What is Hara Bhara kebab made of?

Hara Bhara Kabab is a very popular snack of North Indian fried patties made with spinach, peas and potatoes . This word means a kabab full of greens. Here the green colored veggies are spinach and green peas. These are nutritious since they have the best of both spinach and green peas.

How to make a BUBBA burger?

Place frozen BUBBA burger® patties onto the hot grill and cook 4 to 6 minutes on each side. Cook until the juices rise to the top but don't press them. Flip your BUBBA burgers and cook until the internal temperature reaches 160°F for beef BUBBA burger® varieties or 165°F for turkey and veggie BUBBA burger® varieties.

What is the difference between kebab and kabab?

Kebab is the more commonly used spelling in British English and in the United States, while kabab is the more commonly used spelling in South Asia and the Middle East . Both spellings refer to a dish consisting of small pieces of meat (usually lamb or chicken) that are skewered and grilled over an open flame.

What type of meat is kebab?

The traditional meat for kebabs is most often lamb meat , but regional recipes may include beef, goat, chicken, fish, or even pork (depending on whether or not there are specific religious prohibitions).

Why are BUBBA burgers so good?

Just BEEF. While most other frozen burger patties include blends of different beef cuts, which can include lower-quality grades, as well as a laundry list of hard-to-pronounce ingredients, we don't add any fillers, additives, preservatives or sodium to our beef burgers .

What is the best seasoning for BUBBA burgers?

Tajin® seasoning or cumin will give your BUBBA burger® some extra south-of-the-border authenticity, then you can add traditional Mexican toppings like jalapeño and avocado to spice it up even further.

Are BUBBA burgers healthy?

A burger that includes no preservatives, no additives, no artificial ingredients, and a 100% grass fed diet. Grass-Fed beef is naturally leaner, lower in calories, and a lower-cholesterol cut of beef . These delicious all-natural burgers come in a quarter-pound of pure BUBBA beef!

What is Donner kebab meat made of?

Lamb is most commonly used in traditional doner kebabs, though beef also stands as a popular option. Other proteins such as veal, chicken, turkey, and at times, some portion of ground meat, are also used.

What does a kebab consist of?

A doner kebab is a popular take-away food consisting of thin slices cut from a cylindrical block of minced and seasoned meat (beef, lamb or chicken) grilled on a vertical, rotating spit and eaten on unleavened bread with fresh salad and sauce .

What is real kebab made of?

kebab, dish of Middle Eastern or Central Asian origin that typically combines small pieces of meat such as lamb or beef with vegetables on a skewer and is then grilled.

What meat is shawarma kebab?

Shawarma is prepared from thin cuts of seasoned and marinated lamb, mutton, veal, beef, chicken, or turkey . The slices are stacked on a skewer about 60 cm (20 in) high. Pieces of fat may be added to the stack to provide extra juiciness and flavour.

Hara Bhara Burger ( Burgers and Smoothies Recipe) (2024)

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by Tarla Dalal

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Added to 38 cookbooks This recipe has been viewed 27622 times

Tangy, spicy, tempting… name it and you’ll get it in this super-duper hara bhara burger! the popular hara bhara cutlet, usually served as a starter, is combined with marinated paneer and onion rings to make a delectable burger. Regular fries perked up with chilli powder and garlic makes a great accompaniment for this burger, while the green chutney adds a minty touch.

Hara Bhara Burger ( Burgers and Smoothies Recipe) recipe - How to make Hara Bhara Burger ( Burgers and Smoothies Recipe)

Tags

American Burgers / GrillsIndian snacks with little planningVeggie Burgers CollectionDeep FryKadai Veg

soaking time: 1 hour Preparation Time:25 mins&nbsp &nbspCooking Time:30 mins&nbsp &nbspTotal Time:1 hours 55 minutes&nbsp &nbspMakes 4 burgers
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Ingredients

For The Cutlets
3/4 cup roughly chopped blanched and drained spinach (palak)
3 tbsp chana dal (split bengal gram)
1 1/2 tsp roughly chopped ginger (adrak)
1 1/2 tsp roughly chopped garlic (lehsun)
1 1/2 tbsp finely chopped green chillies
5 tbsp boiled green peas
5 tbsp grated paneer (cottage cheese)
1/2 cup boiled , peeled and mashed potatoes
3/4 tsp chaat masala
1/2 tsp garam masala , readily available
3/4 cup bread crumbs
salt to taste
1/4 cup plain flour (maida) dissolved with 5 tbsp of water
1/2 cup plain flour (maida) dissolved in 3/4 cup of water
3/4 cup bread crumbs for rolling
oil for deep-frying

For The Green Chutney (makes Approx. 10 Tbsp)
2 cups roughly chopped mint leaves (phudina)
1 cup roughly chopped coriander (dhania)
2 tsp cumin seeds (jeera)
2 tbsp roughly chopped green chillies
2 tsp lemon juice
salt to taste
2 tbsp fresh cream

Other Ingredients
1/2 cup mayonnaise
12 slices of paneer (cottage cheese) , cut into 50 mm. (2") x 25 mm. (1") and 1 cm. thick
12 onion rings
2 tsp oil
4 burger buns
4 tsp melted butter
4 cheese slices

Accompaniments
chilli garlic fries

Method

For the cutlets

Clean, wash and soak the chana dal for 1 hour. Drain well.
Add the ginger, garlic, green chillies and ¾ cup of water and pressure cook for 3 whistles or until the dal is cooked. Drain and discard any excess water. Cool slightly and keep aside.
Combine the spinach, green peas and cooked dal mixture and blend in a mixer to a coarse paste without using any water.
Transfer the paste into a bowl, add the paneer, potatoes, chaat masala, garam masala, half the bread crumbs and salt and mix well.
Divide it into 4 equal portions and shape each portion into a circle of 75 mm. (3”) diameter and 1 cm thickness.
Dip each cutlet in the plain flour mixture and roll in the remaining bread crumbs till it is evenly coated from all the sides.
Heat the oil in a kadhai and deep-fry each cutlet till it turns golden brown in colour from both the sides. Drain on absorbent paper and keep aside.

For the green chutney

Combine all the ingredients, except the cream and blend in a blender to a smooth paste.
Transfer it into a bowl, add the cream and mix well. Keep aside.

How to proceed

Combine the mayonnaise and 5 tbsp of the green chutney in a bowl and mix well. Keep the green mayonnaise aside.
Combine the paneer slices, onion rings and the remaining 5 tbsp of the prepared green chutney in another bowl and toss gently. Keep aside to marinate for 15 minutes.
Heat the oil in a non-stick pan, add the marinated paneer and onions and sauté gently on a medium flame for 5 minutes or till the paneer pieces turn light brown in colour from all the sides. Keep aside.
Cut each burger bun horizontally into two. Apply ½ tsp of butter on the insides of each half of the burger bun and toast them lightly on a tava (griddle). Keep aside.
Apply 1 tbsp of the green mayonnaise on buttered side of all the bun halves.
Place a lower half of a bun on a clean, dry surface with the buttered–green mayonnaise side facing up.
Place a cutlet and 1 cheese slice over it.
Again apply 1 tbsp of the green mayonnaise, place 3 sautéed paneer slices and 3 marinated onion rings and cover with an upper half of the bun with the buttered–green mayonnaise side facing down and press it lightly.
Repeat with the remaining ingredients to make 3 more burgers.
Serve immediately with chilli garlic fries.

Nutrient valuesper burger

Energy	782 cal
Protein	18.6 g
Carbohydrates	99 g
Fiber	4.5 g
Fat	36.6 g
Cholesterol	0 mg
Vitamin A	1500.1 mcg
Vitamin B1	0 mg
Vitamin B2	-0.1 mg
Vitamin B3	2.2 mg
Vitamin C	21.1 mg
Folic Acid	47 mcg
Calcium	238.3 mg
Iron	5.6 mg
Magnesium	0 mg
Phosphorus	0 mg
Sodium	359.3 mg
Potassium	261.6 mg
Zinc	0.9 mg