Rajma Burger ( Burgers and Smoothies Recipe)

by Tarla Dalal

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Choose the Rajma Burger when you want to ensure a unique menu for your party!

With a rajma and paneer cutlet, and a unique curd-based spring onion spread that is very uncommon in burgers, this one is sure to impress your guests. Since this burger does not use cheese, serve it with mozzarella sticks, to complete the platter.

Do try other exciting variants of burger like Chinese Burger and Corn and Chick Pea Burger .

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Rajma Burger ( Burgers and Smoothies Recipe) recipe - How to make Rajma Burger ( Burgers and Smoothies Recipe)

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Preparation Time: 30 mins Cooking Time: 25 mins Total Time: 55 mins Makes 4 burgers (4 burger )
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Ingredients

For The Cutlets
1 cup soaked , boiled and drained rajma (kidney beans)
1 1/2 tsp oil
3/4 cup sliced onions
1 tbsp finely chopped ginger (adrak)
1 1/2 tsp finely chopped green chillies
1/2 tsp turmeric powder (haldi)
1/2 cup boiled , peeled and mashed potatoes
1/3 cup grated paneer (cottage cheese)
1/3 cup chopped coriander (dhania)
1 tsp garam masala
salt to taste
2 tbsp cornflour
1/2 cup plain flour (maida)
3/4 cup water
bread crumbs for rolling
oil for deep-frying

For The Spring Onion Spread
1/3 cup thick curds (dahi) , chilled
1/4 cup chopped spring onions
1/4 tsp chopped garlic (lehsun)
1/4 tsp chopped green chillies
a pinch cumin seeds (jeera) powder
1/4 tsp sugar
1/4 tsp mustard (rai / sarson) powder
salt to taste

Other Ingredients
1 tbsp oil
8 onion rings
4 capsicum rings
1 tbsp dry red chilli flakes (paprika)
1 tbsp dried mixed herbs
salt and to taste
4 burger buns
4 tsp melted butter
4 lettuce leaves

Accompaniments
Fried mozzarella sticks

Method
For the cutlets

Combine the plain flour and water in a bowl, mix well and keep aside.
Mash the rajma coarsely and keep aside.
Heat the oil in a broad non-stick pan, add the onions, ginger and green chillies and sauté on a medium flame for 4 to 5 minutes.
Add the turmeric powder, potatoes, paneer, rajma, coriander, garam masala and salt, mix well and cook on a medium flame for 3 to 4 minutes, while stirring continuously.
Remove from the flame, cool slightly and add the cornflour and mix well.
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 in the 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.

For the spring onion spread

Combine all the ingredients along with 1 tbsp of curds and blend in a mixer to a smooth paste.
Transfer the paste into a bowl, add the remaining curds and mix well. Keep aside.

How to proceed

Heat the oil in a non-stick pan, add the onions and capsicum rings and sauté gently on a medium flame for 2 minutes.
Add the chilli flakes, mixed herbs, salt and pepper and sauté gently on a medium flame for 30 seconds.
Remove from the flame 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 spring onion spread on all the upper bun halves.
Place the lower half of a bun on a clean, dry surface with the buttered side facing up.
Place a lettuce leaf on the bun and 1 onion ring over it and apply 1 tbsp of the spring onion spread over it.
Place a cutlet, 1 capsicum ring and 1 onion ring over it.
Place the upper half of the bun over it with the spread side facing down and press it lightly.
Repeat with the remaining ingredients to make 3 more burgers.
Serve immediately with fried mozzarella sticks.