Bhaji Burger Recipes

BHAJI BURGER

Bhaji burger image

We've combined two of our favourite recipes to make a bhaji in a bun. Serve with mango chutney and a fluffy brioche bun

Provided by Barney Desmazery

Time 50m

Number Of Ingredients 15

Ingredients

400g lamb mince
2 tbsp tandoori paste
1 tsp cumin seeds
½ cucumber
150g pot plain yogurt
½ small pack mint , leaves chopped
100g plain flour
1 tbsp garam masala
1 tsp bicarbonate of soda
1 onion , halved and finely sliced
3 tbsp sunflower oil
3 burger buns (we used brioche buns), toasted
a few lettuce leaves
red onion , thinly sliced
mango chutney

Steps:

First, make the burgers. Tip all the ingredients into a bowl with a good pinch of salt and squeeze together with your fingers. Shape into three patties and chill in the fridge.
For the raita, grate the cucumber and squeeze out as much liquid as you can. Put in a bowl with the yogurt, mint and some salt. Mix and chill.
For the bhajis, tip the flour, spices and bicarb into a bowl with a pinch of salt. Slowly add 200ml cold water to make a thick batter (you might not need all of it), then mix in the onion.
Heat the oil in a large frying pan. Add the batter in batches so you have three burger-sized bhajis. Sizzle for 3 mins until crispy on one side, then flip and cook on the other side until cooked through. Keep warm.
Barbecue, griddle or pan-fry the burgers to your liking. Put lettuce and a burger on each bun and top with some raita, a bhaji and red onion. Serve the mango chutney on the side.

Nutrition Facts : Calories 595 calories, Fat 34 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 34 grams protein, Sodium 1.9 milligram of sodium

BIG BHAJI BURGER

Big Bhaji Burger image

This vegan burger is inspired by vegetarian, Indian-spiced chickpea fritters. Pile onto a bun with avocado, lettuce, and mango chutney for superior summer eats.

Provided by Henry Firth

Yield Makes 6

Number Of Ingredients 20

Ingredients

2-4 cups vegetable oil, for deep-frying
2 red onions
1 (2 1/2-inch) piece fresh ginger
1 fresh red chile
Generous 1 cup fresh cilantro leaves
1 1/2 tsp coriander seeds
1 1/2 tsp cumin seeds
2 1/2 cups chickpea flour
1 1/2 tsp garam masala
Generous 3/4 cup water
4 good-quality burger buns
3 tbsp vegan mayonnaise, to serve
1/4 small cucumber, to serve
1 large tomato, to serve
1 avocado, to serve
1 little gem lettuce, to serve
2 tbsp mango chutney, to serve
1 pappadum, to serve
Salt
Large saucepan over high heat \| Cooking thermometer, optional \| Pestle and mortar \| Line a dinner plate with paper towels

Steps:

Pour the vegetable oil into the large saucepan so that it comes no more than two-thirds up the side of the pan | Heat the oil to 350°F, or until a wooden spoon dipped into the oil sizzles around the edges
Meanwhile, peel and very finely slice the onions and put them into a big bowl | Peel the ginger by scraping off the skin with a spoon and finely chop | Rip the stem from the chili, cut it in half lengthwise, and remove the seeds if you prefer a milder flavor, then finely chop and add to the pan | Roughly chop the cilantro leaves | Add the ginger, chili, and cilantro to the bowl | Crush the coriander seeds and cumin seeds with a pestle and mortar or the end of a rolling pin and add them to the bowl | Add the chickpea flour, garam masala, water, and a generous pinch of salt and mix until everything is well combined and covered with a wet sticky batter
Divide the mixture into 6 and use your hands to mold it into patties around 3 1/2 inches wide and no more than 1/3 inch thick | Use a metal spoon to carefully lower 2 of the patties into the hot oil and cook them for about 5 minutes, flipping them over halfway | Remove the patties when they are golden and crisp and transfer to the plate lined with paper towels to drain any excess oil | Repeat with the remaining patties
While the bhajis are frying, split the burger buns open and spread the bottom halves with vegan mayonnaise | Thinly slice the cucumber and tomato | Halve and carefully pit the avocado by tapping the pit firmly with the heel of a knife so that it lodges in the pit, then twist and remove the pit | Run a spoon around the inside of the avocado skin to scoop out the flesh, then slice finely
To serve the bhaji burgers, lay a few lettuce leaves on the bottom of the burger buns and place the burgers on top | Spread a little mango chutney on top of each, followed by slices of tomato, avocado, and cucumber | Break up the pappadum and sprinkle it over the top before closing the buns

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