Soya Keema Burger

About Soya Keema Burger

Ingredients

• Patties
• Nutri granules (keema), soaked for 30 minutes, drained and squeezed dry 200 gms
• Medium potatoes, boiled, peeled and mashed 4
• Green peas, blanched and mashed 1 cup
• Red chilli powder 1 tsp
• Fresh coriander leaves, finely chopped 2 tbsps
• Salt to taste
• Bread, ground to crumbs 6 slices
• Oil for shallow-frying
• Burger
• Sesame burger buns 4
• Medium tomatoes, sliced into roundels 2
• Medium cucumber, peeled and sliced into roundels 1
• Lollo rosso lettuce leaves a few
• Cheese slices, each cut into 4 equal strips 4
• To serve
• Tomato ketchup as required
• Potato wafers to serve

How to Make Soya Keema Burger (Stepwise Photos)

Method

1. To make the patties, take nutri granules, potatoes, peas, red chilli powder, coriander leaves, salt and breadcrumbs in a mixing bowl and mix well.
2. Divide the mixture into 4 equal portions and shape them into patties.
3. Heat sufficient oil in a non-stick pan, place patties in it and shallow-fry on medium heat, turning sides till evenly golden on both sides. Drain on absorbent paper.
4. Halve the sesame buns.
5. To make each burger, place a lettuce leaf on each base half. Over it place a fried pattie, 4 cheese strips, 2 tomato slice and 2-3 cucumber slices. Cover with the top half.
6. Keep them on individual serving plates and serve immediately with tomato ketchup and wafers if required.

Additional Tips and Tricks

About chef

Chef Amrita Raichand

MUMMY KA MAGIC hosted by Amrita Raichand

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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