Food in the United States is very different from that of India. Before moving to the U.S. my mom and I used to eat burgers and pizza at McDonald’s. The burgers there don’t taste anything like the one’s here. Indian McDonald burgers are spicy and regionally influenced, but here a burger is the same no matter what region of the country you are in (and it isn’t made with ‘garam masala’).
I’ve tried burgers from several different restaurants. I am ashamed to admit that I’ve dined at Tasty Burger, Burger King, and Shake Shack. But the first time I had a burger that I consider “good” was at a local pub and grill called Grafton Street in Harvard Square, a few blocks from my home. That was a delicious burger. Still, whenever I order a burger, I skip the bun. Sometimes when I’m craving for a hamburger at work, I go to the company’s cafeteria and order a patty. I’m well known to the kitchen staff for always ordering a bunless hamburger.
No matter how much I love hamburgers I don’t make them at home.
My husband and I have been on a diet since we got back from Italy. I am trying to eat more vegetables and less red meat so I made an ultimate veggie burger this week. It is filled with a lot of vegetables and perfect for the kiddo (or husband) who refuses to eat his peas and carrots.
I boiled the potatoes a day before preparing. Then I sautéed vegetables, mashed them together with the potato, and baked them into perfect patties. I got the whole wheat buns from Whole Foods which I highly recommend using. Good quality buns are very important for a burger.
I made a herbed aioli to go with it. A couple of weeks ago I was speaking with Sheryl Julian, the food editor of The Boston Globe, about aioli. She and I both agree that Chipotle or sriracha aioli is overused in food joints. She suggested that I prepare a herbed aioli instead. I made it with lemon zest, fresh thyme, basil, and chives. It is fresh, summery and much better than restaurant aioli.
Ingredients
- Herbed Aioli
- 3 tablespoons mayonnaise
- 1 tablespoon plain greek yogurt
- 1 tablespoons basil, finely chopped
- 1 teaspoon fresh thyme
- 1 teaspoon fresh chives, finely chopped
- 1/2 lemon zest
- salt to taste
- 1/2 teaspoon freshly crushed black pepper
- Veg Burger
- 2 tablespoons extra virgin olive oil.
- 10 oz baby bella cremini mushroom, finely chopped
- 3 cloves garlic, minced
- 1 medium yellow onion, finely chopped
- 1 green pepper, seeded and finely chopped
- 1 green chile, deseeded and finely chopped
- 1 pound yukon gold potato, boiled and peeled
- 2 carrots, peeled and finely shredded
- 1 tablespoons parsley, finely chopped
- salt to taste
- 1 teaspoon freshly crushed black pepper
- 2 eggs
- 1 cup panko breadcrumb
- 6 whole-wheat hamburger buns
- 1 bunch fresh lettuce
- 1 big red onion, cut into 6 slices
- 1 large red tomato, cut into 6 slices
Instructions
Herbed Aioli
1. In a food processor, add mayonnaise, yogurt, basil, thyme, chives, and lemon zest. Work it until it becomes smooth. With a rubber spatula, take it out. Add salt, black pepper and stir to mix well.
Veg Burger
1. Set the oven to 400 degrees. Have on hand a 12-inches baking sheet.
2. In a non-stick pan, over medium-high heat, heat 1/2 tablespoon olive oil. Add mushroom pieces and fry for 7 to 8 minutes, or until water disappears. Set it aside on a plate.
3. In the same pan without cleaning, over medium heat, add 1 tablespoon olive oil. Add garlic pieces and cook until it releases it’s fragrance. Add onion pieces, green pepper, green chile and cook for 8 to 10 minutes, or until onions become soft. Set it aside in a bowl.
4. In a big mixing bowl, add boiled potatoes, sauteed mushroom, onion, green pepper mixture, shredded carrots, parsley, salt, black pepper, eggs and breadcrumbs. Mash it to mix well. Shape them into a patty and line them on a baking sheet.
5. Drizzle patties with 1/2 tablespoon olive oil and bake for 35 to 40 minutes, or until they become golden brown.
6. In a non-stick pan, over medium-high heat, toast the buns. Spread half of each bun with 1 teaspoon of aioli. Add lettuce, onion, patty, tomato and lettuce. Serve with soda or beer.
Tempting burgers with beautiful pictures!
I need that burger right now..delicious and healthy
Thank you dear 🙂
<3 thank you
i really loved the effort you put into shooting this burger. I have picked up that toothpick trick from you. Will incorporate next time. The holiday has done wonders Dol!
Oh you did! Awesome, will look forward to your pictures 🙂
Gorgeous clicks and a great veggie burger
Thank you so much Shailaja! I am happy that you liked my work 🙂
Dolphia, what’s the method you used to get perfectly shaped burgers. I see it in the picture but unable to understand. TIA.
Sorry Lisa, for responding you so late. I use a container lid without groove. Does this help?
Not a problem :). Did you line the container with shrink-wrap or a plastic before filling in with the pattie mixture? Was it done to easily get the patties out?
Yes Lisa, i have used a cling wrap. 🙂
Dolphia, Can I use regular potato that I usually get from the Indian store? Or, does it have to be Yukon gold potato for this recipe to work?
Regular potato works too.
Thanks!