Vegetable Burger Recipe – Indian-Spiced Potato & Pea Patties

Last Updated on 2 months by Neha Deshmukh

Vegetable Burger Recipe – Indian-Spiced Potato & Pea Patties

Hey everyone! If you’re anything like me, you love a good burger. But sometimes, you crave something a little different, a little…spicier! This Indian-spiced vegetable burger is exactly that. It’s packed with flavour, surprisingly easy to make, and a fantastic way to enjoy a comforting classic with a desi twist. I first made this when I was trying to get my kids to eat more veggies, and honestly, it was a game-changer! They couldn’t get enough.

Why You’ll Love This Recipe

This isn’t your average veggie burger. We’re ditching the bland and embracing bold Indian flavours. Think warm spices, a perfectly seasoned patty, and all the fixings you love. It’s a satisfying, wholesome meal that’s perfect for a weeknight dinner, a weekend BBQ, or even a fun party snack. Plus, it’s a great way to sneak in some extra vegetables!

Ingredients

Here’s what you’ll need to create these flavour bombs:

• 4 burger buns
• 2 cups baby greens or lettuce
• 4 cheese slices or shredded cheddar cheese
• 2 tbsp mayo
• 0.5 onion (rings)
• 1 tomato (sliced)
• 1 large potato
• 1 onion
• 1 carrot
• 10 French beans
• 0.25 cup green peas
• 0.25 cup sweet corn
• 2 green chillies or 1 tsp red chilli powder
• 1 tsp jeera / cumin seeds
• 1 tsp masala powder or garam masala
• 6 tbsp oil
• 2 large potatoes (for fries – optional!)

Ingredient Notes

Let’s talk about those spices! They’re really the heart and soul of this burger.

• Masala Powder/Garam Masala: I usually use a good quality garam masala, but you can also use a pre-made masala powder. Each brand has a slightly different flavour profile, so feel free to experiment!
• Jeera/Cumin Seeds: Don’t skip these! They add a lovely earthy warmth. Dry roasting them lightly before adding them to the patty mixture really enhances their flavour.
• Green Chillies/Red Chilli Powder: Adjust the amount to your liking. If you prefer a milder burger, stick to just a pinch of red chilli powder. My family loves a bit of a kick, so I usually add both!
• Regional Variations: In some parts of India, you might find burgers filled with spiced paneer (Indian cheese) or even aloo tikki (potato patties). Feel free to get creative and add your own regional twist!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s get the veggies ready. Boil all your vegetables (except the onion) until they’re nice and soft. Remember to cook the potatoes separately.
2. Once everything is cooked, drain the water and let the veggies cool slightly. Then, mash the potatoes and finely chop the rest.
3. Now for the fun part – mixing everything together! In a large bowl, combine the mashed potatoes, chopped vegetables, spices, salt, cumin seeds, chilli (or chilli powder), coriander leaves, and masala powder. Get in there with your hands and really mix it well.
4. Shape the mixture into patties. They should be about the same size as your burger buns.
5. Heat about 2 tablespoons of oil in a pan over medium heat. Shallow fry the patties until they’re golden brown and crispy on both sides.
6. While the patties are frying, slice your burger buns and layer the base with lettuce and cheese.
7. Place a hot vegetable patty on top of the cheese.
8. Add a dollop of mayo, some onion rings, and tomato slices.
9. Top with the other bun half and… enjoy!

Optional French Fries: If you’re feeling extra fancy, make some homemade French fries! Simply deep-fry salted potato slices until golden brown and crispy.

Expert Tips

• Don’t overcrowd the pan when frying the patties. This will lower the oil temperature and result in soggy patties.
• For extra flavour, add a squeeze of lemon juice to the vegetable mixture.
• If the mixture is too wet, add a tablespoon of breadcrumbs or mashed potato.
• Press the patties firmly to prevent them from falling apart during frying.

Variations

• Vegan Adaptation: Swap the cheese for a vegan cheese alternative and use a vegan mayo.
• Gluten-Free Adaptation: Use gluten-free burger buns. There are some great options available now!
• Spice Level Adjustment (Chilli Control): As mentioned before, adjust the amount of green chillies or red chilli powder to suit your taste. You can even omit them altogether for a milder burger.
• Festival Adaptation (Navratri/Janmashtami): During fasting periods, you can skip the onion and garlic and use permitted vegetables like potatoes, sweet potatoes, and spinach.

Serving Suggestions

These burgers are fantastic on their own, but they’re even better with some sides! I love serving them with:

• Homemade French fries (of course!)
• A fresh salad
• A side of raita (Indian yogurt dip)
• Pickled onions

Storage Instructions

Leftover patties can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in a pan or oven until warmed through. You can also freeze the patties for longer storage.

FAQs

What type of oil is best for shallow frying the patties?

I prefer to use vegetable oil or sunflower oil for shallow frying. They have a high smoke point and a neutral flavour.

Can I make the vegetable patties ahead of time?

Absolutely! You can make the patties a day or two in advance and store them in the refrigerator.

How can I adjust the spice level of these burgers?

Simply adjust the amount of green chillies or red chilli powder. You can also add a pinch of turmeric for a subtle warmth.

What is a good substitute for burger buns if I’m looking for a healthier option?

You can use whole-wheat buns, lettuce wraps, or even portobello mushroom caps as a healthier alternative to traditional burger buns.

Can I bake these vegetable patties instead of frying them?

Yes, you can! Preheat your oven to 180°C (350°F) and bake the patties for 20-25 minutes, flipping halfway through. They won’t be as crispy as fried patties, but they’ll still be delicious.