Veggie Burger
Our most favorite fast-food, loaded with the goodness of vegetables!
Ingredients
For the veggie patty
- 4 medium potatoes, (boiled, peeled and mashed)
- 1 medium onion, finely chopped
- 1 medium carrot, finely chopped
- 1/4 cup finely chopped beans
- 1/4 cup green peas
- 1/4 cup boiled sweet corn kernels
- 2 tbsp butter
- 1/4 tsp turmeric powder
- 1/4 tsp red chili powder
- 1/2 tsp smoked paprika powder
- 1/4 tsp coriander powder
- 1/4 tsp cumin powder
- 1/4 tsp garam masala
- 1/2 tsp amchur powder
- 2 tbsp bread crumbs
- 1/2 tsp dried parsley
- salt, as per taste
To coat and cook the patties
- 3 tbsp all-purpose flour / maida
- 2 tbsp corn flour
- salt, as required
- bread crumbs, to coat the patties
- oil, to shallow-fry the patties
For the veggie burger (for one burger)
- 1 burger bun
- 1/2 tsp butter, to toast the buns
- 1 cheese slice
- 1 lettuce leaf
- 2 sliced tomatoes
- few sliced onions
- 2-3 tbsp burger mayo
Instructions
To make the veggie patty
- Chop the onions, carrots and beans finely and set it aside.
- Heat 2 tbsp butter in a kadai on medium flame. When it is hot, ass the chopped onions, carrots and beans and saute well and cook for 2-3 minutes
- Add the boiled sweet corn kernels and the green peas and mix well. Cook for 2 more minutes.
- Add the boiled and mashed potatoes and mix everything well.
- Add all the spice powders and the bread crumbs listed under 'For the veggie patty' to the potato mixture. Mix well and mash the mixture and let it cook until there is no moisture left.
- Switch off the stove and let it cool down. Now, roll the patty mixture into a log using a cling wrap or aluminium foil.
- Secure both ends and place it in the freezer for 30 minutes.
- Meanwhile, mix 3 tbsp maida, 2 tbsp corn flour and salt as required. Add some water to form a thick batter. Keep it aside.
- Take generous amount of bread crumbs on a plate to coat the patties.
- After 30 minutes, cut the veggie patty log into thick discs. Slightly press down the patty discs on all sides to match the size of your burger bun.
- Take each patty disc and coat them in the batter on both the sides and then coat them with breadcrumbs. Add some water to the batter to slightly thin it out. Now again, take the crumb-coated patty and dip them in the batter. Coat them on both the sides.
- Now, again coat them in the bread crumbs for a double coat leayer.
- Heat oil for shallow frying in a pan on medium heat.
- Shallow fry the patties evenly on all sides until golden-brown in color.
- Drain them onto a plate and set aside.
Assembling the burger
- Slice the burger bun into two and toast it with some butter.
- Take the bottom of the burger bun and place a lettuce leaf on it.
- Place one veggie patty on top of the lettuce leaf. On the patty, place a cheese slice and two sliced tomato pieces.
- Take the top of the burger bun, and generously apply some burger mayo on it and place few sliced onions on it. Place the top of the burger on the bottom piece.
- Serve hot with some french fires and soft drinks.
Notes
- The patty mixture will yield about 6-8 patties.
- Chop all the vegetables finely and cook them until they are soft and all the moisture is released.
- Adding breadcrumbs to the veggie mixture will help absorb the excess moisture. You can also add washed poha to the burger patty.
- Making a log and freezing them will help you make even patty slices and also helps in bringing all the ingredients of the patty together.
- For the first batter coating, a thick batter is formed which is later thinned out for the second coating.
- Double coating the patties will ensure crisp patties.
- Fry the patties evenly on both sides on a medium flame until golden-brown.
- If you do not have burger mayo, then add some ketchup (as per taste) to plain mayo and use instead of the burger mayo