Veg Burger Recipe | Vegetarian Burger with Mix Vegetable Patty | Homemade Veggie Burger Recipe
Veg Burger is a popular fast food Indian snack. This vegetarian burger recipe has the patties made with mix vegetables. The burger buns are stuffed with the mix veggie patty, tangy sweet spiced mayonnaise dressing, cucumber, tomato, onion and lettuce.
Complete text recipe at:
The veg patties are flavored with Indian spices. You can play around and add your choice of herbs and spices. Similarly you can also alter the veggie filling inside the veg burger. That is the best part of making veg burger at home. You can make it as per your taste and liking.
The burger buns can be purchased from a bakery or made at home. If making at home, then ease your prep work by making the burger buns a day or two before. For a wholesome healthy vegetarian burger, use whole wheat burger buns.
As soon as the veg burger are assembled, serve them immediately with tomato ketchup, mustard sauce and some french fries. These veg burger are also filling and can serve as a lunch too. The recipe makes 4 regular veg burger.
Ingredients for Veg Burger:
For Vegetable Patty:
300 grams potatoes or 3 large potatoes
100 to 125 grams carrot or 1 medium to large carrot
40 grams french beans or 8 to 9 french beans
⅓ to ½ cup peas - fresh or frozen
1 medium onion, finely chopped or ½ cup finely chopped onion
1 teaspoon chopped garlic or ½ teaspoon garlic paste
¾ inch ginger or 2 teaspoon chopped ginger or 1 teaspoon ginger paste
1 or 2 green chilies or 1 teaspoon chopped green chilies or ½ teaspoon green chili paste
2 tablespoon chopped coriander leaves or fresh parsley leaves
½ teaspoon coriander powder (ground coriander)
½ teaspoon cumin powder (ground cumin)
½ teaspoon red chili powder or cayenne pepper
½ teaspoon garam masala powder
⅛ teaspoon turmeric powder - optional
5 to 6 tablespoon bread crumbs or add as required
salt as required
2 to 3 tablespoon oil for pan frying 2 patties - overall for frying 4 patties, add 4 to 6 tablespoon oil
For Batter:
3 tablespoon maize flour (polenta or cornmeal) - substitute corn starch instead of maize flour
3 tablespoon rice flour
2 tablespoon gram flour (besan) or chickpea flour (substitute all purpose flour for rice flour or gram flour)
½ cup water
For Breadcrumb Coating:
4 to 5 bread slices made into bread crumbs (whole wheat, brown, white or multi grain bread) or ½ cup bread crumbs [substitute ½ cup rava (sooji or cream of wheat) for breadcrumbs]
For Veg burger Toppings:
1 small to medium tomato - thinly sliced
1 small to medium cucumber - thinly sliced
1 small to medium onion - thinly sliced
4 to 5 lettuce leaves - chopped
butter or oil as required for pan frying the buns
4 sesame burger buns - whole wheat or plain or multi grain
For Veg Burger Sauce:
3 tablespoon vegetarian eggless mayonnaise or vegan mayonnaise
½ teaspoon mustard seeds - crushed or powdered in a small spice grinder or mortar-pestle
½ teaspoon freshly crushed black pepper
¼ to ½ teaspoon sugar or add as required
⅛ teaspoon of salt or 2 to 3 pinches of salt
½ to 1 tablespoon lemon juice or add as required
½ teaspoon regular vinegar or apple cider vinegar
1 tablespoon extra virgin olive oil or olive oil
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Crispy Veggie Burger Recipe | Home Made Veg Burger Patty | बाज़ार जैसा वेज बर्गर | Chef Sanjyot Keer
Full written recipe for Crispy veggie burger
Prep time: 20-25 minutes
Cooking time: 30-35 minutes
Serves: 8 crispy veggie patties
Veggie patty mixture
Ingredients:
• Poha (rice flakes) 1/3rd cup
• Oil 1 tsp
• Butter 1 tbsp
• Pyaaz (onions) ½ medium sized (chopped)
• Garlic 1 tbsp (chopped)
• Farsi (french beans) 1/3rd cup (chopped)
• Gajar (carrots) 1/3rd cup (chopped)
• Hare matar (green peas) 1/3rd cup (boiled)
• Hari mirchi (green chillies) 1-2 nos. (finely chopped)
• Powdered spices:
1. Haldi (turmeric) powder ½ tsp
2. Lal mirch (red chilli) powder 1 tsp
3. Aamchur (dry mango) powder 2 tsp
4. Jeera (cumin) powder 1 tsp
5. A pinch of garam masala
• Uble hue aloo (boiled potatoes) 5-6 medium sized
• Salt to taste
• A handful of fresh coriander leaves
Method:
• You can start by first soaking the poha, to that, take the poha (rice flakes) in a strainer, rinse with fresh water and let it rest for couple of minutes. Once it's soaked, mash it & keep it aside to be used later.
• Now, set a pan on medium heat, add oil & butter, let the butter melt & further add onions, & garlic, stir & cook on medium high flame until the onions turn translucent.
• Now, add the french beans, carrots, boiled green peas & green chillies, stir & cook on high flame for 2-3 minutes.
• Now, low down the heat & add the powdered spices, stir well, further grate & add the boiled potatoes & salt to taste, cook on medium high flame while mixing & mashing the potatoes.
• Further add the soaked & mashed poha & freshly chopped coriander leaves. Use a potato masher to lightly mash & combine the mixture well.
• Further switch off the flame & remove the mixture in a bowl & allow it cool down to room temperature. Once it cools down, cover with a cling wrap & refrigerate for 12-15 minutes.
• Keep it in the refrigerator to shape the patties.
For making the crispy veggie patty
Ingredients:
• Maida (refined flour) 1 cup
• Corn flour ½ cup
• Salt to taste
• Cold water as required
• Oil 1 tbsp
• Bread crumbs as required
• Veggie patty mixture
• Oil for frying
Method:
• Start from making the batter, take a big size mixing bowl, add maida, cornflour & salt, mix well & add cold water as required & oil, whisk well to make a semi thick lump free batter.
• Further take a wide bowl, add bread crumbs as required to coat the tikki, season the bread crumbs with salt & black pepper.
• Now, take the cooled veggie patty mixture, take a spoonful of mixture & shape it like a ball, further press it shape to make like a tikki, make sure the size of the tikki should be little smaller than your burger buns.
• Further, dip & coat the shaped tikki in the batter & immediately coat it with the seasoned breadcrumbs. Shape & coat all the patties in same way.
• Set oil for frying on medium heat, deep fry the coated tikki in hot oil on medium flame until its crisp & golden brown in colour.
• Your crispy veggie patty is ready.
Assembly:
Ingredients:
• Butter for toasting the burger buns
• Burger buns as required
• Mayonnaise
• Fresh lettuce
• Crispy veggie patty
Method:
• Set a pan on medium heat, add little butter and toast the burger buns facing on the inside until its toasted well and golden brown in colour.
• Place the top bun first, apply little mayonnaise, further add the shredded lettuce, place the crispy veggie patty and now place the bottom bun, turn upside down and your crispy veggie burger is ready.
• You can tweak the addition of the ingredients as per your preference. Consume it quickly to enjoy the crispy veggie burger.
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How To Make Veggie Burgers At Home - Easy Veggie Burger Recipe (Vegan & Healthy) - Blondelish
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How to make a healthy veggie burger – Best Tips & Tricks
1. How to make veggie patties for vegan burgers
You can make veggie patties with many ingredients and here are a few of the most popular:
sweet potato
all types of beans
quinoa
mushrooms (portobello, button)
cauliflower
I made this easy veggie burger recipe with cauliflower patties and they were great with guacamole and the other toppings.
So if you’re sticking with the cauliflower version, you’ll need to know a few useful tricks.
To make the vegan veggie burger faster, it’s best to roast the cauliflower well ahead. You can roast it even three days ahead.
I usually make a large batch and use it in many dishes. For instance, I divided this batch and used part of it in the vegan veggie burger, and I served the rest in salads and as a side dish.
This way, whenever you’re ready to make the burger, you’ll just have to mix everything in the food processor, form the veggie patties and cook them. It will take less than 20 minutes.
Another way is to make the patties ahead. This is a good idea especially if you are having guests over, throwing a barbecue party or if you meal plan with homemade veggie burgers.
Make sure you place some parchment paper between the veggie patties when you store them in containers. Otherwise, they will get stuck together.
Now that you know how to make veggie patties for a vegan burger, let’s move forward to the next tip.
2. What to serve with veggie burgers
If you’re vegan, here are a few ideas:
Sweet Potato Fries
Fried Tofu
Quinoa Chopped Salad
Zucchini Chips With Shredded Coconut
Quinoa Tabbouleh Salad
Zucchini Noodles and marinara sauce
If you’re not vegan, you can go for:
Cheesy potatoes
Grilled Asparagus with shredded parmesan
Roasted smashed potatoes with garlic and parmesan
Also, if you’re not vegan and you want to serve it for breakfast or lunch, you can stuff a fried egg in it or add a slice of cheese.
You should now have a better idea of what to serve with veggie burgers, so let’s move on to the next useful tip.
3. Adapt this easy veggie burger recipe to your taste
This homemade vegan burger recipe is quite flexible. You can add or replace the toppings with your favorites and you can also make tweaks to the vegan burger patty. Although I doubt anybody would want to change the guacamole.
If you’re an ovo-lacto vegetarian you can substitute the flaxseed mix with eggs. You can follow the recipe as it is and add two eggs instead of the flax mixture.
Furthermore, you can replace the chickpeas with other canned beans, like cannellini beans.
Of course, you can go ahead and experiment different combos and even if you fail, don’t worry; this vegan veggie burger recipe is super easy. You can start all over again until you get it right.
And if you’re not sure that your combo would work, just let me know and I’ll be happy to help.
Now you’re ready to make the best veggie burger recipe ever, so fire up the ovens and let the fun begin.
And don’t forget! After making this healthy vegan veggie burger, snap a few shots, post them on Instagram and tag me with @theblondelish.
Also, if you like this easy veggie burger recipe video and want to see more like it, please Subscribe to my YouTube Channel.
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Delicious Veggie Burger Recipe - Homemade Veggie Burger - Black Bean Burger Patties | Food Impromptu
Delicious Veggie Burger Recipe - Homemade Veggie Burger - Black Bean Burger Patties
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▶️ RECIPE INGREDIENTS: (8 to 9 Patties)
2 Cups / 1 Can (540ml - low sodium) of Cooked Black Beans (Rinsed/well drained)
3 Tablespoon Olive Oil
2 Cups Onion - chopped
2 Tablespoon Garlic
2 Cups Finely Grated Carrot (240g)
2 Teaspoon Paprika
1 Teaspoon Cumin
1/2 Teaspoon Ground Black Pepper
1/4 Teaspoon Cayenne Pepper (Optional)
Salt to taste (I added 1+1/4 Teaspoon of Pink Himalayan salt)
1 Tablespoon White Vinegar (I added White Wine Vinegar)
1 Tablespoon Balsamic Vinegar
1/4 Cup / 60ml Passata or Tomato puree
1/2 Cup / 80g Chickpea Flour OR Gram Flour
1/4 Teaspoon Baking Soda
2 to 3 Tablespoon Oil for frying the patties
Siracha Mayo:
Vegan Mayo + Sriracha Sauce to taste
▶️ METHOD:
To a heated pan add oil, onion, 1/4 teaspoon salt and fry on medium heat until the onion is caramelized. Add finely chopped garlic and fry for about 1 minute or until fragrant.
Next add the black beans, Paprika, Cumin, Black pepper, Cayenne, salt and mix well. Fry the beans until all the moisture is evaporated and the beans are almost DRY. Regulate the heat if needed - to prevent the spices from burning. Add the finely grated carrot and mix. Cook on medium to medium-high heat until the carrots are cooked, moisture evaporated and the mixture is dry. Turn off the heat and then mash most of the beans. Allow the mixture to cool down UNCOVERED.
Add white vinegar, balsamic vinegar, tomato puree and mix. Then add chickpea flour and baking soda and mix thoroughly. Knead the dough with your hands until the ingredients are completely combined.
Oil a 1/3 cup and also rub oil on your palms to prevent the dough from sticking while forming patties. Make 1/2 inch thick patties. Fry as many as you want and store the rest of the raw patties in the refrigerator for later.
(NOTE: You could make these patties in advance and store it in the refrigerator in an airtight container separated/lined with parchment paper for 4 to 5 days. This recipe is perfect for meal prep)
To a heated pan, add 2 to 3 Tablespoons of oil. Let the oil heat up and then add the patties - 3 or 4 at a time, do not over crowd the pan. Now reduce the heat to medium-low to low (depending on the heat of your stove) and cook it for about 3 minutes or so. Cooking on lower heat will prevent the patties from burning and will also cook the chickpea flour properly and prevent any raw flour taste.
Flip the patties and cook for about another 3 minutes on medium-low heat. Towards the end turn the heat to medium-high and cook for 30 seconds or so to give a slight char/crust. Be careful not to burn it. Remove from the pan and on a plate lined with paper towel. This will prevent the patties from getting soggy and will also soak any excess oil.
Let it slightly cool down and serve with your favorite dip or make a burger. This recipe is perfect for meal prep.
▶️ IMPORTANT TIPS:
- Make sure to fry the beans until all the moisture is gone and the beans are DRY and only then add the grated carrots and then again cook until the moisture is gone and the mixture is dry. This will prevent the dough from getting soggy
- The White vinegar cuts down the sweetness of the carrots and enhances the flavour of the beans by adding a very slight sourness. It also reacts with the baking soda and makes the patties less dense. The Balsamic Vinegar adds a unique sweet fermented flavour to the patties. So please do not skip it
- Cooking the patties on a lower heat will prevent the patties from burning and will also cook the patties evenly
- Towards the end of the frying process, turn the heat to medium-high for 30 seconds or so to get a nice golden crust/slight char. This adds a lot of flavour
- You can make these patties in advance and store in the refrigerator, in an airtight container separated/lined with parchment paper for 4 to 5 days. This recipe is perfect for meal prep.
Enjoy!
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THE BEST Vegan Black Bean Burger Recipe in 60 SECONDS!
Sometimes you just need a big hearty vegan burger and this Vegan Black Bean Burger is THE ONE to satisfy the craving. Packed with flavor, hearty enough for even the most robust appetites, and perfect for batch cooking and freezing. This recipe is proof there is nothing Impossible about making a delicious plant based burger.
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