#RamadanSpecial #CookpadRamadan #KokabAndCookpad

Anda shami burger is the most famous street food of karachi. I made it with beef shami kabab. So let's check it out. #RamadanSpecial #CookpadRamdan

#greenvegIt's a delectable evening snack, and an easy way to make the kids eat spinach and corn if they do not like it. In this burger recipe, a delicious patty made from corn, potatoes, spinach and a dash of spices. This is the best way to make your kids eat spinach.

This is the best bacon jam burger I've ever had. It's also the perfect first episode because it highlights one of the most important principles of great cooking: flavor balance.• Watch the full video on my channel (link in profile)

#rstea #Hindi/English #Post_No15 #Dishname #Beetroot_BurgerMade with grated beetroot healthy oats and sago this vegetarian burger is so good that you might never want to go back to regular burgers again!

#sandwichThis is a yummy, healthy and nutricious burger for which you donot have to compromise your health or the taste☺️. Here presenting Split Bengal gram patty 🍔 with the outer cover coated with egg in a street style.

Introducing "The Ultimate Beef Bomb Burger"! Inspired by Gordon Ramsay, it is a flavour explosion of juicy beef, melty cheese, and flavorful toppings. Brace yourself for an explosion of juicy , meaty goodness!

#HFFMonsoon_specialMexican Burger is basically a vegetarian burger made using red beans (rajma), sweet potatoes and sweet corn. Some added condiments like garlic powder and smoked paprika give it a lovely flavour. In Mumbai, nowadays we get a lot of varieties of burgers. Mexican Burger too is one such available here. You can find some crispy nacho chips added in this burger, which I too chose to go alongwith, as it gives this burger an added flavour and crunch.Garlic, cumin, beans, salsa, avocados are some ingredients used in Mexican cooking on a large scale. I have used these ingredients to prepare a burger. Just that I have used some sweet potatoes in this patty, as they impart a slight sweetness to the burger patty and balance the taste of the beans. Again, as I usually do, I have added some chopped mangoes to the guac, though you may choose to add some frozen mango puree too.Other option I would like to suggest is that if you aren’t able to get an avocado, try using a hung curd dip by adding some roasted cumin powder, onions, grated garlic, chilli flakes/powder, salt and coriander leaves, as per the measurements mentioned for the guacamole. Again some grated cabbage and carrots to can be added to this dip. In case you decide to go along with this dip, you can simply add the diced mango to the salsa!

#sadiaasif this is my favorite recipe

The flavors of Asia are the inspiration for this blended burger of shiitake mushrooms, beef and the umami flavor boost from shiitake mushroom powder. The beefy flavor of mushrooms are the perfect partners with beef, creating layers of flavor while keeping your burgers moist and delicious.Start with a buttery toasted bun, then a base of spicy Thousand Island Dressing, reminding us of classic burgers. Crisp, cool and fermented Kimchi Slaw is the bed for the burger, and melted, oozing pepper jack cheese tops the burger with another little spicy kick.For a new side for your Blended Shiitake-Beef Burger, we make Frizzled Onion Rings. Frizzled onion rings are thin-cut and marinated in milk and Shiitake mushroom powder, then a quick deep-fry until golden and crispy. Taste the global flavors in this Blended Shiitake-Beef Burger with Kimchi Slaw.David Ross (todayshomekitchen.com) shared this recipe with me.

Making this is quick easy... For the price of one burger you may buy at a restaurant, you can make 4 using finest ingredients... Easily adaptable recipe to make it your own.

Blended burgers are the hot topic in the culinary world. The first I heard of it was in a piece on Jehangir Mehta, previous Iron Chef contestant and owner of several restaurants in New York. He makes what he calls the Graffiti Burger, a blend of different mushrooms, veggies and spices that's supposed to be as good, if not better than most of it's full meat predecessors. The James Beard Foundation (The Oscars..... Academy Awards?..... The big award for food writing) has a contest going on this year for what chef can make the best blended burger. So I thought I'd give it a try. I'm sure it doesn't shake a stick at the Graffiti Burger, but it was super flavorful, juicier than any beef burger I've had, and a lot less calories than a burger made from 80/20 chuck I would usually make. I ground my own meat for this, but you can get the same effect by buying ground meat. I recommend a 85/15 mix of lean to fat. With the juices from the vegetables if you go any higher on the fat content I think you're burger will be gushing juices (but if that's the kinda burger you're looking for, go for it!). The important part of the recipe is the beef:veggie ratio, everything I've seen sticks around 2:1, so for every one unit (lb/oz/g etc.) of vegetable you have two units beef. I'll be working on this recipe a lot, so any comments/suggestions would be great. Thanks!