Vegetable and beans burger with toasted aubergine and avocado chutney Recipe

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

• 1 wheat hamburger buns
• As required For the patties
• 0.19 cup grated carrot
• 0.19 cup chopped mushrooms
• 0.06 cup finely chopped shallots or red onion
• 1/2 medium garlic smashed, peeled and finely chopped or grated
• 0.13 knob ginger peeled , finely chopped or grated
• 1/4 green chillies finely chopped
• 0.13 cup bread crumbs
• 0.06 cup Rolled Oats
• 0.13 cup boiled and drained black beans
• 0.13 cup boiled and drained chickpeas
• 0.06 cup shredded cheddar cheese
• 0.19 cup olive oil or any cooking oil
• As required For seasoning
• 0.13 teaspoon cayenne pepper
• 0.06 teaspoon dried oregano
• 1/4 teaspoon kashmiri mirch powder
• 0.06 cup chopped fresh coriander leaves along with them
• 0.13 teaspoon ground cumin
• 0.13 teaspoon garam masala powder
• 0.03 teaspoon ground sage
• 0.06 teaspoon Celery Salt
• 0.13 tablespoon mustard oil
• 0.06 teaspoon dry mango powder
• As required Salt
• As required Toppings
• 1 fresh lettuce leaf
• 1 thinly sliced ripe or heirloom tomatoes
• 1 thinly sliced aubergine rounds
• 1/4 cup avocado chutney
• As required To prepare avocado chutney
• 1/4 ripe avocado, cut, peeled, pitted and mashed
• 1/2 ripe tomatoes
• As required quarter of a small onion
• 1.50-2 green chillies
• 0.13 knob ginger peeled and roughly chopped
• 1 garlic cloves smashed and peeled
• 1/4 bunch coriander leaves with stem
• 1/4 tablespoon white distilled vinegar
• As required Salt