Make Restaurant-Style Burgers At Home

Burgers are considered unhealthy because most people order them from fast-food chains that sell foods high in trans-fats, sugar, salt and calories.

However, if you make the patty at home with fresh ingredients and a use a quality bun, such as whole wheat or multigrain, it can turn out to be a relatively low-fat healthy meal. There is a good chance that you may never feel the need to order a takeaway again.

Here are three patty recipes you will fall in love with.

Kidney Beans and Mushroom Patty

Soak ¾ cup of kidney beans in water overnight or for a couple of hours. Wash and drain. In a pressure cooker, cook them for up to 8 whistles. Open and let them cool.

Meanwhile, finely chop 200 grams of mushrooms and 1 large onion. Heat 1 teaspoon of oil in a pan and add 1 tablespoon of ginger-garlic paste. Stir for a minute, then add the onion. Stir until it turns pink, and then add the mushrooms. Add a pinch of salt and pepper and cook till they turn soft (make sure they don’t lose their bite).

In a mixer grinder, add the cooled kidney beans, 2 tablespoons of Worcestershire sauce, 1 tablespoon of piri piri powder or paprika, a pinch of salt, 1 teaspoon of lemon juice, 1 whole egg and 2 tablespoons of breadcrumbs. Churn it till the mixture is well-combined.

In a box, take the sautéed mushroom-onion mixture and combine it well with the kidney bean mixture. Form 4 big burger patties or 6 small ones and coat them with seasoned breadcrumbs. Heat 2 tablespoons of oil in a non-stick pan and fry the patties on low heat till they become crisp on both sides.

Beetroot, Cottage Cheese and Corn Patty

In a deep pan, add 1 tablespoon of oil. Once hot, add 1 tablespoon of ginger-garlic paste. Fry till it turns golden. Add 1 cup of grated beetroot and cook till it becomes slightly soft. Add a pinch of salt, mix and set this aside in a bowl. Grate 200 grams of cottage cheese and add to the bowl with the beetroot.

In a mixer grinder, grind ½ cup of thawed corn kernels till they become a slightly coarse paste. Add them to the beetroot-cottage cheese bowl. To it, add salt, pepper and dried herbs of your choice. Mix till well-combined and make 6 burger patties.

Heat 2 tablespoons of oil in a pan and fry the burger patties till they turn crisp. Alternately, you can grill them in a sandwich-maker with a little bit of oil or butter.

Potato, Vegetable & Cheese Patty

Boil 4 potatoes till soft, then grate or mash them well. Once cool, add a cup of finely chopped mixed vegetables, such as beans, carrot, bell peppers and onion. Add 1 tablespoon of mixed dried herbs, pepper and salt, finely chopped coriander and 2 tablespoons of breadcrumbs.

Take a heap full of potato-vegetable mixture in your palm (oil your palm so that it does not stick) and press the mixture at the centre to form a cup. Add 1 tablespoon of grated cheese in the centre, then close it from all sides so that the cheese gets enclosed within the patty. Repeat with all patties, then coat them with semolina or seasoned breadcrumbs. Heat 2 tablespoons of oil in a pan and fry the patties till they turn crisp.

Bite into the burger and the let the cheese ooze out of the patty.