Veg Burger with Rajma Patty Recipe
Raw mango salsa

• Raw mango ½ cup (chopped)
• Onions 2-3 tbsp (chopped)
• Tomatoes 2-3 tbsp (chopped)
• Ripe mango ½ medium size (chopped)
• Fresh coriander 1 tbsp (chopped)
• Salt to taste
• Black salt ½ tsp
• Freshly crushed Black pepper a pinch
• Red chilli powder a pinch
• Olive oil 1 tsp
• Green chillies 1-2 nos.
• Fresh coriander a small handful (chopped)
• Ripe mango ½ medium size (chopped)
• Add raw mango, onions, tomatoes, ½ ripe mango, fresh coriander, salt & pepper and black salt, in a blending jar. Blend to a coarse texture using pulse mode, remove it in bowl.
• Further add red chilli powder, olive oil, green chillies, freshly chopped coriander leaves and other half mango, mix well and your mango salsa is ready, chill in the refrigerator until used in assembly.

For mint garlic dip
• Thick curd ½ cup
• Mayonnaise 1/4th cup
• Garlic 2 cloves (grated)
• Salt to taste
• Black pepper powder a pinch
• Lemon juice 1 tsp
• Powdered sugar ½ tsp
• Mint leaves 1 tsp (finely chopped)
• Add all the ingredients in a mixing bowl and mix well, your mint garlic dip/sauce is ready, chill in the refrigerator until used while assembly.

Charred onions
• Oil 1 tsp + butter 1 tbsp
• Onions 3-4 medium size (thick rings)
• Sugar 1 tsp
• Salt a pinch
• Set a pan on medium heat, add oil & butter and further add onion rings, sugar and salt, sauté on high flame until its charred. Charred onions are ready, keep aside to be used later in the assembly of the burger.

For rajma patty
• Red Rajma (red kidney beans) 2 cups
• Salt to taste
• Red chilli powder 1 tbsp
• Coriander powder 1 tbsp
• Jeera powder 1 tsp
• Ginger 1 inch (chopped)
• Garlic 1 tbsp (chopped)
• Fresh green & red chillies 2-3 nos. (chopped)
• Fresh mint leaves 2 tbsp (chopped)
• Fresh coriander leaves 4 tbsp (chopped)
• Salt to taste
• Freshly crushed black pepper a pinch
• Lemon juice 1 tsp
• Oil 1 tbsp
• Poha 1 cup
• Oil for cooking
• Cheese slices (as required)
• Wash the red rajma and soak overnight or minimum for 7-8 hours, drain the water and transfer the soaked rajma in a pressure cooker, add salt to taste and fill water 1 inch above the rajma surface.
• Pressure-cook the rajma for 2-3 whistle on medium heat.
• Switch off the flame and let the cooker depressurize naturally to open the lid, check whether the rajma is done or not.
• Further, Transfer the cooked rajma in a mixing bowl and mash them with a potato masher while the rajma is hot, mash until you get mashed potato like consistency, you can also use a food processor for your ease of work.
• Now, add the remaining ingredients, in the bowl, mix well.
• Wash the poha with water and allow to soften. Further add soaked poha and knead like a dough until combined well.
• Now, take a big spoonful of mixture and shape into a patty, make sure the patty size should be as big as your burger bun size.
• Set a pan on medium heat, add oil and grill the patty on both the sides until crisp and golden brown, now place a cheese slice over the patty and cover the pan with a lid, cook on low flame until the cheese melts but make sure the patty doesn’t burn. You can add as many cheese slices as you prefer.
Note: Grill the patty when you’re about to serve.
• As the patty and the sauces are ready assemble them.

• Burger buns as required
• Butter (to toast the buns)
• Garlic mint dip
• Lettuce leaves
• Rajma patty
• Raw Mango salsa
• Tomatoes
• Charred onions
• Set a pan on medium heat, add butter in the pan and toast the burger buns facing inside down, toast until crisp and golden brown.
• Spread a small spoonful of mint garlic bread over the bottom bun, place a lettuce leave, add the cheese melted rajma patty, add some raw mango salsa, place some tomato slices and charred onions, close it by placing the top bun and serve hot, with some french fries and any beverage of our choice.