Apple Burgers
Top Rated Recipe
Key Details:
prep time: 3 hours
Cook time: 10 minutes
Difficulty Level: Easy
Course: Snack
Cuisine: Fusion
Key Ingredients:
Apples
Burger buns
Brown rice
Oats
Green capsicum
Onion
About Apple Burgers
Table of Contents
These burgers are super nutritious with apples and brown sugar
Read More- Apples 2
- Brown burger buns 4
- Brown rice, cooked 1 cup
- Oats ¼ cup
Step 1. Grate the apples into a bowl and squeeze out the juice. Keep the juice aside in another bowl and put the grated apples in a mixing bowl.
Step 2. Add brown rice, oats, capsicum, onion, salt, cinnamon powder and ginger and mix well.
Read MoreIngredients
- Apples 2
- Brown burger buns 4
- Brown rice, cooked 1 cup
- Oats ¼ cup
- Medium green capsicum, chopped 1
- Medium onion, chopped 1
- Salt to taste
- Cinnamon powder 1 tsp
- Ginger, chopped 1 tsp
- Breadcrumbs as required
- Oil to shallow-fry
- Mayonnaise as required
How to Make Apple Burgers (Stepwise Photos)
Method
- Grate the apples into a bowl and squeeze out the juice. Keep the juice aside in another bowl and put the grated apples in a mixing bowl.
- Add brown rice, oats, capsicum, onion, salt, cinnamon powder and ginger and mix well.
- Heat sufficient oil in a non-stick pan.
- Divide the mixture into 4 equal portions and shape them into tikkis.
- Spread breadcrumbs in a plate, roll the tikkis in it and place them in the pan. Cook on medium heat, turning sides, till they are evenly cooked on both sides. Drain on absorbent paper.
- Slit the burger buns, spread mayonnaise on both halves and place a tikki between them. Secure with a toothpick.
- Arrange the burgers on a 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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