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VGV Spice Burger

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VGV Spice Burger
  • Cook Time:
  • Chef Vicky Ratnani creates a really nice, funky and wholesome burger with potato wedges. The patty is made with black channa, potatoes and bread crumbs.


  • 80-100 grams of kala channa
  • 3 new potatoes cooked
  • 1 1/2 Tbsp of spring onions, chopped
  • 1 1/2 tsp of celery, chopped
  • 1 green chili, chopped
  • 2 unpeeled, cooked new potatoes
  • 3-4 green olives
  • 1 Tbsp of sun dried tomatoes, chopped
  • 1 Tbsp of breadcrumbs
  • 1/2 tsp of cumin powder
  • Salt and pepper to taste
  • 1 Tbsp of semolina or rava
  • 3-4 Tbsp of olive oil, to fry

  • For the Potato Wedges:
  • 2 potatoes cut into wedges
  • 1/2 tsp of smoked paprika
  • 2-3 cloves of bashed garlic
  • A few sprigs of thyme
  • 1 tbsp of olive oil
  • Black pepper to taste
  • To Plate:
  • 2-3 leaves of iceberg
  • 13-14 pomegranate beads
  • Black pepper to taste


  1. Wash and soak beans overnight. Rinse and change the water.
  2. Pressure cook for 8-9 minutes. Alternatively, cook for 20 minutes in simmering salted water till the beans are soft but not mushy.
  3. For the Potato Wedges
  4. While the patty is frying, slice 2 potatoes in to wedges.
  5. Put in salted water for a few minutes.
  6. Put in a baking tray and add salt and pepper to season.
  7. Add 1/2 tsp of smoked paprika along with 2-3 cloves of bashed garlic, a few sprigs of thyme.
  8. Drizzle with olive oil and give it a nice toss.
  9. Bake in the oven at 180 C for 12-15 minutes.

    For the Burger Patty:
  10. In a mixer add the black chana, chopped spring onions, celery, green chilies, smashed unpeeled, new potatoes, sun dried tomatoes, bread crumbs, jeera powder and salt and pepper.
  11. Make this in to a semi stiff burger patty mix/dough.
  12. Once this is done, top the mixture on a layer of semolina. Shape the burger in a desired shape and size and dust then with more semolina. Pan fry in olive oil till the patty has a golden brown crust.
  13. To Plate:
  14. Assemble the burger by putting the patty in a bun with a few leaves of iceberg lettuce, 1/2 a tomato without the flesh, pomegranate seeds, olive oil and salt and pepper.
  15. Serve with a side of potato wedges.