Spiced Vegetable Burger with Herb Mayo
This veg burger is a vibrant, flavor-packed alternative to its meaty counterpart, inspired by Indian street food snacks like aloo tikki and Western sandwich culture. Crispy on the outside, soft and savory within, it's layered with fresh vegetables and a tangy herb mayo that sings with brightness. Ideal for a weekend cookout or a hearty meatless dinner.
Ingredients
For the Vegetable Patty:
- 2 cups boiled potatoes, mashed preferably starchy like Russet
- 1 cup carrot, grated fresh and firm
- 1 cup green peas, boiled and mashed lightly fresh or frozen
- ½ cup onion, finely chopped red onions preferred for sharpness
- 2 tablespoons cornstarch acts as a binder
- 1 teaspoon garam masala
- ½ teaspoon red chili powder adjust to spice tolerance
- 1 teaspoon salt to taste
- ½ cup breadcrumbs plus extra for coating
For the Herb Mayonnaise:
- ½ cup mayonnaise use eggless mayo for vegan option
- 2 tablespoons fresh cilantro, finely chopped
- 1 tablespoon mint leaves, finely chopped optional but recommended
- 1 teaspoon lime juice
For Assembly:
- 4 pieces burger buns toasted lightly
- 1 medium tomato, thinly sliced ripe but firm
- 1 medium onion, thinly sliced into rings
- 1 medium cucumber, thinly sliced
- 4 heads lettuce leaves washed and dried
- 3 tablespoons oil, for shallow frying neutral-flavored like canola or sunflower
Instructions
- In a mixing bowl, combine mashed potatoes, grated carrots, mashed peas, chopped onions, cornstarch, garam masala, chili powder, salt, and breadcrumbs. Mix thoroughly to form a thick, dough-like consistency. Adjust with more breadcrumbs if too sticky.
- Divide the mixture into 4 equal portions and shape into round patties about 3/4-inch thick. Coat each lightly in breadcrumbs for extra crispiness.
- Heat 3 tablespoons of oil in a skillet over medium heat (around 350°F / 175°C). Shallow fry the patties for 3–4 minutes per side or until golden brown and crisp. Drain on paper towels.
- In a small bowl, whisk together mayonnaise, chopped cilantro, mint, and lime juice. Chill until ready to assemble.
- Lightly toast burger buns until golden on the inside. Spread herb mayo on both halves. Place lettuce, a hot patty, tomato, cucumber, and onion. Top with the bun lid and gently press together.
Notes
- You may prepare patties in advance and freeze them. Thaw fully before frying.
- For a vegan version, use vegan mayo and eggless buns.
- Experiment with adding beetroot or sweet corn for a colorful variation of the patty.
- If patties break during frying, chill for 30 minutes before cooking to firm them up.
Nutrition
Calories: 491kcalCarbohydrates: 43gProtein: 7gFat: 33gSaturated Fat: 4gPolyunsaturated Fat: 16gMonounsaturated Fat: 12gTrans Fat: 0.1gCholesterol: 12mgSodium: 901mgPotassium: 764mgFiber: 6gSugar: 9gVitamin A: 6151IUVitamin C: 31mgCalcium: 84mgIron: 2mg
Did you give this recipe a whirl?We're all ears to hear about your results!