Name: Vegetable and Beans Burger with toasted Aubergine and Avocado Chutney recipe by Antara Navin at BetterButter
Prep time: 40 min
Cook time: 30 min
Total time: 70 min
Yield: 4
Ingredients: 4 Wheat hamburger buns( use as per your choice); For the patties :; 3/4 cup grated carrot; 3/4 cup chopped mushrooms; 1/4 cup finely chopped shallots or red onion; 2 medium garlic smashed, peeled and finely chopped or grated; 1/2 knob ginger peeled , finely chopped or grated; 1 green chillies finely chopped; 1/2 cup bread crumbs; 1/4 cup rolled oats (I used whole grain); 1/2 cup boiled and drained black beans (Pat dry the beans with kitchen paper towel); 1/2 cup boiled and drained chickpeas (Pat dry the beans with kitchen paper towel); 1/4 cups shredded cheddar cheese( you can also use 4 slices of cheddar cheese); 3/4 cup olive oil or any cooking oil( adjust as required to fry the veggies, saute patties, aubergine and toast the buns); For seasoning :; 1/2 tsp cayenne pepper ( to add spice, adjust as per taste); 1/4 tsp dried oregano; 1 tsp kashmiri mirch powder ( to add color); 1/4 cup chopped fresh coriander leaves along with them; 1/2 tsp ground cumin; 1/2 tsp garam masala powder; 1/8 tsp ground sage; 1/4 tsp celery salt; 1/2 tbsp mustard oil; 1/4 tsp dry mango powder; salt as per taste; Toppings :; 4 fresh lettuce leaf; 4 thinly sliced ripe or heirloom tomatoes; 4 thinly sliced aubergine rounds

ABOUT Vegetable and Beans Burger with toasted Aubergine and Avocado Chutney RECIPE

A healthy nutritious veggie delight burger. It is absolutely delicious and has the goodness of oats, avocado , black beans, chickpeas, and other vegetables like mushrooms and carrot. I have watched shows from. Chef Guy Fieri and Chef Bobby Flay and inspiration for this veggie burger is from both of them as they are known to prepare Americas best burgers.

Ingredients Serving: 4

4 Wheat hamburger buns( use as per your choice)
For the patties :
3/4 cup grated carrot
3/4 cup chopped mushrooms
1/4 cup finely chopped shallots or red onion
2 medium garlic smashed, peeled and finely chopped or grated
1/2 knob ginger peeled , finely chopped or grated
1 green chillies finely chopped
1/2 cup bread crumbs
1/4 cup rolled oats (I used whole grain)
1/2 cup boiled and drained black beans (Pat dry the beans with kitchen paper towel)
1/2 cup boiled and drained chickpeas (Pat dry the beans with kitchen paper towel)
1/4 cups shredded cheddar cheese( you can also use 4 slices of cheddar cheese)
3/4 cup olive oil or any cooking oil( adjust as required to fry the veggies, saute patties, aubergine and toast the buns)
For seasoning :
1/2 tsp cayenne pepper ( to add spice, adjust as per taste)
1/4 tsp dried oregano
1 tsp kashmiri mirch powder ( to add color)
1/4 cup chopped fresh coriander leaves along with them
1/2 tsp ground cumin
1/2 tsp garam masala powder
1/8 tsp ground sage
1/4 tsp celery salt
1/2 tbsp mustard oil
1/4 tsp dry mango powder
salt as per taste
Toppings :
4 fresh lettuce leaf
4 thinly sliced ripe or heirloom tomatoes
4 thinly sliced aubergine rounds
1 cup Avocado chutney ( recipe included)
To prepare avocado chutney :
1 ripe avocado, cut, peeled, pitted and mashed
2 ripe tomatoes
quarter of a small onion
6-8 green chillies( adjust as per taste)
1/2 knob ginger peeled and roughly chopped
4 garlic cloves smashed and peeled
1 bunch coriander leaves with stem(washed and cleaned)
1 tbsp white distilled vinegar
salt as per taste

Instructions

Heat a pan and add 1.5 tbsp oil into it. When the oil is hot, add the onions, ginger, garlic and green chillies. Saute at medium heat till the onions turn soft and translucent.
Add the carrots and the mushrooms. Stir fry at medium high heat for 5-6 minutes till they turn soft. Remove the vegetables mixture and allow it to cool.
In a medium size mixing bowl, add the black beans, chickpeas, rolled oats, bread crumbs, cayenne, kashmiri chilli powder, oregano, chopped coriander, cumin powder, garam masala powder, sage, celery salt, mustard oil, dry mango powder and salt. Add the fried vegetable mixture. Mash the beans and thoroughly mix all the ingredients by hand. Now form the mixture into 4 patties, cover and refrigerate for 20 minutes to an hour. Chilling helps the patties to bind well and makes them more flavorful.
Prepare the avocado chutney. In a mixer, add tomatoes, onion, green chillies, ginger, garlic, distilled vinegar, salt and coriander leaves with stem. Process it 2-3 times in a mixer or food processor till it forms a smooth mixture. Add the mashed avocado and pulse again to form a thick smooth mixture. Take out the chutney in a bowl and keep it aside.
Heat a pan and add 1.5 tbsp oil. Add and cook 2 patties at low medium heat for 4-5 minutes or until they turn crisp and golden brown. Flip the patties, add 1 tbsp shredded cheese on top of each patties and cook the other side until it turns crisp and golden. In this way the cheese melts on the patties. Cook the rest of the patties in same way.(You may use a bigger pan and cook all the patties together )
In the same pan, add 1.5 tbsp oil and cook the aubergine rounds 2-3 minutes on each sides until it turns soft and light golden. Remove and keep it aside.
In the same pan, again add oil or butter and toast the buns. To toast the buns, split the bun open, place it cut side down on the pan and toast or grill until light golden brown, about 10 seconds.
Arrange the burger. Take a toasted bun. Add a lettuce leaf on the bottom bun, then put one fried patty. Add a slice of tomato and top it with avocado chutney as required. Then put one toasted aubergine round and finally cover with toasted top bun. Prepare the rest of the burgers in the same way.
Keep the burgers covered until ready to serve or serve immediately with chips or fries.

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