It's pretty straightforward
Patties (lightly seasoned)
Coriander Powder
Cumin Powder
Touch of turmeric
Red chilli powder
Salt
Ginger/garlic paste
Mashed Boiled Potatoes
Diced Boiled Tomatos
Diced Boiled Green beans
Green bell Peppers
Corn
Olive Oil (for the patties)
So after boiling and mashing the potatoes, you heat up a pan in medium heat (no more), put some canola oil in it, then add your garlic paste, veggies, and spices. Don't overcook your veggies - infact, just when you begin to see it darken on the edges, add the mashed potatoes into it and turn it off. Stick it in the refrigerator to cool. 30 minutes later, pull it out, lightly oil your hands with some canola oil and make your patties. you can freeze these (preferred) before taking them to the george foreman grill because they will hold their shape a little more solidly but still allows the grill to soften it up.
You will also need to make a batch of spicy green coriander chutney (this recipe is in my blog, too). This merely uses coriander, green chillies, water, lemon juice, cumen, and salt all blended together. You will apply half a spoon of this to either side of the burger.
For the veggies:
Red Bell Peppers
Eggplant (Coated with half a spoon of this spice mixture: Coriander powder, turmeric powder, red chilli powder, salt, and basil leaves)
Tomato
Pickle
Onion
Lettuce
*anything else you want to add such as cucumbers, or portabella mushroom head, etc.
You will cut up 2 slices of large eggplant per burger - then apply the spice mixture to both sides. 1/4 of a medium sized bell pepper (check the cuts I made in my bell peppers. this is so that there are larger surfaces areas that lie flat thanks to the tension-relieving cuts. Just glaze up both the eggplant and red bell pepper with some EVOO before placing it on the GF Grill.
For the rest of the listed veggies, you will top them raw. So just cut them into slices and have them prepared.
