Veggie Burger recipe with step by step photos
To make cutlets for veggie burger-
For the veggie burger recipe, we will first make the veggie patty. For that, first heat the oil in a deep non-stick pan and add the onions. Sauté on a medium flame for 1 minute. Do not sauté for a longer time as the crunchiness will disappear.
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Add the potatoes.
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Add the French beans.
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Add the carrot and cabbage.
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Mix it well with a flat spoon.
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Cover with a lid so the vegetables will cook faster. The raw vegetables used give a nice flavour as compared to boiled vegetables.
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Cook on a medium flame for 10 minutes, but make sure you stir them in between to avoid them from sticking to the bottom of the pan and burning. You can sprinkle a little water to avoid the vegetables from burning.
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Add the chilli powder. You can also use chopped green chillies if you wish to but chilli powder gives a nice colour as well.
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Add the turmeric powder and salt.
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Sauté on a medium flame for 1 minute.
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Add ¼ cup of plain flour and mix well. Cook on a medium flame for 2 minutes but make sure to stir it all the time using a flat spoon. Your mixture will look like this!
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Remove from the flame and add the coriander. Mix well. Your veggie burger cutlet mixture is ready.
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While the mixture is yet hot, mash it lightly using a potato masher to a coarse mixture.
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Keep aside to cool slightly. Divide it into 4 equal portions.
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Shape each portion into a 75 mm. (3”) diameter and 1 cm thick round cutlet. Use your palms to shape the patty and ensure there are no cracks in the veggie burger patty.
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Take a medium sized bowl add the remaining ½ cup of plain flour and ¾ cup of water.
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Mix it well using a whisk till no lumps remain. The batter should be little thick. You can also add a pinch of salt if you wish to.
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Keep the cutlet, batter and breadcrumbs ready.
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Dip each veggie cutlet in the batter using one hand.
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Place the breadcrumbs on a plate and roll each cutlet in it using another hand. Do not use the same hand you use to dip in the batter or else the breadcrumbs will get soggy.
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Make sure it is evenly coated from all the sides. If you use both hands in the maida water mixture rolling them in the breadcrumbs will be difficult and messy. Breadcrumbs store bought give a better texture but if you wish you can use homemade breadcrumbs as well.
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Heat the oil in a deep non-stick pan till hot but not red hot. Drop each cutlet in the hot oil. You can deep-fry 2 cutlets at a time. Never deep-fry all at one time as it may break because of each cutlet touching each other and they would not fry evenly as the temperature of the oil would drop rapidly.
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Deep-fry each cutlet till it turns golden brown in colour from both the sides. Do not keep touching the cutlets a lot using a slotted spoon as they may break. Drain the cutlets on an absorbent paper and keep aside.
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For the chilli mayo spread-
For the chilli mayo spread of the veggie burger, take a medium sized bowl, add the mayonnaise, you can make eggless mayonnaise at home easily.
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Add the chilli sauce.
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Add the dried oregano and garlic. You can add a pinch of salt if you wish to but we have not added as mayonnaise already has salt.
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Mix it well using a spoon and your chilli mayo spread for the vegetable burger is ready!
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For the salad for veggie burger-
For the salad for veggie burger, in a broad non-stick pan add the butter and heat it.
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Add the coloured capsicum.
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Sauté on a medium flame for 2 to 3 minutes.
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Add the salt and pepper. Sauté on a medium flame for 1 minute.
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Add the potatoes. As the potatoes are boiled do not sauté a lot and do it gently or else the potato fingers will break.
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Sauté on a medium flame for 1 minute. Remove from the flame and keep aside to cool.
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Add half of the chilli mayo spread and mix it gently. If you mix vigorously, the potato fingers will break.
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Divide the salad into 4 equal portions. We will now proceed to assemble the veggie burger. If you are in a hurry, you can make use of this quick coleslaw made by tossing crunchy vegetables in mayonnaise.
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How to proceed to make veggie burger-
To assemble the veggie burger, submerge the lettuce leaves in a bowl of ice- cold water. Let them sit for 5–10 minutes and it will be as good as fresh lettuce. This is a secret tip to make the lettuce leaves crunchy and crispy.
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Cut a burger bun horizontally into two using a sharp knife. Here is a detailed recipe to make fresh burger buns at home. Also, you can make whole wheat burger buns.
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Apply ½ tsp of butter on the insides of each half of the burger bun.
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Toast them lightly on a tava (griddle). Keep aside.
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Place the toasted burger buns on a clean,dry surface.
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Apply ¾ tbsp of the chilli mayo spread on each buttered side of the bun half.
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Using a kitchen towel, dry the lettuce leave completely. Place one lettuce leaf on the lower half of a bun with the buttered–spread side facing up.
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Place one cutlet over it.
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Top it with a cheese slice.
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Spread one portion of the salad over it.
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Cover with an upper half of the bun with the buttered–spread side facing down.
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Press it lightly. You can even secure the veggie burger with the help of a toothpick.
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Repeat with the remaining ingredients to make 3 more veggie burgers.
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Serve the Veggie Burger immediately with homemade French fries.
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Tips for veggie burger-
Use crunchy veggies for this recipe and also chop them finely so they cook well.
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Sprinkle a little water while cooking vegetables to avoid them from burning.
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After cooking, ensure to mash them to a coarse mixture only. This lends a unique mouthfeel to the cutlet.
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While making the cutlet, dip it in maida mixture with one hand and roll in bread crumbs with other hand. This is to avoid messy hands.
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Since the cutlets are big, depending on how much oil is in the kadhai prefer to deep- fry only 1 to 2 cutlets at a time.
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Use a sharp knife to cut the burger into 2 halves, so as to get clean edges.