Whole red lentils (sabut masoor) boiled in salty water
Green capsicum chopped
Carrot grated + for serving
Potato boiled, peeled and mashed
1 1/2 tablespoons
Heat oil in a non-stick pan, add onion, capsicum, garlic, carrot and salt. Mix well and sauté for 2-3 minutes.
Mix masoor, potato and rice in a bowl. Add salt to masoor-rice mixture and mix well. Add cooked vegetable mixture and mix again. Add breadcrumbs and mix. Adjust salt and mix.
Divide the mixture into equal portions and shape them into patties.Halve the burger buns and toast them till well browned.Heat oil in a non-stick pan and shallow fry patties, a few at a time, till evenly done from both the sides. Drain on absorbent paper.
Mix mint chutney and yogurt in a bowl. Cut tomato into round slices.Apply yogurt-mint mixture on half of the base part of a bun and also on half of top part of it. Place 2 lettuce leaves on the base half topped with 2-3 tomato slices.
Place a patty on it, top with a little grated carrot and a spoonful of yogurt-mint mixture. Cover with the top part of the bun ensuring that the chutneyed portions on both the halves are on opposite side. Make the other burgers similarly and serve immediately.