The Veg Maharaja Burger is a very special creation by the king of fast food to cater to the discerning palates of the very large vegetarian population of India. Not unexpectedly the medley of tastes delivered by the double patties of cheese and corn smeared with a rich sauce, crunchy onion shreds, cheddar cheese, fiery jalapenos sitting on a bed of crisp iceberg lettuce in between the iconic sesame sprinkled buns, have met with a very enthusiastic response from diners hungry for world-class dining experiences.
No More Excuses by Kids to Avoid Veggies
The veggie burger is so tasty that even kids who do not prefer to have anything at all with vegetables look forward to these super snacks even at home. A delight to make at home, the veggie burger is a very palatable and convenient way of relishing the unique tastes and textures of various vegetables. You will find that the entire family, not just the kids, waiting in keen anticipation if you decide to make these delicious burgers at home.
How Moms Can Increase Their Popularity At Home
Even though a veggie burger appears to be quite simple, a deconstruction will reveal that there are a number of elements that need to be carefully taken care of so that you can have a final package that is as tasty as the one enjoyed by the family on a night out in the weekend. Let’s see what the steps look like.
Breadcrumb preparation: Crumble around six slices of ordinary white sandwich bread and grind them down to a fine powder in a food processor, and keep aside in a bowl.
Vegetable patty mix: Properly rinse three large potatoes, a carrot, about 8 French beans, and some peas, and steam them till they are fully cooked. Drain the vegetables completely, peel and chop them. Mash the potatoes and add the chopped vegetables to the mash and then add the steamed peas and keep aside. Finely chop an onion, crush some garlic pods, ginger and a couple of green chilies and sauté them. Add cumin powder, coriander powder, red chili powder, garam masala, and turmeric powder and some chopped coriander leaves. Add the spice mix and sautéed onions to the vegetable mash; add salt and bread crumbs, and mix well. Make the patties, taking care not to make them a different size from that of the buns.
Dressing: Add finely ground mustard seeds and black pepper powder to a little mayonnaise in a small bowl. Add lemon juice, vinegar and olive oil to taste. Season with salt and sugar, whisk well and keep aside. Finely slice an onion, tomato, and a cucumber and shred some lettuce or cabbage leaves.
Batter: Take some corn flour and equal amounts of rice flour and gram flour in a bowl, and add a little water to make a smooth batter of medium consistency.
Frying the Patties: Dip the patties in the batter, and then coat them evenly with breadcrumbs; two applications may help for extra crispiness. Fry the patties in medium hot oil in a pan, taking care to brown both the sides. Get rid of the extra oil with paper napkins.
Assembling the Buns: Slice the buns into halves, butter them, and lightly toast them in a small pan. Apply mayonnaise, place the patty and apply toppings of slices of onion, tomato and cucumber liberally. Add some more mayo and vegetable toppings on the other half of the bun and bring them together. Serve with French fries and cold drinks for the ultimate home-cooked experience.
Author bio: Andrew Thompson is a food blogger and food photographer. Known for his culinary skills, He frequently adds a little excitement to home parties by ordering on https://www.mcdelivery.co.in/Home for stuff the kids really like.
