I recently hosted a birthday party for my hubby and I was really wanting to serve something homemade instead of ordering from outside, but also something that’s quick and easy. My menu consisted of Masala papad, chips and dips, baked beans on toast, sev puri and veg burger. Will be sharing all the recipes one at a time. Starting with the veg burger here as people couldnt stop praising the burger especially the homemade cheese sauce which elevated the taste.

For the veggie patty-

2 boiled potatoes

1 boiled and diced carrot

Half boiled and diced beetroot

Fistful of boiled peas

Half cup bread crumbs

Half cup flour to hold it together

Salt

Oregano

Chilli flakes

Pepper

Turmeric

Chilli powder

Sugar

Lemon

For coating-

Breadcrumbs

Cornflour

Oil

Water

Broken cornflakes

Oil for frying

Mix all the above ingredients for the party, together in a bowl and mash it up and form into a dough.

Then take big lumps of it and roll a ball and press it in the centre to form a thick round patty.

On the other side mix cornstrach, crushed cornflakes, with little water to form a pancake batter kinda consistency.

Take bread crumbs in a plate.

Now take the patty n dip it in conflict batter and then coat it with breadcrumbs, again dip in conflict and again roll in breadcrumbs. Repeat the process twice to get crispy patty.

Deep fry. Remove them from oil on a tissue and they r ready.

For the cheese sauce –

Milk

Cheese cubes

Oregano

Butter

Crushed garlic cloves

Pepper

Take butter in a pan, add crushed garlic to it, once cooked add oregano, pepper, block of cheese and melt it together. Then add enuf milk for a thick consistency. Take it off the flame and let it cool. The cheese sauce is ready.

Assembling the burger-

Cut a burger bun into half and toast it. Now layer the bottom with mustard sauce and mayo or bbq or chilli sauce whatever u like. Place a lettuce leaf over it, then place 3 slices of tomatoes, 2 slices of onions and then the patty over it. Now drizzle it with your homemade cheese sauce, cover it with the top bun and its ready to serve.

I used eggless mayo from Del Monte, Weikfield mustard sauce, Del Monte tomato ketchup, Ching’s red chilli sauce and fat free barbeque sauce from Veeba.