Vegetable and beans burger with toasted aubergine and avocado chutney Recipe

Ingredients For Vegetable and beans burger with toasted aubergine and avocado chutney Recipe

• 4 wheat hamburger buns
• For the patties
• 0.75 cup grated carrot
• 0.75 cup chopped mushrooms
• 0.25 cup finely chopped shallots or red onion
• 2 medium garlic smashed, peeled and finely chopped or grated
• 0.5 knob ginger peeled , finely chopped or grated
• 1 green chillies finely chopped
• 0.5 cup bread crumbs
• 0.25 cup Rolled Oats
• 0.5 cup boiled and drained black beans
• 0.5 cup boiled and drained chickpeas
• 0.25 cup shredded cheddar cheese
• 0.75 cup olive oil or any cooking oil
• For seasoning
• 0.5 teaspoon cayenne pepper
• 0.25 teaspoon dried oregano
• 1 teaspoon kashmiri mirch powder
• 0.25 cup chopped fresh coriander leaves along with them
• 0.5 teaspoon ground cumin
• 0.5 teaspoon garam masala powder
• 0.1200000000000001 teaspoon ground sage
• 0.25 teaspoon Celery Salt
• 0.5 tablespoon mustard oil
• 0.25 teaspoon dry mango powder
• As required Salt
• Toppings
• 4 fresh lettuce leaf
• 4 thinly sliced ripe or heirloom tomatoes
• 4 thinly sliced aubergine rounds
• 1 cup avocado chutney
• To prepare avocado chutney
• 1 ripe avocado, cut, peeled, pitted and mashed
• 2 ripe tomatoes
• quarter of a small onion
• 6 green chillies
• 0.5 knob ginger peeled and roughly chopped
• 4 garlic cloves smashed and peeled
• 1 bunch coriander leaves with stem
• 1 tablespoon white distilled vinegar
• As required Salt