#RecipeLab: Daal Week 3 – Daal Burgers (Veg)

Daal Week 3 1st recipe – Vegetarian daal burgers. Seems crazy but really works well! | Check back in the 4th week of every month for new recipes.

Daal Week 3 - Daal Burger | #RecipeLab | Thorough and Unkempt

Daal Week 3:  Stay with me here. Burgers are in my top favorite foods, and I eat a lot of them. If you subscribe to the fast food mentality of a burger being some iceberg lettuce, some mayonnaise, and 1 deep fried patty, you’re seriously missing out.

Burgers are a super customizable meal, and you can mix a lot of textures and flavours to make a mouthgasm-inducing meal. Daals don’t have too much flavour in them by themselves, but they do provide amazing texture.

Building around that and bringing out flavour, I’ve made two burger combinations – this post details the Vegetarian one.

Before I talk more about the dish, and customizations, here’s the recipe (serves 1).

Double Decker Burger (Vegetarian)

Layer 1: Moong Daal and Bean Sprouts Patty

Item Amount Metric Value Notes
Asking what spices to put in a burger is a monumental task – you can put it anything. I went for simplicity – salt, pepper, and thyme. You can put it chilly, cumin, coriander, soy sauce, garlic powder, etc. to make your burger your own.
Moong Daal  1/4 cup  ~50g
Green Bean Sprouts  1/4 cup  ~50g
Lettuce of choice  1-2 leaves  I went for regular Green Leaf.
Cheese slice  1  Slices are easier and classic.
Hot Sauce 1/2 tsp  ~2g  I made my own. Look below.
Mayonnaise 1 tbsp  15g  Buy a vegetarian one.
Spices of choice 1/2 tsp each  ~2g each  See table footnote.

Layer 2: Potato, Paneer, and Peas Patty

Item Amount Metric VALUE Notes
You will also need 3 parts of a bun, and flour for binding the patties. I used 1 full store-bought burger bun (with sesame seeds), cut into 2, and I used half of another bun.
Paneer ~25g Eng. Indian cottage cheese
Potatoes  2 medium  ~55g
Peas  ~20g
Lettuce  1-2 leaves  I went for regular Green Leaf
Cheese Slice  1  Easy and classic.
Onions 1 small For topping
Condiments of choice  I used mustard and ketchup.
Spices: See note above to taste  Salt, Pepper, red chilly and cumin for me.

Daal Week 3 - Vegetarian burger | #RecipeLab | Thorough and Unkempt

 Preparation

  • Wash the daal and sprouts 3 times* and soak them.
    (*You’ll see the water become milky with starch and dirt.)
  • Boil the potatoes completely – give them 3 whistles in a pressure cooker or at least 15 minutes in a covered pot.
  • Boil the peas and paneer to soften them. 2 minutes in a pot should be enough. Chop the paneer into small cuboids.
  • Chop your onion into long slivers. Separate the pieces if you can, though not strictly necessary.
  • Mix the hot sauce and mayonnaise, making sure not to make the mayo too runny. I made my own hot sauce and mayonnaise with egg. If you don’t eat eggs, buy a vegetarian mayonnaise instead. For the hot sauce, I used this recipe as a framework only – No jalapenos and I didn’t follow the fermenting instructions. Homemade Sriracha Recipe

Process

  • Drain the daal and sprouts. You can choose to boil them to soften but don’t do it for more than a minute. You don’t want them retaining too much water or cooking completely.
  • Grind the daal and sprouts in a mixer. You want it to be really thick so you can shape them.
  • Empty your ground-up matter and mix in your spices of choice and enough flour until you can shape the mixture into a tight disc.
  • Peel and mash your potatoes. Spice them as you want.
  • Gently mix your paneer and peas into the potatoes without mashing them. You want them to be whole when you bite into the burger.
  • Add flour to your potato mixture until you can form a tight disc.
  • Heat up a pan or griddle and add a little oil. Fry both your patties on both sides for 2 minutes each on a medium flame. Seal in the sides by using tongs to hold the burger side first into the pan.
  • If you have an oven, give both your patties ~8 minutes at 180°C to cook through. If not, give your patties an extra minute on each side in the pan on a low flame.
  • Caramelize your onion. Put the onion slivers into a pan with a little oil and butter and cook on a high flame until well-browned. Drain on to a paper napkin and add a pinch of salt.
  • (Optional) Toast your buns to get some color.
  • Assemble your burger, bottom to top – bun, hot mayo, lettuce, daal patty, cheese, bun, ketchup, mustard, lettuce, potato patty, cheese, caramelized onions, bun. Serve with french fries.
    (If you’d like a french fries tutorial, leave a comment below. I’ll make proper ones for it, not like the ones pictured.)

I made two burgers with four different patties, alone and at night. It was incredibly frustrating and tiring, and by the end, I was making compromises – avoid that by working with a friend or by using less ingredients! You can see the other recipe (Chicken) Right Here.

You can customize this burger in multiple ways. Consider deep-frying the potato patties with a flour and breadcrumb coating (Be careful with coiled potatoes, making sure they’re dry to avoid oil spitting back at you.) You can switch up the condiments – use a sweet chilli sauce, or a mint mayonnaise or even a little mixed achaar! Add more elements such as tomatoes and cucumbers, or even a crunchy mathri or nippat.

With burgers, there’s so much you can do that putting down any list of spices or sauces is pointless. Don’t be afraid to experiment and make your burger your own. If you have questions or want more specialized burgers, leave a comment below and I’ll see what I can do! 🙂

Thank you for checking out #RecipeLab! If you like this recipe, leave me a comment below telling me about the recipe and your preferences. There are more recipes in Daal Week – check back on the Navigation Post Right Here to see the other recipes, or check out the Cooking category in the Library to see what else I have. 🙂