The secret weapon in Chef Raichand’s arsenal is none other than caramelized onions. She shares through an Instagram video that nothing beats home-cooked food from a mom, and we couldn’t agree more.
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Ingredients:
1 tbsp – Butter
1 onion, sliced
Boiled chickpeas
¼ cup – Grated carrot
¼ cup – grated zucchini
½ cup – Boiled and mashed potatoes
1 tbsp – Paprika/chilli powder
½ cup – Chaat masala
½ cup – Turmeric powder
2 tbsp – Oil
mini buns
Corn flour
Crumbs
Vegetables
Method
Caramelized onion:
*Add butter onions and sauté them low heat until it shows color.
*Add sugar for caramelization and mix well.
Patty:
* Mix chickpeas, zucchini and mashed potatoes with salt, pepper, paprika, cat masala and turmeric powder.
*Mash finely and mcut into small patties.
* Dip the patties in the cornmeal porridge, and con the patties with the breadcrumbs.
* Fry the patties.
Buns:
*Add butter, buns and toast slightly.
Assembly:
*Add the mixture of ketchup and mayonnaise to the slices of bread.
*Stacked lettuce, tomatoes, patties, sliced cheese, caramelized onions, in burgers.
These mini vegetable burgers are full of protein, vitamin A, vitamin C and minerals thanks to the chickpeas, carrots and zucchini that are added to them, Chef Raichand explains when preparing the dish. This is in addition to vegetables like tomatoes and lettuce which are great for your children! The caramelized onion does the trick with its unique taste adding the much-desired gourmet touch. This healthy snack will not only surprise your child, but also keep them happy and healthy, says the chef.
Chef Sohail Karimi agrees the recipe contains nutrients that can keep kids healthy and full. “It contains all the major food groups, from micronutrients to macronutrients, and since it’s a heavy meal, it can help you stay full and prevent overeating.” Although caramelized onions are Chef Raichand’s favorite, Chef Karimi said the patties are the heart of any burger.
He shared another secret weapon for homemade veggie sliders. “There are many other easy ways to do it. The easiest way to do it is with a hash brown that we use at home for chaat,” the chef concluded.
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