Mini Burgers
Top Rated Recipe
Key Details:
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prep time: 20 minutes
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Cook time: 10 minutes
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Difficulty Level: Easy
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Course: Snack
Cuisine: Fusion
Key Ingredients:
Burger buns
Poatoes
Carrot
French beans
Cornflakes
Cheese slices
About Mini Burgers
Table of Contents
These burger patties have been designed especially for kids
Read More- Mini burger buns 4
- Large potatoes, boiled, peeled, mashed 2
- Medium carrot, grated 1
- French beans, chopped finely 3 to 4
Step 1. Take potatoes, carrot, French beans in a bowl, add salt, pepper powder, basil leaves and cornflour and mix well.
Step 2. Divide into equal portions and shape them into patties.
Read MoreIngredients
- Mini burger buns 4
- Large potatoes, boiled, peeled, mashed 2
- Medium carrot, grated 1
- French beans, chopped finely 3 to 4
- Salt to taste
- Black pepper powder to taste
- Fresh basil leaves a few
- Cornflour 2 tbsps
- Oil for deep frying
- Cornflakes 1 cup
- Butter 2 tbsps
- Kissan tomato ketchup 4 tbsps
- Cheese slices, each cut into 2 pieces 4
- Tomato, cut into thin slices 8
How to Make Mini Burgers (Stepwise Photos)
Method
- Take potatoes, carrot, French beans in a bowl, add salt, pepper powder, basil leaves and cornflour and mix well.
- Divide into equal portions and shape them into patties.
- Heat sufficient oil in a kadai. Spread cornflakes in a plate. Coat the patties in the cornflakes, slide them into hot oil and deep-fry till golden. Drain on absorbent paper.
- Halve each bun horizontally, spread butter on each half. Spread tomato ketchup on all the base halves. Place a patty on each, top with cheese slices and tomato slices. Cover with the other half and press down gently.
- Keep them on serving platter and serve immediately.
Additional Tips and Tricks
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Chaitrali Deshmukh
Thank you for the amazing instructions.
I have success w/ my dosa but does not last long stored in the refrigerator.
Maybe I am fermenting for too long, or add the salt before the rise?
I also was wondering if it is important to blend separately or can it be blended all together?
Reply
Chef Saransh Goila
Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion
at the time of making the dosa. Also storing in smaller containers just enough for a day helps.
Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I
feel it turns sour faster. You can blend them together if you want. But we do it separately
because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal
batter makes the dosas light and coarse rice batter makes them extra crispy without making the
dosas hard. Hope this helps
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