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    Published On : Mon, Apr 8th, 2013

    Cheesy Zuchini Beet Burger

    Makes 8 burgers

    4 tablespoons vegetable oil

    1 medium onion, thinly sliced

    1 teaspoon minced garlic

    1 cup drained boiled shredded beets

    1/2 cup grated yellow squash

    1/2 cup grated zucchini

    1 cup grated carrots

    1/2 cup grated turnip

    1 tablespoon chopped fresh corriander

    1 tablespoon chopped fresh parsley

    1 1/3 cups rolled oats or dry breadcrumbs

    10-12n os of tomato slices

    10 nos of sliced cucumbers

    8 slices of cheese

    8 large lettuce leaves

    1 1/2 cups cooked mashed potatoes (not too moist)

    8 hamburger buns

    Ketchup and mustard (optional)

    • In a large saute pan over medium-high heat, warm 2 tablespoons of

    the vegetable oil until hot. Add the onion and garlic and saute for

    about 5 minutes, or until the onion is translucent

    • Stir in the vegetables and herbs. Cook for 5 minutes.

    Add the rolled oats, stirring thoroughly. Check for seasoning,

    adding salt and pepper, to taste.

    • Transfer the mixture to a large bowl, add the mashed potatoes, and

    mix together thoroughly. Form the mixture into 8 patties.

    • In a large skillet over medium-high heat, heat the remaining 2

    tablespoons of oil until it is hot. Fry the patties for about 3

    minutes on each side, or until the burgers develop a crust.

    • Arrange the lettuce leaves on the slit burger buns after applying some butter
    • Place the fried patties on top of the leaves
    • Place some tomato and cucucmber slices on top
    • Drizzle tomato ketchup and mustard
    • Cover with cheese slices and heat in an oven to melt the cheese
    • Serve covered with the bun or serve open as you like along with French fries

    : Chef Khosla 


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