Vegetable burger with homemade eggless mayonnaise

 

                                                                                     

        

Ingredients:

For the Burger:

Potatoes - 2 boiled and mashed

Beetroot - 1 grated

Carrot - 1 grated

French Beans - few finely chopped

Capsicum - 1 finely chopped

Ginger and Garlic paste - 1 Tablespoon

Red Chilly powder - 1 Tablespoon

Anardana powder - 1 Teaspoon

Garam masala powder - 1 Teaspoon

Salt - to taste

Turmeric powder - a pinch

Dhaniya leaves - few sprigs

Oil/ Butter - 1 Tablespoon

Plain flour - 2 Tablespoon

Black pepper powder - 1/2 Teaspoon

Bread crumbs - for coating the burgers

Method:

Heat oil/butter in a pan, add cumin seeds, ginger garlic paste, grated carrot, grated beetroot, french beans, capsicum, salt, turmeric powder and mix well. Cover and cook till the vegetables are soft. Now add, red chilly powder, garam masala powder, anardana powder and mix well. when the masalas are mixed well, add the potatoes and mix well. Add chopped dhaniya leaves to it and keep it aside to cool. Once cool, shape them in to burgers. Take a bowl, add plain flour, salt and pepper and make a slurry by adding water. Dip the burger into the slurry and immediately coat them in the bread crumbs. Make sure the burger is completely covered with the bread crumbs. Keep them in the fridge for 10 minutes. You can either shallow fry or air fry the burgers till they are crisp. I air fried my burgers at 200 Degrees Celcius for 12 to 15 minutes.

For the Mayonnaise:

Cashew - 3/4 cup

Olive oil - 2 Tablespoons

Red Chilly powder - 1/2 Tablespoon

Cumin Powder - 1/4 Tablespoon

Sriracha sauce or chilly sauce - 1 Tablespoon

Honey - 1 Tablespoon

Water - 1/4 cup

Black pepper - 1/4 Teaspoon

Salt - to taste

Method :

In a blender, put all the ingredients and blend into a smooth paste. This mayonnaise is spicy so if you want plain mayonnaise just omit red chilly powder and the chilly sauce. Store as a dip or spread for sandwiches or wraps. Store the mayo for up to a week in an airtight container in the fridge. 

Assembling the burger:

Lightly toast the buns in a pan with oil or butter and remove them when they are done. Spread the mayonnaise on the bottom part of the bun and place lettuce, caramelised onion rings, tomato and sprinkle very little salt and pepper. Place the burger and add onion again. Put a dollop of mayo on top of the onion and cover the burger with the top part of the bun. Serve immediately with french fries.