"This veggie burger is the love child of vada pav, which is basically a deep-fried orb of spiced potatoes between bread, and a veggie burger that has actual vegetables in it (none of the faux tech meat stuff)."
- Khushbu Shah
Garam Masala is an intoxicating blend of spices that includes cinnamon, cloves, and cardamom. It's my absolute favorite spice blend! Know what I do with it?
Make vegetarian burgers! Ours are made with Negro de Suelo beans. If you want these veggie burgers with masala to make you holla, you can add your own Tamarind Chutney, made with apple butter. It's the perfect combo of spicy and sweet. Butter and grill your buns to support this tasty burger.
Jump to:
Learn more about cooking with kids.
Amrikan
This Masala veggie burger recipe comes from Amrikan: 125 Recipes from the Indian American Diaspora by Khushbu Shah.
My mom, a dentist who runs her own practice and works full-time, often has only 20 or 30 minutes to throw together dinner. When I was growing up, she mainly cooked Indian food and always succeeded in having a complete hot and fresh meal on the table for the four of us.
Yes, she is partially superhuman, but not necessarily in the kitchen. She just cooks many of the simple dishes that can be found in this book.
Indians, especially Indian Americans, also use several smart cheats and hacks to speed up cooking time. We buy ready-made spice mixes for common dishes so that we don't have to grind and mix spices each time we go to cook. We rely heavily on pressure cooking to quickly whip up meals, and we turn to soaking to reduce the cooking time of beans, lentils, and grains.
We love quick dishes as much as we love spiced dishes. This is not to say there aren't recipes that we lovingly spend all day in the kitchen for, like Biryani Baked in a Squash. It's just not a daily thing.
related recipe!
Mexican Pizza
If you like Taco Bell, you will love this Mexican pizza. Make it from scratch or cut a few corners.
related recipe!
Rajma Nachos
These nachos are made with homemade rajma and shredded cheddar cheese.
start your journey!
Family & Kids Cooking Resources
Beautiful & diverse books for you!
How to Make a Masala Veggie Burger
Masala Veggie Burger Ingredients
- potatoes - this masala veggie burger recipe includes red potatoes and sweet potatoes
- beans - black beans are preferred. We use creamy Negro de Suelo beans for the perfect burger. You can also use canned
- bay leaf - for cooking the beans
- carrots - peeled and grated
- corn - frozen
- peas - frozen
- oats - not steel-cut
- garlic
- garam masala - you can make your own or purchase this blend for easy use
- chili powder - Kashmiri red chili powder is recommended
- sugar
- salt
- oil - any neutral oil will work
- cheese - this recipe calls for sliced cheddar, but you can use your favorite cheese for this veggie burger
Ingredients for Assembly
- butter
- buns
- chutney - make your own tamarind chutney or purchase for convenience
- ketchup - combined with the tamarind chutney, it makes for a flavorful burger topping
- lettuce
- tomato
- onion - red or white onion - whichever you prefer
Food Allergy or Substitution Needed?
Click the buttons below to ask AI how to alter it for your diet!
shop heirloom beans!
Rancho Gordo
Cookbooks, spices, tools, gourmet items, and, of course, the best beans!
Equipment
- prep bowls
- vegetable peeler
- box grater
- Santoku knife
- child-friendly knife
- butcher block
- molcajete y tejolote
- stock pot
- wooden spoon
- potato masher or fork
- carbon steel griddle or skillet
- measuring spoons
- spatula
Cook the Beans
Wash your hands with soap and water. Transfer the beans to the stock pot. Add enough water to cover the beans (about 2 inches higher) and a bay leaf. Turn the burner on high heat. Once the water begins to boil, turn the heat down to medium-low and let the beans simmer.
Cook the beans until softened, anywhere between 30 minutes and a couple of hours. The length of time will depend on whether you soaked the beans and for how long. They can be cooked ahead of time if you're looking to speed up the process.
Need help with your conversions between dried, canned, and cooked beans?
Prep the Veggies & Spices
Use a vegetable peeler to peel the potatoes and carrots. Grate the carrots with a box grater. Use a knife and cutting board to mince the garlic and slice the onion. Cut any large potatoes into halves or thirds. Grind any spices you need in a molcajete.
Boil the Potatoes
Fill a stock pot with water and bring to a boil over high heat. Add the potatoes to the pot. Boil for 20 minutes or until soft. Turn off the stove when finished. Transfer the potatoes to a medium-sized bowl.
Combine the Potatoes & Beans
Mash the potatoes and beans until smooth. Use a fork, potato masher, or your hands to reach a consistency that can easily be molded into patties later.
Add the Remaining Burger Ingredients
Use a spatula or spoon to fold in the remaining veggie burger ingredients except for the oil and cheese.
Form the Patties
Use your hands to form 10 to 12 veggie burger patties. They should be about 3 to 4 inches in diameter or slightly smaller than the size of the buns you're using.
Top Tip
If the veggie burger patties feel too wet or the mixture is not binding together as it should, add a bit more oats.
Cook the Patties
Heat some oil on a griddle or skillet over medium-high heat. Place the patties on your skillet with some room between them. Cook the veggie burgers for 3 minutes, or until they brown on the bottom. Flip them over and repeat.
The outside should be crispy and the inside soft when finished. If you want cheese, add a slice each on top of the patties, add a splash of water to the griddle, and cover for about 30 seconds.
Repeat this process until all the patties are cooked. Set them aside.
Butter & Cook the Buns
Clear a space or the whole griddle after cooking the burgers. Turn the heat to medium. Butter the buns and cook, buttered sides down, until crispy. Turn off the heat when finished.
Combine the Tamarind Chutney and Ketchup
Use a spoon to mix together the chutney and ketchup. Spread some of the mixture across each bun, on the griddled sides.
Build Your Burger
Transfer a veggie burger to a bottom bun. Top your burger with lettuce, tomato, onion, or your favorite toppings. Put the top bun in its place and take a nice big bite!
BTW, with all the ingredients, spices, and excitement flying around, you're going to want some extra towels. Trust us, 1 won't cover it.
free recipe!
Masala Veggie Burgers
Made with spiced potatoes and actual vegetables - no fake meat here.
Grab your free printable recipe cards above. Kids can gather ingredients using the ingredient list, gather their equipment with the tools list, and prepare the meal using the step-by-step recipe cards, with assistance as needed.
The cards are easy to use, include pictures, and encourage confidence and independence in the kitchen. They also make an excellent addition to your Montessori continent box for North America.
Montessori Continent Boxes
Explore every continent with these solid maple hardwood boxes.
Masala Veggie Burgers
Equipment
- Vegetable Peeler
- Box Grater
- Potato Masher or fork
Ingredients
Veggie Burgers
- 3 red potatoes small
- 1 sweet potato medium
- 1 ½ cups Negro de Suelo or other black beans, cooked
- 1 bay leaf
- 2 carrots peeled and grated
- ¾ cup frozen corn kernels
- ¾ cup frozen green peas
- 3 tablespoon oats not steel-cut
- 1 tablespoon garlic paste or 3 garlic cloves, minced
- 1 tablespoon garam masala
- 2 tablespoon Kashmiri red chili powder
- 2 teaspoon sugar
- 1 ½ teaspoon salt
- neutral oil for cooking
- cheddar cheese sliced, or cheese of your choice, optional
Assembly
- butter for griddling
- 5 or 6 burger buns
- ¼ cup tamarind chutney
- ¼ cup ketchup
- lettuce
- tomato slices
- red or white onion slices
Instructions
- Cook the Beans: Wash your hands with soap and water. Transfer the beans to the stock pot. Add enough water to cover the beans (about 2 inches higher) and a bay leaf. Turn the burner on high heat. Once the water begins to boil, turn the heat down to medium-low and let the beans simmer. Cook the beans until softened, anywhere between 30 minutes and a couple of hours. The length of time will depend on whether you soaked the beans and for how long. Need help with your conversions between dried, canned, and cooked beans?
- Prep the Veggies & Spices: Use a vegetable peeler to peel the potatoes and carrots. Grate the carrots with a box grater. Use a knife and cutting board to mince the garlic and slice the onion. Cut any large potatoes into halves or thirds. Grind any spices you need in a molcajete.
- Boil the Potatoes: Fill a stock pot with water and bring to a boil over high heat. Add the potatoes to the pot. Boil for 20 minutes or until soft. Turn off the stove when finished. Transfer the potatoes to a medium-sized bowl.
- Combine the Potatoes & Beans: Mash the potatoes and beans until smooth. Use a fork, potato masher, or your hands to reach a consistency that can easily be molded into patties later.
- Add the Remaining Burger Ingredients: Use a spatula or spoon to fold in the remaining veggie burger ingredients except for the oil and cheese.
- Form the Patties: Use your hands to form 10 to 12 veggie burger patties. They should be about 3 to 4 inches in diameter or slightly smaller than the size of the buns you're using. If the veggie burger patties feel too wet or the mixture is not binding together as it should, add a bit more oats.
- Cook the Patties: Heat some oil on a griddle or skillet over medium-high heat. Place the patties on your skillet with some room between them. Cook the veggie burgers for 3 minutes, or until they brown on the bottom. Flip them over and repeat. The outside should be crispy and the inside soft when finished. If you want cheese, add a slice each on top of the patties, add a splash of water to the griddle, and cover for about 30 seconds. Repeat this process until all the patties are cooked. Set them aside.
- Butter & Cook the Buns: Clear a space or the whole griddle after cooking the burgers. Turn the heat to medium. Butter the buns and cook, buttered sides down, until crispy. Turn off the heat when finished.
- Combine the Tamarind Chutney and Ketchup: Use a spoon to mix together the chutney and ketchup. Spread some of the mixture across each bun, on the griddled sides.
- Build Your Burger: Transfer a veggie burger to a bottom bun. Top your burger with lettuce, tomato, onion, or your favorite toppings. Put the top bun in its place and take a nice big bite!
Notes
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
- See more guidelines at USDA.gov.
- Full Lesson Info and Pictures at: https://happyhomeschooladventures.com/veggie-burger
Nutrition
Estimated nutrition information is provided as a courtesy and is not guaranteed.
Leave a Reply