Finger millet burger
A whole new burger that is so healthy with finger millet buns and a protein packed veg burger patty.
Ingredients
For the finger millet steamed buns
- 1 cup finger millet (or ragi) flour
- 2 cups whole wheat flour
- ¼ cup powdered / grated jaggery
- 1 tsp instant dry yeast
- 1 tsp salt
- 3 tbsp olive oil
- ¼ cup lukewarm water, or as needed
- handful of finely chopped dill leaves
For the burger patty
- 1 medium onion, chopped
- 3-4 cloves garlic, chopped
- 400 grams mushrooms, sliced
- 1 medium carrot, diced
- ⅓ cup bulgur, cooked in 1 cup of water
- ½ cup mung bean, soaked for 4 hours or overnight
- ¼ cup chopped black olives
- ¼ cup coriander leaves, chopped
- 1 tsp cumin powder
- ½ tsp red chili flakes
- ½ tsp black pepper powder
- 1½ tsp cayenne powder
- ½ tsp smoked paprika
- ½ tsp dried oregano
- ½ cup ground oats
- salt, as required
- oil, for cooking
To assemble each burger
- 1 burger bun
- 1 cheese slice
- 1 lettuce leaf
- some sliced onions and tomatoes
- 2-3 tbsp burger mayo
Instructions
To prepare the finger millet steamed buns
- Add all the dry ingredients mentioned under "For the finger millet steamed buns" into a mixing bowl. Whisk together until combined.
- Add olive oil and warm water. Mix and knead to form a dough.
- Add the dill leaves and knead together with the dough.
- Let the dough rest for 2 hours or until it doubles in size. Once it has doubled in size. punch the dough down. knead and divide the dough into equal sized balls. Let it rest covered for 20 minutes. Then, steam the dough balls for 15 minutes.
To prepare the burger patty
- Add the soaked mung bean to a pressure cooker and cook for 4-5 whistles.
- Add some oil to a tawa on high heat and roast the mushrooms until golden brown. Transfer to a food processor once cooled down and pulse until coarsely ground.
- Roast the diced carrots on the same tawa. Transfer to a food processor once cooled down and pulse until coarsely ground.
- Saute the chopped onions and garlic until it turns soft and golden brown. Remove from heat and keep aside.
- To a mixing bowl, add all the pulsed vegetables, cooked onion and garlic, along with salt and all the spice powders for the burger patty. Mix well until combined.
- Add the chopped olives, ground oats, coriander leaves and the mashed mung beans to the patty mixture. Combine everything well. If the mixture is too wet, add some more oats powder and if it is too dry then add some mung bean liquid.
Assembling the burger
- Cut each bun in half. Add burger mayo to the bottom half of the bun. Place a lettuce leaf followed by a burger patty on top.
- Place a cheese slice on top along with a few pieces of sliced tomatoes and onions.
- Place the other half of the bun on top and serve with some fries.
Notes
- Before steaming the buns, you can top it off with some white sesame seeds.
- You can also replace the whole wheat flour and jaggery for all purpose flour and sugar. This is just an alternative.
- For the burger patties, instead of mushrooms and carrots any other vegetables can also be used. Make sure that you take the same quantity of veggies.
- Also, you can replace mung beans and bulgur for any other bean and grain alternatives.
- You can roast the veggies in an oven too.