To begin making the Open Burger recipe, wash the potatoes and cook them in a pressure cooker for 5 whistles.

Turn off the flame and allow the pressure to release naturally. Once cooked, open the lid, drain the excess eater, remove the potatoes, peel the skin and mash well in a bowl. 

Cook carrot first on a hot kadai with the Garlic And Oregano Spread over a medium heat, then add green peas. Once fully cooked, mash that as well.

Add mashed peas and carrot, red chili powder, corn flour, finely chopped green chilies, salt and lime juice to the mashed potatoes. Mix well. Divide it into 4 equal portions, roll it into balls and flatten it  between your palms to resemble the shape of a disc.

Heat a wide pan and add 1 tablespoon Nutralite Garlic And Oregano Spread. Coat the potato patties with little bread crumbs and shallow fry until it turns golden brown on both the sides.

Repeat with all the patties, add more Garlic And Oregano Spread if the pan turns dry.

In the same griddle toast the burger base by adding some Nutralite Garlic And Oregano Spread. Toast them until crispy and light brown. Keep them aside.

Now to assemble, take the base of the burger, spread a little Nutralite Cheesy Garlic Mayo, then place a lettuce, place the patty, pipe in your mustard sauce, place the sliced tomatoes and onions and sprinkle with bhujia and serve.

Serve the Open Burger with Vegetable Patty Recipe with a glass of  Pomegranate Mint Cocktail Recipe and a Grilled Pineapple And Chicken Salad Recipe on the side to enjoy your meal.