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Main Ingredients | Button mushrooms, Sweetcorn kernels |
Cuisine | Fusion |
Course | Snacks and Starters |
Prep Time | 31-40 minutes |
Cook time | 16-20 minutes |
Serve | 4 |
Taste | Mild |
Level of Cooking | Easy |
Others | Veg |
Ingredients
- 1 cup button mushrooms quartered
- ½ cup sweetcorn kernels boiled
- 4 burger buns
- 1 tablespoon oil + to shallow fry
- 1 tablespoon garlic chopped
- 1 medium onion finely chopped
- Salt to taste
- ¼ teaspoon crushed black peppercorns
- ½ teaspoon red chilli flakes
- 1 cup potatoes boiled, peeled and mashed
- ½ cup dried breadcrumbs
- 2 tablespoons mayonnaise
- 2 teaspoons mustard sauce
- A few Iceberg lettuce leaves
- Tomatoes thin roundels as required
- 4 cheese slices
- 4 cherry tomatoes to garnish
Method
- Heat oil in a non-stick pan, add garlic and onion and sauté till raw smells disappear. Add mushrooms and corn and saute for 2-3 minutes. Add salt, crushed peppercorns and red chilli flakes, mix and saute for 2-3 minutes. Crush the mixture lightly with a masher. Transfer the mixture into a bowl and set aside to cool down to room temperature.
- Once the mixture is cool add potatoes and mix well. Add breadcrumbs and mix well. Divide the mixture into 4 equal portions and shape them into patties.
- Heat sufficient oil in a non-stick pan, place the patties in it and shallow-fry, turning sides, till the patties are evenly golden brown on both side. Drain on absorbent paper.
- Halve the buns horizontally, place them in the pan and toast them lightly.
- To assemble the burger spread 1 teaspoon mayonnaise and ½ teaspoon mustard on each half. To assemble the burger spread 1 teaspoon mayonnaise and ½ teaspoon mustard on each half. Place some iceberg lettuce leaves on each base half of the buns, over that place a mushroom and corn patty, 2-3 tomato slices and a cheese slice. Cover each with a top half of the buns.
- Secure with a cherry tomato toothpick skewer, place the burgers on a serving platter and serve immediately.
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