Digging into burgers is always a messy affair and why shouldn’t it be? I don’t think it would be a fun meal without the mess. 😀 You have to indulge yourself in the whole experience to really enjoy the goodness. No wonder, it’s most people’s favorite food because of the very same reason, especially with kids.
A burger is only good if all the elements in it are bursting with flavor. The ingredients should be fresh and of good quality. The patty I’ve made here contains a good amount of soya granules (I’ve used the brand Nutrela), and I’ve paired it with carrots and onions. Feel free to swap or add in more veggies to your liking. You can even add green peas, corn, broccoli, etc.
Here’s what you’ll need:-
Soya Burger With Chilli Garlic Hung-Curd Dip at Home
- For the Soya Granules Patties/Cutlets
- Soya Granules – 3/4 cup for powder + 1/2 cup for soaking (steps ahead)
- 1 medium sized carrot
- 1 medium sized onion
- A few sprigs of freshly chopped coriander
- 2 medium-sized boiled mashed potatoes
- 1 inch piece of ginger
- 1 green chili
- Salt to taste
- Freshly Ground black pepper
- 1 cup breadcrumbs
- Plain flour for coating
- Refined Oil for frying For Hung Curd Dip
- 2 cups fresh plain yogurt
- 6-7 dried red chillies
- 6-7 cloves of garlic
- 1 medium-sized onion
- Salt to taste
- 1 tsp olive oil or any other refined oil For Sautéed Onions
- 1 tsp olive oil
- 1 small piece of butter
- 2 medium-sized onions
To prepare hung-curd dip – 1) Drain excess water by putting plain yogurt in a fine sieve and let it sit in the refrigerator overnight or if you don’t have time on you, let it sit for at least 2-3 hours before use.
2) Soak dried red chilies in warm water for minimum 30 minutes. This is to soften them up so as to easily form into a paste.
3) In the meantime, peel the onion and garlic and chop them up roughly.
4) Heat oil in a pan and sauté soaked red chilies (keep the water aside for future use), garlic and onion along with a pinch of salt. Do this for 2-3 minutes on a medium-low flame.
5) Add the above to a mixer grinder and blitz to form a paste. Add 2-3 tsp of water which we had kept aside for a smooth texture.
6) Add 2 tsp of this paste to the hung curd and mix well. Give it a taste and adjust the seasoning to your liking. The leftover paste can be used in gravies and spreads for sandwiches.
For the soya patties/cutlets
1) Take 3/4 cup of soya granules and blitz to form a fine powder. Keep aside.
2) Next, take 1/2 a cup of soya granules, add salt and red chilli powder to it. Pour hot water over the granules, enough to cover them. They’ll swell up immediately. Keep aside for 5 mins and squeeze out excess water if needed. Don’t drain it completely as we’ll need the water for the fine powder we had prepared earlier.
3) Blitz carrot, ginger and green chillies. Keep aside.
4) Blitz onions and keep aside.
5) Next, add soaked soya granules, powdered soya granules, carrots, green chili, ginger, onions, mashed potatoes and coriander to a bowl. Add salt and freshly ground black pepper.
6) Give it a mix and add breadcrumbs and 1 tsp of plain flour for binding. Combine well.
7) Divide them into 5 equal portions or equal to the size of the burger buns.
8) In a bowl take plain flour and add water with a pinch of salt to make a thick slurry.
9) Spread ½ cup of plain flour along with breadcrumbs, salt and red chili powder.
10) Take the patties, dip it in the slurry and then into the dry coating. Follow this step one by one for the rest of them. This will help give them a crispy coating while frying and ensure it won’t break apart when dropped in hot oil.
11) Place the patties in the refrigerator for 10 mins.
12) In the meantime, heat oil for frying on a low flame.
13) To fry the cutlets, drop a crumb in oil to check whether the oil is hot enough to fry. Once it’s heated up, drop in the patties, preferably 1-2 at a time, otherwise the temperature of the oil will drop and the patties will soak in excess oil. Fry until golden brown.
To prepare Sautéed Onions
Heat olive oil and butter in a pan and add in the julienned onions. Sauté on a low flame for 10 minutes. Keep a check on them to prevent them from burning. Do not add salt to quicken the process. The natural sweetness from the onions goes very well with the charred flavor that we’ll get towards the end of the process.
To assemble the Burger
1) Slit the bun into two halves, apply butter on all sides (optional) and toast them up on a hot pan.
2) Spread the hung curd dip, place the patty and lettuce(optional) or other greens to your liking. I even added blanched spinach.
3) Spread a little more dip and place the sautéed onions on top.
4) Follow your taste buds at this point, add in your favorite sauces and cheese and all there’s left is to dig in.
Happy Cooking 🙂