Manchurian Burger with Delicious Sauce | Manchurian Burger Recipe ~ The Terrace Kitchen

Heat 2 tsp oil in a pan.

Add 1/2 tsp ginger garlic paste and sauté for 7 to 10 seconds over low to medium flame.

Add 1/4 tsp red chili powder and 1 tbsp water to prevent burning, then mix.

Add 1 tsp soy sauce and mix well.

Add 1 tbsp corn flour mixed in 1/4 cup water (cornflour slurry) and keep stirring.

Cook at low flame until the sauce thickens and becomes glossy, adding water if needed for consistency.

Add a little salt and 1/4 tsp sugar, then mix until smooth and glossy.

Add spring onion and mix well, then transfer the sauce to a bowl and set aside.

For the Manchurian patty, take 1 cup grated cabbage and squeeze out excess water.

To the cabbage, add 1/2 cup grated carrot, 1 tsp ginger garlic paste, 2 tbsp spring onion, 1/4 tsp crushed black pepper, 1 tsp red chili powder, and salt to taste; mix well.

Add 2 tbsp corn starch and mix well, adding 1 to 2 tbsp more if the mixture is too loose.

Add 2 tbsp all-purpose flour and mix well, adjusting as necessary.

Apply oil to your palms and shape the patty slightly smaller than the burger bun; you can make four patties of medium size.

Heat oil in a pan for shallow frying and place two patties at a time once hot.

Shallow fry the patties on low to medium flame until golden brown on both sides, ensuring they are cooked through.

Toast the burger buns for 10 to 12 seconds on low to medium flame, applying chutney and mayonnaise as desired.

Place the burger patty on the toasted bun, add the prepared sauce, and sprinkle with spring onion before closing the burger.

Repeat the process for the remaining burgers.

Equipment Needed

Spice Level:

Allergens