Cheese & Bean Burger

About Cheese & Bean Burger

Ingredients

• Burger buns 4
• Butter 2 tbsps
• Cheese slices 4 to top
• Filling
• Desi ghee 4 tsps
• Medium onions, finely chopped 2
• Green chillies, finely chopped 2
• Red capsicum, chopped 2 tbsps
• Yellow capsicum, chopped 2 tbsps
• Green capsicum, chopped 2 tbsps
• Baked beans 1 cup
• Cooked rice ½ cup
• Salt to tste
• Black pepepr powder ½ tsp
• Tomato sauce 2 tbsps

How to Make Cheese & Bean Burger (Stepwise Photos)

Method

1. Cut a horizontal thin slice from the top of the buns, and hollow only the base with a cookie cutter to create a cavity. Reserve the sliced off tops.
2. Apply butter on the inner surface of the cavities.
3. To make filling, heat ghee in a non-stick pan, add onions and saute till they are translucent.
4. Add green chillies and continue to sauté till onion is golden brown. Add red, yellow and green capsicums and mix.
5. Add baked beans and cook for 2-3 minutes. Add rice, salt, black pepper powder and tomato sauce, mix well and cook for 4-5 minutes.
6. Put this mixture into the hallowed buns and top with a cheese slice. Place the sliced off burger tops over the cheese slices and secure with a toothpick.
7. Keep them on individual serving plates and serve.

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