Finally, I’ve managed to lift my lazy fingers to post a recipe on this blog; a first.
Last week I got a packet of button mushrooms and sweet corns to make salad for dinner. I used a bit of both and that’s it, my use of mushrooms and corn ends there. Mostly I keep the rest of them in the fridge and let them stay there till they aren’t usable anymore. This time I decided to break the trend and put them to a good use by making mushroom and corn burger. The inspiration for the recipe came from Amrita’s blog who in turn was inspired by Antoine Lewis. I twisted the recipe a bit and the result was so brilliant that the husband complimented saying, “I cannot believe there is no nonveg in there.”
1 pack of button mushrooms
1 pack of sweet corns
1 small cup celery (finely chopped)
2 spring onions (finely chopped)
2 green chillies (finely chopped)
1 tsp crushed ginger garlic
1 tsp tomato sauce
Salt to taste
1/2 tsp pepper
1 tsp all purpose flour (maida)
Oil (I prefer olive oil)
Sliced onion, tomato and lettuce leaves
Burger buns (sliced into halves)
- Clean the mushrooms and corns by dipping them in water and mince them together in the food processor.
- Heat 1tsp olive oil in a pan and cook the minced mushrooms and corns till all the water dries up.
- Add spring onions, celery, chillies, crushed ginger-garlic and cook some more.
- Add salt, pepper, tomato sauce and bread crumbs and mix well.
- Remove from gas and add maida which will help binding the patties.
- Make four thick patties from the mixture.
- Heat oil in a flat pan, dip the patties in egg one by one and shallow fry. Make sure that you fry them on medium flame so that the egg coating doesn’t get burnt.
- Fry from both the sides till they turn crispy.
- Toast the burger buns on the same pan.
- Arrange a lettuce leaf, a slice of onion, tomato and a patty on the bun.
- Add a slice of cheese if this burger is too healthy for you.