Chutney Burgers Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 cup: Onion, chopped
1 tsp: Garlic, minced
2 tbsp: Margarine,
1/2 tsp: Cumin, ground
1/2 tsp: Ginger, ground
1 cup: Mushrooms, chopped
1 cup: Potatoes, cooked, thin
Skinned,
1 cup: Carrots, diced, 1/4 " pieces
2 tbsp: Cilantro, fresh, chopped
, coriander
1/3 cup: Flour,
2 large: Eggs, lightly beaten
1 cup: Whle wheat breadcrumbs, sof
Salt, pepper
1 tsp: Olive oil,
Toasted buns, lettuce,
Tomato, onion slices,
Ginger Banana Chutney, see
Recipe,
Directions:
In a 10 to 12 inch nonstick pan cook onion and garlic in margarine
over medium heat, until onion is golden, about 8 minutes. Add cumin
and ginger, stir for about 1 minute. Add mushrooms, potatoes,
carrots, and chopped cilantro, stir often until carrots are tender to
bite, about 7 minutes. Add flour and stir for 3 minutes. Remove from
heat, let cool slightly, and mix in eggs and bread crumbs. Add salt
and pepper to taste. On plastic wrap, shape vegetable mixture into 4
patties, each 1/3 inch thick. Swirl 1 teaspoon oil in a clean 10 to
12 inch nonstick frying pan over medium heat. Place patties in pan, 2
at a time, and cook until deep golden on bottom, 4 to 5 minutes.
Turn, add remaining oil if needed, and brown other side. Spread buns
with chutney and serve burgers with lettuce, tomato, onion, and
cilantro sprigs. Per burger with chutney, without buns: 348 cal (28%
from fat), 8.6 g protein, 11 g fat (4.7 g saturated), 59 g
carbohydrates, 122 mg cholesterol. This is Sunset (Magazine) tasters
favorite vegetable burger. See recipe for Ginger Banana Chutney to go
with burgers.
Source from luhu.jp
over medium heat, until onion is golden, about 8 minutes. Add cumin
and ginger, stir for about 1 minute. Add mushrooms, potatoes,
carrots, and chopped cilantro, stir often until carrots are tender to
bite, about 7 minutes. Add flour and stir for 3 minutes. Remove from
heat, let cool slightly, and mix in eggs and bread crumbs. Add salt
and pepper to taste. On plastic wrap, shape vegetable mixture into 4
patties, each 1/3 inch thick. Swirl 1 teaspoon oil in a clean 10 to
12 inch nonstick frying pan over medium heat. Place patties in pan, 2
at a time, and cook until deep golden on bottom, 4 to 5 minutes.
Turn, add remaining oil if needed, and brown other side. Spread buns
with chutney and serve burgers with lettuce, tomato, onion, and
cilantro sprigs. Per burger with chutney, without buns: 348 cal (28%
from fat), 8.6 g protein, 11 g fat (4.7 g saturated), 59 g
carbohydrates, 122 mg cholesterol. This is Sunset (Magazine) tasters
favorite vegetable burger. See recipe for Ginger Banana Chutney to go
with burgers.
Source from luhu.jp