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–+ servings

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
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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
  • ⅛ 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
  • ⅛ 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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