A veggie burger is a delicious burger recipe prepared with a spicy vegetable patty, completely homemade with potato and a choice of vegetables.
This is a great burger recipe with all the delicious Indian flavors and ingredients. The burger patty is basically a variety of vegetable cutlets, one which you can customize as you wish. For example, you can simply use an aloo tikki as a burger patty. In addition, I used Artisan buns to make these vegetable burgers and you can Brioche buns, whole wheat buns, or simple pav buns here.
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Moreover, you can incorporate any cooked grains, seeds or nuts in this vegetarian burger patty. Learn to control the moisture to avoid breaking the patties while frying.
The veggie burger today I showed you here is the Indian version using chilli powder and other spices. For each ingredient, I have provided the alternates to make it customized and to suit personal taste.
Veggie burger
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Veggie burger recipe | How to make a vegetable burger
Veggie burger is a delicious burger recipe prepared with a spicy vegetable patty, completely homemade with potato and our choice of vegetables.
Ingredients
Ingredients:
To make burger patty:
- 4 potatoes (boiled & mashed)
- 1 tbsp carrot
- 1 tbsp beans
- 2 tsp capsicum
- 2 tbsp onion
- Few coriander leaves
- 1 green chilli
- 1 tsp salt
- ½ tsp chilli powder
- ½ tsp ginger minced
- 2 tbsp rice flour or cornflour
- 1 tsp flax seeds powder (optional)
- ¼ tsp garam masala (optional)
To fry patty:
- 2 tsp plain flour (maida)
- 1 tsp corn starch (corn flour)
- Few tsp water
- 1 cup breadcrumbs or rava or oats powder
- Oil to shallow fry
To fix burger:
- 6 burger buns
- ¼ cup ketchup or tomato sauce
- ¼ cup Mayo or Mustard sauce or Yogurt
- Few Iceberg lettuce or spinach leaves
- Onion slices
- Tomato slices
Instructions
Preparation:
- Boil potatoes and mash them, keep aside.
- Chop the vegetables you wish to use in the patty. I used carrot, beans, capsicum and onions.
Recipe:
- First in a blender jar, take carrot, beans, capsicum and onion.
- Add cilantro leaves and green chilli for spice.
- Coarse grind these veggies raw without adding water.
- In a large mixing bowl, take mashed potatoes. Make sure to use a masher to mash potatoes as we don't want big chunks of potato, which prevents the shape-holding of the patty.
- Add the veggie mixture and mix well.
- Also, add salt and chilli powder.
- I have added a tsp of flaxseed powder and some garam masala as optional ingredients. It's a personal choice to add these two.
- Note: The veggies we ground (including onion & capsicum) add a lot of moisture to our potato patty mixture. Hence I highly recommend using some rice flour or corn starch or bread crumbs in the mash to absorb the excess moisture.
- Add rice flour a quarter cup and combine well.
- Make patty shapes and keep ready. If you are a beginner and not experienced with batter coated frying, skip batter coating. You can just pan fry these patties and use the fried patties in the burger.
How to fry the burger patty:
- Prepare batter mix by adding plain flour, corn starch and water.
- Add water slowly and make a lump-free thin batter.
- Take this on a plate.
- Keep any breading items like bread crumbs or oats powder or white rava(sooji) in another plate.
- First, apply the thin batter paste carefully.
- Handle the patty gently while doing this step to avoid breaking.
- Then dust the battered patty with crumbs or rava. I used the sooji rava.
- Skip this battering and coating step if you are a beginner.
- Heat a flat pan or dosa tawa with some oil to shallow fry.
- Fry the bottom sides of the burger patties for 3 to 5 mins in medium heat.
- Flip carefully and fry the other sides gently the same way for few minutes until golden brown color achieved.
How to assemble the veggie burger:
- Apply some ketchup or tomato sauce on the bottom bun.
- Layer the leaves as you wish like iceberg lettuce or spinach or cabbage leaf.
- Stack onion and tomato slices on top.
- Now place the fried burger patty.
- Apply mayonnaise or mustard sauce or yogurt as per your choice.
- Fix the burger with the top bun and enjoy the tasty veggie burger.
Video
Notes
Tips:
1) You can use any vegetable cutlet or aloo tikki can as the burger patty.
2) The patty mixture should have more potatoes and less quantity of other watery vegetables like capsicum and onion. Use only very less or skip them to avoid excess moisture.
3) If your mashed potato vegetable mixture got too soft use extra breadcrumbs and combine well to get stuff burger patty.
4) Use eggless mayo for a pure vegetarian burger.
1) You can use any vegetable cutlet or aloo tikki can as the burger patty.
2) The patty mixture should have more potatoes and less quantity of other watery vegetables like capsicum and onion. Use only very less or skip them to avoid excess moisture.
3) If your mashed potato vegetable mixture got too soft use extra breadcrumbs and combine well to get stuff burger patty.
4) Use eggless mayo for a pure vegetarian burger.
Nutrition
Calories: 240kcal
Tried this recipe?Let us know how it was!
Preparation:
- Boil potatoes and mash them, keep aside.
- Chop the vegetables you wish to use in the patty. I used carrots, beans, capsicum and onions.
Vegetable burger – Recipe:
- First in a blender jar, take carrot, beans, capsicum and onion.
- Add cilantro leaves and green chilli for spice.
- Coarse grind these veggies raw without adding water.
- In a large mixing bowl, take mashed potatoes. Make sure to use a masher to mash potatoes as we don’t want big chunks of potato, which prevents the shape-holding of the patty.
- Add the veggie mixture and salt.
- Also, add chilli powder and ginger minced or paste. Alternately you can grind a small piece of ginger along with veggies.
- I have added a tsp of flaxseed powder and some garam masala as optional ingredients. It’s a personal choice to add these two.
- Note: The veggies we ground (including onion & capsicum) add a lot of moisture to our potato patty mixture. Hence I highly recommend using some rice flour or corn starch or bread crumbs in the mash to absorb the excess moisture.
- Add a quarter cup of rice flour and combine well. Tip: You can tightly roll the stuff using a cling wrap & keep it in the freezer for 30mins to 1hr. Freezing helps the patty retain its shape. Later slice into patty disks and proceed further.
- Make patty shapes and keep ready. If you are a beginner and not experienced with batter-coated frying, skip batter coating. You can just pan-fry these patties and use the fried patties(aloo tikkies) in the burger.
How to fry the burger patty:
- Prepare batter mix by adding plain flour, corn starch and water.
- Add water slowly and make a lump-free thin batter.
- Take this on a plate.
- Keep any breading items like bread crumbs or oats powder or white rava(sooji) on another plate.
- First, apply the thin batter paste on both sides of the patty carefully. If too much batter liquid applied the patties may fall apart while frying. Handle the patty gently while doing this step to avoid breaking.
- Then dust the battered patty with crumbs or rava. I used the sooji rava.
- Skip this battering and coating step if you are a beginner.
- Heat a flat pan or dosa tawa with some oil to shallow fry.
- Fry the bottom sides of the burger patties for 3 to 5 mins in medium heat.
- Flip carefully and fry the other sides gently the same way for few minutes until golden brown color achieved. Fried patties should look like these.
How to assemble the veggie burger:
- Apply some ketchup or tomato sauce on the bottom bun.
- Layer the leaves as you wish like iceberg lettuce or spinach or cabbage leaf.
- Stack onion and tomato slices on top.
- Now place the fried burger patty.
- Apply mayonnaise(use eggless mayo for pure veg option) or mustard sauce or yogurt as per your choice.
- Fix the burger with the top bun and enjoy the tasty veggie burger.
Tips:
1) You can use any vegetable cutlet or aloo tikki can as the burger patty.
2) The patty mixture should have more potatoes and less quantity of other watery vegetables like capsicum and onion. Use only very little or skip them to avoid excess moisture.
3) If your mashed potato vegetable mixture got too soft use extra breadcrumbs and combine well to get a stuffed burger patty. Keep the stuff rolled in a cling wrap in the freezer for 30mins to make it more holdable. Later slice the patties & proceed with frying.
4) Use eggless mayo for a pure vegetarian burger.
Mayonnaise have egg.
Hi Lola,
Thank you for pointing it out. You can use Mayo without eggs option if you wish. Otherwise, a vegan Mustard is a good alternate.