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Indian burger

The Indian burger is ideal for lovers of exotic flavours! This recipe uses fresh, flavorful ingredients and innovative cooking techniques to create a taste explosion in just one bite. The unique flavors of India are blended with crunchy vegetables, satisfying even the most demanding palates. Finally, delicious seasoning combined with creative cooking will transport you to another culinary world! Try the Indian burger yourself and enjoy a trip without leaving home!

Une recette proposée par :

  • Quantité

    Serves 4

  • Temps de préparation

    1 hour

  • Temps de repos

    10 minutes

  • Temps de cuisson

    8 minutes

  • Temps total

    1 hour and 18 minutes

Liste des ingrédients

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

Indian burger

La recette

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

For a non-vegetarian option, you can make the burgers with chicken, vegetables and spices!

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