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Father's Day Recipe: Tofu Dill Crumbled Burger

June 16, 2019 08:00 IST
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Two hearty, simple recipes to surprise your dad on Father's Day. 

Tofu Dill Crumbled Burger (with homemade lettuce tartar sauce)

Recipe by Chef Pallavi Nigam Sahay


For the burger:

  • 2 burger buns
  • 2 tofu steak
  • 220 gm breadcrumbs
  • 2 tbsp chopped dill leaves
  • Salt to taste
  • Black pepper
  • 2-3 tbsp oil
  • 2 tbsp flour
  • 1 tbsp water
  • 1 tbsp butter

For the yogurt sauce:

  • 4 tbsp hung curd
  • 1/8 tsp grated garlic
  • 1 tbsp chopped fresh coriander
  • 1 tbsp finely chopped mint leaves
  • 2 tbsp chopped lettuce
  • 1 tbsp lemon juice

For the baked potato chips:

  • 7-8 red potatoes
  • 1 tbsp cayenne pepper
  • Salt and pepper
  • Olive oil


For the tofu steak:

  • Cut half inch slices of tofu. Season the flour, mix it properly with water and make a smooth slurry.
  • Mix breadcrumbs with dill. Add salt and black pepper. Keep aside.
  • Take a pan and drizzle some oil on it. Dip tofu steak in flour mixture, and then coat it properly with breadcrumb. Once the pan heats, gently place the tofu steak on it. Sear till golden.

For the baked potato chips:

  • Preheat the oven at 250 degrees for around 10 minutes.
  • Peel and slice the potatoes. Place them in boiling water for 3-4 minutes, drain them, and then sprinkle salt, pepper and cayenne pepper. Mix it properly so that the potatoes are nicely coated with the spices.
  • In a roasting tray, drizzle 1 tbsp oil and spread the potato evenly. Bake for 30-40 minutes or till golden in colour.  

For the assembly:

  • Spread butter on burgers bun and toast on a hot pan till the edges turn golden.
  • To make the yogurt sauce, mix all the ingredients together in a bowl.
  • To assemble the burger, spread yogurt sauce on the lower bun and place the tofu patty, spread some yogurt sauce and place the top bun. Your burger is ready.

Indian Grilled Chicken Pasta Salad

Recipe by Chef Mithu Sonar of Gulmurg Restaurant, The Shalimar Hotel


  • 150 gm grilled chicken
  • 70 gm penne pasta
  • 30 gm lettuce
  • 5 gm salt and pepper
  • 10 gm cherry tomatoes
  • 10 gm olives (green/black)
  • Olive oil
  • Steak seasoning


  • Preheat the grill. Season both sides of chicken breast with steak seasoning. Lightly oil the grill plate. Grill chicken for 6-8 minutes each side or until the juices run clear. Remove from heat, cool and cut into strips.
  • Place pasta in a large pot of lightly salted boiling water. Cook for 8-10 minutes, until al dente. Drain and rinse with cold water to cool.
  • In a large bowl, mix together the cheese, olive, lettuce, and cherry tomatoes. Toss with the cooled chicken and pasta to serve.

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