I have been eyeing to make multi bean burger patties for a long time. Having experimented with beetroot ,potato patty varieties, this vegan 3-bean burger came about as a dinner experiment (albeit at the last hour when kiddo wanted to have something different for her dinner). So, I had to use what was on hand, and we liked it a lot. Go on, make your own combo – the protein filled patty is sure to be filling and healthy..
Prep time : 30 mins, cooking +standing time : 30 mins. Serves : 3
- Boiled and drained yellow moong dal (split green gram) – ¼ cup
- Boiled chickpeas – ½ cup
- Masoor dal (whole brown lentils) – ¼ cup - parboiled and drained.
- Onions – 1 large (split use)
- Potato – 1 medium
- Salt – to use
- Turmeric – a dash
- Garam Masala – 1 TBSP
- Red chilli powder – ½ TBSP
- Ginger paste – ½ tsp
- Oil – 4 TBSP
- Burger buns (store bought) – 3 nos.
- Butter / Olive oil – 1 TBSP ( i used olive oil)
- Tomato slices – few
- Cucumber Slices - few
- Lettuce leaves – 1 or 2 (fresh)
- Boil water vigourosly (about 5 cups) and divide into 2 different portions. Soak the yellow moong dal and masoor dal separately for 30 mins. Meanwhile pressure cook potato ,peel and mash lightly till fork tender.
- Now boil the dals separately till done and has a bite but not mushy. Drain the water completely.
- Add half the chopped onions, spices to the potatoes, drained dals , chickpeas and mash well. make a patties (tikki) – thick enough as burger patties . Shape into roundels, cling wrap and refrigerate for 15 – 20 mins.
- Shallow Fry them in 3-4 TBSP oil till they are crunchy on both sides.
- Cut the buns horizontally into two. Grease the burgers slightly on both sides, Place the burger buns upon torn lettuce leaves, top with onion slices, tomato and cucumber slices.
- Close with the top portion. Repeat with other burger buns. Slightly grill on a hot skillet for 2 mins.
- Serve immediately.
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