BEAN BURGER[146]
18 WEDNESDAY, MAY 2016
(4 Servings)
Ingredients for the Kale and Mayo Spread
4 Tbsp - Mayonnaise
1/2 cup - Baby spinach (chop finely)
1/2 cup - Arugula (chop finely)
1 cup - Kale (chop finely)
2 tsp - Lemon juice
To taste - Salt
Ingredients for the Black Bean Cutlet
1/2 cup - Onion (chop finely)
3 cloves - Garlic (chop finely)
1/2 cup - Capsicum (chop finely)
1/4 cup - Red bell pepper (chop finely)
1/4 cup - Yellow bell pepper (chop finely)
1 can - Organic black beans [Epicure](strain and discard the liquid and use the beans)
1 Tbsp - Jalapeno (chop finely)
6 pcs - Olives (chop finely)
1 tsp - Taco seasoning
To taste -Salt
To taste - Black pepper
1 tsp - Roasted cumin seeds powder
2 tsp - Chilli sauce [sil]
1/2 cup - Breadcrumbs
1 Tbsp - Butter
1 Tbsp - Oil
Ingredients for the Assembly
Butter
4 buns - Burger Bread (divide into two parts by cutting horizontally from the middle)
Few - Iceberg lettuce leaves
2 pcs - Onions (chop into slices)
3 pcs - Tomatoes (chop into slices)
1 pc - Capsicum (chop into slices)
4 pcs - Burger Tikis
4 slices - Cheese slice
Mayo with the crunchy leaves
sil Chilli sauce
Method for the Kale and Mayo Spread
In a bowl add the mayonnaise and the leaves.
Then add the lemon juice and salt and mix well.
Method for the Black Bean Cutlet
Heat the pan, add the butter, onions, garlic and saute for one minute.
Then add the capsicum, red bell pepper, yellow bell pepper and stir continuously for a minute or till a fragrance is released.
Put the beans, taco seasoning, salt and saute.
After 3 minutes, reduce the heat and mash partly.
Add the Jalapeno, olives, black pepper, cumin seeds powder and the chilli sauce to it.
Now add the breadcrumbs and mix well.
Then remove from the heat and put it on a platter.
When cooled divide it into the four portions and shape into round cutlets.
Heat the girdle [tava] and spread the oil on it.
Arrange the cutlets on it, after sometime turn it over and put some oil on it.
When cooked remove from heat.
Assembly
Apply butter on all the sides of the bun.
Heat the girdle [tava] and roast the bread pieces on both the sides.
Remove from heat onto a platter.
Arrange a lettuce leaf, 2 slices of onions, 2-3 slices of tomatoes and a slice of capsicum on the bottom part of the burger bun.
Place the cutlet on it.
Now put the cheese slice over it.
Spread the chilli sauce on it.
Top it with the kale and mayo spread.
Cover with the upper part of the burger bun.
Repeat the same process with the other buns and serve.
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