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Cuisine Channa Burger
No meat or dairy doesn’t mean no fun. You can still have lots of fun and flavor with just a little creativity. Here’s a nice CUISINE CHANNA BURGER idea we tried out using items from MASSY STORES. Maybe you can have some fun trying it out too.
We diced some Pimiento Peppers. About 3 or 4 for a nice mellow spice.
Rough chopped some Celery and pulled a little Thyme.
Diced some Onion.
Since we had Onion and Celery, we didn’t really need Chive, but we wanted to try some extra brightness for a bold flavor.
Garlic on the other hand… That was a must.
And the star of the show, Cuisine Channa.
To give it a little Indian spice, we decided to use some Whole Geera. Also known as Cumin on the shelves.
Into the food processor. Looking to break this down a little.
Important phrase here “a little”. We were going for a rough mixture with chunks of Channa for an interesting texture.
In a hot pan, we toasted the Whole Geera. Just enough to get it slightly darker and fragrant.
To unlock more flavor, we cracked the seeds with a course grind.
We went old school with it, but you can grind it in a coffee grinder if you wish. Or, you can go ultra-low tech and put it between two pieces of foil and crushing the seeds with a rolling pin.
We put the Channa and the herbs in a large mixing bowl.
Added the Geera.
Salt… Black Pepper.
OH! Chive. Almost forgot Chive.
Mix! Mix! Mix!
A way to get a mixture to bind is to use egg or egg whites. But since we wanted to keep this dairy free, we added a little Cornmeal to dry the mixture out to a pliable texture. We found a mix that stayed together when we pressed it into a patty.
We used a circle mold to help us form tight, neat rounds. Just a little olive oil on the surface so the mixture doesn’t stick.
Then we spooned in the mix and pressed it together.
Looking good already.
A little CUISINE SOYA BEAN OIL in a pan on a medium fire.
Oil hot… Patty in.
We tested one out first to make sure the mixture was correct.
In about 2 to 3 minutes, the patty was golden brown and ready for a gentle flip.
Another 2 mins on the other side and then off the flame and onto paper towel to get off the excess oil.
While the patty rested, we prepared our bun. Sauce on the top side. We used a light Mustard. A Tomato based sauce could work too.
Lettuce for volume, Red Onions for a sweet, tangy crunch, Tomatoes for some more acidity and cucumber to add a cool balance.
Patty on top.
And there it is. A tasty CUISINE CHANNA BURGER, just right for your meatless any-day! Give it a try and/or let us know how you would do it.