April 1,2020

Taj Mahal Burger

Servings: 3 Serving Time: 40 min

Time 40” + resting time.
Serves: 2/3


  • Patties:

  • 1/2 onion 1 carrot 1 can chickpea, drained and mashed into chunks.
  • 1/2 cup boiled sweet peas, drained
  • 1 cup boiled white rice
  • 1/3 cup fresh minced parsley
  • 1 tbs curry (or to taste)
  • 1 tbs ground cumin
  • 1 tbs paprika
  • 1/2 tbs ginger powder
  • 1 spoon vital gluten (optional)
  • 2 burger buns
  • Olive oil, salt and pepper
  • Filling:

  • 1/2 Avocado
  • 1/2 red onion
  • 1 boiled beetroot
  • Lettuce
  • Cream cheese
  • Hot curry sauce (optional)


  • 1. Melt the gluten in 2 spoons of hot water and set aside (optional)
  • 2. Chop the onion in small pieces and cook it with two spoons of olive oil till gold
  • 3. Chop the carrot, place it in the pan cook for about ten min, till tender. Ad a bit of water or oil if too dry.
  • 4. Add the rest of the ingredients and cook a couple of minutes more to combine, till all eventual liquid is completely absorbed.
Season with salt, pepper and extra spices to taste. Let the mixture to cool for a few minutes and then form the patties.
  • 5. Refrigerate for at least one hour (preferably 4 hours to overnight)
  • 6. Place the patties in a pan with a bit of olive oil and pan fry till they turn gold, or place in the oven at 360f/180c for a few minutes. You will probably get the best results by pan frying a few minutes each side and then bake.
  • 7. Compose your burger and serve.

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