Bombay patty burgers
These veggie burgers offer big mouthfuls of meaty burger without the meat. The secret ingredients are Bombay mix and nuts, and for me the best bit is watching others try to work out what they are made of!
Ingredients
For the patties
- 200g/7oz Bombay mix, plus extra for serving
- 100g/3½oz spicy coated chilli nuts
- 300ml/10½fl oz boiling water
- 1½ tbsp chaat masala
- 1 medium free-range egg, beaten
- oil, for greasing the tray
- 4 large red onion rings, about 5mm/¼in thick
- pinch salt
To serve
- 4 spicy cheese slices
- 4 brioche burger buns or mini naans
- 4 tbsp mayonnaise
- lime pickle
Method
Start by putting the Bombay mix and nuts in a food processor and blitz until they form an uneven, crumby mixture. Add the boiling water, mix and leave for 15 minutes to let the liquid to soak in.
Preheat the oven to 180C/160C Fan/Gas 4. Grease a baking tray that has sides, line with some baking paper and grease the paper on top too.
Add the chaat masala to the mixture and stir in well, then add the egg and combine well.
Grease a baking tray that has sides, line with some baking paper and grease the paper on top too. Lay the four slices of onion in the tray and season lightly.
Divide the Bombay mix and nuts mixture into four and shape into patties using wet hands. Pop onto the tray alongside the onion, making sure they are just flattened slightly. Bake for 25 minutes.
Remove from the oven and top each patty with a slice of the cooked onion and a slice of cheese. Put the brioche buns on the same tray to warm up, then pop back into the oven for a few minutes until the cheese is melted.
To assemble, lay out the burger buns, smother the bases with mayonnaise, then pop the patties with the onion and cheese on each base.
Smother the top with lime pickle and then sprinkle over some more Bombay mix. Finish with the burger bun tops and they are ready to eat!
