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Indian Burger
INGREDIENTS
For the coriander chutney
- 2 bouquets of fresh coriander
- 6 sprigs of fresh mint
- 40 g cashew nuts
- 3 tablespoons lemon juice
- ½ tsp. cardamom powder
- ½ tsp. cumin powder
- 1 clove of garlic
- 125 g white soft cheese
- Fleur de sel
- Ground black pepper
- 6 tbsp. Emile Noël toasted cashew nut oil
For the burgers
- 2 shallots
- 4 carrots
- 60 g spinach leaves
- 140 g oatmeal
- 10 tbsp. vegetable drink (oats, soya, rice, millet etc.)
- 1 egg
- 2 tbsp. almond powder
- 2 tbsp. oatmeal
- 2.5 teaspoons garam masala
- 1.5 teaspoons curry powder
- 1 tsp. powdered ginger
- Fleur de sel
- Ground black pepper
- 12 tbsp. Emile Noël special cooking oil
To assemble
- 4 shallots
- 2 avocados
- 4 brioche burger buns from your baker’s shop (or from organic shops)
- 1 large handful of baby spinach leaves
- A few coriander leaves
- Fleur de sel
- Ground black pepper
- 2 tbsp. Emile Noël special cooking oil
- 1 tbsp. Emile Noël toasted cashew nut oil
PREPARATION
For the coriander chutney
– Mix herbs, cashews, toasted cashew nut oil, lemon, spices and pressed garlic clove finely until a fresh herb paste is obtained.
– Add this mixture to the soft white cheese.
– Season with pepper and salt.
– Keep in the refrigerator.
For the burgers
– Slice the shallots, grate the carrots and slice the spinach leaves.
– Sweat the shallots in 8 tablespoons of oil, then add the carrots.
– Cook for 10 minutes. At the end of cooking, add the spinach, stir and continue cooking for an additional minute. Set aside.
In a large bowl, combine the oatmeal and vegetable milk. Let stand 10 minutes, then pour in the beaten egg followed by the almond powder and flour.
– Add the spices. Season with pepper and salt. The mixture should not be too wet.
– Shape the mixture into 4 balls between your hands and lightly pass them through the oatmeal.
Heat the remaining oil in a frying pan over high heat and add the 4 balls of mixture.. Flatten them with the back of the spoon to obtain patties one centimetre thick and the diameter of the burger bun.
– Cook the burgers for 3 to 4 minutes on each side. Cover them and keep them warm in an oven at 40°C.
To assemble
– Cut the shallots into thin slices and fry them lightly in the special cooking oil.
– Cut the avocados into slices.
– Toast the brioche buns.
– Spread the base of a bun with coriander chutney; place 1 vegetable and oatmeal burger on top, add half an avocado, sliced, a few spinach leaves, a few fried shallots and coriander leaves, and 1 drizzle of toasted cashew nut oil.
– Close the burger and repeat this operation for the other buns. Eat at once!
Recipe © C’est ma food
Tip
For a non-vegetarian option, you can make the burgers with chicken, vegetables and spices!
