veg burger recipe with step by step photos – burger buns stuffed with mix vegetable patties, spiced mayonnaise dressing and cucumber, tomato, onion slices.

veg burgers are an all time favorite at home. i make veg burger on occasions when we want to have street food like burgers or frankies with french fries. i always avoid getting veggie burgers from any food chain outlets. i make the veggie patties at home. even though it takes times, homemade ones are always better.

i had got some requests to post a veggie burger and i am finally posting the recipe. this veg burger recipe post has many pics, so please bear.

4 main elements in this veg burger recipe are:

1. preparing the veg patties
2. tangy sweet spiced mayonnaise sauce
3. pan frying the veggie patties
4. assembling the veg burger

i have adapted my veg cutlet recipe for the veg patties. the whole wheat burger buns i got from a local bakery. you can also make the burger buns a day or two before at home. since it takes time to make the veg burger recipe so plan in advance.

i used eggless mayonnaise. for a vegan option use vegan mayonnaise. also use oil instead of butter for toasting the burger buns.

the veg patties are flavored with indian spices. you can play around and add your choice of herbs and spices. similarly you can also alter the veggie filling inside the veg burger. thats the best part of making veg burger at home. you can make it as per your taste and liking.

as soon as the veg burger are assembled, serve them immediately with tomato ketchup, mustard sauce and some french fries. these veg burger are also filling and can serve as a lunch too. the recipe makes 4 regular veg burger.

if you are looking for more snacks recipes then do check:

• aloo tikki burger
• veg spring roll
• veg momos
• pizza recipe.
• frankie recipe

veg burger

4.52 from 31 votes

Prep Time:40 mins

Cook Time:20 mins

Total Time:1 hr

this homemade veg burger is simply delicious to taste. the burger buns are stuffed with mix vegetable patties, spiced mayonnaise dressing and cucumber, tomato, onion slices.

Course:snacks

Cuisine:world

Servings:4 veg burger

Author:dassana

INGREDIENTS FOR veg burger

(1 CUP = 250 ML)

for veg patty

• 300 grams potatoes OR 3 large potatoes
• 100 to 125 grams carrot OR 1 medium to large carrot
• 40 grams french beans OR 8 to 9 french beans
• ⅓ to ½ cup peas (matar) - fresh or frozen
• 1 medium onion, finely chopped OR ½ cup finely chopped onion
• 1 teaspoon chopped garlic OR ½ teaspoon garlic paste
• ¾ inch ginger OR 2 teaspoon chopped ginger OR 1 teaspoon ginger paste
• 1 or 2 green chilies (hari mirch) OR 1 teaspoon chopped green chilies OR ½ teaspoon green chili paste
• 2 tablespoon chopped coriander leaves or fresh parsley leaves
• ½ teaspoon coriander powder (dhania powder)
• ½ teaspoon cumin powder (jeera powder)
• ½ teaspoon red chili powder or cayenne pepper
• ½ teaspoon garam masala powder
• ⅛ teaspoon turmeric powder (haldi) - optional
• 5 to 6 tablespoon bread crumbs or add as required
• salt as required
• 2 to 3 tablespoon oil for pan frying 2 patties. overall for frying 4 patties - add 4 to 6 tablespoon oil

for batter

• 3 tablespoon maize flour (polenta or cornmeal) - substitute corn starch instead of maize flour
• 3 tablespoon rice flour (chawal ka atta)
• 2 tablespoon gram flour (besan) or chickpea flour (substitute all purpose flour for rice flour or gram flour)
• ½ cup water

for breadcrumbs coating

• 4 to 5 bread slices made into bread crumbs (whole wheat, brown, white or multi grain bread) OR ½ cup bread crumbs [substitute ½ cup rava (sooji or cream of wheat) for breadcrumbs]

for veg burger toppings

• 1 small to medium tomato - thinly sliced
• 1 small to medium cucumber - thinly sliced
• 1 small to medium onion - thinly sliced
• 4 to 5 lettuce leaves - chopped
• butter or oil as required for pan frying the buns
• 4 sesame burger buns - whole wheat or plain or multi grain

for veg burger sauce dressing

• 3 tablespoon vegetarian eggless mayonnaise or vegan mayonnaise
• ½ teaspoon mustard seeds (rai) - crushed or powdered in a small spice grinder or mortar-pestle
• ½ teaspoon freshly crushed black pepper (kali mirch powder)
• ¼ to ½ teaspoon sugar or add as required
• ⅛ teaspoon of salt OR 2 to 3 pinches of salt
• ½ to 1 tablespoon lemon juice or add as required
• ½ teaspoon regular vinegar or apple cider vinegar
• 1 tablespoon extra virgin olive oil or olive oil

HOW TO MAKE veg burger

preparing breadcrumbs

• break 6 to 7 slices of breads and add in a mixer or dry grinder. grind to a fine consistency.
• take the bread crumbs in a plate or bowl. keep aside.

preparation for vegetable patty mixture

• now rinse and steam 3 large potatoes, 1 medium carrot, 8 to 9 french beans and 1/3 cup peas till they are completely cooked. you can cook or steam the veggies in a pressure cooker for 3 whistles. you can also cook in a pan or in an electric cooker. once cooked drain well the veggies. there should be no water in them.
• peel and roughly chop the potatoes when warm. also peel the cooked carrots and finely chop them. finely chop the french beans too.
• then mash the potatoes with a potato masher.
• when the mashed potatoes cools down completely, add the chopped carrots and beans. also add the steamed peas.
• mix everything well and keep aside.
• then finely chop 1 medium sized onion and crush 4 to 5 garlic, 1/2 inch ginger and 1 or 2 green chilies. keep aside. you can crush them together or separately.

making vegetable patty mixture for veg burger

• heat 1 tsp oil in a pan. add the ginger-garlic-green-chili paste. saute for some seconds till the raw aroma of ginger and garlic goes away.
• add the chopped onions. stir and saute till the onion turns translucent or light brown.
• add 1/2 tsp coriander powder, 1/2 tsp cumin powder, 1/2 tsp garam masala powder, 1/2 tsp red chili powder or cayenne pepper and 1/4 tsp turmeric powder.
• stir and mix the spices with the rest of the mixture.
• switch off the flame and then add the chopped coriander leaves or parsley.
• stir very well and add this sauteed onion mixture to the mashed veggies.
• add salt and 5 to 6 tbsp bread crumbs. begin to mix very well.
• keep the veg patty mixture aside. check the seasoning and add more of the spice powders and salt if required.
• make the veg patties as same as the size of the burger buns. keep aside. if the mixture looks soft or crumbles, then do add some more breadcrumbs and mix everything again very well. cover the veg patties and keep aside.

preparing mayonnaise dressing and toppings for veg burger

• take 3 tbsp mayonnaise in a small mixing bowl.
• add 1/2 tsp mustard seeds, crushed or powdered in a small spice grinder or mortar-pestle. also add 1/2 tsp freshly crushed black pepper
• add 1 tbsp lemon juice. you can also lemon juice as per your taste.
• add 1/2 tsp regular vinegar or apple cider vinegar and 1 tbsp extra virgin olive oil or olive oil.
• season with 1/4 to 1/2 tsp sugar. also add 1/8 tsp or 2 to 3 pinches of salt
• whisk the dressing very well. keep aside.
• also slice 1 small onion, 1 small tomato and 1 small cucumber in thin slices. shred or chop some 4 to 5 small lettuce leaves or cabbage leaves.

preparing batter

• in a medium sized mixing bowl take add 3 tbsp (makki ka atta), polenta or cornmeal , 3 tbsp rice flour (chawal ka atta) and 2 tbsp gram flour (besan) or chickpea flour. instead of gram flour & rice flour, you can also use 2 tbsp of all purpose flour.
• add 1/2 cup water. stir and mix everything to a smooth batter without any lumps. the batter is of medium consistency. keep aside.

pan frying veg patties for veg burger recipe

• heat 2 to 3 tbsp oil for pan frying the patties in a bowl. when the oil becomes medium hot, dip the veg patty in the batter.
• coat evenly with the batter.
• place the batter coated veg patty on the breadcrumbs. coat the breadcrumbs evenly all over the patty. you can repeat the batter and coating method twice for more crispiness.
• place the breadcrumb coated veg patty in the medium hot oil. batter coat another veg patty in the same way and place it also in the pan. depending on the size of your pan, you can fry from 2 to 4 patties. the veggie mixture makes 4 regular burger sized patties.
• when the base is lightly browned or browned, then flip the patties.
• flip a couple of times more till the patties are pan fried evenly and the crust becomes crisp and golden.
• drain the veg patties on kitchen paper towels.

making veg burger

• slice the burger buns in equal halves.
• spread some butter on the burger bun slices.
• heat a small pan and toast the butter side.
• the buttered side should become lightly crisp and golden. toast all the burger buns this way.
• now spread the mayonnaise dressing on the crisp side.
• place the vegetable patty.
• top up with sliced veggies like onion slices, tomato slices or cucumber slices.
• spread some mayonnaise dressing on the second halve of the burger bun and top up with some shredded or chopped lettuce or cabbage leaves.
• place the burger buns on top of each other.
• the veg burger is ready. make all veg burgers this way.
• serve these delicious homemade veg burger immediately with some tomato ketchup or mustard sauce. you can also serve some french fries or fried or baked potato wedges with veg burger.

RECIPE TIPS

1. you can be innovative to change the veggie filling of veg burger as per your taste. e.g. you can also add some grated carrots in the veg burger. or you can spread some coleslaw in the burger bun.

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how to make veggie burger or veg burger recipe

a) preparing breadcrumbs:

1. break 6 to 7 slices of breads and add in a mixer or dry grinder. you can use any bread like white, brown, multi grain or whole wheat bread.

2. grind to a fine consistency.

3. take the bread crumbs in a plate or bowl. keep aside. bread crumbs are used to bind the veg patties. coating the veg patties with bread crumbs while frying also make them crisp.

b) preparation for vegetable patty mixture:

1. now rinse and steam 3 large potatoes, 1 medium to large carrot, 8 to 9 french beans and ⅓  to ½ cup green peas till they are completely cooked. you can cook or steam the veggies in a pressure cooker for 3 whistles. you can also cook in a pan or in an electric cooker. once cooked drain well the veggies. there should be no water or moisture in them.

2. peel and roughly chop the potatoes when warm. also peel the cooked carrots and finely chop them. finely chop the french beans too.

3. then mash the potatoes with a potato masher.

4. when the mashed potatoes cools down completely, add the chopped carrots and beans. also add the steamed peas.

5. mix everything well and keep aside.

6. then finely chop 1 medium sized onion and crush 4 to 5 garlic, ½ inch ginger and 1 or 2 green chilies. keep aside. you can crush them together or separately.

c) making vegetable patty mixture for veg burger

7. heat 1 tsp oil in a pan. add the ginger-garlic-green-chili paste. saute for some seconds till the raw aroma of ginger and garlic goes away.

8. add the chopped onion.

9. stir and saute till the onion turns translucent or light brown.

10. add ½ tsp coriander powder, ½ tsp cumin powder, ½ tsp garam masala powder, ½ tsp red chili powder or cayenne pepper and ¼ tsp turmeric powder.

11. stir and mix the spices with the rest of the mixture.

12. switch off the flame and then add the chopped coriander leaves or fresh parsley.

13. stir very well and add this sauteed onion mixture to the mashed veggies.

14. add salt as per taste and 5 to 6 tbsp bread crumbs.

15. begin to mix very well.

16. keep the veg patty mixture aside. check the seasoning and add more of salt and spice powders if required

17. make the size of the veg patties same as the size of the buns. if the mixture looks soft or crumbles, then do add some more breadcrumbs and mix everything again very well. cover the veg patties and keep aside.

preparing mayonnaise sauce dressing for veg burger

1. take 3 tbsp eggless or vegan mayonnaise in a small mixing bowl.

2. add ½ tsp mustard seeds which have been crushed or powdered in a small spice grinder or mortar-pestle. also add ½ tsp freshly crushed black pepper.

3. add ½ tbsp lemon juice. you can also add lemon juice as per your taste.

4. add ½ tsp regular vinegar or apple cider vinegar.

5. add 1 tbsp extra virgin olive oil or olive oil.

6. season with ¼ to ½ tsp sugar. add sugar as per taste.

7. add ⅛ tsp or 2 to 3 pinches of salt.

8. whisk the dressing very well.

9. keep aside. do check the taste and add salt, sugar, lemon juice if required.

10. also slice 1 small onion, 1 small tomato and 1 small cucumber thinly. shred or chop some 4 to 5 small lettuce leaves or cabbage leaves. cover and keep these veggies aside.

e) preparing batter:
1. in a medium sized mixing bowl take 3 tbsp maize flour (makki ka atta), polenta or cornmeal, 3 tbsp rice flour (chawal ka atta) and 2 tbsp gram flour (besan) or chickpea flour. instead of gram flour & rice flour you can also use all purpose flour (maida). instead of maize flour, you can use corn starch.

2. add ½ cup water.

3. stir and mix everything to a smooth batter without any lumps. the batter should be of medium consistency.

pan frying veg patties for veg burger

4. heat 2 to 3 tbsp oil for pan frying the veg patties in a bowl. when the oil becomes medium hot, dip the veg patty in the batter.

5. coat evenly with the batter.

6. place the batter coated veg patty on the breadcrumbs.

7. coat the batter coated veg patty evenly with the breadcrumbs. you can repeat the batter and coating method twice for more crispiness.

8. place the breadcrumb coated veg patty in the medium hot oil.

9. batter coat another veg patty in the same way and place it also in the pan. depending on the size of your pan, you can fry from 2 to 4 patties. the veggie mixture makes 4 regular burger sized patties. 2 to 3 tbsp oil is used for pan frying 2 veg patties. overall for frying 4 patties, add 4 to 6 tbsp oil. if you want you can also shallow or deep fry. deep frying will give a more crisp texture than pan frying.

10. when the base is lightly browned or golden, then flip the veg patties.

10. flip a couple of times more till the patties are pan fried evenly and the crust becomes crisp and golden.

11. drain the veg patties on paper towels to remove excess oil.

making veg burger

1. slice the burger buns in equal halves.

2. spread some butter on the burger bun slices.

3. heat a small pan and toast the buttered side of the burger bun slice. for a vegan option, toast the burger bun with little oil.

4. the buttered side should become lightly crisp and golden. toast all the burger buns this way. if you want you can toast the second side too.

5. now spread the spiced mayonnaise dressing on the butter toasted side.

6. place the vegetable patty.

7. top up with sliced veggies like onion slices, tomato slices or cucumber slices.

8. spread some mayonnaise dressing on the second halve of the burger bun and top up with some shredded or chopped lettuce or cabbage leaves. me just doing something new :-). for a hassle free work, just place the shredded lettuce on the onion-tomato slices.

9. place the burger buns on top of each other. you can also add grated cheese or a cheese slice for a veg cheese burger recipe. you can be innovative to change the veggie filling of veg burger as per your taste. e.g. you can also add some grated carrots in the veg burger. or you can spread some coleslaw in the burger bun.

10. veggie burger is ready. make all veg burger this way.

11. serve these delicious homemade veg burger immediately with some tomato ketchup or mustard sauce. you can also serve some french fries or potato wedges or potato chips with veg burger.

namaste, i am dassana

dassana

Founder, Chef, Recipe Developer, Food Photographer || MORE ABOUT US

i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was trained both in mainstream indian as well as international cuisines.