Amaranth Burger

Prep: 30 minutes | Cook: 30 minutes | Servings: 4

Ingredients

For the Patty

1 cup Amaranth

1 cup Kidney bean, cooked

½ cup Corn, boiled and coarsely crushed

½ Onion, chopped

2 Green chillies, chopped

½ inch Ginger, chopped

1 tsp Cumin seeds

Salt to taste

½ Cup Amaranth Flour

3 tbsp Oil

For the Sauce

½ cup Hung curd

2 tbsp Red chilli and Garlic chutney

For Assembling

4 Burger Buns

Few Ice berg Lettuce leaves, hand torn

1 Onion, cut into ½ inch roundels

1 Tomato, cut into ½ inch Roundels

Method:

For the patty

  • Dry roast the amaranth in a pan for 2-3 minutes.
  • Now pour in water and cover with lid.Let the amaranth cook completely. Let the water dry off completely.
  • Take a bowl and add in the cooked amaranth, kidney beans and crushed corn. Mash everything well to form a mixture.
  • To this mixture add onion, green chillies, ginger and cumin seeds.
  • Season with salt, add amaranth flour and give it a nice mix.
  • Make small patties of equal size out of the prepared mixture.
  • Heat oil in a pan. Place the patty and cook them on both sides for 3-4 minutes on medium flame.
  • Cook until the patty forms a crisp outer layer.
  • Remove on an absorbent paper.

For the sauce

  • Take a bowl and add hung curd and red chilli and garlic chutney to it. Give it a nice whisk and keep aside.

For assembling

  • Take burger buns. Slice into half.
  • Place hand torn lettuce leaves on the base of the burger bun.
  • Spread the sauce on top the leaves.
  • Place the prepared patties on top.
  • Place a couple of tomato and onion slices on the patty.
  • Again spread the sauce on the top part of the bun and then lastly place it on top.
  • Serve the burger immediately.
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