This burger recipe explains how to make wonderful homemade vegetable patties and how to pan fry them in order to produce delicious veggie burgers from scratch. A recipe for the ideal tangy, sweet, and spicy mayonnaise dressing is also provided because no veggie burger is complete without its own particular sauce.
What is typically in a Veggie Burger
Burgers made from vegetables rather than meat are now a well-liked, healthier option. These days, grocery stores and restaurants provide a wide range of options, from specially manufactured black bean and vegetarian patties to those that strive to simulate the texture of meat.
Beans, chickpeas, lentils, tofu, tempeh, quinoa, and a variety of veggies can all be included in a veggie burger recipe.
Potatoes (2 medium, boiled, peeled &mashed)
15 g Cornflour (1tbsp.)
Black Pepper Powder
15 g Bread Crumbs (1tbsp.)
250 ml Vegetable Oil
2 Portion Burger Buns (200g)
2 Tbsp Veg Mayonnaise Original
1 Piece Onions (sliced)
1 Piece Tomatoes (sliced)
1. Preparation – Add the potato, cornflour, salt, pepper, garam masala, and bread crumbs to a bowl and combine thoroughly. Create two equal-sized tikkis.
2. Heat oil in a kadhai, then deep fried aloo tikkis until golden brown. For 5 minutes, keep them on absorbent paper or tissue to soak up extra oil.
3. Cut the buns horizontally into two halves. Spread 1/2 tbsp burger mayonnaise on each half.
4. On the base of the bread, now arrange thinly sliced tomatoes and onions, then aloo tikkis. The top half of the buns are then placed over the burgers. Serve warm.
Making the perfect homemade veggie burgers might be challenging. They frequently fail to hold and fall apart. Even though this recipe doesn’t call for lentils or eggs, I can assure you that these have a lovely crust and hold up beautifully.
FEW TIPS TO GET THE RIGHT TEXTURE FOR THE VEGETARIAN BURGER
- Let the potatoes cool before you grate and add them.
- Steam the veggies and squeeze out any water from them.
- Add Poha (flattened rice) to bind the patties better.
- Let the mixture rest in the refrigerator for 15 – 20 minutes.
- Use all purpose flour, corn flour and panko bread crumbs to coat the patties.
- Allow the prepared veggie patties to rest for 15 minutes before eating them (very imp). When finished, the patties will be slightly mushy; letting them rest makes them firm
COMPONENTS OF A VEGGIE BURGER
- Indian spiced Veggie Patties
- Pickled Onion
- Spicy Mayo
- Lettuce, Tomato and Pickled Jalapeno
- Burger Buns
There are lots of vegetables in these veggie burgers! Learn how to prepare substantial, tasty, and veggie-packed homemade vegetarian burgers. These succulent veggie burgers have five grammes of fibre and only a little over 200 calories per patty.
How to Make the Best Veggie Burgers
We had one main objective in mind when developing this recipe for vegetable burgers. Make sure there are vegetables present if we’re going to term this a vegetarian burger. Have you noticed that almost all of the online recipes for veggie burgers contain beans? Beans are included in this recipe, but they are not the main attraction. (Our preferred recipe for a straightforward black bean burger is available here.) They are very simple!
We add more than 8 cups of vegetables — that’s 1 cup of veggies for every burger. We aren’t trying to imitate a real meat burger here — see our no-fuss hamburger recipe or this seriously good turkey burger if that’s what you’re craving.
It’s challenging to mimic meat, and to be honest, I believe it minimises the potential for vegetarian flavour. These vegetarian burgers keep their shape while cooking, look good on a burger bun, and don’t fall apart when you bite into them. Above all, they are tasty.
Let’s Make Veggie Burgers, You Can Do This!
Vegetable burgers require more time to prepare than traditional hamburgers, but the extra work is well worth it (trust us).
Nothing is difficult about the process, so stick with us. You can do this!
Rule one when it comes to making a great meatless burger — get rid of excess moisture. Some veggie or bean burgers smoosh so easily in the centre due to the excess moisture. We approach it in two different ways:
- Roast the vegetables until caramelized and extra moisture has evaporated. We chop the veggies into tiny bits first and then roast them.
- Roast the beans for roughly 15 minutes to help them split apart and become slightly drier.
Rule two for making the best veggie burger — keep lots of texture. No one wants a boring burger, right?
- See how you can distinguish between the many textures and components in our pictures? That’s advantageous. These seem more “meaty” and have more oomph when you bite into them rather than biting into a burger with one colour and one texture. Four methods are used to add texture:
- Using a food processor makes it easier to cut veggies into chunky crumbs. Since this makes up the majority of the burger, the small pieces of vegetable can be seen all over the patties.
- Two eggs assist the burgers’ middles become firmer so that they hold together when you bite into them. Don’t worry if you don’t eat eggs; flax eggs make a great alternative.
- Fold in cooked brown rice before creating the burger patties. When you take a bite, the rice bites back a little and adds additional texture.
Make Ahead Tips
The burger mixture can be stored in the refrigerator for 24 hours after being prepared. The patties can also be made, cooked, and frozen for up to three months (this is what we do).
Cooking The Veggie Burgers
The burgers are easy to prepare. Use a skillet on a low heat setting. This can be done on a grill or a stovetop. (We still advise using a cast iron skillet or griddle if you are grilling.) Another choice is to bake them (although, we do prefer the crunchy exterior you achieve when cooking them in a skillet).
Take care when handling these since they are still vegetable burgers. They hold up nicely, however moving them around or turning them should be done with care.