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.
Corn and Chick Pea Burger ( Burgers and Smoothies Recipe) recipe - How to make Corn and Chick Pea Burger ( Burgers and Smoothies Recipe)
Preparation Time: Cooking Time: Total Time:
Makes 4 burgers
For The Cutlets
1 cup boiled sweet corn kernels (makai ke dane)
1 cup soaked and cooked kabuli chana (white chick peas)
1 tbsp oil
1/4 cup chopped onions
1 bread slice , crumbled
2 tbsp besan (bengal gram flour)
1/4 cup quick cooking rolled oats
2 tsp chilli powder
salt and freshly ground black pepper powder to taste
1/2 cup plain flour (maida) dissolved in 3/4 cup water
bread crumbs for rolling
oil for deep-frying
For The Green Mayonnaise Spread
1/2 cup roughly chopped coriander (dhania)
1 tsp roughly chopped green chillies
1 tbsp roughly chopped onions
1 tsp lemon juice
1/2 cup mayonnaise
1 tsp dried mixed herbs
Other Ingredients
4 burger buns
4 tsp melted butter
4 lettuce leaves
8 onion slices
8 tomato slices
12 cucumber slices
salt and freshly ground black pepper powder to taste
Accompaniments
spicy potato wedges
For the green mayonnaise
- For the green mayonnaise
- Combine 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 cutlets
- For the cutlets
- Heat 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 proceed
- How to proceed
- Cut 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.
Corn and Chick Pea Burger video by Tarla Dalal
| Energy | 2933 cal |
| Protein | 69.7 g |
| Carbohydrates | 402.5 g |
| Fiber | 60.5 g |
| Fat | 125.5 g |
| Cholesterol | 0.1 mg |
| Vitamin A | 2956.2 mcg |
| Vitamin B1 | 1.5 mg |
| Vitamin B2 | 0.9 mg |
| Vitamin B3 | 12 mg |
| Vitamin C | 67 mg |
| Folic Acid | 435.3 mcg |
| Calcium | 631.4 mg |
| Iron | 18.5 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 1417.6 mg |
| Potassium | 1065.3 mg |
| Zinc | 8.3 mg |