Burger recipe – Learn to make burger at home with my easy step-by-step recipe guide. This is the ultimate veggie burger that’s easy to make, holds together well and is incredibly delicious with bursting flavors of spices. Veggie burgers can be so tasteless & lifeless. But not these!! You will absolutely love the super crispy veggie patties loaded onto soft butter toasted buns, topped with onions, tomatoes, lettuce & a creamy delicious dressing.
Why wait for a weekend takeout? Make these veggie burgers for dinner tonight!! All you need is vegetables, herbs, seasoning spices, burger buns & a few pantry staples. Customize it easily with what you have on hand or to suit your taste buds.
Table of contents
About veggie burger
My easy recipe will help you become a pro in making delicious homemade veggie burgers. When you need to feed the family & kids an exciting dinner, this veggie burger is a great choice. These are tasty & healthier fast-food option that will leave you more than satisfied.
Years ago to stop my little foodie kids from eating the burgers from the fast-food places, I experimented a lot & came up with this recipe. My boys pretty much loved these burgers as they turned out much more delicious than those from the fast-food places. These taste so fresh & are easily customizable.
If you try this recipe, you will definitely say a homemade veggie burger is much tastier than the ones from the fast food places. This recipe just takes about an hour for making 4 to 6 burgers including toasting the bun, making veg patties, preparing lettuce, onions, tomato and then the sauce.
How is it made?
A patty in a veggie burger can be made only with veggies, with soya, with beans/legumes or with a mix of any of these. However for this recipe I have used only veggies that are most commonly available like potatoes, carrots, peas and French beans. I made it the same way a veg cutlet is made.
This burger recipe is made in 2 parts. The first one is making the burger patties and the other one is assembling. Making these veg burgers is really easy if you plan ahead.
I start by steaming the veggies for the burger patties in a steamer or cooker. While they steam I prepare the lettuce, onions and tomatoes for the topping. I usually make the dressing a day ahead and refrigerate so that saves some time.
I use a large pan and shallow fry all the 4 to 6 burger patties at one go. This really saves a lot of time rather than frying them in batches. This time I pan fried some and shallow fried some to show you, so did them in batches.
The easiest of all these is to grill these in an oven or air fryer in a single batch (if you have a big one).
Steam vegetables for patties
1. Start by steaming the veggies in a pot, steamer or cooker. Pour 2½ to 3 cups of water to a pot or steamer/ cooker / Instant pot. Place a trivet or a rack inside and bring the water to a boil on a medium heat. Here is a picture of my pot/steamer with a trivet.
2. Meanwhile rinse all the vegetables. Here is what I used 250 grams potatoes (2 large or 3 medium, 2 cups cubed) 2 medium carrots (1 heaped cup diced) 6 to 8 french beans (½ cup finely chopped) ½ to ¾ cup green peas (I use frozen). You can also use cauliflower if you like.
3. Peel and chop potatoes to 1 inch pieces. Chop both ends of the beans & discard. Chop them finely about ¼ inch pieces. Add all of them to the steam basket. If you use fresh peas, add them too at this stage. Place it in the steamer and cover. Steam until half done for about 5 to 7 mins from the time water comes to a rolling boil.
4. While those steam, peel and chop 2 medium carrot. When the potatoes are half cooked, add the carrots and peas. If using cauliflower you can also add ¾ cup florets.
5. Cover and steam all of these just until fork tender and not mushy.
6. To check prick a potato with fork and it should go in easily meaning they are perfectly cooked.
Make veg patties
7. Cool all these and add them to a large mixing bowl. There should be no drippings of water or stock in these veggies. Add
½ to ¾ teaspoon salt
1½ teaspoon ginger paste (or ½ teaspoon ginger powder)
½ teaspoon garlic powder (optional, skip if using taco seasoning)
1½ teaspoon garam masala (or taco seasoning as needed)
½ teaspoon coriander powder (optional)
3 to 4 tablespoons fresh chopped coriander leaves (or any other herbs of choice)
1 to 2 green chilies chopped (skip for kids)
8. Mash all the ingredients with a masher. Please note mashing chilies will make the patties spicy. For lesser heat, add them after mashing the veggies.
9. Add ½ cup bread crumbs or 1/3 cup powdered poha or sattu (roasted gram flour).
Tip: To use besan or rice flour. Dry roast the flour on a medium heat until a nice aroma comes out. Cool it completely. Add it here. I usually like to use powdered poha, if you like to use it refer this post on veg cutlet.
10. Mix everything well. It is normal for the mixture to be slightly sticky as seen in the picture below.
Troubleshooting tip: If it is too moist and sticky, you may add more binding ingredient like bread crumbs or poha powder. But also remember using a lot of binding ingredient is going to alter the taste of the burger patty.
11. This is how the mixture looks finally, slightly sticky due to the potatoes. At this stage, you can taste test and add more salt or garam masala if you need.
12. Divide to 4 to 6 equal parts, depending on how thick you want the patty to be.
13. Flatten the balls to patties of almost the same size as your burger buns. While you flatten if they tend to be too sticky sprinkle some flour on the patties like I did. Keep them aside.
Prepare bread crumbs
14. Add panko crumbs or bread crumbs to a wide bowl. You can flavor the crumbs or use them directly as is. I do not add anything to the kids’ portion. For the rest I add about ¼ teaspoon red chili powder and little all-spice powder. Do not use a lot as it will settle at the bottom.
Tip to make your own: If you do not have the crumbs, then simply toast bread slices on a pan until slightly crisp. Cool and tear them to pieces and add to grinder. Pulse them to coarse crumbs.
15. To a mixing bowl add ½ cup besan (gram flour) or corn starch and ¼ teaspoon salt. Pour water just enough to make a batter that is thick. If you make runny batter the patties will soak up the moisture and if the batter is too thick it won’t coat and spread well over the patty. Take a look at the picture below for consistency.
Breading veggie patty
16. Dip one patty at a time in the batter completely.
17. Place it over the bread crumbs or panko crumbs. You can see the batter is quite thick so it creates a proper thick crust over the veggie patty.
18. Coat it on the other side as well including the sides.
19. Transfer the patty to a plate. Repeat the steps of dipping each patty in the batter and then in the bread crumbs/ panko crumbs. Place them in a plate and rest for 10 to 15 mins. This helps the crumbs to stick well to the patty there by reducing mess in the pan while frying. Meanwhile prepare the sauce/ dressing.
Make burger sauce
20. Add ½ cup mayonnaise or greek yogurt (hung curd) to a bowl. Add 1 tablespoon olive oil, ½ to ¾ teaspoon mustard powder, ¼ teaspoon garlic powder and ½ teaspoon black pepper powder.
Tip: I used some fresh made yogurt after straining a bit. Yogurt has to be thick otherwise the sauce will drip off the burger. You can refer this post for making hung curd from homemade curd.
21. Squeeze some lemon juice. Skip lemon if your mayo or yogurt is sour.
22. Mix everything well and taste the sauce. Adjust any of the ingredients as needed to suit your taste including salt. Set this aside.
23. Lettuce must always be cleaned thoroughly before using to save ourselves form stomach infections. Wash each leaf separately under a slow stream of running water. Place them over kitchen tissues and let them sit in a cool place until all of the water drips.
Tip: I make a cleaning solution with 1 part of vinegar with 3 parts of water to clean the lettuce. Sprinkle it over the leaves. Leave it for 5 mins. Wash off thoroughly.
24. Slice 1 large onion and 2 medium tomatoes to thin circles. Separate the layers of onions. Deseed the tomatoes. Set these aside as well in a cool place.
How to make veggie burger
25. Heat 1½ tablespoon oil in a pan. When the oil becomes hot, place 2 patties. Rotate the patties with your fingers gently so they coat with the oil in the pan.
26. Fry them on a medium high heat until the base becomes firm, golden and crisp. Then flip them to the other side gently and fry until crisp & uniformly golden. Towards the end increase the flame as required for a proper golden to brown crust.
To get uniform crispness and golden color including the sides, shallow frying is suggested. Pan fried patties will not get a golden color on the sides. Shallow fried ones are crisp for longer time and are crisper than the pan fried ones.
27. Pour half cup oil to a small pan and heat it. When the oil becomes hot, gently place the patties in the hot oil.
28. When the base becomes firm and golden gently turn them to the other side and fry until golden & crisp. Remove them to a wired rack to cool. Do not place them directly on the bun. If you want to make them cheese burgers, then place cheese slices over the very hot patty.
29. Once you are done with frying the patties, transfer the oil to a cup. Slice each bun to 2 parts and spread some butter if you prefer. Toast them in the same hot pan. Remove them and set aside. Alternately you can toast them in oven for 5 mins or air fryer for 2 mins at 180 C.
Assembling veggie burger
Before you go ahead with the assembling ensure your lettuce is not dripping water, patties are not too hot and the burger bun is also not hot. Assembling very hot patties in the burger will only make them sweat and lose their crispness.
30. Place the toasted bun and then the veggie patty. You can also spread some ketchup or burger sauce to keep the patty in place. However this is optional. We don’t prefer this as the patty loses its crispness.
31. Next place the lettuce, then the onion and tomatoes. Then top little bit of your favorite sauce, not a lot as it will drip. Spread the sauce over the top slice of your bun and place it over the burger. Your homemade burger is ready to enjoy.
What to serve with burger?
Actually you don’t need anything else as these are super filling. If you are looking to widen your menu, then these potato wedges (oven-baked, air fried & deep fried), crispy corn, Crispy cauliflower 65 (fried & baked) or cheese balls (fried & baked) will go well on the side. Even hot boiled corn tossed with some butter, salt and pepper will be loved by kids.
Ingredients & substitutes
For veggies patties
Vegetables: Use your favorite veggies to suit your palate. Avoid using veggies you don’t like. Potatoes, sweet potatoes, carrots, sweet corn, green peas, button mushrooms, broccoli, baby spinach & red pumpkins are some of them we personally like in these vegetable patties.
Note that every vegetable is different and does impart a flavour of its own. Like mushroom impart an earthy flavour, sweet potatoes will make the patties taste sweet. So please choose the veggies wisely so they don’t taste off.
Spices: If you love the typical Indian flavors, then go ahead and use garam masala just like the way I did here. I have not added any extra spices like coriander powder or cumin powder. Use them if you prefer. On occasions I have also made these with taco seasoning or all spice.
Here is my own taco seasoning for these veggie patties – ½ teaspoon onion powder, ½ teaspoon garlic powder, ½ to 1 teaspoon red chilli flakes (low heat), and ¼ teaspoon dried oregano & 1 teaspoon cumin powder.
Poha powder vs bread crumbs vs flour: Powered poha is just ground flattened rice. It is always my favorite to use in any patties as it absorbs moisture and binds the ingredients very well. It also does not deviate from the flavours like bread crumbs or flour. I prefer to powder poha in a grinder and add it to the mashed veggies.
Alternately you can use sattu (roasted gram flour), bread crumbs, gram flour (besan) or rice flour. If using besan or rice flour, it has to be dry roasted first so the patties don’t smell the raw flour in them.
When I made this post I used rice flour as I did not have any other ingredients so I roasted it well in a pan and then cooled it. Then added to the mashed veggies.
For crumb coating
Crumb coating can be done with panko crumbs, bread crumbs, poha or even with cornflakes. But there is reduced mess with panko crumbs and bread crumbs. If you want to make your veggie patty completely bread-free then simply use poha for coating as well for binding. You can check the step-by-step photos for coating with poha on my veg cutlet post here.
Bread crumbs or panko crumbs: Panko crumbs are best for crumb coating. These are different from the bread crumbs. Panko are lighter, flakier than the normal bread crumbs so they giver crunchier texture to the patties. These also absorb less oil than the normal regular bread crumbs. If you do not have panko, then use regular bread crumbs.
If you do not have bread crumbs too, then simply toast 4 to 6 slices of bread on a tawa until slightly crisp so they lose their moisture. Tear them and add to a grinder jar. Simply pulse them to get coarse crumbs. Do not make fine powder. Avoid using fresh crumbs for crumb coating as they don’t give the best crisper results.
Flour vs eggs to make batter: Most crunchy patties are dipped in beaten egg before crumb coating. Since this is a vegetarian burger recipe, I have used gram flour (besan) to make the batter as a replacement to egg. You can easily replace this with any flour of your choice.
The idea is just to dip the burger patties in batter and then bread them with the crumbs. Here are some best choices – gram flour, chickpea flour, rice flour, corn starch/ white corn flour, all-purpose flour or wheat flour.
If you want to use egg as a replacement for batter, then simply beat the egg until well mixed and then dip the patty into it & then bread them. But note that these patties cannot be pan fried as the eggs won’t cook well from the sides of the patties. So these patties need more oil in the pan.
Buns for veggie burger
You can use any kind of burger buns you like. This is a very old post on the blog I would then use the fresh baked whole meal sprouted flour buns from a nearby bakery. Recently I have moved out to the wholegrain sourdough breads and burgers.
Brioche bun, Sesame buns, Multigrain buns & ladi pav are some of the choices. Basically you can use any kind of burger bun that you like. The most important thing is you must really like the taste of the buns you use, only then you will enjoy the burger.
If you do not have any kind of buns, you can still make this recipe – use thick slices of your favorite bread and make a sandwich burger.
For burger dressing
Sauce: Burger sauce is usually a combination of mayonnaise and ketchup to which some additional ingredients are added for flavor. By far, mayonnaise is the widely used and is always there in burgers. If you are comfortable using store bought mayo go ahead and use it.
But unfortunately, store bought mayonnaise is loaded with oil, it be with eggs or without eggs. So an easy and healthy substitute is greek yogurt (dairy or vegan). The other options are cream cheese, pesto, Indian green chutney, hummus or avocado mayo.
In this post I have used homemade yogurt which I used after straining it to remove the whey. This is the most loved one at home and trust me you will love this and won’t know this is yogurt as it is flavoured with olive oil, garlic, chilli and mustard.
Add-ins for flavor: Most high-end burger joints have their own special sauce which they slather on the burgers. But most of us will be surprised to know this is nothing but a mix of mayo and ketchup with some add-ins for flavor.
Black pepper, garlic powder, onion powder, sweet pickle relish, Dijon mustard & Worcestershire sauce are some of the ingredients that totally transform the mayo and ketchup to a finger-licking addictive sauce.
My burger sauce is simply a mixture of yogurt, garlic, mustard, olive oil, black pepper, chilli flakes and lemon juice. But this is healthier and taste super delicious, no less than the sauce slathered in burger-joints.
To upgrade my sauce in the recipe, simply use taco seasoning or use garlic powder and onion powder both.
Steaming vegetables: Vegetable for a veggie patty need to be cooked until fork tender and not mushy or too soft. So the best option is to steam them in a steamer, cooker or a regular pot. They can also be boiled in a pot with some water if you are willing to baby sit them. But keep checking so they don’t overcook & soak up lots of moisture.
Adding binders: Do not add flour or bread crumbs to hot veggies. Adding them to hot veggies will make the mixture pasty and sticky. Cool them completely and then mash. Add the binder like poha, bread crumbs and roasted gram flour only after the vegetables cool down.
Cheese: To add some cheese to your burger, place the cheese slice over the hot veggie patty. Spread burger sauce over the bottom slice of bun and then the veggies patty with cheese followed by onions and tomatoes, lastly lettuce. Slather some sauce over the top slice and place it over lettuce.
Toppings: Guacamole, coleslaw, cream cheese, pineapple (fresh & grilled), potato chips, tortilla chips, hummus, avocado, pickled vegetables are some choices for toppings. A lot of burger joints have raw or grilled pineapple in their meat burgers. These really taste delicious adding a natural sweet and tang to your burger.
Tortilla chips go well if your burger sauce has a taco seasoning included in it. I have given that in the notes section of the recipe card. Use thicker potato chips so they remain crisp for some time.
You can also check my guacamole recipe here if you want to use it for topping.
Don’ts for burger recipe
Condiments: Avoid using too much of condiment like ketchup, chilli sauce & Dijon mustard directly in your burger as that’s going to kill the real flavours of your patty. Mix them with mayo or greek yogurt only as needed to flavour up the sauce.
Lettuce: Do not use lettuce with water drippings, that’s going to make your burger wet and soggy. Let them rest on kitchen/ paper towels for a while before you dress the burger.
Avoid putting lettuce on the hot patty. That’s will wilt the lettuce, take away its crunch and make it limpy.
Ingredients like bread crumbs, powdered cornflakes, gram flour, roasted gram flour, roasted rice flour & flattened rice flour can be used to make the veggie burger firm. These ingredients easily absorb the excess moisture from the veggies and keep the patty firm.
A veggie burger can have grains, beans, nuts, fungi like mushrooms, vegetables, spices, herbs & a binding ingredient like bread crumbs that are formed to patties. These veggie patties are loaded on to buns, topped with lettuce, onions, tomatoes, pickled vegetables & a special burger sauce.
Yes veggie burgers are healthy if you pan fry the patties, use wholemeal buns, mayo-free sauce and load it with lots of fresh vegetables and greens. For the best healthy veggie burgers use sourdough wholegrain buns, yogurt sauce (vegan/dairy) & grill or pan fry the patties.
Include boiled potatoes, bread crumbs or flour for binding the veggie burgers. These ingredients hold the veggie burgers well and it won’t fall apart. Mash the veggies, add the binder and make the patties for perfect binding.
Common questions on burger recipe
How to add spinach to patties ?
I use only baby spinach for our veggie patties. For this recipe you can use about 2 cups of fresh spinach. Remove the stalks and briefly saute them in a pan with 1 tsp oil until they wilt completely. Cool them and then fine chop and add to the boiled vegetables.
If you want to use large amounts of spinach, then follow this hara bhara kabab recipe where I puree the sautéed spinach.
How to use mushrooms for patties ?
Sometimes I am left with just a handful of mushrooms which are not enough to make anything. So the mushrooms go in these patties. Do not use a lot of them. About ¾ cup sliced mushrooms (4 button mushrooms) are good enough.
I sauté sliced mushrooms in oil until they wilt. Chop them to tiny pieces and add to the mashed veggies. Do not mash the mushrooms. We want the tiny bits of mushrooms in the patties.
How to make a mushroom topping ?
Melt 1 tablespoon butter and saute 1 tablespoon chopped garlic & 2 cups of mushrooms on a high flame just until the mushrooms wilt for about 3 to 4 mins. Sprinkle your favorite seasoning. Cool and top these on your lettuce. We mix it with burger sauce (mentioned in the recipe) and then top it over the lettuce.
How to grill veggie burger patties?
These veggie burger patties can be grilled in a preheated oven at 180 C for 20 mins.
Prepare a baking tray with a parchment paper. Place the veggie patties on the baking tray. Drizzle some oil over them. Bake them for 20 mins checking them halfway. Adjust the baking time as needed until crisp. These won’t turn golden. If you want them golden, toast the crumbs in a pan first, cool & use for breading.
You may also want to check this chicken burger recipe on the blog.
Burger recipe | How to make veggie burger
For best results follow the step-by-step photos above the recipe card
Ingredients (US cup = 240ml )
- 250 grams potatoes (2 large or 2 cups cubed)
- 2 medium carrots (1 heaped cup cubed)
- ½ cup beans finely chopped (6 to 8 No)
- ½ cup peas (fresh or frozen)
- 1 inch ginger (1 ½ tsp ginger paste or ½ tsp dry ginger powder)
- 2 to 3 green chilies (deseeded & chopped)
- 3 to 4 tablespoon coriander leaves (or 2 tbsps parsley, finely chopped)
- 1 to 1 ½ teaspoon Garam masala (or taco seasoning as needed)
- ½ cup bread crumbs (or poha powder or gram flour)
- ½ teaspoon salt (adjust to taste)
- ½ cup flour – gram flour, rice flour, corn flour
- ⅓ cup water (more to adjust the consistency)
- 1¼ cup bread crumbs (or panko crumbs or powdered poha / cornflakes)
- ½ cup mayonnaise (or greek yogurt/ hung curd, refer notes for options)
- 1½ tablespoons extra virgin olive oil (or avocado oil or any other, optional)
- 1 to 1½ tablespoon lemon juice (adjust as needed)
- ½ to ¾ teaspoon mustard seeds powder or 2 to 3 tablespoons Dijon mustard
- ½ teaspoon black pepper powder (adjust to taste)
- ½ teaspoon garlic powder (or ¾ teaspoon finely minced garlic, optional)
- ½ teaspoon red chili flakes (optional)
- salt (use a bit, only if needed)
To assemble veg burger
- 4 to 6 burger buns (prefer wholemeal or wholegrain, any)
- 1 to 2 tablespoons butter (if needed for toasting, optional)
- 4 to 6 lettuce leaves or as needed
- 1 to 2 medium tomatoes (ripe, red & firm)
- 1 large onion
Make burger sauce
- To a small mixing bowl, add mayonnaise or Greek yogurt, mustard, olive oil, garlic, chilli flakes and black pepper. Taste test and add salt if needed. If your mayo is not sour add lemon juice as well. Mix and refrigerate until needed later.
Prepare veggies for patties
- Pour 2 ½ to 3 cups water to a steamer/ cooker or a pot. Place a trivet or a rack inside the pot. Cover and bring the water to a boil.
- Meanwhile rinse potatoes & French beans. Trim off both ends of French beans and fine chop them. Peel and cube potatoes to 1 inch pieces. Add them to a steamer basket and place them in the steamer.
- Steam them until half done for about 5 to 7 mins. Meanwhile, peel and chop carrots to 1 inch pieces.
- When the potatoes are half done, transfer carrots & peas to the steamer. Cover and steam them until potatoes are done completely and fork tender. Even peas and carrots should be done by now.
- Cool all these steamed veggies and transfer to a mixing bowl. Once cool mash them well and then add garam masala, coriander powder, green chilies, coriander leaves and salt.
- Mix all of them. You will have a mushy and sticky mixture. To this add, bread crumbs or powdered poha or flour in batches only as needed.
- The mixture for the patties must not be too soggy or too moist. Slight stickiness is alright but it has to be firm. If not add more bread crumbs. Check pictures in the step by step photo section in the post.
Make burger patties
- Taste test the mixture and add more salt or any seasoning if you prefer. Divide the dough to 4 to 6 portions depending on how thick or thin you want the patties to be.
- To a small mixing bowl, add gram flour or corn starch to make the batter. Add a pinch of salt & pour water just enough to make a fairly thick batter. Do not make the batter runny as the excess moisture will be soaked up by the patties making them too soft.
- Pour bread crumbs or panko crumbs to a wide bowl or plate.
- Take one portion of the vegetable patty mixture and flatten it to the same size as your burger bun. If the mixture is sticking. Place the patty in some flour or corn starch. This way make all the patties and place them aside in a plate.
- Dip each patty in the batter completely and then place them in the bread crumbs. Coat the patty well with the crumbs including the sides.
- This way coat all the patties and set them aside. Rest these for 10 mins so the crumbs stick well to the patties and don’t mess the oil/ pan while frying.
Prepare lettuce, onions and tomatoes
- Rinse each lettuce leaf separately under a slow stream of running water. You may also sprinkle a solution of 1 part vinegar mixed with 3 parts of water. Rinse well and let them sit of kitchen tissues so all of the water drips away.
- Slice onions and tomatoes to round thin slices. If needed deseed the tomatoes.
Fry veggie patties
- Refer notes section to bake or air fry the patties. To pan fry, heat a pan with 1½ to 2 tablespoon oil. Let the oil become hot, then place 2 to 3 patties as many as your pan fits. Rotate the patties with your fingers gently to coat the patties with the oil.
- Fry them on a medium high heat until the base turns golden and crisp. Flip them gently and pour 1 ½ to 2 tablespoons oil as needed. Fry until crisp & uniformly golden. For a proper golden to brown crust, increase the flame the last 2 mins.
- To shallow fry, pour ½ cup oil to a small pan and heat it. When the oil becomes hot, gently place the patties in the hot oil & fry until golden.
- Gently turn them to the other side and fry until golden & crisp. Remove them to a wired rack to cool slightly before assembling. To make cheese burgers, place cheese slices over the very hot patties.
- Once done with frying the patties, transfer the oil to a cup. Slice each bun to 2 parts and spread some butter on the buns if you prefer. Toast them in the same hot pan. Remove them and set aside.
How to make burger
- Before assembling please recheck – Lettuce should not have any water dripping, patties not too hot and the burger bun is also not hot.
- Place the toasted bun in a serving tray and then the veggie patty. Optionally spread the burger sauce we made earlier or some ketchup to keep the patty in place. However this is optional & skip if you want your patty very crisp.
- Place the lettuce, then the onion and tomatoes. Optionally drizzle some sauce over the lettuce and onions if you like. Spread more sauce over the top slice of your bun and place it over the burger.
- Burgers are ready to serve. Potato wedges, boiled corn, cheese balls are some of the great sides.
- Vegetables like broccoli, cauliflower, sweet potatoes & sweet corn can also be used. Just steam them with other veggies.
- Mushrooms and spinach can be sautéed, chopped finely & then added to the mashed vegetables for patties.
- To make the patties completely breadcrumb free, use powdered poha, roasted gram flour (sattu), roasted besan or crushed cornflakes for binding. For the crumb coating, use powdered poha or crushed cornflakes.
- Spice them with any seasoning you like.
- Use vegan yogurt like this almond yogurt , eggless mayo or any vegan mayonnaise like nut mayo.
- Simply skip mayo and use guacamole or cream cheese or just any vegan cheese.
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
NUTRITION INFO (estimation only)
© Swasthi’s Recipes
This burger recipe was first published in Feb 2016. Updated & republished in January 2021