Chinese Burger ( Burgers and Smoothies Recipe)
by Tarla Dalal
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Added to 65 cookbooks
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You would have heard of chinese bhel, chinese dosa, and so on… but definitely not a chinese burger! this unique recipe is sure to be a huge hit with any audience. The spread makes use of schezuan sauce, to give a tangy, spicy touch, and cabbage leaves are used instead of lettuce to enhance the chinese feel. The salad used in the burger is a slight variant of kung phao potatoes, and lends another unique point of view to this recipe. Serve it with a traditional chinese salad – khimchi, for a well-rounded chinese offering.
- Heat the oil in a broad non- stick pan, add the garlic and sauté on a medium flame for a few seconds.
- Add the spring onion whites and greens and sauté on a medium flame for 1 minute.
- Add the french beans, carrot and capsicum and cook on a medium flame for 3 to 4 minutes or till the vegetables are cooked, while stirring occasionally.
- Add the soya sauce and chilli powder, mix well and cook on a medium flame for another minute.
- Add the potatoes and salt, mix well and cook on a medium flame for 2 more minutes.
- Remove from the flame and keep aside to cool.
- Divide it into 4 equal portions and shape each portion into a circle of 75 mm. (3”) diameter and 1 cm thickness.
- Dip each cutlet in the plain flour mixture and roll it in bread crumbs till it is evenly coated from all the sides.
- Heat the oil in a kadhai and deep-fry each cutlet till it turns golden brown in colour from both the sides. Drain on absorbent paper and keep aside.
- Heat the oil in a broad non-stick pan and add the spring onions and sauté on a medium flame for 1 minute.
- Add the potatoes, salt, coriander and schezuan sauce and sauté on a medium flame for another 2 minutes.
- Remove from the flame, divide it into 4 equal portions and keep aside.
- Cut each burger bun horizontally into two. Apply ½ tsp of butter on the insides of each half of the burger bun and toast them lightly on a tava (griddle). Keep aside.
- Apply 1 tbsp of the schezuan mayo spread on the buttered side of all the bun halves.
- Place a lower half of the bun on a clean, dry surface with the buttered-spread side facing up.
- Place 1 lettuce leaf or cabbage leaf, capsicum ring and a cutlet over it.
- Spread a portion of the salad over it and cover an upper half of the bun with the buttered side facing down and press it lightly.
- Repeat with the remaining ingredients to make 3 more burgers.
- Serve immediately with khimchi.
Nutrient values per burger
|Vitamin A||648.4 mcg|
|Vitamin B1||0.2 mg|
|Vitamin B2||0.1 mg|
|Vitamin B3||1.9 mg|
|Vitamin C||33.9 mg|
|Folic Acid||18.2 mcg|
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