Veggie Burger Recipe | Vegetarian Burger | Cheesy Stuffed Veggie Burger

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Introducing The Veg Cheese Burger 

 A delicious and satisfying plant-based take on a classic Indian favorite! Packed with wholesome ingredients and bursting with flavor, this veggie burger is perfect for those who follow a vegetarian or vegan lifestyle, or simply those who are looking to reduce their meat consumption.

We can use burger sauce in veg burger and it will enhance the flavor and tastiness more & more. Serve this mouthwatering burger with french fries  or peri peri french fries and enjoy with your  near & dear ones.

The Veg Cheese Burger features a juicy, flavorful veggie patty made from a combination of vegetables,  lectus, and/or grains, that are seasoned to perfection. The patty is then topped with melty, go cheese made from plant-based sources, adding a rich and creamy element to the burger. The patty and cheese are nestled between a soft bun, and can be further customized with a variety of toppings and condiments, such as fresh lettuce, juicy tomatoes, crunchy pickles, tangy onions, and zesty sauces.

Not only is the Veg Cheese Burger a delicious option for those who prefer plant-based eating, but it also offers several potential health benefits. It can be a great source of fiber, vitamins, and minerals, and can be lower in saturated fat and cholesterol compared to traditional meat-based burgers. Additionally, choosing a plant-based burger can also be more environmentally sustainable, as it requires fewer resources, such as water and land, to produce compared to conventional meat burgers.

In this recipe I make burger patty but it’d different from a new version of potato patty. So, make this recipe and enjoy the double flavor.

Whether you’re a dedicated vegetarian or vegan, or simply looking to add more plant-based options to your diet, the Veg Cheese Burger is a tasty and satisfying choice that can be enjoyed by everyone. So sink your teeth into this delectable creation and experience the deliciousness of a Veg Cheese Burger today!

I’ve made it yesterday with my husband & ate with our family. I was very much glad when I saw my family’s faces were getting shinner & happier during having this delicious snack.

Serve this evening delicious snack with almond teamasala chai  or cutting chai and enjoy the time. If it’s hot outside then take chilled beverage like kulukki sarbath, masala soda, cucumber mint cooler, rooh afza sharbat or cold coffee.

 

 

What is typically Veggie Burger

A veggie burger is a type of burger that does not contain any meat and is made entirely from vegan ingredients. The exact ingredients in a veggie burger can vary depending on the recipe and brand, but typically it includes:

1. Vegetables: Common vegetables used in veggie burgers include onions, tomatoes, carrots, bell peppers, and peas. These vegetables can be finely chopped, grated, or pureed to add flavor, texture, and nutrition.

2. Binders: Binders are used to hold the ingredients together and give the veggie burger patty its shape. Common binders include bread crumbs, rolled oats, cooked rice, flaxseed meal, chia seeds, or other similar ingredients that can absorb moisture and help the burger hold its form.

3. Flavorings: Veggie burgers are typically seasoned with various herbs, spices, and condiments to add flavor. This can include ingredients such as salt, pepper, cumin, paprika, smoked paprika, thyme, rosemary, Worcestershire sauce, soy sauce, barbecue sauce, mustard, or other flavorings depending on the desired taste profile.

4. Optional extras: Depending on the recipe and personal preferences, other ingredients may be added to a veggie burger, such as nutritional yeast, vegan cheese, roasted nuts or seeds, sun-dried tomatoes, roasted vegetables, or other add-ins to enhance the taste and texture.

5. Bun and toppings: Like traditional meat-based burgers, veggie burgers are often served on a bun with various toppings such as lettuce, tomatoes, onions, pickles, avocado, ketchup, mustard, mayo, or other condiments according to personal taste.

It’s important to note that the specific ingredients and nutritional content of a veggie burger can vary widely depending on the brand, recipe, and cooking method. Always check the ingredients list and nutritional information on the packaging or in the recipe to determine the exact contents of a veggie burger.

Why this burger recipe works

The biggest challenge with making veggie patties from scratch is having them hold together. If you’ve tried to make veggie patties before, then you know how frustrating it can be when they fall apart while cooking.

This burger recipe uses the right combination of mixed vegetables and breadcrumbs along with a tried and tested method of steaming and mashing the veggies.

The extra step of coating the patty in a batter and layer of breadcrumbs adds an amazing crispness to the burger and further helps the entire patty to stay intact while cooking.

 

Ingredients you need

Mixed Vegetables: Steamed potatoes, carrots, and green peas make up the bulk of the patty. Garlic, ginger and green chilies (hot peppers) are sauteed and then added to the patty mix for an amazing flavor.

Spices: I use Indian spices in this burger recipe to flavor the patties, including coriander powder, cumin powder, garam masala powder, red chili powder or cayenne pepper and turmeric powder. These spices combine for a very flavorful patty. You can play around with the combination of these spices and also add your choice of herbs and spices.

Burger Buns: I used fresh whole wheat burger buns that I got from a local bakery. You can also make homemade burger buns, if you prefer. Since it takes time to make the veggie burger patty itself, I recommend making the buns in advance.

Spiced Mayonnaise Dressing: I used an eggless mayonnaise as the base for the dressing in this burger recipe. For a vegan burger use vegan mayonnaise. Spices, lemon juice, vinegar, oil and a bit of sugar is added to the mayonnaise for a custom dressing that complements the veggie burger perfectly.

How to make Veggie Burger from scratch

You are just nine basic steps away from making this classic vegetarian burger recipe: First make your cornflakes.

   

1. Preparing Cornflakes

If you have cornflakes then simply skip these steps and move on to the steps of preparing veggies below. For a more crispy texture, I
recommend using Kellogg’s cornflakes.

1. Break 1-2 small bowls of cornflakes and add in a mixer or dry grinder. You can use a few days old cornflakes but must check its expiry date.

Torn cornflakes in a blender

2. Grind to a semi-fine consistency and do not make it floury or powdery. Place the cornflakes in a plate or bowl. Set aside.

Cornflakes are used to bind the vegetable patties. Breading them with cornflakes also makes them crisp.

 

Cornflakes prepared for making burger

2. Preparing veggies

3. Now rinse and steam 3 medium to large potatoes, 1 medium to large carrot, 1 medium capsicum and ⅓ to ½ cup green peas until they are completely cooked. You can cook or steam the vegetables in a stove-top pressure cooker, pan or instant pot. I have listed the cooking methods below.

1.    Stove-top pressure cooker: Peel and chop potatoes, carrots and capsicum. Place them with the green peas in a pan or bowl. Add 2 cups water in a 3 litre cooker. Place a small trivet inside. Place the bowl with the veggies on the trivet. Pressure cook for 10 to 12 minutes on medium-heat. Let the pressure fall naturally in the cooker and then only remove the lid.

2.    Instant pot method: Pour 1.5 cups water in the steel insert of 6 quart IP. Keep a trivet inside the steel insert. Place the whole potatoes, carrots, capsicum in a steamer pan or on the trivet. Take green peas in a small bowl and place it on the steamer pan or on the trivet. Pressure cook for 10 to 12 minutes until veggies are tender. Let the pressure release naturally.

3.    Cooking in a pan: Peel and chop potatoes, carrots in small cubes. Chop the capsicum to small pieces. Place the
chopped veggies and green peas in a pan. Add water just about covering the vegetables. Cover and simmer on medium-low flame until veggies are fork tender.

Once cooked strain the vegetables well. There should be no water or moisture in them.

4. Peel and roughly chop the potatoes when warm. Also peel the cooked carrots and finely chop them and the capsicum.

5. Then mash the potatoes with a potato masher.

 

6. When the mashed potatoes cools down completely, add the chopped carrots and capsicum. Also add the steamed peas.

7. Mix everything well and set aside.

8. Then finely chop 1 medium sized onion and crush 4 to 5 garlic cloves, ½ inch ginger and 1 or 2 green chilies
(hot peppers) into a paste. Set aside. You can crush them together or separately.

 

3. Making veggie patty mixture

9. Heat 1 teaspoon oil in a pan. Add the ginger-garlic-green-chili paste. Sauté for some seconds till the raw aroma
of ginger and garlic goes away.

10. Add the chopped onions.

11. Stir and saute until the onion turns translucent or light brown.

12. Add ½ teaspoon coriander powder, ½ teaspoon cumin powder, ½ teaspoon garam masala powder, ½ teaspoon red chili powder or cayenne pepper and ¼ teaspoon turmeric powder.

13. Stir and mix the ground spices with the rest of the mixture.

14. Switch off the heat and then add the chopped coriander leaves (cilantro) or fresh parsley.

15. Stir very well and add this sautéed onion mixture to the mashed veggies.

16. Add salt as per taste and 5 to 6 tablespoons of bread crumbs.

17. Mix very well. Set aside the patty mixture. Check the seasonings and add more salt and ground spices if required

18. Make the size of the veggie patties the same as the size of the buns. If the mixture looks soft or crumbles, then
add some more cornflakes and mix everything again very well. Cover the veggie patties and set aside.

Cover and set these veggies aside.

4.Making mayonnaise dressing

19.Place 3 tablespoons Eggless Vegan Mayonnaise in a small bowl.

20.Slice 1 small onion, 1 small tomato thinly. Shred or chop 4 to 5 small lettuce leaves or blanched cabbage leaves.

5.Preparing batter

21. In a medium sized mixing bowl take 3 tablespoons maida/ flour, polenta or fine cornmeal, 3 tablespoons rice flour and 2 tablespoons gram flour (besan or chickpea flour).

TIP: Instead of gram flour & rice flour you can also use all purpose flour. Instead of maida/flour, you can use
corn starch.

22.  Add ½ cup water. Stir and mix everything to a smooth batter without any lumps. The batter should be of medium
consistency.

 

6. Breading

23. Begin to heat oil for pan frying the vegetable patties. When the oil becomes medium hot, dip the veggie patty in
the batter.

24. Coat evenly with the batter. Place the batter coated veggie patty on the cornflakes.

25. Dredge the batter coated veggie patty evenly with the cornflakes. You can repeat the breading method twice for more crispiness.

 

 

7. Frying patties for
burger recipe

26. Place the cornflakes coated veggie patty in the medium hot oil. Batter coat another veggie patty in the same way
and place it also in the pan.

Depending on the size of your pan, you can fry from 2 to 4 patties. The veggie mixture makes 4 regular burger sized patties. 

Pour the oil in the pan. Make sure that your pan should be half filled with oil as we have to deep fry burger patty.

If you want you can shallow or deep fry. Deep frying will give a more crisp texture than pan frying.

 

27. When the base is lightly browned or golden, then flip the veg patties.

28. Flip a couple of times until the patties are pan fried evenly and the crust becomes crisp and golden.

29. Drain the veggie patties on paper towels to remove excess oil.

 

 

8. Toasting burger buns

30. Slice the burger buns in equal halves. Spread some butter on the burger bun slices.

31. Heat a small pan and toast the buttered side of the burger bun slice. For a vegan option, toast the burger bun
with little oil.

 

 

32. The buttered side should become lightly crisp and golden. Toast all the burger buns this way. If you want you
can toast the second side too.

 


9. Assembling Veggie Burger

33. Now spread the mayonnaise dressing on the butter toasted side.

34. Spread some mayonnaise dressing on the second halve of the burger bun and top up with some shredded or chopped lettuce (which have been rinsed and then dried of all the moisture) or blanched cabbage leaves.

35. Top up with sliced veggies like onion slices or tomato slices.

36. Place the vegetable patty on the bun.

 

37.This is optional and just me just doing something new :-). Or for a more hassle-free process, just place the shredded lettuce on the onion-tomato slices.

 

 

38. Place the burger buns on top of each other. You can also add grated cheese or a cheese slice for a cheese
burger recipe. You can be innovative and change the veggie filling of your burger as per your taste. Example, You can add some grated carrots in the burger. Or you can spread some coleslaw on the burger bun.

 

 

39. Your veggie burger is ready. Assemble all veggie burgers this way.

 

 

40. Serve these delicious homemade veggie burger immediately with some tomato ketchup or mustard sauce. French fries, potato wedges and potato chips make great sides to your veggie burger.

Serving Suggestions

·
Once your veggie burgers are assembled, serve them immediately with tomato ketchup, mustard sauce and some French Fries or Potato Wedges.

·
If you don’t have tomatoes and cucumbers, sliced avocado or Guacamole works as a great topping as well. Or you can use grated carrots or Coleslaw as an additional or substitute veggie topping.

·
These veggie burgers are great snacks, but they are also filling enough to be a tasty lunch too. This burger recipe makes four regular sized veggie burgers.

 

Expert Tips

·
Vegan options: The veggie patties in this burger recipe are vegan and full of delicious healthy veggies. The mayonnaise dressing can easily be made dairy-free also by using a vegan mayonnaise. For a completely vegan burger, be sure to use oil instead of butter when toasting the buns.

Homemade Paneer: We can use homemade paneer also, it will enhance the burger’s taste and provides nutritional benefits to body. 

·
Mix vegetables: This veggie patty recipe is highly customizable and you can easily adapt it with the vegetables you have. Carrots, green peas, cauliflower, broccoli, potatoes, pumpkin, beets, sweet potatoes, spinach, sweet corn, mushrooms are great options in a burger recipe.

·
Toppings: Try adding some shredded cheese or cheese slice for a cheesy burger. You can also add pickled gherkins, pickled beets or onions, jalapeños, guacamole, salsa, grated carrots, tomato ketchup or sauce, tzatziki, hummus and mustard sauce.

·
Make ahead: The veggie patties can be made a day earlier and can be refrigerated. Before assembling, simply fry them. Freezing also works well for these patties. Shape them and keep them in an air-tight freezer safe container for a couple of weeks. The mayo dressing sauce can be made ahead and refrigerated for a week.

·
Binding & breading: For binding the patties, you can use lightly roasted chickpea flour, rice flour, all-purpose flour, quinoa flour, oats, almond flour. For breading, crushed oats, corn flakes, semolina (sooji or rava), vermicelli are some suggestions.

·
Baking: For baking the patties, simply place them on a baking tray. Brush some oil all over. Place them in a preheated oven at 180 degrees Celsius (356 degrees Fahrenheit) and bake until golden and crisp. Preheat oven for 15 minutes at 180 degrees Celsius (356 degrees Fahrenheit). Flip halfway through baking.

FAQs

Q. How do I keep my veggie burger from falling apart?

A. A binding ingredients has to included in your veggie burger so that they do not fall apart. Usually eggs are used as a binder. In my burger recipe, breadcrumbs and potatoes play the role of a binder. The breadcrumbs absorb moisture if any from the cooked vegetables and also help in binding the ingredients together. Rice flour, roasted/toasted chickpea flour or gram flour, oats are some more options.

 

Q. What is the best way to cook a veggie burger?

A. Pan frying or shallow frying are two simple and effective ways. I have pan fried 4 burger patties with about 4 tablespoons oil. Simply spread the oil and place the patties on the hot layer of oil. Flip and fry until golden. Shallow frying will give the patties a more crisp texture.

 

Q. What vegetables are in a veggie burger?

A. Veggie like carrots, cauliflower, potatoes, sweet potatoes, beets, pumpkin, spinach, green peas, sweet corn, broccoli, french beans are some vegetables that taste awesome in a veggie burger. Edible fungi like button mushrooms are another great option.

 

Q. Are veggie burgers healthy?

A. Veggie burgers are healthy when you make them with whole grain burger buns and use a eggfree/vegan mayo made with nuts or seeds or nut-milk. Having said that, the vegetable patties are healthy as they are made with vegetables or beans or lentils and if not deep-fried.

Try our other Burger Recipe

Paneer Patty Burger

Aloo Tikki Burger

Crispy Chicken Burger

Cheese Stuffed Bun

Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on InstagramYoutube, Facebook , Twitter or Pinterest.

Vegetarian Burger Recipe Card

North Indian Kitchen
This Burger Recipe covers everything needed to make delightful veggie burgers from scratch, including how to prepare delicious homemade vegetable patties, a spiced mayonnaise dressing with fresh veggie toppings.
 
5 from 6 votes
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Snack
Cuisine World
Servings 2
Calories 511 kcal

Equipments

1 Kadai
1 Pan

Ingredients

For Patties

  • 300 grams Potatoes
  • 100-125 grams Carrot
  • ⅓-½ cup Peas-fresh/frozen
  • ½ cup Onion (finely chopped)/ 1 medium sized onion
  • 1 teaspoon Garlic (chopped)/ ½ teaspoon garlic paste
  • 2 teaspoon Ginger (chopped)/ 1 teaspoon ginger paste
  • 1 teaspoon Green Chili/ ½ teaspoon green chili paste
  • 2 tablespoon Coriander leaves (cilantro)
  • ½ teaspoon Coriander powder (ground coriander)
  • ½ teaspoon Cumin powder (ground cumin)
  • ½ teaspoon Red chili powder/cayenne pepper
  • ½ teaspoon Garam masala
  • teaspoon Turmeric powder (ground turmeric)
  • 1 small bowl Cornflakes/add as required
  • Salt as required
  • 4-6 tablespoon Oil

For Batter

  • 3 tablespoon Maida flour
  • 3 tablespoon Rice flour
  • ½ cup Water

For Breading

  • ½ cup Cornflakes/crushed oats, semolina or breadcrumbs

For Burger Toppings

  • 1 small-medium Tomato (thinly sliced)
  • 1 small-medium Onion (thinly sliced)
  • 4-5 pieces Lettuce leaves (rinsed, drained and chopped)
  • 1 tablespoon Butter/Oil (as required for toasting buns)
  • 4 pieces Wheat Burger buns (plain/multi grain)

For Mayo Dressing

  • 3 tablespoon Vegan eggless Mayonnaise
  • ½ teaspoon Tomato sauce
  • teaspoon Salt/2-3 pinches of salt
  • ½-1 Black pepper
  • 1 piece Sliced Cheese

Other Ingredients

Instructions
 

  • Preparing Cornflakes
    If you have cornflakes then simply skip these steps and move on to the steps of preparing veggies below. For a more crispy texture, I recommend using Kellogg’s cornflakes.
    Torn cornflakes in a blender
    Cornflakes are used to bind the vegetable patties. Breading them with cornflakes also makes them crisp.
    You can cook or steam the vegetables in a stove-top pressure cooker, pan or instant pot. I have listed the cooking methods below.
    Once cooked strain the vegetables well. There should be no water or moisture in them.
    Cover and set these veggies aside.
    Depending on the size of your pan, you can fry from 2 to 4 patties. The veggie mixture makes 4 regular burger sized patties. 
    Pour the oil in the pan. Make sure that your pan should be half filled with oil as we have to deep fry burger patty.
    Serve these delicious homemade veggie burger immediately with some tomato ketchup or mustard sauce. French fries, potato wedges and potato chips make great sides to your veggie burger.
    Break 1-2 small bowls of cornflakes and add in a mixer or dry grinder. You can use a few days old cornflakes but must check its expiry date.
    Grind to a semi-fine consistency and do not make it floury or powdery. Place the cornflakes in a plate or bowl. Set aside.
    Preparing veggies
    Now rinse and steam 3 medium to large potatoes, 1 medium to large carrot, 1 medium capsicum and ⅓ to ½ cup green peas until they are completely cooked.
    Stove-top pressure cooker: Peel and chop potatoes, carrots and capsicum. Place them with the green peas in a pan or bowl. Add 2 cups water in a 3 litre cooker. Place a small trivet inside. Place the bowl with the veggies on the trivet. Pressure cook for 10 to 12 minutes on medium-heat.
    Instant pot method:
    Pour 1.5 cups water in the steel insert of 6 quart IP. Keep a trivet inside the steel insert. Place the whole potatoes, carrots, capsicum in a steamer pan or on the trivet. Take green peas in a small bowl and place it on the steamer pan or on the trivet. Pressure cook for 10 to 12 minutes until veggies are tender. Let the pressure release naturally.
    Cooking in a pan:
    Peel and chop potatoes, carrots in small cubes. Chop the capsicum to small pieces. Place the chopped veggies and green peas in a pan. Add water just about covering the vegetables. Cover and simmer on medium-low flame until veggies are fork tender.
    Peel and roughly chop the potatoes when warm. Also peel the cooked carrots and finely chop them and the capsicum.
    Then mash the potatoes with a potato masher. When the mashed potatoes cools down completely, add the chopped carrots and capsicum. Also add the steamed peas.
    Mix everything well and set aside. Then finely chop 1 medium sized onion and crush 4 to 5 garlic cloves, ½ inch ginger and 1 or 2 green chilies (hot peppers) into a paste. Set aside. You can crush them together or separately.                                                               
    Making veggie patty mixture
    Heat 1 teaspoon oil in a pan. Add the ginger-garlic-green-chili paste. Sauté for some seconds till the raw aroma of ginger and garlic goes away.
    Add the chopped onions. Stir and saute until the onion turns translucent or light brown.
    Add ½ teaspoon coriander powder, ½ teaspoon cumin powder, ½ teaspoon garam masala powder, ½ teaspoon red chili powder or cayenne pepper and ¼ teaspoon turmeric powder.
    Stir and mix the ground spices with the rest of the mixture. Switch off the heat and then add the chopped coriander leaves (cilantro) or fresh parsley.
    Stir very well and add this sautéed onion mixture to the mashed veggies.
    Add salt as per taste and 5 to 6 tablespoons of bread crumbs.
    Mix very well. Set aside the patty mixture. Check the seasonings and add more salt and ground spices if required.
    Make the size of the veggie patties the same as the size of the buns. If the mixture looks soft or crumbles, then add some more cornflakes and mix everything again very well. Cover the veggie patties and set aside.           
     4.Making mayonnaise dressing
    Place 3 tablespoons Eggless Vegan Mayonnaise in a small bowl.
    Slice 1 small onion, 1 small tomato thinly. Shred or chop 4 to 5 small lettuce leaves or blanched cabbage leaves.
    Preparing batter
    In a medium sized mixing bowl take 3 tablespoons maida/ flour, polenta or fine cornmeal, 3 tablespoons rice flour and 2 tablespoons gram flour (besan or chickpea flour).
    Add ½ cup water. Stir and mix everything to a smooth batter without any lumps. The batter should be of medium consistency.                                           
    Breading
    Begin to heat oil for pan frying the vegetable patties. When the oil becomes medium hot, dip the veggie patty in the batter.
    Coat evenly with the batter. Place the batter coated veggie patty on the cornflakes.
    Dredge the batter coated veggie patty evenly with the cornflakes. You can repeat the breading method twice for more crispiness.
    Frying patties for burger recipe. Place the cornflakes coated veggie patty in the medium hot oil. Batter coat another veggie patty in the same way and place it also in the pan.
    When the base is lightly browned or golden, then flip the veg patties.
    Flip a couple of times until the patties are pan fried evenly and the crust becomes crisp and golden.
    Drain the veggie patties on paper towels to remove excess oil. Toasting burger buns Slice the burger buns in equal halves. Spread some butter on the burger bun slices.
    Heat a small pan and toast the buttered side of the burger bun slice. For a vegan option, toast the burger bun with little oil.The buttered side should become lightly crisp and golden. Toast all the burger buns this way. If you want you can toast the second side too.
    Assembling Veggie Burger
    Now spread the mayonnaise dressing on the butter toasted side.
    Spread some mayonnaise dressing on the second halve of the burger bun and top up with some shredded or chopped lettuce (which have been rinsed and then dried of all the moisture) or blanched cabbage leaves.
    Top up with sliced veggies like onion slices or tomato slices.
    Place the vegetable patty on the bun.
    Place the burger buns on top of each other. You can also add grated cheese or a cheese slice for a cheese burger recipe. You can be innovative and change the veggie filling of your burger as per your taste. Your veggie burger is ready. Assemble all veggie burgers in this way.

Video

Notes

  • If you don't want crunchy potato patty then don't apply breadcrumbs on it.
  • You can add more vegetables in patty as per your liking. 
  • American corn, mushrooms or any legume in it. It will enhance the taste.
Nutrition Facts
Vegetarian Burger Recipe Card
Amount per Serving
Calories
511
% Daily Value*
Fat
 
15
g
23
%
Saturated Fat
 
4
g
25
%
Cholesterol
 
8
mg
3
%
Sodium
 
1024
mg
45
%
Potassium
 
917
mg
26
%
Carbohydrates
 
81
g
27
%
Sugar
 
15
g
17
%
Fiber
 
11
g
46
%
Protein
 
14
g
28
%
Vitamin A
 
6600
IU
132
%
Vitamin B1
 
1
mg
67
%
Vitamin B2
 
1
mg
59
%
Vitamin C
 
42
mg
51
%
Vitamin E
 
3
mg
20
%
Vitamin K
 
26
µg
25
%
Calcium
 
156
mg
16
%
Vitamin B9 (Folate)
 
158
µg
40
%
Iron
 
5
mg
28
%
Magnesium
 
93
mg
23
%
Phosphorus
 
244
mg
24
%
Zinc
 
2
mg
13
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Burger
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