Hello foodies…. 😊

Veggie burgers are an all-time favourite. There are probably very few people who don't like burgers because of the perception of it as junk food. I am describing burgers as junk but after today’s recipe, everyone will love to eat this healthy veggie burger.

The best veggie burger is saying hello to you… 😊

Once you try it, I am sure you will say “One more please”.

The incredible flavour from simple plant-based ingredients is not only satisfying your tummy but healthy too. This veggie burger is loaded with a crispy veggie patty topped with onions, tomatoes, lettuce, vegan cheese and creamy delicious dressings between the buttery toasted buns.

To make a crunchy vegan veggie burger, this is all you need to have

Ingredients:

• 2 tbsp peanut or vegan oil
• 3-4 medium size potato (boiled, peeled and mashed/grated)
• 50g Peas
• 20g carrot (cubed)
• 20g French beans (cubed)
• 1 large onion (cubed)
• ½ cup soya granules (boiled and squeezed excess water)
• 1 ½ tsp ginger garlic paste
• fresh coriander leaves (5-10 twigs)
• handful cooked rice (can use leftover)
• ½ tsp garam masala
• 1 tsp dry mango powder
• ½ tsp black salt
• ½ tsp chat masala
• ½ tsp Black pepper powder
• 1 tsp red chili powder
• ½ tsp cumin seeds
• sea salt - to taste
• ½ cup Corn Starch
• ½ cup Maida
• 2 cups breadcrumbs or poha powder
• 6 -7 Burger Bun (multigrain if you wish)
• 5 tbsp Vegan mayonnaise (Burger mayonnaise/ Burger Sauce)
• 2 tbsp tomato ketchup
• ½ tbsp oregano seasoning
• Peanut oil - to deep fry
• Vegan butter - to toast buns
• Water

Method:

Prepare veggies for Patties

• Boil potatoes and after cooling down mash them.
• Boil soy granules for 2-3 minutes and squeeze the excess water.
• In a pan, heat oil. Add the cumin seeds in it.
• Add ginger garlic paste and sauté for 20 seconds.
• Add onions, peas, carrots and beans. Sauté them for 2 minutes.
• Add garam masala, dry mango powder, black salt, chat masala, black pepper powder, red chili powder and sea salt. Sauté for 1 minute.
• Add mashed potatoes and soy granules. Mix well.
• Secret Tip: Add mashed cooked rice in it, as it makes the patty crispier.
• Mix well. Turn off the gas.
• Let it cool.
• Adjust the salt and spices as per your taste.
• Sprinkle fresh coriander in it.

To Make Patties

• Divide the veggies mixture into 6 -7 portions (you can make more or less as per the desired thickness) and shape them (patty shape).
• Take two medium size bowls. In one bowl add corn starch and maida. Add a pinch of salt and pour water just enough to make a fine batter (DO NOT make it runny, or too thick)
• Add breadcrumbs or poha powder in another bowl (You can use a plate too).
• Dip each patty in the batter completely and then place them in breadcrumbs. Coat the patty well with breadcrumbs including the sides.
• To make a crispier patty dip again it into the batter and then shift to the breadcrumbs. Coat well.

*We have coated the patty twice. If you don’t want to coat twice them, make the batter slightly thick.

• Repeat the same process to coat all the patties. Rest them for 5-10 minutes.

* Resting the patties is necessary as it will allow to breadcrumbs to stick on the patties and less/don’t mess up the oil while deep frying.

• Meantime, rinse the lettuce leaves (separately) and let them dry. Cut the thin slices of onions and tomatoes.

Fry veggie patties

• Pour enough oil into a pan and heat it. When oil becomes hot, gently place the patties in hot oil and fry until golden.
• Turn them to the other side and fry until golden and crispy.
• Take them out on kitchen tissue to absorb extra oil.

Place the vegan cheese slices on the hot patties.

Assemble the Burger

• Cut the burger buns in half and toast them with butter.
• Place the toasted buns in the serving tray. Spread the mayonnaise/burger sauce and a little bit of ketchup on the buns.
• Place the patties then lettuce, onion and tomato slices. Sprinkle oregano seasoning (optional).
• Spread more mayonnaise/burger sauce over the top slice of the buns and place them over the burgers.
• Your yummy crispy veggie burgers are ready to serve.

* You can make burger sauce at home by simply mixing the vegan mayonnaise, vegan yogurt, mustard, garlic, black pepper, chili flakes and olive oil in a bowl. Taste and if needed add sea salt and lemon juice.

** Leftover veggie mixture can be stored in freeze.

Variation:

• You can add a combo of either crushed walnut and boiled chickpeas or walnut and roasted mushrooms to make a healthy patty.
• You can use the hot and sweet sauce to add spicier flavor.
• Add a tofu slice on top of the patty to make it more nutritious.
• Along with onion and tomato toppings, add avocado slices.
• Can replace mayonnaise with guacamole or any other cream cheese of your choice.
• Apply mint chutney on the burger bun for additional flavor.

We hope you gonna like the crispy healthy veggie burger.

Did you make this recipe or try any variations?

Be sure to leave a comment.

Stay tuned…

See you with another vegan magic. Till then, stay fir stay vegan… 😊