Heat 3 cups of water in a medium saucepan then add:
1 cup of diced unpeeled potato
1 cup of diced peeled butternut squash
Cover and boil on medium heat until cooked (just getting soft). While the above is cooking prepare these ingredients:
½ a small onion, peeled and finely chopped
1 teaspoon of grated fresh ginger root
1 small handful of greens (chard or spinach leaves for example), finely chopped
½ cup of oats, ground into a fine powder in a coffee grinder
1 teaspoon of dried herbs (marjoram or mixed herbs)
½ teaspoon of spice seasoning (curry power for example)
Once the potatoes and squash are cooked, drain (keeping the water aside for later), then mash them up to a lumpy-not-so-smooth mash texture in a medium mixing bowl.
Then add all the remaining ingredients (onions, ginger etc) into the bowl and mix well. This is your burger mix.
Cook the burgers in a non-stick frying pan oiled (optional) with a little sesame oil or ghee (neither of which are overly heat sensitive i.e. they don’t become transgenic at normal sautéing temperatures). They need about 3-4 minutes each side on a medium heat. I manage to get the whole mix into one 25 cm pan formed into about 6 burgers.
While the burgers were cooking I made a simple vegetable accompaniment by boiling:
1 cup chopped runner beans
Cooking water from the potatoes and squash
I garnished the beans in a little ready-made Italian tomato sauce.
Effects on the Doshas -V, =P, =/+K
This dish is fairly neutral in its effect on the doshas. Here are some simple modifications that could make the meal more suitable to your doshas:
Vata types: very little change needed. Make sure to use a little oil or ghee when frying the burgers.
Pitta types: use only a small amount of ghee in the pan, and consider leaving out the onion entirely. Don’t use strong spices like hot curry powder, opt for milder mixes or just add some cumin, coriander and turmeric powders. Replace the ready-made tomato sauce with simple butter.
Kapha types: dry-fry the burgers, use ground quinoa or barley flakes in place of oats.