Recipe: City Bakery's Chutney Burgers with Ginger-Banana Chutney (meatless using potatoes)

CITY BAKERY'S CHUTNEY BURGERS

"Our tasters' favorite veggie burger - and a hit with customers at the City Bakery in Ventura, California - is made with potatoes and has a tart-sweet chutney made from banana, ginger, and dried fruit."

1 cup chopped onion
1 teaspoon minced garlic
2 tablespoons butter or margarine
1/2 teaspoon each ground cumin and ground ginger
1 cup coarsely chopped mushrooms
1 cup coarsely chopped cooked thin-skinned potatoes
1 cup carrots diced in 1/4-inch pieces
2 tablespoons chopped fresh cilantro (coriander)
1/3 cup all-purpose flour
2 large eggs, lightly beaten
1 cup soft whole-wheat bread crumbs
Salt and pepper (to taste)
1 to 2 teaspoons salad oil
FOR SERVING:
Toasted buns or bread
Ginger-banana chutney (recipe follows)
Lettuce, tomato, white onion slices, and cilantro sprigs

In a 10- to 12-inch nonstick frying pan over medium heat, cook onion and garlic in butter, stirring often, until onion is golden, about 8 minutes. Add cumin and ginger; stir for 1 minute. Add mushrooms, potatoes, carrots, and chopped cilantro; stir often until carrots are tender to bite, about 7 minutes. Add flour and stir for 3 minutes.

Remove from heat; let cool slightly then mix in eggs and bread crumbs. Add salt and pepper to taste. On plastic wrap, shape vegetable mixture into 4 patties, each 1/3 inch thick.

Swirl 1 teaspoon oil in a clean 10- to 12-inch nonstick frying pan over medium heat. Place patties in pan (2 at a time, if needed) and cook until deep golden on bottom, 4 to 5 minutes. Turn, add remaining oil if needed, and brown other side.

Spread buns with chutney and serve burgers with lettuce, tomato, onion, and cilantro sprigs.

GINGER-BANANA CHUTNEY

1/2 cup mashed banana
1/3 cup chopped onion
1/3 cup chopped dried dates
1/3 cup pineapple juice
1/4 cup dried currants
1/4 cup cider vinegar
3 tablespoons minced pickled ginger
1/2 teaspoon curry powder

Simmer mixture, stirring often, until chutney has the consistency of thick jam, about 30 minutes. Use warm or cool. If making chutney ahead, cool, cover, and chill for up to 3 days.

Makes 4 burgers
Source: Sunset magazine, January 1994