Brick Lane Burger Recipes

I’ve embraced the flavours of East London’s Brick Lane to create one of the best veggie burgers ever. My inspiration got here from an onion bhaji, however I’ve taken it to some other level with extra grated veg, paneer and chilli. You’re going to find it irresistible.

INGREDIENTS

• 200 g butternut squash
• 100 g paneer cheese
• 2 red onions
• 5 cm piece of ginger
• 2 fresh green chillies
• 1 carrot
• 2 cloves of garlic
• 1 big bunch of fresh coriander , (60g)
• 150 g gram flour
• 2 teaspoons ground turmeric
• 2 teaspoons ground cumin
• 2 limes6 burger buns
• 3 poppadoms
• olive oil
• 100 ml natural yoghurt
• 2 baby gem lettuce
• 1 fresh red chilli , (optional)
• mango chutney

INSTRUCTIONS

1. Preheat the oven to 180°C/350°F/fuel four.
2. Peel and finely slice the onions and vicinity right into a large blending bowl. Scrub the carrot and squash, then coarsely grate into the bowl, in conjunction with the paneer. Peel the garlic and ginger and finely grate it into the bowl. Finely chop the inexperienced chillies (deseed if you want) and half the coriander (stalks and all) and add to the combination.
3. Tip in the flour, turmeric and cumin, season with sea salt and black pepper, then squeeze inside the juice of one lime. add 100ml of water, then get in there with easy hands and provide it an excellent blend up. Divide into 6, then shape and squash into 3cm-thick patties.
4. Drizzle 1 tablespoon of oil into a large non-stick frying pan on a medium warmness, add the patties and fry for two to 3 mins on every facet, or till golden and crisp – you could need to paintings in batches. remove to a baking tray and pop within the oven for 10 minutes, or until cooked via.
5. For the coriander yoghurt, select the final coriander leaves right into a pestle and mortar, placing apart a handful for garnish. upload a pinch of salt, then bash to a paste. Squeeze within the juice of half the remaining lime, then stir in the yoghurt.
6. Finely shred the lettuce, finely slice the pink chilli (if the usage of), halve the burger buns.
7. To gather, spoon a little coriander yoghurt over the bottom and internal lid of each burger bun. crumble the poppadoms and sprinkle over the yoghurt, then sit a patty on top of every base and unfold with 1 tablespoon of mango chutney. top with a handful of lettuce, some reserved coriander leaves and a sprinkling of purple chilli, then region the bun lid on top. Serve with the final lime cut into wedges for squeezing over. scrumptious!