Finely chop ½ bunch of spinach, 1 leek stick, ½ cup mushrooms, 1 small ridge gourd and 1 boiled potato.
Heat 2 tbsp oil in a wok, add 2 – 3 cloves of chopped garlic. Sauté till its color turn to brown.
Now add all the chopped vegetable with ½ packet of bean curd cut into cubes. Fry well for 3 – 4 minutes.
Put the steamed vegetables in chopper, process until well chopped.
Remove vegetable mixture in a bowl, add in 3 – 4 tbsp bread crumbs, salt to taste, 1 tsp cumin powder, ½ tsp coriander powder, ½ tsp turmeric and 1 tsp chili powder.
Mix very well, from thick round patties with the vegetable mixture.
Coat each patty with bread crumbs and shallow fry with a little oil until golden brown.
Cut each burger bun into two halves, spread inner side of each half with ½ tsp mayonnaise. Toast in a frying pan for a few minutes.
Finely chop half flower of ice berg. Add in salt to taste and ½ cup mayonnaise. Mix well.
Now put a patty on top of one slice of bun, top with 1 cheese slices.
Spread mayo iceberg on top and cover with the other half of bun. Serve with ketchup or chili garlic sauce.