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Chutney Burgers

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These Chutney Burgers are a vibrant, plant-based twist on the classic burger, perfect for summer BBQs or light weeknight dinners. The patties are packed with hearty potatoes, earthy mushrooms, and aromatic spices like cumin and ginger, creating a complex flavor profile that stands up to bold toppings. Bound with flour and breadcrumbs, they hold together beautifully while remaining tender inside. The star of the show is the homemade chutney, a sweet and tangy relish made from saut&# 195;©ed onions, garlic, and fresh cilantro that cuts through the richness of the savory patties. Serve them in toasted buns with crisp lettuce and tomato for a satisfying meal that feels both comforting and exotic. This recipe is versatile, easy to customize, and brings a burst of Indian-inspired flavor to your table.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 134.2
Dietary: Vegetarian
Description
These Chutney Burgers are a vibrant, plant-based twist on the classic burger, perfect for summer BBQs or light weeknight dinners. The patties are packed with hearty potatoes, earthy mushrooms, and aromatic spices like cumin and ginger, creating a complex flavor profile that stands up to bold toppings. Bound with flour and breadcrumbs, they hold together beautifully while remaining tender inside. The star of the show is the homemade chutney, a sweet and tangy relish made from saut&# 195;©ed onions, garlic, and fresh cilantro that cuts through the richness of the savory patties. Serve them in toasted buns with crisp lettuce and tomato for a satisfying meal that feels both comforting and exotic. This recipe is versatile, easy to customize, and brings a burst of Indian-inspired flavor to your table.
Ingredients
  • 1 cup Onion, chopped
  • 1 teaspoon Garlic, minced
  • 2 tablespoon Margarine
  • 1/2 teaspoon Cumin, ground
  • 1/2 teaspoon Ginger, ground
  • 1 cup Mushrooms, chopped
  • 1 cup Potatoes, cooked, thin
Directions
  1. 1
    In a non-stick skillet, melt the margarine over medium heat.
  2. 2
    Add the chopped onion and minced garlic, sautéing until the onion is soft and golden, about 8 minutes.
  3. 3
    Stir in the ground cumin and ginger, cooking for 1 minute until fragrant.
  4. 4
    Add the chopped mushrooms and cooked potatoes to the skillet.
  5. 5
    Cook, stirring occasionally, until the mushrooms are tender and any excess moisture has evaporated, about 7 minutes.
  6. 6
    Remove the skillet from heat and let the mixture cool slightly.
  7. 7
    Transfer the vegetable mixture to a large bowl. Stir in flour, breadcrumbs, and beaten eggs (or a vegan egg substitute) until well combined.
  8. 8
    Season with salt and pepper to taste.
  9. 9
    Divide the mixture into four equal portions and shape each into a patty, approximately 1/3 inch thick.
  10. 10
    Heat a clean non-stick frying pan over medium heat with a swirl of olive oil.
  11. 11
    Place two patties in the pan and cook until deep golden brown on the bottom, about 4 to 5 minutes.
  12. 12
    Carefully flip the patties, add a little more oil if needed, and cook the other side until browned and heated through.
  13. 13
    Repeat with the remaining patties.
  14. 14
    Toast buns if desired, then assemble burgers with lettuce, tomato, onion slices, and a generous spread of ginger banana chutney.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 134.2kcal
% Daily Value *
Total Fat 5.6g9%
Saturated Fat 1.7g9%
Cholesterol 0.0mg0%
Sodium 86.2mg4%
Total Carbohydrate 18.5g7%
Dietary Fiber 3.1g13%
Sugars 4.2g
Protein 3.9g8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chutney, burgers, vegetarian, vegan, indian, potato, mushroom, cumin, ginger, onion, garlic, patty, plant-based, bbq, summer, dinner, flavorful, spiced, healthy, easy
Read it online: https://www.chefs-mate.com/recipe/chutney-burgers/