{"id":299,"date":"2016-02-15T09:38:05","date_gmt":"2016-02-15T09:38:05","guid":{"rendered":"http:\/\/www.ashwita.com\/food\/?p=299"},"modified":"2016-02-15T10:46:34","modified_gmt":"2016-02-15T10:46:34","slug":"vegetable-burger","status":"publish","type":"post","link":"https:\/\/www.ashwita.com\/food\/vegetable-burger\/","title":{"rendered":"Vegetable Burger"},"content":{"rendered":"

\"Vegetable<\/p>\n

Since we traveled quite a bit when we were young, we were fortunate enough to grow up eating a wide variety of things, for my mother would pick up a recipe or two every place we went.<\/p>\n

Burgers were special times, and I’ve been spoiled, because whenever I eat a burger outside, I’m always thinking “where’s the lettuce”, or “not enough mayo” or something like that. Best to make it at home no? Especially after hearing things like Mc D’s burgers last forever without spoiling. What could be better than a home made burger with fresh ingredients?<\/p>\n

Makes 4 burgers
\nTime taken: 30-40 minutes<\/p>\n

Ingredients<\/h2>\n

4 burger buns
\n1 Greek cucumber, sliced
\n2 tomatoes, sliced
\n1 bunch lettuce leaves
\n4 eggs (optional)
\n4 slices of cheese
\n4 tbsp butter<\/p>\n

For the Patties
\n<\/strong>2 large potatoes
\n1 small carrot
\n\u00bc cup peas & sweet corn
\n1 egg (or 3 tbsp plain flour mixed with water to make a thin paste)
\n1 slice bread
\n\u00bc cup breadcrumbs (toast bread & grind it to a powder)
\nSalt
\nOil<\/p>\n

For the Cole Slaw
\n<\/strong>1\u00bd cups finely sliced cabbage
\n1 cup grated carrot (I used purple cabbage instead, in the pic)
\n\u00bc cup mayonnaise
\n\u00bd tsp mustard sauce (I used kasundi<\/em>)<\/p>\n

To Serve<\/strong>
\nPotato chips or fries
\nTomato Ketchup
\nToothpicks<\/p>\n

Instructions<\/h2>\n

Patties:<\/strong><\/p>\n