Recipe Cook Time
Wash and soak beans overnight. Rinse and change the water.
Pressure cook for 8-9 minutes. Alternatively, cook for 20 minutes in simmering salted water till the beans are soft but not mushy.
For the Burger Patty:
In a mixer add the black chana, chopped spring onions, green chilies, smashed new potatoes, sun dried tomatoes, bread crumbs, jeera powder and salt and pepper.
Make this in to a semi stiff burger patty mix/dough.
Once this is done, shape the burger in a desired shape and size. Dust with the semolina and pan fry till the patty has a golden brown crust.
While the patty is frying, slice 2 potatoes in to wedges.
Put in salted water for a few minutes.
Put in a baking tray and add salt and pepper to season.
Add 1/2 tsp of smoked paprika along with 2-3 cloves of bashed garlic, a few sprigs of thyme and chopped oregano.
Drizzle with olive oil and bake in the oven at 180 C for 12-15 minutes.
Assemble the burger by putting the patty in a bun with a few leaves of iceberg lettuce, 1/2 a tomato without the flesh, olive oil and salt and pepper.
Serve with a side of potato wedges.
Chef Vicky Ratnani creates a really nice, funky and wholesome burger with potato wedges. The patty is made with black channa, potatoes and bread crumbs.