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veg burger recipe, how to make veggie burger recipe

INGREDIENTS (measuring cup used, 1 cup = 250 ml)

for veggie patty:

• 300 grams potatoes or 3 large potatoes
• 100 to 125 grams, 1 medium to large carrot
• 40 grams french beans, 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 tsp chopped garlic or ½ tsp garlic paste
• ¾ inch ginger or 2 tsp chopped ginger or 1 tsp ginger paste
• 1 or 2 green chilies, or 1 tsp chopped green chilies or ½ tsp green chili paste
• 2 tbsp chopped coriander leaves or fresh parsley
• ½ tsp coriander powder
• ½ tsp cumin powder
• ½ tsp red chili powder or cayenne pepper
• ½ tsp garam masala powder
• ⅛ tsp turmeric powder (optional)
• 5 to 6 tbsp bread crumbs or add as required
• salt as required
• 2 to 3 tbsp oil for pan frying 2 patties. overall for frying 4 patties, add 4 to 6 tbsp oil

for batter:

• 3 tbsp maize flour/ polenta/cornmeal (substitute corn starch instead of maize flour)
• 3 tbsp rice flour (chawal ka atta)
• 2 tbsp gram flour (besan) or chickpea flour (substitute all purpose flour for rice flour or gram flour)
• ½ cup water

for breadcrumbs 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/cream of wheat for breadcrumbs)

for 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 burger sauce dressing:

• 3 tbsp vegetarian eggless mayonnaise or vegan mayonnaise
• ½ tsp mustard seeds, crushed or powdered in a small spice grinder or mortar-pestle
• ½ tsp freshly crushed black pepper
• ¼ to ½ tsp sugar or add as required
• ⅛ tsp or 2 to 3 pinches of salt
• ½ to 1 tbsp lemon juice or add as required
• ½ tsp regular vinegar or apple cider vinegar
• 1 tbsp extra virgin olive oil or olive oil

INSTRUCTIONS

preparing breadcrumbs:

1. break 6 to 7 slices of breads and add in a mixer or dry grinder. grind to a fine consistency.
2. take the bread crumbs in a plate or bowl. keep aside.

preparing the vegetable patty mixture:

1. now rinse and steam 3 large potatoes, 1 medium carrot, 8 to 9 french beans and ⅓ cup peas till they are completely cooked. you can cook or steam the veggies in a pressure cooker for 3 whistles. you can also cook in a pan or in an electric cooker. once cooked drain well the veggies. there should be no water in them.
2. peel and roughly chop the potatoes when warm. also peel the cooked carrots and finely chop them. finely chop the french beans too.
3. then mash the potatoes with a potato masher.
4. when the mashed potatoes cools down completely, add the chopped carrots and beans. also add the steamed peas.
5. mix everything well and keep aside.
6. then finely chop 1 medium sized onion and crush 4 to 5 garlic, ½ inch ginger and 1 or 2 green chilies. keep aside. you can crush them together or separately.
7. heat 1 tsp oil in a pan. add the ginger-garlic-green-chili paste. saute for some seconds till the raw aroma of ginger and garlic goes away.
8. add the chopped onions. stir and saute till the onion turns translucent or light brown.
9. add ½ tsp coriander powder, ½ tsp cumin powder, ½ tsp garam masala powder, ½ tsp red chili powder or cayenne pepper and ¼ tsp turmeric powder.
10. stir and mix the spices with the rest of the mixture.
11. switch off the flame and then add the chopped coriander leaves or parsley.
12. stir very well and add this sauteed onion mixture to the mashed veggies.
13. add salt and 5 to 6 tbsp bread crumbs. begin to mix very well.
14. keep the veg patty mixture aside. check the seasoning and add more of the spice powders and salt if required.
15. make the veg patties as same as the size of the buns. keep aside. if the mixture looks soft or crumbles, then do add some more breadcrumbs and mix everything again very well. cover the veg patties and keep aside.

preparing mayonnaise dressing & toppings:

1. take 3 tbsp mayonnaise in a small mixing bowl.
2. add ½ tsp mustard seeds, crushed or powdered in a small spice grinder or mortar-pestle. also add ½ tsp freshly crushed black pepper
3. add 1 tbsp lemon juice. you can also lemon juice as per your taste.
4. add ½ tsp regular vinegar or apple cider vinegar and 1 tbsp extra virgin olive oil or olive oil.
5. season with ¼ to ½ tsp sugar. also add ⅛ tsp or 2 to 3 pinches of salt
6. whisk the dressing very well. keep aside.
7. also slice 1 small onion, 1 small tomato and 1 small cucumber in thin slices. shred or chop some 4 to 5 small lettuce leaves or cabbage leaves.

preparing batter:

1. in a medium sized mixing bowl take add 3 tbsp (makki ka atta), polenta or cornmeal , 3 tbsp rice flour (chawal ka atta) and 2 tbsp gram flour (besan) or chickpea flour. instead of gram flour & rice flour, you can also use 2 tbsp of all purpose flour.
2. add ½ cup water. stir and mix everything to a smooth batter without any lumps. the batter is of medium consistency. keep aside.

pan frying veggie patties:

1. heat 2 to 3 tbsp oil for pan frying the patties in a bowl. when the oil becomes medium hot, dip the veg patty in the batter.
2. coat evenly with the batter.
3. place the batter coated veg patty on the breadcrumbs. coat the breadcrumbs evenly all over the patty. you can repeat the batter and coating method twice for more crispiness.
4. place the breadcrumb coated veg patty in the medium hot oil. batter coat another veg patty in the same way and place it also in the pan. depending on the size of your pan, you can fry from 2 to 4 patties. the veggie mixture makes 4 regular burger sized patties.
5. when the base is lightly browned or browned, then flip the patties.
6. flip a couple of times more till the patties are pan fried evenly and the crust becomes crisp and golden.
7. drain the veg patties on kitchen paper towels.

assembling veg burgers:

1. slice the burger buns in equal halves.
2. spread some butter on the slices.
3. heat a small pan and toast the butter side.
4. the buttered side should become lightly crisp and golden. toast all the buns this way.
5. now spread the mayonnaise dressing on the crisp side.
6. place the vegetable patty.
7. top up with sliced veggies like onion slices, tomato slices or cucumber slices.
8. spread some mayonnaise dressing on the second halve of the bun and top up with some shredded or chopped lettuce or cabbage leaves.
9. place the buns on top of each other.
10. the vegetable burger is ready. make all veg burgers this way.
11. serve these delicious homemade vegetable burger immediately with some tomato ketchup or mustard sauce.

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