Vegetable Burger is my go-to recipe when I want something filling yet healthy. I learned this recipe from my mom, and it’s become a family favorite. The combination of potatoes, carrots, peas, and corn creates a satisfying patty that holds together perfectly. The Indian spices add a wonderful kick that makes these burgers truly special.
About the Recipe
This isn’t your typical veggie burger – it’s a flavor-packed version that even meat-lovers enjoy. The potato base helps bind everything together, while the mix of vegetables adds nutrition and texture. The ginger-garlic paste and spices give it an Indian twist that makes it stand out from store-bought versions.
Why You’ll Love This Recipe
These veggie burgers are super customizable – you can adjust the spice level to your taste. They’re budget-friendly and healthier than restaurant versions. The patties freeze well, so you can make a big batch for later. Kids love helping to shape the patties, making it a fun family cooking activity. Plus, you’ll know exactly what goes into your burger.
Vegetable Burger
Cooking Tips
– Make sure to drain cooked vegetables well to prevent soggy patties
– Let the potato mixture cool before shaping
– Don’t skip the breadcrumbs – they help create a crispy crust
– Press the patties firmly so they don’t fall apart while cooking
– Keep the heat medium to avoid burning
Serving and Storing Suggestions
Serves 4-6 people. Total prep and cooking time: 45 minutes. Serve hot with fries or a side salad. Store uncooked patties in the fridge for up to 2 days or freeze for 1 month. Wrap each patty in wax paper before freezing.
Similar Recipes
- Black Bean Burger
- Sweet Potato Burger
- Mixed Lentil Patties
Nutrient Benefits
These burgers pack plenty of fiber from vegetables and complex carbs from potatoes. They’re rich in vitamins A and C from carrots and peas. The spices offer antioxidants, and you can make them vegan by skipping the cheese and using vegan spreads.
Vegetable Burger
Ingredients
- 2 to 4 Burger Buns (halved, toasted))
- 1 Onion (sliced into rings)
- 1 Tomato (sliced into rounds)
- Lettuce Leaves (or Fresh Cabbage Leaves - few)
- 3 to 4 Cheese Slices (or use Crumbled Cheddar Cheese)
- Butter (or Mayonnaise or any cheese spread - as required)
- Tomato Ketchup
- 1/2 Cucumber (peeled, sliced into rounds)
For the patty:
- 2 Potatoes (large, boiled, peeled, mashed)
- 2 Onions (chopped)
- 2 Carrot (chopped)
- 1/2 cup Green Peas (shelled (thawed if frozen))
- 1/2 cup Sweet Corn Kernels
- 2 tsp Red Chilli Powder
- Coriander Leaves (handful, chopped)
- 1 tsp Garam Masala Powder
- Salt as per taste
- 2 tsp Oil
- 2 to 3 tbsp Breadcrumbs (or crumbled bread slices, optional)
- 1 tsp Ginger Garlic Paste
- 1 tsp Lemon Juice
Instructions
- To make the burger patty, pressure cook the carrot, peas and sweet corn for 1 whistle or until soft.
- Add the cooked vegetables, onions, red chilli powder, lemon juice, garam masala powder, salt and ginger garlic paste to a large bowl.
- Add lemon juice and mashed potatoes.
- Mix well until evenly combined.
- Shape the mixture into small/medium patties.
- Heat oil in a pan over medium flame.
- Roll the prepared patties in the breadcrumbs and shallow fry until golden brown on both sides.
- Remove and keep aside.
- Take one half of the burger bun.
- Spread some butter and place the lettuce on top.
- Place the prepared vegetable patty on top.
- Top up with slices of onion, tomato, cucumber and cheese.
- Cover it with the other half of the burger bun. If desired, add some ketchup on top.
- Secure it with a toothpick if desired.
- Serve at once with french fries.
Sign up for our newsletter
Frequently Asked Questions
Can I make these burgers ahead of time?
Yes. Shape the patties and store them between wax paper sheets in the fridge for up to 2 days. Cook just before serving for the best results.
How do I prevent the patties from breaking?
Let the mixture cool completely, use enough mashed potato for binding, and handle gently while cooking. The breadcrumbs coating helps too.
Can I bake these instead of frying?
Yes, brush with oil and bake at 400°F (200°C) for 15-20 minutes, flipping halfway through. They’ll be less crispy but still tasty.
25 comments
its yummy……………
nice and simple
thank u soooooooooooooooooooooooooooooooooooooo
much
its nice n easy
yummy…………… cooooooooooool !!!!!
Ya Good
nice
very good recipe thank u
yeah it is good i like it if i had one lol
simple burger
A good receipe.
it is awesome for snack dish.
it is very good iam impreased
very but you should teach how to make the cutlet too.that I think so
Fantastic boss………..
tooooooooooo bad
good
Ok becaz it is very easy
simply super
i need more recipe……….
ADD SESAME SEEDS TO DALDA AND TOAST IT ON TOP SIDE WILL GIVE A GOOD FLAVOUR, CRUNCHY AND FRAGRANCE.
write cutlet recepie also..
better then the best
very tasty
very tasty
good burgers