Beet Burger with Tridoshic Red Rice Kichadi
Beet Burger with Tridoshic Red Rice Kichadi
Rated 5.0 stars by 1 users
Category
Main dish
Cuisine
Fusion
Servings
2
Prep Time
10 minutes
Cook Time
30 minutes
Delight in the harmonious flavors of our Tridoshic Red Rice Beet Burger, crafted to balance all three doshas. This innovative burger combines nutritious red rice kichadi with hearty beets, a medley of vegetables, and aromatic spices. Enhanced with Amalaki Pacchadi vegan cream cheese and served on a wholesome whole grain bun, it offers a nourishing and satisfying culinary experience that celebrates both taste and holistic wellness.
Prana Kitchens
Ingredients
- 1/2 cup of the Tridoshic Kichadi red rice
- and green mung mix
- 1.25 cup of water
- 1.5 tbsp Kichadi spice mix (reserve 1/2
- tbsp)
- 1 small red beet grated
- 2 tsp lemon juice
- 1/2 cup chopped cilantro packed
- Bread crumbs for coating the patties
- Oil for shallow frying
- Salt to taste
Directions
Instant Pot Method:
Wash rice and mung mix. Soak for 4 hr so it cooks properly.Add 1 tbsp Kichadi spice mix and salt to soaked mix.Cook in Instant Pot on high pressure for 7 minutes; natural release.
Add grated beets, cilantro, lemon juice, and 1/2 tbsp Kichadi spice; mix well.
Form patties, coat with breadcrumbs, and shallow fry until crisp. Serve on brioche buns with cilantro mint chutney.
Stovetop Method:
Soak rice and mung mix for 4 hours. Add 1 tbsp Kichadi spice mix and salt to soaked mix. Cook in heavy-bottomed pan with water, spices, and salt until
beans expand (12-15 mins).Add extra 1/2 cup water if needed; cover and simmer on low for 10 minutes.
Form patties, coat with breadcrumbs, and shallow fry until crisp. Serve on brioche buns with cilantro mint chutney.