Burger Recipe | Vegetarian Burger

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This burger recipe covers everything needed to make delicious veggie burgers from scratch, including how to make and fry delicious, homemade vegetable patties. And because no veggie burger is complete without its own special sauce, I’ve included instructions on how to make the perfect tangy, sweet, and spicy mayonnaise dressing.

What is typically in a Veggie Burger

Vegetarian burgers have become a healthy and popular alternative to meat-based burgers. These days, grocery stores and restaurants have plenty of options, which attempt to mimic a texture of meat, custom black bean and veggie patties, and more.

A veggie burger recipe can be made with beans, chickpeas, lentils, quinoa, tempeh, tofu, and a mix of different vegetables.

I’ve been making a vegetable chop for years, so when I started getting requests for a veggie burger recipe, I was happy to take that recipe and fit it into this perfect veggie burger where the patties are made with various mixed vegetables.

Ingredients

For patties

▢ 3 medium to large potatoes, 300 grams
▢ 1 grams of carrot (medium to large), 100 to 125
▢ 8 to 9 grams of green beans – 40 grams
▢ ⅓ to ½ cup fresh or frozen peas
▢ ½ cup finely chopped onions or 1 medium onion
▢ 1 teaspoon of minced garlic or ½ teaspoon of garlic paste
▢ 2 teaspoons of chopped ginger or 1 teaspoon of ginger paste or ¾ inch of ginger
▢ 1 teaspoon of chopped green peppers or ½ teaspoon of green pepper paste or 1 to 2 peppers
▢ 2 tablespoons chopped coriander leaves (cilantro)
▢ ½ teaspoon coriander powder (ground coriander)
▢ ½ teaspoon cumin powder (ground cumin)
▢ ½ teaspoon red chili powder
▢ ½ teaspoon garam masala powder
▢ ⅛ teaspoon turmeric powder (ground turmeric)
▢ 5 to 6 tablespoons of breadcrumbs or add as needed
▢ salt as needed
▢ 4 to 6 tablespoons of oil

For batter

▢ 3 tablespoons of corn flour (polenta or fine cornmeal) – replace the cornstarch
▢ 3 tablespoons rice flour – replace all-purpose flour
▢ 2 tablespoons chickpea flour (besan) or chickpea flour – substitute all-purpose flour
▢ ½ cup of water

For breadcrumbs

▢ ½ cup of breadcrumbs or oatmeal, semolina or cornflakes

For hamburger toppings

▢ 1 thinly sliced tomato (small to medium)
▢ 1 thinly sliced cucumber (small to medium)
▢ 1 thinly sliced onion (small to medium)
▢ 4-5 lettuce leaves – rinsed, drained and chopped
▢ 1 tablespoon of butter or oil – as needed for toasting buns
▢ 4 whole wheat burger buns – whole wheat or plain or multigrain

Also Read: Spring Rolls | Chinese Vegetable Spring Rolls (Vegan)

For the mayonnaise dressing

▢ 3 tablespoons of vegan mayonnaise without eggs or vegan mayonnaise
▢ ½ teaspoon mustard seeds – crushed in a small spice grinder or mortar pestle
▢ ½ teaspoon crushed black pepper
▢ ¼ to ½ teaspoon of sugar or add as needed
▢ 2 to 3 pinches of salt
▢ ½ to 1 tablespoon lemon juice or add as needed
▢ ½ teaspoon of apple cider vinegar or white vinegar
▢ 1 tablespoon extra virgin olive oil

Instructions

Prepare the breadcrumbs

  1. Break 6 to 7 slices of bread and add them to the blender or dry mill. Grate to a semi-fine consistency and do not make it floury.
  2. Take the breadcrumbs on a plate or bowl. Set aside. If you have breadcrumbs, you can skip this part.

Prepare vegetables

  1. Now rinse and steam or boil 3 medium to large potatoes, 1 medium carrot, 8 to 9 green beans and ⅓ cup of peas until fully cooked. You can cook or steam the vegetables in a pressure cooker, Instant Pot or saucepan. I have listed the methods below.
  2. 1: Stovetop pressure cooker: Peel and chop the potatoes, carrots and beans. Place them with the green peas in a saucepan or bowl. Add 2 cups of water to a 3-liter pressure cooker. Place a small trivet inside. Place the bowl with the vegetables on the trivet. Cook under pressure for 10 to 12 minutes over medium heat. Let the pressure drop naturally in the pressure cooker and then just remove the lid.
  3. 2: Instant Pot Cooking: Pour 1.5 cups of water into the IP 6 quart steel insert. Keep a trivet inside the steel insert. Place whole potatoes, carrots, beans in a steamer pan or on the trivet. In a small bowl, take green peas and place them on the steamer. Cook under pressure for 10 to 12 minutes until the vegetables are soft. Let the pressure release naturally.
  4. 3: Cooking in a pan: Peel and cut the potatoes and carrots into small cubes. Cut the beans into small pieces. Place the chopped vegetables and green peas in a saucepan. Add water roughly to cover the vegetables. Cover and simmer over medium-low heat until the vegetables are soft.
  5. Peel and roughly chop the potatoes when they are hot. Also peel the cooked carrots and finely grate them. Finely chop the green beans too. Then mash the potatoes with a mash press.
  6. When the mashed potatoes are completely cool, add the carrots and chopped beans. Also add the steamed peas. Mix everything well and set aside.
  7. Then finely chop the onion and crush the garlic, ginger and green peppers in a mortar and pestle. Put aside. You can overwrite them together or separately.

Make a mixture of vegetable patties

  1. Heat 1 teaspoon of oil in a pan. Add the ginger-garlic-green chili paste. Sauté for a few seconds until the raw aroma of garlic and ginger disappears.
  2. Add the chopped onions. Stir and sauté until the onion becomes translucent or light brown. Add the coriander powder, cumin powder, garam masala powder, red chili powder or cayenne pepper and turmeric powder.
  3. Stir and combine the spices with the rest of the mixture. Turn off the heat then add the chopped coriander or parsley leaves.
  4. Stir very well and add this mixture of sautéed onions to the mashed vegetables. Add salt and breadcrumbs. Start to mix well.
  5. Keep the vegetable pancake mixture aside. Check the seasonings and add more ground spices and salt if needed.
  6. Make the vegetable patties the same size as the hamburger buns. Set aside. If the mixture seems soft or crumbles, add a little more breadcrumbs and mix again very well. Cover the patties with vegetables and set aside.

Preparation of mayo sauce and garnishes

  1. Take the mayonnaise in a small mixing bowl. Add the ground mustard seeds and freshly cracked black pepper
  2. Add the lemon juice. You can also lemon juice according to your taste. Add apple cider vinegar or white vinegar and olive oil.
  3. Season with sugar. Also add salt. Whisk the dressing very well. Set aside.
  4. Also cut the onion, tomato and cucumber into thin slices. Grate or chop 4-5 small lettuce or cabbage leaves.

Making batter

  1. In a medium-sized mixing bowl, add makki ka attack, polenta or cornmeal, rice flour and gram flour (besan) or chickpea flour. Instead of chickpea flour and rice flour, you can also use 2 tablespoons of all-purpose flour.
  2. Add water. Stir and mix everything to obtain a smooth paste without lumps. The dough is of medium consistency. Set aside.

Pan frying patties

  1. Heat 2 to 3 tablespoons of oil to fry the patties in a bowl. When the oil becomes moderately hot, dip the patty in the batter. Coat evenly with the dough.
  2. Keep the batter coated vegetable patty on the breadcrumbs. Sprinkle the patty evenly with the breadcrumbs. You can repeat the breading method twice for more crispness.
  3. Place the breaded vegetable patty in medium hot oil. Bread another vegetable patty in the same way and place it in the pan as well. Depending on the size of your pan, you can fry 2-4 patties. The mixed vegetables make 4 patties the size of a regular hamburger.
  4. 2-3 tablespoons of oil works great for frying two patties. For 4 vegetable patties, you can add 4-6 tablespoons of oil.
  5. When the base is lightly golden or golden, turn the patties over. Turn a few more times until the patties are cooked evenly and the crust is crispy and golden.
  6. Drain the vegetable patties on paper towels.

Assemble a veggie burger

  1. Cut the hamburger buns into two equal halves. Spread a little butter on the slices of hamburger bun.
  2. Heat a small pan and grill the butter side up. The buttered side should become slightly crispy and golden. Toast all hamburger buns this way.
  3. Now spread the mayonnaise sauce on the crispy side. Place the vegetable pancake.
  4. Complete with sliced vegetables like onion slices, tomato slices or cucumber slices. Spread a little mayonnaise on the second half of the hamburger bun and top with grated or chopped lettuce or cabbage leaves.
  5. Place the hamburger buns on top of each other. Your veggie burger is ready. Make all veggie burgers this way.

Serving suggestions

  1. Once your veggie burgers are assembled, serve them quickly with tomato ketchup, mustard sauce and fries or potato wedges.
  2. If you don’t have tomatoes and cucumbers, sliced avocado or guacamole can also be a great garnish.
  3. Or you can use grated carrots or coleslaw as an alternative to the garnish. These veggie burgers are great snacks, but they’re also filling enough to make for a delicious lunch. This burger recipe makes four full-size veggie burgers.
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