Indo-Chinese Veggie Burger
[Vegan]

To Make the Burgers:

1. Heat 1 tablespoon oil in a pan, add the chopped green onions, ginger, and garlic. Cook for 1-2 minutes.
2. Next, add carrots, green beans, and green pepper and cook over a medium flame until the vegetables are tender, takes about 6-8 minutes.
3. Stir in soy sauce, chili-garlic sauce, salt, and pepper. Mix well.
4. Next, add the mashed or grated potato along with the drained and squeezed TVP. Cook for another 3-4 minutes. Let the mixture cool slightly to make the burgers.
5. Once the mixture is cool enough to handle, divide it into four equal portions. Form a patty with each portion, press a little bit to hold everything together.
6. Place the flour slurry in a shallow plate and bread crumbs in another plate. Once the burgers are formed, gently dip both sides in the flour mixture and then coat both sides with the bread crumbs. Place on a plate and repeat with the remaining burgers.
7. Heat a skillet on medium flame. Coat the skillet with 2tablespoon oil. Gently put the burgers in the pan and cook for 2-3 minutes. Do not move the burger until the bottom is nicely cooked and turns golden. Flipping the burger too soon will break the burger.
8. Once the bottom is golden and set, carefully flip it and cook the other side for another 1-2 minutes. Transfer to a plate and keep ready.

To Make the Quick Chili Spread:

1. Combine all the ingredients for the chili spread in a small mixing bowl. Store the leftovers in the refrigerator for up to a week.

To Assemble:

1. Generously spread the chili spread on both sides of the burger buns. On the bottom bun, place the burger, lettuce leaves, sprouts, and some chopped green onions (if desired). Place the top bun, press lightly, and serve.