Vegan 3 Bean Burger ~ Proteinicious Dinner Ideas ...

I have been eyeing to make multi
bean burger patties for a long time. Having experimented with beetroot ,potato
patty varieties, this vegan 3-bean burger came about as a dinner experiment (albeit at the
last hour when kiddo wanted to have something different for her dinner). So, I
had to use what was on hand, and we liked it a lot. Go on, make your own combo
– the protein filled patty is sure to be filling and healthy..

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Prep time : 30 mins, cooking
+standing time : 30 mins. Serves : 3

Ingredients:

• Boiled and drained yellow moong
  dal (split green gram) – ¼ cup
• Boiled chickpeas – ½ cup
• Masoor dal (whole brown lentils) –
  ¼ cup - parboiled and drained.
• Onions – 1 large (split use)
• Potato – 1 medium
• Salt – to use
• Turmeric – a dash
• Garam Masala – 1 TBSP
• Red chilli powder – ½ TBSP
• Ginger paste – ½ tsp
• Oil – 4 TBSP

For the burger:

• Burger buns (store bought) – 3 nos.
• Butter / Olive oil – 1 tablespoon ( i used olive oil)
• Tomato slices – few
• Cucumber Slices - few
• Lettuce leaves – 1 or 2 (fresh)

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Method:

1. Boil water vigourosly (about 5
   cups) and divide into 2 different portions. Soak the yellow moong dal and
   masoor dal separately for 30 mins. Meanwhile pressure cook potato ,peel and
   mash lightly till fork tender.
2. Now boil the dals separately till
   done and has a bite but not mushy. Drain the water completely.
3. Add half the chopped onions,
   spices to the potatoes, drained dals , chickpeas and mash well. make a patties
   (tikki) – thick enough as burger patties . Shape into roundels, cling wrap and
   refrigerate for 15 – 20 mins.
4. Shallow Fry them in 3-4 tablespoon oil
   till they are crunchy on both sides.

To Assemble:

1. Cut the buns horizontally into
   two. Grease the burgers slightly on both sides, Place the burger buns upon torn
   lettuce leaves, top with onion slices, tomato and cucumber slices. 
2. Close with
   the top portion. Repeat with other burger buns. Slightly grill on a hot skillet
   for 2 mins.
3. Serve immediately.

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