McDonald’s changed the idea of burger patty in such a way that I used to think that a burger patty has to be ultra-crispy. You should be able to hear that crunch sound in every bite. I started thinking that if the burger patty is not crispy, it is not well made or maybe not that tasty. But my views have totally changed now.
DOES A BURGER PATTY NEED TO BE CRISPY?
Absolutely Not! When we moved to Munich, Germany, on one Friday night, we decided to order a burger. We both ordered a veg burger from this place – Pizza Avanti. When I took the first bite, oh my dear God. It was not crispy at all but the flavors were oozing out in every bite. That veg burger was very tasty and it was the patty to which I want to give the whole credit. Literally. Then I realized that the patty need not be crispy or crunchy for a good burger but more important for it is to be juicy and flavourful. If that is sorted, you will have a wonderful time eating your burger.
Here is one such burger. I made the patty with red kidney beans or rajma and for some extra umami flavors, I complimented it with chilly and sweet mango salsa. Although this is quite a healthy burger since the patty is not fried and is rich in protein but this burger is so tasty that one won’t be enough for you. Unless you have a tiny stomach like me 😀 If you want to make it extra healthy, just remove the buns and eat it as is, or as some people do – replace buns with lettuce leaves. I will never do that 🙂
If you are in hurry, just watch the video instead.
TIPS TO MAKE IT RIGHT
- Moisture Content: It would be difficult to make a firm patty if there is a lot of moisture in the mixture. That is why it is important to balance the moisture in the patties. You should be able to cook a perfectly shaped patty and it should not feel dry too. For that, add poha (rice flakes) or bread crumbs to the patty mixture. They will absorb the excess moisture and make a firm patty. But don’t add a lot of it otherwise the patty will become dry.
- Resting Time: For the poha or bread crumbs to absorb the moisture, you need to let the patty mixture rest in the refrigerator at least for 30 minutes. If you have time, let it refrigerated overnight. That develops more flavor and makes delicious patties.
- Patty Size: Don’t be tempted to make a big patty. The burger will just start to fall apart with each bite. Make sure the size of the patty is equal to the base of the burger bun. I am talking diameter here.
- Layering: Have you ever experience soggy buns? It is a total turn-off in burgers. That is why correct layering is important. Make sure that the buns are toasted well. It gives a nice crunch and prevents sogginess. Also, if you are using the store-bought burger sauce or mayonnaise, apply that first. The sauce contains oils that prevent moisture from getting into the bun. If you have homemade sauce or chutney, place the salad leaves first.
- Burger Sauce: To get a burst of flavors, apply the sauce on both halves of the bun. If you miss the top half, it just feels tasteless.
Bt the way, do try our incredibly delicious veggie burger too. It is juicy and flavourful. It has a nice crunch of crispy fried onions. And the game-changer of all is the chilli paprika sauce. You must try that too.
One good thing about these burgers is that you can double the batch of patties and freeze them in your freezer. They will last for a few weeks in there. Whenever you are craving burgers or just some patty, thaw them and then cook. We prefer to eat the extra patties with fried rice or pulao. Have you ever tried that? It gives a feel of sizzler 😀 Now let’s jump right onto the recipe.
Here is the written recipe: