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Mumbai Street Burger

Stack our Asian Spiced Burger with red onion, pickled cucumber, vegan cheese, tamarind reduction, green chutney and sliced pickled cucumber.

CategoryDifficultyBeginner
Prep Time20 minsCook Time30 minsTotal Time50 minsYields2 Servings

Ingredients
 4 burger buns
 4 Tbsp Green Chutney (recipe below)
 2 Tbsp Tamarind Reduction (recipe below)
 1 Red onion, sliced
 A few slices of vegan cheese
 1 Cucumber, sliced
 1/3 cup vinegar
 3 Tbsp sugar
 A pinch of salt and black pepper
 2 Tbsp coconut oil
 A few leaves of lettuce
 A few slices of tomato
For the Tamarind Reduction
 2 Tbsp tamarind paste
 ½ cup sugar (125ml)
 ½ cup water (125ml)
For the Green Chutney
 50ml oil
 6 green chillies (reduce if low chilli tolerance)

Method

1

Pan-fry the Asian Style Burger patties in coconut oil for 4 mins on either side on a medium heat. Set aside

2

In a non-stick pan gently toast the sliced buns in coconut oil. Set aside

3

Add sliced cucumber to vinegar and toss in the sugar, salt and pepper. Let the cucumber pickle for 20 mins.

4

Slice red onions and set aside.

For the Tamarind Reduction
5

In a heated sauce pan add the concentrated tamarind. Add ½ cup of water.
Continue to add in the sugar to reduce the mixture until it forms a syrup-like consistency.
Reduce the heat to low until the syrup resembles a balsamic-like consistency.
This is able to keep for a few weeks in the fridge and is great as a dressing.

For the Green Chutney
6

In a blender, add in the oil, chillies, coriander, mint, lemon juice and crushed black pepper. Add your sugar and salt to taste.
Blend all the ingredients together until it forms a paste consistency.
This can be kept in the fridge for 3 – 5 days.

7

Start layering the burger. Add patty to the bun, followed by the vegan cheese, red onion, pickled cucumber, lettuce and tomato. Add some green chutney and a drizzle of tamarind reduction. Serve with sweet potato or shoestring French fries (optional).

Thank you to Kim and Pashi (My Kitchen Rules, Season 2 Finalists) for this great Indian-inspired recipe.

Ingredients

Ingredients
 4 burger buns
 4 Tbsp Green Chutney (recipe below)
 2 Tbsp Tamarind Reduction (recipe below)
 1 Red onion, sliced
 A few slices of vegan cheese
 1 Cucumber, sliced
 1/3 cup vinegar
 3 Tbsp sugar
 A pinch of salt and black pepper
 2 Tbsp coconut oil
 A few leaves of lettuce
 A few slices of tomato
For the Tamarind Reduction
 2 Tbsp tamarind paste
 ½ cup sugar (125ml)
 ½ cup water (125ml)
For the Green Chutney
 50ml oil
 6 green chillies (reduce if low chilli tolerance)

Directions

1

Pan-fry the Asian Style Burger patties in coconut oil for 4 mins on either side on a medium heat. Set aside

2

In a non-stick pan gently toast the sliced buns in coconut oil. Set aside

3

Add sliced cucumber to vinegar and toss in the sugar, salt and pepper. Let the cucumber pickle for 20 mins.

4

Slice red onions and set aside.

For the Tamarind Reduction
5

In a heated sauce pan add the concentrated tamarind. Add ½ cup of water.
Continue to add in the sugar to reduce the mixture until it forms a syrup-like consistency.
Reduce the heat to low until the syrup resembles a balsamic-like consistency.
This is able to keep for a few weeks in the fridge and is great as a dressing.

For the Green Chutney
6

In a blender, add in the oil, chillies, coriander, mint, lemon juice and crushed black pepper. Add your sugar and salt to taste.
Blend all the ingredients together until it forms a paste consistency.
This can be kept in the fridge for 3 – 5 days.

7

Start layering the burger. Add patty to the bun, followed by the vegan cheese, red onion, pickled cucumber, lettuce and tomato. Add some green chutney and a drizzle of tamarind reduction. Serve with sweet potato or shoestring French fries (optional).

Mumbai Street Burger

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