Veggie Smash Burger

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Smash burgers are all the rage for a reason. They’re crispy outside, creamy inside, delicious, and very easy to put together.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: Indian

Diet: Vegetarian

Servings: burgers

Author: Richa

Add cooked rajma to a bowl, add grated tofu, carrots, palak, bread crumbs, ginger garlic paste, peri peri seasoning, salt, pepper. Gently mash and mix all the ingredients & form into 4 thick patties.
1 cup cooked rajma, 100 grams smoked tofu, ¼ cup grated carrots, ⅓ cup blanched, ½ cup bread crumbs, 1 teaspoon ginger garlic paste, 1 teaspoon peri peri seasoning, Salt to taste, ½ teaspoon crushed pepper
Heat a pan with 1 tablespoon of oil, add 2 patties and gently press so they stick to the pan. Shallow fry on each side for 2-3 minutes till they are roasted well.
2-3 tablespoons sunflower or any neutral cooking oil
To serve, slice the burger bun in half, spread tzatziki sauce (as required) on one half of the burger bun. place lettuce leaves, tomato slices, onion slices, one rajma patty. Spread some tzatziki sauce, place the second rajma patty, spread tzatziki sauce, cover with the other half of burger bun and serve.
2 Burger bun, 4-6 iceberg lettuce leaves, 6 tomato slices, 8 onion slices, tzatziki sauce
Repeat the same for rest of the patties.

To cook rajma: Soak ½ cup of rajma for 8-10 hours or overnight for best results.Add soaked rajma & 1 ½ cups of water to a pressure cooker and cook on high till the first whistle. Cook on low for 17 minutes till the rajma is cooked well. Let it depressurize by itself. Drain the rajma till all the water is separated.
Tzatziki sauce may be replaced with a sauce of your choice.