Indo-Chinese Veggie Burger

Of all the food in the world, burgers are one of the easiest to get creative with when it comes to fusion flavors. This burger with Indo-Chinese flavors is made with a mixture of vegetables and mashed potato, with the addition of textured vegetable protein adding both a meaty texture and protein to this otherwise carb-rich meal. A spicy chili spread adds a nice flavor punch to the sandwich. Keeping with all the Indo-Chinese flavors going on in this dish, the toppings are simple: just some sprouts, lettuce, and chopped scallions.

INDO-CHINESE VEGGIE BURGER [VEGAN]

INGREDIENTS

FOR THE BURGERS:

• 2 medium potatoes boiled, peeled, and mashed or grated
• 1 small carrot, finely chopped
• 10-12 green beans, finely chopped
• 1 small green pepper, finely chopped
• 1/2 cup spring onions (both white and green parts), chopped
• 1 inch-piece ginger, finely grated
• 2 garlic cloves, finely minced
• 1/2 cup textured vegetable protein, soaked in hot water for 10 minutes, then squeezed dry
• 1 tablespoon soy sauce
• 1-2 teaspoons chili garlic sauce
• Salt and pepper, to taste
• 2 tablespoons all-purpose flour, whisked in 2 tablespoons water
• 1/2 cup bread crumbs

FOR THE QUICK CHILI SPREAD:

• 1/4 cup chili garlic sauce
• 2 teaspoons ketchup
• 1 teaspoon rice vinegar
• 1 teaspoon agave nectar or brown/white sugar
• 2 teaspoons soy sauce
• 2 tablespoons vegan mayonnaise

FOR ASSEMBLY:

• 4 whole wheat burger buns, lightly toasted
• 4 lettuce leaves
• 1 cup sprouts of your choice

PREPARATION

TO MAKE THE BURGERS:

1. Heat 1 tablespoon oil in a pan, add the chopped green onions, ginger, and garlic. Cook for 1-2 minutes.
2. Next, add carrots, green beans, and green pepper and cook over a medium flame until the vegetables are tender, takes about 6-8 minutes.
3. Stir in soy sauce, chili-garlic sauce, salt, and pepper. Mix well.
4. Next, add the mashed or grated potato along with the drained and squeezed TVP. Cook for another 3-4 minutes. Let the mixture cool slightly to make the burgers.
5. Once the mixture is cool enough to handle, divide it into four equal portions. Form a patty with each portion, press a little bit to hold everything together.
6. Place the flour slurry in a shallow plate and bread crumbs in another plate. Once the burgers are formed, gently dip both sides in the flour mixture and then coat both sides with the bread crumbs. Place on a plate and repeat with the remaining burgers.
7. Heat a skillet on medium flame. Coat the skillet with 2tablespoon oil. Gently put the burgers in the pan and cook for 2-3 minutes. Do not move the burger until the bottom is nicely cooked and turns golden. Flipping the burger too soon will break the burger.
8. Once the bottom is golden and set, carefully flip it and cook the other side for another 1-2 minutes. Transfer to a plate and keep ready.

TO MAKE THE QUICK CHILI SPREAD:

1. Combine all the ingredients for the chili spread in a small mixing bowl. Store the leftovers in the refrigerator for up to a week.

TO ASSEMBLE:

1. Generously spread the chili spread on both sides of the burger buns. On the bottom bun, place the burger, lettuce leaves, sprouts, and some chopped green onions (if desired). Place the top bun, press lightly, and serve.

http://www.onegreenplanet.org/vegan-recipe/indo-chinese-veggie-burger/