Vegetarian Burgers

Bun:
2 Tablesp. dried yeast
2 cups warm water
2 Tablesp. sugar
1 teasp. salt
2 teasp. oil
7 1/2 cups white flour

Burgers:
2 cups dried beans (mung beans, chickpeas, split peas, etc.)
1 cup white flour
2 cups cabbage, chopped
1/2 cup tomato puree
1 Tablesp. hing
1 Tablesp. black pepper
1 Tablesp. salt
water, as needed for binding
ghee or oil for deep-frying

Ketchup:
5 Tablesp. tomato puree
5 Tablesp. water
1 teasp. sugar
1 teasp. salt
1/2 teasp. hing
2 teasp. lemon juice

Method:
Bun:
1. Mix yeast, water and sugar. Set aside until foamy.
2. Sift flour and salt.
3. Rub oil into flour evenly.
4. Knead yeast-foam into flour until a pliable dough forms.
5. Cover. Leave 2 hours.
6. Divide dough into 10 balls.
7. Form balls into 1/2-inch thick patties.
8. Place on a greased baking tray. Leave 1 hour.
9. Bake in a moderate oven until golden brown.
10. Remove from oven.
11. Brush with milk or butter.

Variations:
Substitute buns with chapatis, puries, or rounds cut out of bread slices with a sharp-edged metal bowl.

Burger:
1. Soak beans overnight.
2. Boil beans to a soft, creamy puree. (If using chickpeas, blend or manually mash, before boiling into a puree.)
3. Beat flour, black pepper, hing, cabbage, tomato puree, salt and bean puree. Add water if needed to form mist, yet not sticky patties.
4. Heat deep-fryer to moderate temperature.
5. Form burger mix into 1/4-inch thick patties.
6. Fry on both sides until deep brown.

Ketchup:
1. Beat all ingredients until creamy. Set aside.

Assembling:
1. Slice each bun. Butter each half.
2. On one half, place burger, 1 Tablesp. ketchup, lettuce leaf and tomato slice.
3. Place other half of bun on top.
* Yields 10 burgers.