VGV Spice Burger

Method

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.