Veggie Burger with Potato, Moong Beans and Paneer

My mother would make Moar Kuzhambu (spiced buttermilk soup if you must) when she had yogurt that had gone too sour for eating.  I make paneer (Indian Soft Cheese).  Boil milk, after 5 minutes, stir in the yogurt and a tsp of lemon juice or vinegar.  Turn the heat on to a low and stir milk occasionally until the whey looks fairly clear and all the solids separate.  Drain onto a cheesecloth and use.
 You can save the whey also to mix chapathi dough, cook daal or even rice.  I use this paneer in Paneer Butter Masala or veg burgers.
I had Burger Buns, Barely sprouted Moong beans, Potatoes, Cucumber and the usual fixings for a veggie burger.  I had to make my son his fortnightly  Burger Lunch.
Mung beans tend to be a tad soggy despite using little water for cooking.  Adding Pottukadalai powder helped dry up the patty.  A much healthier options than using bread crumbs for this purpose.
I made the first batch of patties at 6.30 am and the second at 8.30.  The mix was easier to work with at 8.30 and quite dry.  I guess the pottukadalai powder is very hygroscopic.

There is a theme running through my past few posts:  Rescue Cooking.  I started using Pottukadalai every where because I had so much leftover from Janmashtami cooking.  Now I find it adds flavour and protein, provided the Roasted Gram (pottukadalai) is fresh.  It has a very short shelf life.  I have successfully rescued Pottukadalai and sour curds with todays recipe.

  1. 2 medium sized potatoes
  2. 1/2 cup moong soaked and then sprouted
  3. 1 tsp oil
  4. 1 tsp jeera
  5.  1 tsp mustard
  6. 1 onion diced
  7. 1/2 capsicum finely diced
  8. 1 banana pepper finely diced
  9. 1" mango ginger (substitute regular ginger 1/2 ")
  10. 2 cloves garlic minced
  11. 2 tbspoon pottukadalai
  12. 1 tsp mint masala
  13. 1 tsp chat masala
  14. 1 tsp chili powder
  15. 1 tsp turmeric powder
  16. 3 spring onions finely chopped, white and green parts only
  17. 2 sprigs of coriander finely chopped
  18. 1 tsp clarified butter
  19. Burger buns
  20. 1 onion sliced
  21. 1 tomato sliced and deseeded
  22. 1 leaf of lettuce per burger, washed and dried.
  23. 1 cucumber, peeled and sliced.
  24. 1 tsp chili garlic sauce
  25. 2 slices of cheese per burger

Pressure cooked the mung beans (enough water to just cover the beans) and potatoes in their jacket.  Cool

Heat oil, add jeera and mustard. when they pop add the ginger garlic and diced onions.  Saute until soft.  Add the capsicum and pepper and saute until soft and dry.

Add the drained, cooked mung beans, potatoes to this mix. Add salt and the rest of the ingredients 11 - 17 and mix well into a dough.

Heat butter in a frying pan, pat about a third of a cup of the dough into a round 0.75 cm thick patty and cook on a medium flame.  Both sides until browned.  about 3 - 5 minutes.

Toast the burger bun on the pan.  Then grill the onion and tomato slices

Apply some chili sauce on the burger bun, place a cheese slice,  a lettuce leaf, patty, grilled onion and tomato slices, cucumber slices, cheese slice and top with the other half of the bun.  Voila! Burger Ready!
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