Vegetable Burger Recipe
Veggie Patty, fresh veggies, and flavorful sauces in a soft bun, paired with your choice of drink (tea, chaas or soda).
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Ingredients
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Veggie Patties (makes 4 patties)
Buns & Toppings
Sauces & Spreads
Optional Side & Drink (choose one)
Method
Veggie Patties (preparation & cooking)
Prepare chickpeas and vegetables
If using dried cooked chickpeas, ensure they are tender and drained. If canned, rinse and drain. In a medium skillet, heat 1 tablespoon olive oil over medium heat. Add chopped onion, bell pepper, grated carrot, peas (or corn) and minced garlic. Sauté 4–5 minutes until vegetables are softened and onions are translucent. Remove from heat and cool 5 minutes.
Mash and combine
Place the chickpeas in a large bowl and roughly mash with a potato masher or fork leaving some texture. Add the sautéed vegetables, grated potato (squeezed to remove excess water), chopped cilantro, ground cumin, garam masala, 1 tsp salt and black pepper. Mix to combine.
Bind the mixture
Add 3/4 cup breadcrumbs and 2 tablespoons flour to the mixture. Stir and press a small handful together; if it doesn't hold, add up to 2–4 tablespoons more breadcrumbs. The mixture should hold when shaped but not be dry. Adjust salt to taste.
Shape patties and coat
Divide the mixture into 4 equal portions. With lightly oiled hands, shape each into a 3–4 inch patty about 1/2-inch thick. Lightly coat both sides with additional breadcrumbs (about 1–2 tbs total) to help crisping.
Pan-fry the patties
In a large nonstick skillet, heat the remaining 1 tablespoon olive oil over medium heat. Add patties (work in batches if necessary) and cook 3–4 minutes per side until golden brown and heated through. If using cheese slices, place a slice on each patty in the last minute of cooking and cover briefly to melt. Transfer cooked patties to a warm plate.
Sauces & Spreads (make and assemble)
In a small bowl, combine mayonnaise, ketchup, mustard, green chutney and lime juice with 1/4 tsp salt. Taste and adjust: add more chutney for herbiness, more mayo for creaminess, or more lime for tang. This makes enough spread for 4 burgers.
Buns & Assembly
Spread about 1–2 tablespoons of the prepared sauce on the cut face of each bun (both top and bottom if you like). Place a lettuce leaf on the bottom bun, then a cooked veggie patty, a tomato slice, onion and cucumber slices. Add cheese if using, and top with extra chutney or ketchup if desired. Close with the top bun.
Serve immediately with your chosen side (fries or wedges) and drink (tea, chaas or soda).