From start to finish, I had serious doubts about this burger. My first doubt arose when the patty came out dry. My second doubt arose after I took it out of the oven, because I had baked it not fried it.
But after I put it together in an open-faced burger and took a bite, I just can't describe how unthinkably delicious this burger became. Just unfathomably delicious.
Ingredients:
1 cup of dry chick peas soaked, then cooked and mashed
1 inch piece ginger, grated
3 cloves garlic, grated
1/3 cup cooked rice
1 tbsp cumin powder
1/2 cup chopped coriander leaves (loosely packed)
1 tsp ground roasted garam masala
1/2 cup oat flour
1 cup grated carrots
salt to taste
Method:
1. Heat the oven to 350deg F.
2. Mash all the ingredients and shape into 10-12 patties. Spread a drop (literally a drop) of oil on top of each patty and spread out gently.
3. Bake for 20 minutes.
4. Take out and cool.
How to Serve:
1. Split an english muffin in two. We are only going to use half an english muffin for this open faced sandwich.
2. Spread one side with mint-coriander chutney.
3. Place one veggie burger on bread.
4. Dot with mozzarella cheese.
5. Warm up in oven. Cook till cheese melts and bubbles and turns a light golden on top.
I don't know how to describe to you how this tasted. It was absolutely, most definitely, the best veggie burger I have ever eaten. And I've eaten many, many veggie burgers.
I'm not sure how and why this burger was so phenomenal. I suspect that the ingredients were all very flavourful and somehow it all came together absolutely beautifully.
Bonne Chance!
But after I put it together in an open-faced burger and took a bite, I just can't describe how unthinkably delicious this burger became. Just unfathomably delicious.
Ingredients:
1 cup of dry chick peas soaked, then cooked and mashed
1 inch piece ginger, grated
3 cloves garlic, grated
1/3 cup cooked rice
1 tbsp cumin powder
1/2 cup chopped coriander leaves (loosely packed)
1 tsp ground roasted garam masala
1/2 cup oat flour
1 cup grated carrots
salt to taste
Method:
1. Heat the oven to 350deg F.
2. Mash all the ingredients and shape into 10-12 patties. Spread a drop (literally a drop) of oil on top of each patty and spread out gently.
3. Bake for 20 minutes.
4. Take out and cool.
How to Serve:
1. Split an english muffin in two. We are only going to use half an english muffin for this open faced sandwich.
2. Spread one side with mint-coriander chutney.
3. Place one veggie burger on bread.
4. Dot with mozzarella cheese.
5. Warm up in oven. Cook till cheese melts and bubbles and turns a light golden on top.
I don't know how to describe to you how this tasted. It was absolutely, most definitely, the best veggie burger I have ever eaten. And I've eaten many, many veggie burgers.
I'm not sure how and why this burger was so phenomenal. I suspect that the ingredients were all very flavourful and somehow it all came together absolutely beautifully.
Bonne Chance!
