The Chennai Masala Burger
Cooking Time
Prep Time
Difficulty
Cuisine
Crafted by Maison Marmite, this recipe blends traditional Indian culinary art with a staple of Western cuisine. The Chennai Masala Burger invites you to explore the authentic flavors of Chennai, a southern Indian metropolis renowned for its rich and spicy cuisine. This burger is far from ordinary, representing a true celebration of Indian culinary ingenuity, with each bite transporting you into a world of taste and aroma.
The essence of this recipe lies in its bold combination of flavors and textures. The heart of the dish is a vegetarian burger, made of a lentil and potato patty, enhanced by the sweetness and complexity of homemade mango chutney. This chutney, a sweet and spicy blend, adds an unexpected taste dimension that perfectly complements the richness of the patties, creating a perfect balance between sweetness and spice.
Preparing this burger involves a few steps, but nothing complicated. The key is in the pre-cooking of the lentils and potatoes. A Maison Marmite tip: prepare these ingredients in advance and let them cool for better patty texture. The mango chutney can also be made ahead and keeps well in the refrigerator. By following these simple yet essential steps, you will achieve a uniquely flavored burger. The total preparation and cooking time is about an hour, a small investment for a flavorful meal.
In conclusion, Maison Marmite’s Chennai Masala Burger is not just a dish, it’s a culinary adventure. Each ingredient has been carefully chosen to offer you a taste experience that blends tradition with innovation. This burger is proof of our commitment to exploring new culinary horizons while staying true to the authenticity of flavors. Bon appétit!
The Chennai Masala Burger
Ingredients
Burger Ingredients
- 200 g of red lentils
- 2 small potatoes cooked and mashed
- 60 grams of panko breadcrumbs or regular breadcrumbs
- 1 small onion finely chopped
- 2 garlic cloves chopped
- 1 teaspoon of fresh grated ginger
- 1 teaspoon of ground cumin
- 1 teaspoon of ground coriander
- 1/2 teaspoon of turmeric
- 1/2 teaspoon of chili powder (optional)
- 1 teaspoon of cardamom (optional)
- 1 teaspoon of Garam Masala (optional)
- Salt and pepper to taste
- Panko breadcrumbs or others for coating
- Cooking oil
Toppings
- Mango chutney recipe below
- Fresh coriander leaves
- Curry leaves if available
- Tomato slices
- Lettuce leaves
Mango Chutney Ingredients
- 2 ripe mangoes peeled and diced
- 1 small onion finely chopped
- 1 garlic clove minced
- 50 g of brown sugar
- 60 ml of cider vinegar
- 1/2 teaspoon of fresh grated ginger
- 1/4 teaspoon of ground cinnamon
- 1/4 teaspoon of ground cloves
- A pinch of chili powder (optional)
- Salt to taste
Instructions
Cooking the Potatoes:
- Start by washing the potatoes thoroughly. You can peel them if you prefer, but the skin contains nutrients and provides an interesting texture.
- Place the potatoes in a pot and cover them with cold water. Add a pinch of salt. Bring the water to a boil, then reduce the heat to simmer.
- Cook until the potatoes are tender, which usually takes about 15 to 20 minutes, depending on their size.
- Check the doneness by piercing the potatoes with a fork. If it enters easily, they are ready.
- Drain the potatoes and let them cool slightly before mashing them for use in your burger.
Cooking the Lentils:
- Measure 200 g of dry red lentils and rinse them under cold water to remove any impurities.
- Place the lentils in a pot and cover them with water, using about double or triple their volume in water.
- Bring to a boil, then reduce the heat to simmer.
- Cook the lentils for 15 to 20 minutes. They should be tender but not overcooked to avoid becoming mushy.
- Taste the lentils to check for doneness and adjust the time if necessary.
- Once cooked, drain the lentils and let them cool slightly before using them in the patty preparation.
Preparing the Mango Chutney:
- In a pot, combine the mangoes, onion, garlic, brown sugar, cider vinegar, ginger, cinnamon, cloves, chili (if used), and a pinch of salt.
- Bring the mixture to a boil, then reduce the heat and simmer for about 20 to 30 minutes, until the mixture thickens and the mangoes are tender.
- If the chutney is too liquid, you can incorporate a small amount of cornstarch diluted in a bit of water, and continue cooking for a few minutes to reach the desired thickness.
- Stir occasionally to prevent the chutney from sticking to the bottom of the pot.
- Let the chutney cool before serving or storing it in an airtight container in the refrigerator.
Preparing the Patties:
- Cook the lentils according to the package instructions, then drain them.
- In a bowl, mix by hand the cooked lentils, mashed potatoes, onion, garlic, ginger, cumin, coriander, turmeric, cardamom, Garam Masala, and chili powder (if used). Season with salt and pepper.
- Incorporate 60 grams of panko breadcrumbs (or regular breadcrumbs) into the mixture to help bind the patties.
- Form patties with your hands from the mixture. If desired, lightly coat them with additional breadcrumbs for a crispier outer texture.
Cooking and Assembly:
- Heat oil in a pan over medium heat. Cook the patties for about 4 to 5 minutes on each side over medium heat until they are golden and crispy.
- Serve the patties on burger buns with mango chutney, fresh coriander leaves, curry leaves, tomato slices, and lettuce.
A recipe proposed by Maison Marmite
