Vegan Burger
For 2 Vegan Burgers
Ingredients Vegan Burger:Anything you want. Leftovers etc. like beans, rice and Kitchari. You can also use instant Couscous; get creative. Tips are: use flower for 'glue', and bread crumbs and rice crackers to dry it out. Baking powder is optional, but makes it more fluffy.
1 Cup of Lentels, Barley, Corn, Tomatoes.
3 tablespoons of Whole wheat Flower
5 tablespoons of crushed Bread Crumbs
2 Rice Crackers
1 teaspoon of Salt
1 teaspoon of Baking Powder (optional)
1 tablespoon of chopped Fresh Parsley, and/or Fresh Cilantro (Coriander)
1 teaspoon Fresh Finely Chopped Chili
1 Fresh Finely Chopped Sweet Bell pepper (Long Paprika) (or grind it down in your mixer)
3 Tablespoons Olive Oil
1 teaspoon Asafetida,
1 teaspoon Black Ground Pepper
1 teaspoon Cayenne Pepper
1 teaspoon of Baking Powder (optional)
1 tablespoon of chopped Fresh Parsley, and/or Fresh Cilantro (Coriander)
1 teaspoon Fresh Finely Chopped Chili
1 Fresh Finely Chopped Sweet Bell pepper (Long Paprika) (or grind it down in your mixer)
3 Tablespoons Olive Oil
1 teaspoon Asafetida,
1 teaspoon Black Ground Pepper
1 teaspoon Cayenne Pepper
1 teaspoon Crushed Nutmeg
1 teaspoon Cumin Powder
1 teaspoon of Coriander Powder
Ingredients Vegan Burger Toppings
2 Slices Vegan Cheese (Or Vegatarian Cheddar Cheese)
4 Pickles
2 Tablespoons of Mustard
2 Tomatoes
6 tablespoons of Sliced Iceberg Salad
2 Buns
2 Tablespoons Vegan Mayonaise
2 Tablespoons Ketchup
If you dont have left over Kichari, cook the Lentels, Barley, Corn and Tomatoes into a soup, and let it cool off.
Drain it, and mix in the Whole Wheat Flower, Salt, Breadcrumbs, Baking Powder, Fresh Chili, and Sweet Bell pepper and all the spices.
Bake the patties in smoking hot Olive Oil. First fry them closed (about 1/2 minutes each side), then lower the flame and bake them for 5 minutes on each side.
Now prepare the Vegan Burger Station.
Mix the Mayo with Ketchup, and put in a bowl.
Cut the Pickles and put in a bowl.
Cut the Tomatoes in round slices.
Cut the Iceberg Salad in slices of about 1 cm wide and 10 cm long.
Now heat up the Vegan Burger Patties, flip them and add the Vegan Cheese, cover the pan with lid so the cheese melts.
Cut the buns in half and roast them for about 1/2 minutes.
Put the mustard on the bottom part and cover with the cut Pickles.
Put the Vegan Burger Patty with melted cheese, and add the Tomatoes.
Add the Vegan Burger Sauce, and Add the salad.
Add the top bun.
Serve with Milk Shake and Fries.
Ingredients Vegan Burger Toppings
2 Slices Vegan Cheese (Or Vegatarian Cheddar Cheese)
4 Pickles
2 Tablespoons of Mustard
2 Tomatoes
6 tablespoons of Sliced Iceberg Salad
2 Buns
2 Tablespoons Vegan Mayonaise
2 Tablespoons Ketchup
If you dont have left over Kichari, cook the Lentels, Barley, Corn and Tomatoes into a soup, and let it cool off.
Drain it, and mix in the Whole Wheat Flower, Salt, Breadcrumbs, Baking Powder, Fresh Chili, and Sweet Bell pepper and all the spices.
Bake the patties in smoking hot Olive Oil. First fry them closed (about 1/2 minutes each side), then lower the flame and bake them for 5 minutes on each side.
Now prepare the Vegan Burger Station.
Mix the Mayo with Ketchup, and put in a bowl.
Cut the Pickles and put in a bowl.
Cut the Tomatoes in round slices.
Cut the Iceberg Salad in slices of about 1 cm wide and 10 cm long.
Now heat up the Vegan Burger Patties, flip them and add the Vegan Cheese, cover the pan with lid so the cheese melts.
Cut the buns in half and roast them for about 1/2 minutes.
Put the mustard on the bottom part and cover with the cut Pickles.
Put the Vegan Burger Patty with melted cheese, and add the Tomatoes.
Add the Vegan Burger Sauce, and Add the salad.
Add the top bun.
Serve with Milk Shake and Fries.
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