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 mushroom3 large potatoes100 gms panko bread crumbs100 gms tofu1 full cup cooked black bean or kidney beans3 tbsp chilli flakes, 1 tbsp soya sauce, 1 tbsp each of onion and garlic powder, salt to tasteFor the spicy burger spread:2 red capsicum1 tbsp garlic powder400 gms of peanut curds (hung)Salt to taste1 tbsp chilli flakesVeggies for the burger:LettuceSiced onionsCucumberTomatoJalapenosMETHODPrep work for patty:Wash and clean 350-400 gms of button mushrooms. Shred the mushroomsBoil 3 large potatoes. Peel and set asidePressure 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 beansPrep work for red capsicum & peanut hung curd spread:Hang 400 gms of peanut curd in a muslin cloth/ bag for 4-6 hoursRoast 2 red capsicums (sliced into halves) in a preheated oven at 175 degrees for 45 minFor 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 powderAdd 100 gms of finely shredded tofu.Sauté the above well until all the water is evaporated. Add mashed boiled potato. Mix wellGrind 1/2 cup roasted peanuts and the black beans (don’t purée this mixture). Mix this with sautéed mushroom and potato mixtureTransfer the above to a mixing bowl. Add 75 to 100 gms of panko or ordinary bread crumbsMake 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 oilFor 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 nutsBlend to a fine paste and set asideAssembling the burger:Tawa heat the burger bunsPlace the patty, lettuce leaves, onion, tomato, cucumber slicesAdd a generous amount of the spreadBurger is ready to bite into