Vegetable Burger recipe - How to make Vegetable Burger
For the vegetable patty- Heat the oil in a broad non-stick pan, add the onions and sauté on a medium flame for 1 minute.
- Add the potatoes, french beans, carrots and cabbage and mix well. Cover with a lid and cook on a slow flame for 10 to 12 minutes or till the vegetables are cooked, while stirring occasionally. Sprinkle a little water (approx. 2 tbsp) to avoid the vegetables from burning.
- Add the salt, chilli powder, turmeric powder and plain flour, mix well and cook on a medium flame for another 1 to 2 minutes.
- Remove from the flame, mash the mixture using a potato masher. Keep aside to cool slightly.
- Divide the mixture into 4 equal portions and shape each portion into a 100 mm. (4”) diameter flat round patty.
- Heat a non-stick tava (griddle) and cook each patty, using a little oil, till they turn golden brown in colour from both the sides. Keep aside.
How to proceed- Cut each burger bun horizontally into two. Apply a little butter on both the sides of each half of the burger bun and toast them lightly on a tava (griddle). Keep aside.
- Place the lower half of the bun on a clean, dry surface, place an iceberg lettuce, 1 patty and spread 1 tbsp of tomato ketchup over it.
- Place 1 tomato slice and 1 onion slice and sprinkle a little salt and pepper over it.
- Cover with an upper half of the bun and press it lightly.
- Repeat steps 2 to 4 to make 3 more burgers.
- Serve immediately.
Nutrient values (Abbrv) per burger
| Energy | 418 cal |
| Protein | 8.3 g |
| Carbohydrates | 55.5 g |
| Fiber | 2.7 g |
| Fat | 18.6 g |
| Cholesterol | 6.3 mg |
| Sodium | 232.5 mg |