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Anjana

Beetroot Burger Recipe

Most Moms think of burgers as junk food or fast food, but this Beetroot Burger is as healthy as it gets! Perfect as a snack or in the lunchbox!
Print Recipe
Course: Snack
Cuisine: Indian
Ingredients Method

Ingredients
  

  • 7 to 8 medium sized potatoes
  • 2 medium sized beetroots
  • 1 Tablespoon Chat Masala
  • 2 Tablespoons cumin powder jeera powder
  • 1 Tablespoon lemon juice
  • Chopped fresh coriander
  • Rock salt or black salt to taste
  • One cup Rava or Suji
  • Oil or butter for shallow frying
  • 6 to 8 burger buns
  • 1 medium tomato sliced into circles
  • 6-8 lettuce or blanched cabbage leaves
  • 1 medium onion sliced into circles
  • Butter for toasting the bun
  • Mayonnaise Optional
  • Cheese slices optional
  • Coriander chutney optional
  • Tomato sauce optional

Method
 

  1. In a steel pressure cooker, boil the potatoes and beetroots on a low flame for 2 whistles.
  2. Once the cooker cools down, remove the vegetables and let them cool down.
  3. Peel the vegetables. Mash the potatoes and grate the beetroot.
  4. Mix in the salt, cumin, chat masala, coriander leaves and lemon juice.
  5. Pinch out a little of the mixture and shape into a medium sized cutlet. If the mixture is too sticky, add some bread crumbs to firm it up! Use up all the mixture.
  6. Roll each patty lightly in suji to coat both sides. Shallow fry till crispy.
  7. To assemble, slice each bun horizontally in the middle.
  8. Apply butter on all sides and toast lightly on tawa.
  9. Apply mayonnaise, sauce, chutney on one side of the bun.
  10. Place the beetroot cutlet on it. Top with tomato, onion, and lettuce – if using.
  11. Cover with the other bun and serve warm.