The Sri Lankan Pol Sambol Veggie Burger is a unique culinary creation that bridges the colorful and bold flavors of Sri Lanka with the global comfort of a classic burger. This recipe celebrates the fusion of tradition and modernity, blending an essential Sri Lankan condiment, Pol Sambol, with a wholesome, plant-based patty to craft a mouthwatering dish that appeals to a wide range of palates.
At the heart of this recipe is Pol Sambol, one of Sri Lanka’s most iconic accompaniments. Made primarily from fresh grated coconut, red chili, lime juice, and onions, Pol Sambol is a zesty, vibrant relish that perfectly encapsulates Sri Lankan cuisine’s characteristic balance of heat, acidity, and freshness. Typically served alongside rice, hoppers, or roti, Pol Sambol is a culinary staple in Sri Lanka, beloved for its ability to elevate any dish with its bold and aromatic profile. In this burger, it acts as an extraordinary condiment, replacing the traditional tomato ketchup or mayonnaise with something far more nuanced and rooted in tradition.
The burger patty itself is made from a harmonious blend of chickpeas, sweet potato, and aromatic spices like cumin and cayenne pepper. This combination not only ensures a satisfying, protein-packed base for the burger but also pays homage to the plant-based flexibility of Sri Lankan cuisine, where lentils and legumes are often the stars of the meal. Sweet potatoes, with their natural creaminess and subtle sweetness, act as a perfect binder for the patty while adding depth to its flavor and texture.
The inspiration for this recipe lies in merging Sri Lanka’s rich culinary heritage with the universally loved burger. Sri Lankan cuisine is known for its innovative use of spices, fresh ingredients, and textures, but it remains relatively underrepresented on the international stage. By weaving one of its most beloved elements, Pol Sambol, into a veggie burger—a popular, globally-recognized dish—it offers food lovers an approachable and exciting way to explore the wonders of Sri Lankan cooking.
The choice of plant-based ingredients is also a nod to the growing popularity of vegetarian and vegan diets worldwide, making this burger a wholesome, eco-conscious option for anyone looking to expand their culinary horizons. It’s an excellent example of how traditional flavors can transcend borders and fit seamlessly into diverse food cultures.
Finally, the serving experience itself is a testament to simplicity and flavor. By pairing the robustly spiced patty and the fiery tanginess of Pol Sambol with familiar toppings like lettuce and tomato on a toasted bun, the burger remains approachable even to those new to Sri Lankan flavors. The result is a colorful, delicious, and satisfying meal that tells a story—a story of tradition meeting innovation, and of a small island’s flavors leaving an indelible mark on the international food scene.
The Sri Lankan Pol Sambol Veggie Burger invites both fans of Sri Lankan cuisine and those entirely new to it to take a bite and savor the adventurous blend of exotic and familiar. It’s truly a celebration of culinary diversity, and an ode to the vibrancy of Sri Lanka’s gastronomic heritage.
Sri Lankan Pol Sambol Veggie Burger
Ingredients
Burger Patties
- 1 cup cooked chickpeas drained and rinsed
- 1 cup sweet potato cooked and mashed
- ¼ cup breadcrumbs gluten-free, if preferred
- 1 teaspoon ground cumin
- ½ teaspoon cayenne pepper adjust to taste
- 1 small onion finely chopped
- 2 tablespoons fresh coriander chopped
Pol Sambol
- 1 cup fresh coconut grated
- 1 small red onion finely chopped
- 1 tablespoon lime juice freshly squeezed
- 1 teaspoon red chili powder adjust to taste
- ½ teaspoon salt or to taste
To Serve
- 4 medium burger buns toasted
- 4 small lettuce leaves
- 1 large tomato sliced
Instructions
- Prepare the Burger Patties: In a large bowl, combine 1 cup of cooked chickpeas, 1 cup of cooked and mashed sweet potato, 1/4 cup of breadcrumbs, 1 teaspoon of ground cumin, 1/2 teaspoon of cayenne pepper, and a small finely chopped onion. Add 2 tablespoons of chopped fresh coriander to the mixture.
- Form the Patties: Mix the ingredients well and form into four equal patties. Set aside in the fridge to firm, about 20 minutes.
- Make the Pol Sambol: Combine 1 cup of grated fresh coconut, a finely chopped small red onion, 1 tablespoon of freshly squeezed lime juice, 1 teaspoon of red chili powder, and 1/2 teaspoon of salt in a bowl. Mix thoroughly.
- Cook the Patties: Heat a non-stick skillet over medium heat. Add a splash of oil and cook the burger patties for about 4-5 minutes on each side, until golden brown and heated through.
- Assemble the Burgers: Toast the burger buns if desired. Layer each bun with a lettuce leaf, a patty, a generous spoonful of pol sambol, and a slice of tomato. Top with the other half of the bun.
Notes
- To enhance the flavors, consider using a charcoal grill for cooking the patties, as it will impart a smokier taste.
- If fresh coconut is not available, use desiccated coconut, although this might slightly change the texture.