“Chat”ty Burger

Chat Burger ( 8 burgers)

Ingredients for the patties 

1 cup finely chopped cabbage

1 zucchini finely grated 

4 medium sized potatoes, boiled and grated 

2 carrots peeled and grated 

1 cup cilantro finely chopped 

3 tbsp Serranos finely chopped 

Salt to taste ( I used 1.5 tbsp Himalayan Pink)

2 tsp Turmeric

2 tsp Paprika 

2 tsp roasted and powdered coriander seeds

1.5 cups of chick pea flour (besan)

1/2 cup water to mix in

2 Tbsp Baking Powder (if baking)

6 tbsp oil 

Ingredients for the Mango chutney

2 large mangoes partially ripe peeled and diced 

1 Mango Fruit peeled and diced

1 tbsp oil

1 tsp mustard seeds 

2 dry red chilies 

1 tsp asafoetida (hing)

1 tbsp jalapeño finely chopped 

1/2 tsp turmeric 

2 tbsp brown sugar

2 tsp tamarind paste (if mango is not tart)

Ingredients for the Mint Yogurt Chtuney

1/2 cup Mint Leaves

1 cup Cilantro 

1/2 Serrano 

1/2 cup yogurt 

1 tsp salt 

Ingredients for the burgers 

Hamburger buns 8 pack 

Unsalted butter at room temperature 

Sliced tomatoes ( circular, optional)

Few swigs of cilantro 

And diced green chilies 

Procedure to make the burger patties 

In a large bowl mix in  all of the grated vegetables,  cilantro,  green chilies, salt, turmeric, paprika, coriander powder together. add the chick pea flours add water slowly until you can mold it to the shape you want. Don’t add all the water in at the same time. The vegetables release some water. 

In a large sauté pan heat the oil. Gently form patties  in the oil.  Cook on medium heat until the crust forms on one side and the other side is cooked. Once you see a nice brown crust, turn the patties until the other side browns as well. Once golden brown on both sides removed the patties from heat and keep them aside.

If you intend to bake, line a baking tray with parchment paper and grease, mix in the baking powder, gently transfer the mix onto the greased parchment paper. Bake at 375F for 35 mins. Check in-between as every oven is different.  

Procedure to make the Mango Chutney 

In a sauté pan, heat the oil. I usually hover my hand on top of the oil to make sure the oil is  warm enough. Once warm add the mustard seeds, the green chilies and the red chilies broken into pieces. When the Mustard seeds starts spluttering add the asafoetida. Now at the mangoes salt, turmeric. Cook until the mangoes sweat. Now stir in the tamarind paste and brown sugar. Let it cook until you see a nice glaze. 

Yummy Mango chutney is ready. You can mix with mango chutney and eat it with rice or even eat it on toast like a mango jam.

Procedure to make the mint yogurt chutney 

In a small blender just blend in the cilantro mint green chilies yogurt and the salt. That’s it ! It’s super simple! And a very refreshing chutney is ready.  

Keep a both chutneys  aside to cool we can use them when we are ready to assemble the burgers.

Assemble the  burgers

Toast the burger buns on both sides with some butter. 

Place a patty on the bottom bun. Add a slice for tomato, top it with the mango chutney.  Add some

Mint yogurt chutney, fresh cilantro and green chilies! 

Place the top bun! Revel in the beautiful burger for a second! Now devour!