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VGV Spice Burger


VGV Spice Burger

VGV Spice Burger



Recipe 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


Wash and soak beans overnight. Rinse and change the water.

Pressure cook for 8-9 minutes. Alternatively, cook for 20 minutes in simmering salted water till the beans are soft but not mushy.

For the Potato Wedges

While the patty is frying, slice 2 potatoes in to wedges.

Put in salted water for a few minutes.

Put in a baking tray and add salt and pepper to season.

Add 1/2 tsp of smoked paprika along with 2-3 cloves of bashed garlic, a few sprigs of thyme.

Drizzle with olive oil and give it a nice toss.

Bake in the oven at 180 C for 12-15 minutes.

For the Burger Patty:

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.

Make this in to a semi stiff burger patty mix/dough.

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.

To Plate:

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.

Serve with a side of potato wedges.

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Key Ingredients: whole bengal gram, potatoes, spring onion, celery, green chillies, olives, tomato, breadcrumbs, cumin seeds, salt, black pepper, semolina, olive oil, paprika, garlic, thyme, lettuce, pomegranate

Tags: American, Burger, Kids