Vegetable Burgers

Ingredients 

• 4 burger buns
• 1/2 cup kidney beans (rajma) boiled
• 1 medium onion, roughly chopped
• 1/2 medium green capsicum
• 1 medium beetroot boiled and peeled
• 1 cup brown rice cooked
• Salt to taste
• 1/2 cup dried breadcrumbs
• 4 tablespoons olive oil
• 4 slices cheese
• Tomato ketchup as required
• 4 Iceberg lettuce leaves

Method

1. Put kidney beans in a chopper jar. Roughly chop onion, green capsicum and beetroot and add. Add brown rice, chop everything roughly and transfer into a large bowl. Add salt and breadcrumbs and mix well.
2. Heat olive oil in a non-stick pan.
3. Divide the mixture into equal portions and shape them into burgers to suit the size of the burger buns.
4. Place the patties in the pan and shallow-fry at medium heat. When the underside turns crisp, turn them over and shallow-fry till the other side is evenly crisp.
5. Halve the buns and heat them on another non-stick tawa.
6. Keep a cheese slice on each burger patty.
7. Apply tomato ketchup to all the bun halves. Keep a piece of iceberg lettuce over all the base halves. Top it up with a burger patty and cover with the top half of the bun.
8. Arrange them on a serving plate and serve immediately.

Nutrition Info