• Mini burgers

    Mini burgers

50 min 40 min
Vitamin rich
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Preparation

  1. Place all the vegetables dripping wet in 16 cm low unit and cook till done following the AMC method of cooking vegetables.
  2. Heat up a 20cm Low along with onions on highest heat till the red indicator of the visiotherm reaches the frying window.
  3. Open the lid and fry till the onions turn light pink in colour. Now add salt, chilli powder, garam masala along with boiled vegetables and mix well.
  4. Remove from heat. Allow to cool completely. Now add the bread crumbs to the vegetables and make medium sized balls, pat them to make cutlet shape. 
  5. For frying cutlets, heat up a greased 24 cm Hot pan on highest heat till the red indicator of the visiotherm reaches the frying window.
  6. Reduce the heat and fry the cutlets with 1 tsp of oil.
  7. To make burgers, place each cutlet with a lettuce leaf, an onion slice and a tomato slice on the lower half of the bun. Place a cheese slice on top. Cover with the other half of the bun. Serve with tomato sauce and French fries.

Nutritional values per piece: 220 kcal