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–+ servings
masala veggie burgers, some with cheese, cooking on a griddle

Masala Veggie Burgers

Kristin
Made with spiced potatoes and actual vegetables - no fake meat here
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Prep Time 35 minutes
Cook Time 1 hour
Soaking Time 6 hours
Total Time 7 hours 35 minutes
Course Main Course
Cuisine Indian-American
Servings 6 people
Calories 416 kcal

Equipment

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

Nutrition

Calories: 416kcalCarbohydrates: 84gProtein: 12gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gSodium: 1165mgPotassium: 885mgFiber: 7gSugar: 20gVitamin A: 9591IUVitamin C: 15mgCalcium: 162mgIron: 5mg

Estimated nutrition information is provided as a courtesy and is not guaranteed.

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