeze dry the veggies, I found the final mixture quite liquid-y because of the eggs, I guess. So I increased the breadcrumbs quite a bit to compensate. Next time, I'm going to use only 2 eggs.