Ingredients
1. 11.2 cups boiled, peeled and mashed potatoes
2. 1.2 cup avocado pulp, mashed
3. 3.4 cup peas, boiled and mashed
4. 2 green chillies, finely chopped
5. 2tbsp chopped hara dhania (coriander)
6. 1tsp lal mirch (red chilli) powder
7. 11.2 tsp chaat masala
8. 1tsp chopped ginger
9. 1.4 cup breadcrumbs
10.1 onion, sliced
11. 3tbsp refined oil
12. 4 burger buns (For the burger)
13. 4 cheese slices
14. 4 iceberg lettuce leaves
15. 2 yellow bell pepper, sliced
16. 4tbsp mayonnaise
17. 3tbsp tomato ketchup
18. Salt to taste
Method:
1. In a big bowl, roughly mix the mashed potato, avocado and peas.
2. Add green chillies, hara dhania, lal mirch powder, chaat masala, ginger and salt to the mix and combine
thoroughly to make a dough.
3. Now, make as many round burger patties as you require. The size of the patty should be equal to the size of the burger bun.
4. Lay out the breadcrumbs on a plate and pat each patty down on the crumbs to coat evenly. Press lightly so that the crumbs stick to the patty.
5. In a shallow pan, heat the oil on a high flame. Then fry each patty till it becomes golden brown on both sides.
6. When the patty is almost done, lay a cheese slice on the patty and let it melt slightly. Then remove the patty with cheese on top and drain on a kitchen paper. (You can skip this step if you like or place the cheese slice uncooked in the burger.)
7. Slice the burger buns horizontally from the centre. Spread the mayonnaise and tomato ketchup on the base of the bun.
8. Place the lettuce on the ketchup. Carefully lift the patty with the melting cheese on top and place it on the lettuce leaf.
9. Top it with bell pepper slices and onion rings and put on the burger. Insert a toothpick to hold the burger together. You can also serve it without the top slice, with salad greens, as an open burger.
10. Serve with mustard sauce.