Wednesday, 4 April 2018

Iceberg Lettuce, Paneer And Corn Burger

Ingredients (For The Patty):

  • 1/2 cup crumbled (cottage cheese)
  • 1/2 cup boiled and coarsely crushed sweet corn kernels (makai ke dane)
  • 2 tbsp chopped coriander (dhania)
  • 1 1/2 tbsp finely chopped green chillies
  • 2 tbsp bread crumbs
  • 1 tbsp cornflour
  • salt to taste
  • 1/2 cup plain flour (maida) dissolved in 3/4 cup water
  • bread crumbs for rolling

Ingredients For The Burger

  • 2 burger buns
  • Butter (for brushing)
  • 2 tbsp mayonnaise
  • 2 iceberg lettuce
  • 4 tomato slices
  • 4 onion slices
  • salt and freshly ground black peppercorns

Method For The Patty:

  1. Combine all the ingredients in a bowl and mix well.
  2. Divide the mixture into 2 equal portions and shape each portion into a 75 mm. (3”) diameter round.
  3. Dip each patty in the maida (all purpose flour) and water mixture, and roll in the bread crumbs till they are evenly coated from all the sides.
  4. Heat the oil in a kadhai and deep-fry each patty till it turns golden brown in colour from both the sides. Drain on absorbent paper and keep aside.

  1. Cut each burger bun horizontally into two. Apply butter on both the sides of each half of the burger bun and toast them lightly on a tava (griddle) and keep aside.
  2. Place the lower half of the bun on a clean, dry surface and apply ½ tbsp of mayonnaise on each bun halves.
  3. Place an iceberg lettuce, 1 patty, 2 tomato slices and 2 onion slices and sprinkle a little salt and pepper over it.
  4. Cover with an upper half of the bun and press it lightly.
  5. Repeat steps 3 to5 to make 1 more burger.
  6. Serve immediately with French fries.

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