Introduction
Cooking can be a wonderful way to explore different flavors and cultures. This recipe showcases an enticing blend of ingredients that results in delicious vegetarian patties, served up as mouthwatering burgers. Packed with nutrients and offering a hint of spice, they are perfect for a casual gathering or a satisfying meal any day of the week.
Detailed Ingredients with measures
2 red onions
1 carrot
200g butternut squash
100g paneer cheese
2 cloves of garlic
5cm piece of ginger
2 fresh green chillies
1 big bunch of fresh coriander (60g)
150g gram flour
2 teaspoons ground turmeric
2 teaspoons ground cumin
2 limes
Olive oil
100ml natural yoghurt
2 baby gem lettuce
1 fresh red chilli (optional)
6 burger buns
3 poppadoms
Mango chutney
Prep Time
30 minutes
Cook Time, Total Time, Yield
Cook Time: 20 minutes
Total Time: 50 minutes
Yield: 6 servings
To create these delightful vegetarian burger patties, you’ll start by prepping your ingredients. After ensuring that your oven is preheated to 180°C/350°F/gas 4, peel and finely slice the onions and place them in a large mixing bowl. Scrub the carrot and butternut squash before grating them coarsely and adding them to the bowl along with the crumbled paneer cheese.
Next, prepare the garlic and ginger by peeling and finely grating them directly into the mixture. Finely chop the green chillies and half of the fresh coriander, adding these to the bowl as well. Continue by incorporating the gram flour, ground turmeric, and ground cumin, followed by seasoning with sea salt and black pepper, along with the juice of one lime.
Mix the ingredients thoroughly, then add 100ml of water to the blend. Divide the mixture into six portions and shape each into 3cm-thick patties. Heat one tablespoon of olive oil in a large non-stick frying pan over medium heat. Pan-fry the patties for 2 to 3 minutes on each side, or until they turn golden and crisp. You may need to fry them in batches to avoid overcrowding.
Once cooked, transfer the patties to a baking tray and allow them to bake in the oven for an additional 10 minutes. To prepare the coriander yoghurt, pick the remaining coriander leaves into a pestle and mortar, crushing them with a pinch of salt into a paste. Stir in the juice of half a lime and the natural yoghurt.
As the patties finish baking, finely shred the baby gem lettuce and slice the fresh red chilli if desired. Halve the burger buns and assemble the burgers by placing a spoonful of coriander yoghurt on the base and lid of each bun. Crumble the poppadoms and sprinkle those over the yoghurt.
Lay a patty on each bun base, adding a tablespoon of mango chutney on top. Finish by adding a handful of shredded lettuce, some reserved coriander leaves, and a sprinkle of red chilli if using, before placing the bun lid on top. Finally, serve your vibrant and flavorful burgers with wedges of lime for an added zest. Enjoy your meal!
Detailed Directions and Instructions
Step 1: Preheat the Oven
Preheat the oven to 180°C/350°F/gas 4.
Step 2: Prepare the Onions
Peel and finely slice the onions and place them into a large mixing bowl.
Step 3: Grate Carrot and Squash
Scrub the carrot and butternut squash, then coarsely grate them into the bowl, along with the paneer cheese.
Step 4: Grate Garlic and Ginger
Peel the garlic and ginger, then finely grate them into the mixing bowl.
Step 5: Chop Chillies and Coriander
Finely chop the green chillies (deseed them if desired) and half of the coriander (including stalks), then add to the mixture.
Step 6: Add Dry Ingredients
Add the gram flour, ground turmeric, and ground cumin to the bowl.
Step 7: Season the Mixture
Season with sea salt and black pepper, then squeeze in the juice of 1 lime.
Step 8: Add Water and Mix
Add 100ml of water and mix everything thoroughly with clean hands.
Step 9: Shape the Patties
Divide the mixture into 6 portions, then shape and flatten each portion into 3cm-thick patties.
Step 10: Heat Oil in Pan
Drizzle 1 tablespoon of olive oil into a large non-stick frying pan and heat over medium heat.
Step 11: Fry the Patties
Add the patties to the pan and fry for 2 to 3 minutes on each side, until golden and crisp. Fry in batches if necessary.
Step 12: Bake the Patties
Transfer the fried patties to a baking tray and bake in the oven for 10 minutes, or until cooked through.
Step 13: Prepare Coriander Yoghurt
In a pestle and mortar, pick the remaining coriander leaves and set aside a handful for garnish. Add a pinch of salt and crush to a paste.
Step 14: Combine with Yoghurt
Squeeze in the juice of half the remaining lime, then stir in the natural yoghurt.
Step 15: Prepare Lettuce and Red Chilli
Finely shred the baby gem lettuce and finely slice the fresh red chilli (if using).
Step 16: Halve the Burger Buns
Cut the burger buns in half.
Step 17: Assemble the Burgers
Spread a spoonful of coriander yoghurt over the base and inside lid of each burger bun.
Step 18: Add Poppadoms
Crumble the poppadoms and sprinkle over the yoghurt.
Step 19: Place the Patties
Place a patty on each bun base and spread with 1 tablespoon of mango chutney.
Step 20: Top with Lettuce and Herbs
Top with a handful of shredded lettuce, a few reserved coriander leaves, and a sprinkle of red chilli.
Step 21: Complete the Burger
Place the bun lid on top to complete each burger.
Step 22: Serve
Serve with the remaining lime cut into wedges for squeezing over the burgers.
Notes
Preparation Tips
Ensure all ingredients are fresh for the best flavor and texture in the burgers.
Serving Suggestions
These burgers can be enjoyed with a variety of sides such as sweet potato fries or a simple salad.
Storage Advice
Leftover patties can be stored in an airtight container in the refrigerator for up to 3 days. Reheat before serving.
Spice Level
Adjust the quantity of green chillies based on your preferred spice level.
Cook techniques
Preparing Vegetables
Peel, slice, and grate the vegetables to enhance their flavors and textures in the patties. Use a box grater for the carrot and butternut squash to achieve a coarse texture.
Mixing Ingredients
Combine all ingredients in a mixing bowl thoroughly. Using clean hands helps ensure even distribution of spices and flavors throughout the mixture.
Shaping Patties
Divide the mixture equally and shape into patties. Flatten them into 3cm thickness to ensure even cooking and a crisp exterior.
Frying Patties
Heat oil in a non-stick frying pan. Fry the patties for 2 to 3 minutes on each side until golden and crispy. Fry in batches if necessary to avoid overcrowding.
Baking Patties
Transfer fried patties to a baking tray and bake at 180°C for an additional 10 minutes to ensure they are cooked through and maintain their moisture.
Preparing Coriander Yoghurt
Crush coriander leaves in a pestle and mortar with a pinch of salt. Add lime juice and mix in natural yoghurt for a refreshing condiment.
Assembling Burgers
Spread coriander yoghurt on burger buns, add the patty, and top with mango chutney, shredded lettuce, and reserved coriander for added flavor and crunch.
Serving
Serve the assembled burgers with lime wedges for squeezing over for added brightness and flavor enhancement.
FAQ
Can I use a different type of cheese instead of paneer?
Yes, you can substitute paneer with other firm cheeses like halloumi or feta, but the texture and flavor may change slightly.
How can I adjust the spice level of the patties?
To adjust the spice level, you can decrease the amount of green chillies or remove the seeds for less heat. Alternatively, add more chillies for extra spiciness.
Can I make the patties in advance?
Yes, the patties can be prepared in advance and stored in the refrigerator for a day or frozen for later cooking. Thaw them before frying and baking.
What can I serve with these burgers besides the suggested toppings?
You can serve these burgers with a side of fries, salad, or roasted vegetables for a complete meal.
How do I store leftovers?
Store any leftover patties in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or frying pan before serving.
Conclusion
The combination of fresh vegetables, aromatic spices, and creamy paneer in these burgers creates a delicious and satisfying meal that is perfect for a variety of occasions. Whether you’re enjoying them on a sunny day or hosting a casual gathering, these patties paired with the refreshing coriander yoghurt and tangy mango chutney are sure to impress.
More recipes suggestions and combination
Butternut Squash Soup
Use the butternut squash, ginger, garlic, and some of the spices to create a warm and velvety soup. Blend all ingredients with vegetable stock and finish with a swirl of natural yoghurt.
Chickpea Salad
Combine canned chickpeas, chopped onion, grated carrot, diced cucumber, and fresh coriander. Dress with olive oil, lime juice, and cumin for a refreshing side salad.
Spicy Paneer Tacos
Use the paneer, along with the fresh chillies and coriander, to make a spicy filling for tacos. Serve with lime wedges and a creamy avocado dressing.
Vegetable Stir-Fry
Sauté any leftover vegetables such as carrots and onion with ginger and garlic and serve over cooked rice or noodles, seasoned with soy sauce and lime.
Stuffed Lettuce Wraps
Combine the left-over patties, coriander, and chopped fresh vegetables in the baby gem lettuce as wraps. Serve with a dip of mango chutney or coriander yoghurt.
Spiced Poppadom Chips
Fry or bake the poppadoms and sprinkle with spices like cumin and chilli powder for a quick snack or appetizer. Serve with a side of mango chutney for dipping.
