Cuisine Channa Burger

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No meat or dairy doesn’t mean no fun. You can still have lots of fun and flavor with just a little creativity. Here’s a nice CUISINE CHANNA BURGER idea we tried out using items from MASSY STORES. Maybe you can have some fun trying it out too.

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We diced some Pimiento Peppers. About 3 or 4 for a nice mellow spice.

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Rough chopped some Celery and pulled a little Thyme.

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Diced some Onion.

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Since we had Onion and Celery, we didn’t really need Chive, but we wanted to try some extra brightness for a bold flavor.

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Garlic on the other hand… That was a must.

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And the star of the show, Cuisine Channa.

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To give it a little Indian spice, we decided to use some Whole Geera. Also known as Cumin on the shelves.

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Into the food processor. Looking to break this down a little.

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Important phrase here “a little”. We were going for a rough mixture with chunks of Channa for an interesting texture.

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In a hot pan, we toasted the Whole Geera. Just enough to get it slightly darker and fragrant.

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To unlock more flavor, we cracked the seeds with a course grind.

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We went old school with it, but you can grind it in a coffee grinder if you wish. Or, you can go ultra-low tech and put it between two pieces of foil and crushing the seeds with a rolling pin.

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We put the Channa and the herbs in a large mixing bowl.

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Added the Geera.

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Salt… Black Pepper.

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OH! Chive. Almost forgot Chive.

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Mix! Mix! Mix!

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A way to get a mixture to bind is to use egg or egg whites. But since we wanted to keep this dairy free, we added a little Cornmeal to dry the mixture out to a pliable texture. We found a mix that stayed together when we pressed it into a patty.

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We used a circle mold to help us form tight, neat rounds. Just a little olive oil on the surface so the mixture doesn’t stick.

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Then we spooned in the mix and pressed it together.

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Looking good already.

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A little CUISINE SOYA BEAN OIL in a pan on a medium fire.

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Oil hot… Patty in.

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We tested one out first to make sure the mixture was correct.

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In about 2 to 3 minutes, the patty was golden brown and ready for a gentle flip.

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Another 2 mins on the other side and then off the flame and onto paper towel to get off the excess oil.
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While the patty rested, we prepared our bun. Sauce on the top side. We used a light Mustard. A Tomato based sauce could work too.

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Lettuce for volume, Red Onions for a sweet, tangy crunch, Tomatoes for some more acidity and cucumber to add a cool balance.

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Patty on top.

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And there it is. A tasty CUISINE CHANNA BURGER, just right for your meatless any-day! Give it a try and/or let us know how you would do it.

 

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