Chicken Burger

Ingredients(for 1 whole wheat vegetarian chicken burger)

• 2 Whole wheat burger buns (pav or homemade buns)
• 1/2 cup Soya granules (textured vegetable protein (TVP))
• 1 medium Boiled potato (mashed)
• 1 small Carrot (grated)
• 1/4 cup Green peas (boiled and mashed)
• 1 small Onion (finely chopped)
• 1 tsp Ginger-garlic paste
• 1/2 tsp Red chilli powder (lal mirch)
• 1/2 tsp Garam masala
• to taste Salt (namak)
• 2 tbsp Low-fat yogurt (for sauce)
• 2 Lettuce leaves (washed and crisp)
• 1 small Tomato (sliced)
• 1/2 Cucumber (sliced)
• 2 tbsp Bread crumbs (whole wheat, for binding)
• 2 tsp Oil (for shallow frying)
• 1/4 tsp Black pepper (freshly ground)

Instructions

1. 1

   Soak soya granules in hot water for 5 minutes. Squeeze out excess water and set aside.

   5 minutes

   Squeezing thoroughly ensures the patty binds well.

2. 2

   In a mixing bowl, combine soaked soya granules, mashed potato, grated carrot, peas, chopped onion, ginger-garlic paste, red chilli powder, garam masala, black pepper, and salt. Mix well.

   4 minutes

   Mash vegetables finely for a smoother patty texture.

3. 3

   Add bread crumbs to the mixture and shape into two burger patties.

   3 minutes

   If mixture is too wet, add more breadcrumbs for firmness.

4. 4

   Heat 2 tsp oil on a non-stick tawa or skillet. Shallow fry patties on medium heat until golden brown and crisp, about 3-4 minutes per side.

   8 minutes

   Do not press patties while frying to keep them moist.