Available in various types, shapes and sizes, these edible fungi (purely vegetarian!) are a great way to glam-up your dishes. Talking about the types, there are – button, enoki, morel, oyster, shiitake, porcini, chanterelle and portabella. Buy the ones with a firm texture and even colour with tightly-closed caps. If the gills are showing, it is an indication of age and they are probably past their prime.
Roughly chop onion and carrot, put them into a processor. Add mushrooms, brown rice, coriander sprigs, salt and crushed black peppercorns and chop finely.
Transfer this mixture into a bowl, add breadcrumbs and mix well. Divide this mixture into 4 equal portions, flatten them into patties.
Halve burger buns.
Heat sufficient oil in a non-stick pan. Shallow-fry the patties, turning sides, till they are crisp and brown on both the sides. Drain them on absorbent paper.
Heat oil in another non-stick pan, slit the burger buns and place them in the pan and toast them.
Spread 1 tsp red chilli sauce on the inner sides of each burger buns, place 2-3 iceberg lettuce leaves on one half of the bun, place a mushroom patti over it, top with some of the tomato slices. Cover with the other halve of the bun.
Keep the burgers on a serving plate and serve immediately.
Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient.
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