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RECIPE FOR HEALTH: Indian Street “Burger”

Perhaps nothing celebrates meat better than a traditional burger, but it’s quickly becoming apparent that vegetables can stand up on a bun next to this American standard just as well. Several chefs put their plant-forward burger creations to the test at the Menus of Change® 3rd Annual Leadership Summit in Hyde Park, New York, in June.

One of the standouts in this “Burger Bash” was Chef Jehangir Mehta’s Indian Street Burger. Mehta, the second-place finisher on Next Iron Chef in 2009 and owner of three New York City restaurants (Graffiti, Me & You, and Mehtaphor) combines Indian spices, aromatics and a mix of vegetables in this cravable Sloppy Joe.

  • 1⁄3 C grapeseed oil
  • 1 T ginger paste
  • 1 T garlic paste
  • 1 lb onions, diced medium
  • 2 Thai green chiles, chopped
  • 1 t chili powder
  • 1 T coriander seeds, crushed
  • 1 T cumin seeds, crushed salt to taste
  • ground black pepper to taste
  • 2 lb tomatoes, seeded and diced
  • Source: Published with permission from Chef Jehangir Mehta.

  • 2 T tomato paste
  • 1 C cooked corn
  • 1 C cooked chickpeas
  • 1 C steamed potato, diced small
  • 1 C cooked peas
  • 1⁄2 C tamarind date paste
  • 2 lb tomatoes, seeded and diced

For assembly

sliced Vidalia onion

sliced tomato

Boston lettuce leaves

whole-grain bun

Recipe Key:
C = cup
T = tablespoon
t = teaspoon
lb = pound

In pot add oil, sauté ginger and garlic pastes, then add onions, continuing to sauté. Add chiles and spices, and sauté for approximately 5 minutes. Add tomatoes and tomato paste and cook on very low flame until they completely break down. Add vegetables and tamarind, and cook for another 15 minutes. Switch off.

Assemble burgers on whole-grain bun with Vidalia onion slices, fresh tomato slices and Boston lettuce.

Source: Published with permission from Chef Jehangir Mehta.

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