You are here: Home > Cuisine > American > American Burgers / American Grilled > Corn and Chick Pea Burger ( Burgers and Smoothies Recipe) Corn and Chick Pea Burger ( Burgers and Smoothies Recipe) by Tarla Dalal The cutlet in this burger features an unusual duo: sweet corn and kabuli chana. Another unique aspect of this cutlet is that it uses a combination of oats and bread slices as a binding agent. Fresh coriander combined with a bouquet of dried herbs along with lemon juice energises the refreshing green mayonnaise spread. Top it with scrumptious veggies like lettuce, cucumber, onions and tomatoes and serve with spicy potato wedges, for a filling and delicious meal. 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Close 12 May 2020 This recipe has been viewed 53554 times Corn and Chick Pea Burger Video Corn and Chick Pea Burger ( Burgers and Smoothies Recipe) recipe - How to make Corn and Chick Pea Burger ( Burgers and Smoothies Recipe) Tags American Burgers / American Grilled Indian Veggie Burgers Collection Preparation Time: 15 mins Cooking Time: 15 mins Total Time: 30 mins 4Makes 4 burgers Show me for burgers Ingredients For The Cutlets1 cup boiled sweet corn kernels (makai ke dane)1 cup soaked and cooked kabuli chana (white chick peas)1 tbsp oil1/4 cup chopped onions1 bread slice , crumbled2 tbsp besan (bengal gram flour)1/4 cup quick cooking rolled oats2 tsp chilli powder salt and freshly ground black pepper powder to taste1/2 cup plain flour (maida) dissolved in 3/4 cup water bread crumbs for rolling oil for deep-fryingFor The Green Mayonnaise Spread1/2 cup roughly chopped coriander (dhania)1 tsp roughly chopped green chillies1 tbsp roughly chopped onions1 tsp lemon juice1/2 cup mayonnaise1 tsp dried mixed herbsOther Ingredients4 burger buns4 tsp melted butter4 lettuce leaves8 onion slices8 tomato slices12 cucumber slices salt and freshly ground black pepper powder to tasteAccompaniments spicy potato wedges Method For the green mayonnaiseFor the green mayonnaiseCombine the coriander, green chillies, onions and lemon juice and blend in a mixer to a coarse paste using ½ tbsp of water.Transfer the paste into a deep bowl, add the mayonnaise and mixed herbs and mix well.Keep refrigerated for at least an hour.For the cutletsFor the cutletsHeat the oil in a non-stick pan and add the onions and sweet corn and sauté on a medium flame for 1 minute.Add the kabuli chana, bread, besan, oats, chilli powder, salt and pepper, mix well and sauté on a medium flame for 2 to 3 minutes. Keep aside to cool.Add 2 tbsp of water and blend in a mixer to a coarse mixture.Transfer the mixture into a bowl, divide it into 4 equal portions and shape each portion into a circle of 75 mm. (3”) diameter and 1 cm thickness.Dip each cutlet in the maida mixture and roll in the bread crumbs till it is evenly coated from all the sides.Heat the oil in a kadhai and deep-fry each cutlet till it turns golden brown in colour from both the sides. Drain on absorbent paper and keep aside.How to proceedHow to proceedCut each burger bun horizontally into two. Apply ½ tsp of butter on the insides of each half of the burger bun and toast them lightly on a tava (griddle). Keep aside.Apply 1½ tbsp of the green mayonnaise spread on the buttered side of all the bun halves.Place a lower half of the bun on a clean, dry surface with the buttered-spread side facing up.Place a lettuce leaf, 2 onion slices, 2 tomato slices and 3 cucumber slices and sprinkle a little salt and pepper over it.Place a cutlet and cover with an upper half of the bun with the buttered–spread side facing down and press it lightly.Repeat with the remaining ingredients to make 3 more burgers.Serve immediately with spicy potato wedges. Nutrient values per burgerEnergy2933 calProtein69.7 gCarbohydrates402.5 gFiber60.5 gFat125.5 gCholesterol0.1 mgVitamin A2956.2 mcgVitamin B11.5 mgVitamin B20.9 mgVitamin B312 mgVitamin C67 mgFolic Acid435.3 mcgCalcium631.4 mgIron18.5 mgMagnesium0 mgPhosphorus0 mgSodium1417.6 mgPotassium1065.3 mgZinc8.3 mg Corn and Chick Pea Burger video by Tarla Dalal