Vegan burgers are healthy and tasty: Vijaylakshmi Vikram

Who says a burger needs meat? Bengaluru-based food blogger Vijayalakshmi Vikram says plant-based patties can be just as juicy, flavourful, and satisfying as their classic counterparts. “In addition, they’re healthier and great for the environment. It’s a win-win,” she said, as she whipped up some vegan burger patties with Bangalore Times for International Burger Day. When making vegan burgers, mushrooms and beans, are an excellent alternative, she tells us. “Honestly, there are plant-based alternatives for almost anything these days, so as a vegan I never feel like I'm missing out on anything in life.” “Being vegan for over seven years is more than just a diet for me, it's a lifestyle choice built on kindness to animals and a commitment to living compassionately.”

BLACK BEAN AND MUSHROOM BURGER WITH THE MAGIC OF PEANUTS RECIPE

INGREDIENTS:

For the patty (makes six):

400 gms button mushroom
3 large potatoes
100 gms panko bread crumbs
100 gms tofu
1 full cup cooked black bean or kidney beans
3 tbsp chilli flakes, 1 tbsp soya sauce, 1 tbsp each of onion and garlic powder, salt to taste

For the spicy burger spread:
2 red capsicum
1 tbsp garlic powder
400 gms of peanut curds (hung)
Salt to taste
1 tbsp chilli flakes

Veggies for the burger:
Lettuce
Siced onions
Cucumber
Tomato
Jalapenos

METHOD

Prep work for patty:
Wash and clean 350-400 gms of button mushrooms. Shred the mushrooms
Boil 3 large potatoes. Peel and set aside
Pressure cook 1/2 cup black beans. Remove the water and towel try. The beans should be cooked well. Use kidney beans if you don’t have black beans

Prep work for red capsicum & peanut hung curd spread:
Hang 400 gms of peanut curd in a muslin cloth/ bag for 4-6 hours
Roast 2 red capsicums (sliced into halves) in a preheated oven at 175 degrees for 45 min

For the patty:
Heat 3 tbsp oil in a pan. Add the mushroom (don’t worry about the water)
Add 1 tbsp soya sauce, 1 tbsp onion powder, 3 tbsp chilli flakes, salt, 1 tbsp garlic powder
Add 100 gms of finely shredded tofu.
Sauté the above well until all the water is evaporated. Add mashed boiled potato. Mix well
Grind 1/2 cup roasted peanuts and the black beans (don’t purée this mixture). Mix this with sautéed mushroom and potato mixture
Transfer the above to a mixing bowl. Add 75 to 100 gms of panko or ordinary bread crumbs
Make into patties and keep in the refrigerator for a minimum of 1 hour. This is an important step
After an hour, shallow fry on low flame with a generous amount of oil

For making the spread:
Blend the roasted capsicum, the hung (thick portion) of the peanut curds in the bag, 1/2 tbsp garlic powder, and salt to a thick paste. If this is runny, don’t worry, throw in a boiled potato or handful of cashew nuts
Blend to a fine paste and set aside

Assembling the burger:
Tawa heat the burger buns
Place the patty, lettuce leaves, onion, tomato, cucumber slices
Add a generous amount of the spread
Burger is ready to bite into




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