I’m constantly on a relentless quest for a good vegetarian burger and by “good”, I mean, a healthy (read “medium healthy!), pure vegetarian, a light, soft bun & positively deprived of mayonnaise. To be honest , and at the risk of sounding too critical, I have to say that at times, it feels like a Sisyphean task. At a popular joint, a vegetarian burger signified, a sliced bun with some butter & a single slice of tomato. As you can imagine, that didn’t satiate my stomach nor my soul. Back home in India, we also have our own little burger that is loved & worshipped by every Indian there is , aka the humble Vada Pav. Back when the husband & me were in Mumbai, be it notorious hunger pangs or just a rainy monsoon day, these spicy, potato filled Vada Pav’s were the ideal snack.
For me, a burger fulfils ravenous cravings with a bursting medley of flavours and if the grease & oil are excluded, then it can even leave you feeling adequately full without the grogginess. The burger that I present to you today does exactly that! The recipe is partially adapted from Georgina Fuggle’s ‘Take One Veg’ and the primary ingredients include chickpeas, sweet potatoes & carrots. I’ve incorporated oats to score some health points & to bring it all together with, a myriad of spices & some fresh lemony tomato salsa for that extra zing.
The other great thing this burger did for me aside from being finger licking good of course, was that, I fell in love with Dijon Mustard and it’s subtle spicy kick really does this burger to a whole new level of flavour.
I love the light & soft Dempster’s Whole Wheat Buns but, without the sesame seeds, it’s like putting together a bouquet of flowers without the Baby’s Breath! A burger always looks more tempting with a sprinkle of sesame and I added some on top along with some poppy seeds as well.I chose not to add any cheese (apart from the cream cheese spread) but if that’s an essential for you in a burger then go for it! I do hope you try this recipe & enjoy it as much as we did:) I would love a feedback & suggestions are welcome too:)
|RECIPE FOR SWEET POTATO-CHICKPEA BURGERS ( Makes 10 patties)
For the burger patties:
350 gms of Sweet Potato (roughly 1)
1/2 cup canned chickpeas(or around 1/3 cup soaked overnight and boiled/pressure cooked the next day)
2 green chillies(optional)
1 tsp ginger, grated
3/4 cup quick oats
1 tsp Red chilli powder
1 tsp Cumin/Jeera powder
1/4 tsp pepper powder
2 tsp oil + 2 tbsp to roast the patties
Salt to taste
For Tomato Salsa:
1 medium sized tomato, chopped into small cubes
1/2 onion, chopped fine
1 green chilli, chopped fine(optional)
Juice from half a lemon
Salt to taste
1/2 cup of bread crumbs
Cream cheese spread
Around 2 tbsp oil to toast the buns
2 tsp of sesame seeds+poppy seeds ( not required if the buns are already topped with them)
10 whole wheat burger buns
Ketchup to serve
To make burger patties:
1. Chop the Sweet potato into 3 large pieces. Peel the carrot and chop it into large chunks.
Pressure cook them with water enough to immerse the vegetables and 1/2 tbsp of oil. The oil ensures that the sweet potato peel comes of easily once it’s cooked.
2. As the vegetables are getting cooked, prepare the tomato salsa by mixing the chopped tomato, onion, green chilli(optional), lemon juice and salt in a bowl.
2. Once the vegetables are well cooked, remove the sweet potato peel and cool the the veggies.
3. Grind the cooked vegetables with green chillies, chickpeas, ginger & salt. (another option is: the sweet potato & carrot can be mashed and then mixed with a ground paste of chickpeas, chillies and ginger)
4. Mix the ground veggies with red chilli powder, jeera powder,oats & refrigerate for 30 minutes in order for it to firm up a little bit.
5. Make large lemon sized balls and flatten them to make patties. Cover on either side with bread crumbs and transfer them to a heated non stick tava/large pan. A few drops of oil can be added as they cook. Cook on each side for 2-3 minutes on medium heat and remove from the pan. Arrange them on a plate as you prepare the buns.
6. Using a pastry brush, brush some oil on both sides of both halves of the bun. On the top portion, sprinkle sesame &/or poppy seeds. On a heated tava/large flat pan, toast the buns on medium heat until they turn slightly golden brown.
7. To assemble the burger,
– Spread cream cheese on the insides of both halves of the bun.
-On the lower half, place one patty and top with 2 tbsp of tomato salsa.
-Squeeze a good amount to Dijon Mustard on top & garnish with Rocket leaves.
Serve with ketchup.