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Chinese Burger

Mixed vegetable manchurian patty topped with crispy noodles, put into a burger bun. A twist in the traditional burger This is a Sanjeev Kapoor exclusive recipe.

New Update
Chinese Burger

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Main Ingredients Burger buns, Butter
Cuisine Fusion
Course Snacks and Starters
Prep Time 26-30 minutes
Cook time 26-30 minutes
Serve 4
Taste Spicy
Level of Cooking Moderate
Others Veg

Ingredients list for Chinese Burger

  • 4 Burger buns
  • 4 teaspoons Butter
  • 4-6 tablespoons Eggless mayonnaise
  • 1 tablespoon Schezwan sauce
  • a few Iceberg lettuce leaves
  • 1/2 cup Fried noodles
  • Tikki
  • 1 cup Cabbage , grated
  • 4-5 tablespoons Mixed capsicums (red, yellow and green) , finely chopped
  • to taste Salt
  • to taste Black pepper powder
  • a pinch Sugar
  • a pinch Dried ginger powder (soonth)
  • 2 Green chillies , finely chopped
  • 2 tablespoons Fresh coriander leaves , chopped
  • 4 tablespoons Refined flour (maida)
  • 2 tablespoons Cornflour/ corn starch
  • 2 tablespoons Schezwan sauce
  • for shallow frying Oil
  • Sauce
  • 1 tablespoon Cornflour/ corn starch
  • 1 teaspoon Soy sauce
  • 2 teaspoons Red chilli sauce
  • 1 teaspoon Oil
  • 1 Green chilli , finely chopped
  • 2-3 tablespoons Cabbage , grated
  • 1/2 teaspoon Dried ginger powder (soonth)
  • to taste Black pepper powder
  • to taste Salt
  • a pinch Sugar
  • 1/2 teaspoon Vinegar
  • 1 teaspoon Fresh coriander leaves , chopped

Method

  1. To prepare tikki, take cabbage in a bowl, add mixed capsicums, salt, pepper powder, sugar, dried ginger powder, green chilli and coriander leaves and mix well.
  2. Add refined flour, cornflour and a little water and mix. Add 1 tablespoon schezwan sauce and mix well.
  3. Heat sufficient oil in a non-stick pan.
  4. Divide the vegetable mixture into 4 equal portions and shape each portion into round tikki.
  5. Place the tikkis in the pan with hot oil and shallow-fry, turning sides, till evenly cooked and golden brown on both sides. Drain on absorbent paper.
  6. To prepare sauce, put 1 cup water in a bowl, add cornflour, soy sauce and chilli sauce and mix well.
  7. Heat 1 teaspoon oil in another non-stick pan. Add green chilli and cabbage, mix and sauté for 2 minutes.
  8. Add dried ginger powder, pepper powder, salt and sugar, mix and saute for 1 minute.
  9. Add cornflour mixture, mix and cook stirring continuously till the mixture thickens slightly.
  10. Add vinegar and mix. Add coriander leaves, mix and cook for 1 minute. Transfer in a bowl.
  11. Halve the buns horizontally.
  12. Heat butter in a non-stick tawa. Place the halved buns with cut side downwards and toast till slightly golden brown. Transfer on the worktop.
  13. Mix together mayonnaise and schezwan sauce in a bowl.
  14. To prepare each burger, apply some mayonnaise-Schezwan sauce on the toasted side of all the halves. Place a few iceberg lettuce leaves and one tikki on top of the lettuce on the base halves. Place each on individual serving plates.
  15. Crush some noodles and put on top of the tikkis, drizzle some sauce and cover each with the top halves toasted side downwards and serve immediately.
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