Photo Credit to Sanjana of the KO Rasoi Blog
Lately, while looking for more recipes to share with you, I’ve come upon quite a few meatless burger recipes, like the Quinoa Burgers with Greek Yogurt recipe that I just posted recently. I’ve seen everything from portobello to chickpea to black bean burgers, but this Green Banana Burger from Sanjana of the KO Rasoi Blog really caught my attention.
Sanjana is a 20 something British born Indian who has dedicated her blog to her family. In fact, the letters “K” and “O” in the name of her blog are the first initials of her two grandfathers, both of whom were awesome cooks while “Rasoi” is Gujrati (Indian) for “cooking.”
For Sanjana, the word “Rasoi” represents her love of cooking that is shared by her entire family. In fact, while her blog features her own inspired take on vegetarian cooking, she also shares beloved family recipes as well. So if you’re looking for vegetarian recipes that is family and Indian-inspired, be sure to check out more of KO Rasoi. Click here to see the original post of this recipe.
Green Banana Burgers
For the Burgers
10 small green bananas, boiled with the skins on (but pierced) until tender
1-8 oz can white chickpeas, drained and washed or 1 cup Arrowhead Mills Organic Chickpeas, cooked and drained
1 large onion, minced
1 large clove garlic, minced
4 green chillies (or to taste), minced
1 Tbs California Olive Ranch, Miller’s Blend, Extra Virgin Olive Oil
3 tsp Simply Organic, Sesame Seed
Juice and zest of one lemon
1/3 cup Frontier Natural Products, Whole Coriander Seed, chopped finely
4 tbsp sour cream (or plain yogurt)
1 tsp Frontier Natural Products, Fine Grind White Pepper
Salt to taste
For the Burger Coating
Coarse semolina to coat both surfaces and sides of each burger
1. In a small pan, heat the olive oil and gently sauté the onion, garlic, chillies and sesame seeds until aromatic. Don’t let it brown. Set aside.
2. Mash together the peeled green bananas and chickpeas. You could use a food processor but be sure to pulse it briefly because we want some texture in there. Overmixing could also make the mixture too moist.
3. Add in all of the other ingredients for the burgers including the sautéed onions, garlic, sesame seeds and chillies and mix thoroughly.
4. Using your hands, mold the mixture into burger shapes avoiding any cracks. I molded mine into 3 inches wide by scant 1 inch thick. Lightly coat each burger in semolina and set aside.
5. Once all of the mixture is used up, place on a baking tray lined with cling film and cover with more cling film. Refrigerate until you’re ready to barbecue them. This will give them time to firm up. At this point you could also pack them into the freezer for future use.
6. When you’re ready, grill the burgers on both sides until golden. Note: You can also oven-bake these, or cook them in a domestic grill.
7. Serve on burger buns and other breads along with all the trimmings, including toppings like baby spinach, lettuce, tomatoes, cheese, onions, pepper, plain yogurt and more!
Makes approximately ten 3-inch X 1/2-inch burgers
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