As promised, here is the burger recipe to go with the naan bun recipe. The burger is durable, but is better suited to the oven than the grill.
Makes 6 large burgers
– 1 medium onion, minced
– 1/2 cup coarsely grated zucchini
– 1/2 tsp salt
– 2 cups chopped cauliflower (small pieces)
– 2 cups small diced potato
– 2 cloves garlic, minced
– 2 tsp minced ginger
– 1/4 cup chopped cilantro
– 1 tsp turmeric
– 2 tsp garam masala
– 1 tsp cumin
– 1 tsp chili powder
– 1/4 tsp ground fenugreek
– 1 tsp salt
– 1/4 cup vital wheat gluten
– 1/4 cup chickpea flour
1. Mix together onion, zucchini, and salt in a small bowl. Set aside.
2. Blanch cauliflower and potato in boiling salted water for 5 mins. Remove from boiling water and plunge into cold water. Drain. Rinse again with cold water and drain well.
3. By this time the onion and zucchini should have released a bunch of water. Squeeze out as much water as you can with your hands and place onion/zuke mixture in a new bowl.
4. Add 2/3 of the potato/cauliflower mixture. Mash the remaining 1/3 of the mixture with a fork, and add to the bowl. Add the garlic, ginger, cilantro, spices and salt and mix well.
5. Add the gluten and chickpea flours and mix well.
6. If necessary, mush/squeeze the mixture with your hands to bring it together.
7. Line a baking sheet with parchment and lightly oil it.
8. Divide mixture into 6 and press into a ring mold to make the burgers. Mist with oil and place in the fridge to chill.
9. While burgers are chilling, preheat oven to 400 degrees. Bake burgers for 10 mins, then flip, spray with oil, and bake for another 10 mins. Let stand for 5 mins before serving.
As you can see from the pic, I served these with with onion rings on top. I used this recipe, but cut the onions into rings and fried them separately. I dressed the burgers with vegan mayo, green tomato chutney, lettuce, and tomato.