There is Mc Donald’s, KFC and then there is this simply delicious bad boy burger made at home. Its BIG and very SATISFYING. I first came across this recipe about an year ago, when i was looking for an alternate vegetarian form of a hamburger for my husband. This turned out to be just that. So when the demand is of burgers, and you still want healthy and homely, yet not lose the taste, these are perfect. The coleslaw adds a lot of freshness and you can use the left over for sandwiches later. Its something you’ll like to have in store for a snack here and there, but its true soul mate is – THIS.
FOR THE BURGERS
4 tbsp vegetable oil
1 tsp cumin seeds
2 onions, finely chopped
1 1/2 tsp peeled, finely grated ginger
8 garlic cloves, peeled and finely grated
2 tsp coriander powder
2 tsp cumin powder
1/2 tsp garam masala powder
1 tsp chilli powder
1 1/2 tsp dried pomegranate powder
salt, to taste
4 slices of wholemeal bread, crumbled
2 x 400g cans chickpeas, drained and rinsed properly
FOR THE COLESLAW
50g shredded cabbage
20g finely sliced red onion
20g finely grated carrots
Handful of chopped coriander leaves
80g mayonnaise (light)
30g Greek yogurt
2 tsp lemon juice
freshly ground black pepper
4 large burger buns
a few crispy lettuce leaves
1 large vine tomato, sliced
1 large onion, sliced
For the burgers, heat the oil in a large non-stick saucepan. Add the cumin seeds and let them crackle for a few seconds. Add the finely chopped onions and cook until lightly golden and the edges are beginning to brown. Now add the grated ginger and garlic and cook gently for a minute or two and the garlic no longer smells raw. Add the coriander powder, cumin powder, garam masala powder and the chilli powder along with dried pomegranate powder stir for a few seconds and add the chickpeas and salt mix everything thoroughly and cook for 5-7 minutes, or until most of the moisture in the pan has dried off.
Taste and adjust the seasoning. Pour just over three-quarters of the contents of the pan into a blender with the breadcrumbs, and blend until smooth. Lightly crush the remaining chickpeas in the saucepan, scrape the blended mixture back into the pan and mix well ( It will look like an uneven rubbel).
In a large bowl mix together all the ingredients for the coleslaw and season to taste. Keep aside.
When you are ready to eat, heat 2 tbsp oil in a non-stick frying pan make fat patties out of the chickpea mixture( make sure the edges are smooth) and place them in your hot frying pan and cook over a gentle flame until both the sides are lightly golden brown. Split your buns in half and toast them. Assemble your burgers which ever way you like.
The recipe is adapted from Anjum Anands cook book.