My Signature Spiced Vegetable Burger

My signature veggie burger recipe uses simple vegetables, spices and herbs and makes a great looking and yummy burger. This is my solution to the dry soy or imitation meat veggie burgers they sell in markets.

1 cup fresh broccoli
1/2 cup frozen peas, thawed
2 idaho potatoes, chopped into half
1/2 cup panko bread crumbs (also known as japanese bread crumbs)
2 tsp mint chutney (if you cannot find the chutney, substitute with 2 tsp fresh mint leaves)
1 1/2 tsp salt
1/2 onion, finely chopped
2 tbsp cilantro, chopped
8 curry leaves (about one stem), washed and chopped
1 tsp coriander powder
1 tsp cumin powder
3 serrano peppers
2 garlic cloves, minced
1″ ginger piece, minced
3 tsp oil
1 tbsp lemon juice
Burger buns (I used sesame buns)

Bring large pot of water to a boil. Add the broccoli and let it boil for 5 minutes until tender. Strain and transfer into a bowl. In the same water add half of the peas( 1/4 cup), let cook for 3 minutes, strain and transfer to the same bowl with the broccoli. Now add the potatoes and let boil until fork tender. This could take anytime between 10-15 minutes. I reuse the same water for all three to add richness to flavor by using a slotted spoon to remove the broccoli and peas.

While the potatoes are boiling…..

Add the mint chutney, minced garlic, ginger, lemon juice and salt into the bowl with the broccoli and peas.

In a non stick pan heat oil over medium heat. Add the serrano peppers, coriander and cumin powders and fry for a 5-10 seconds. Now add in the onions, curry leaves and the remaining 1/4 cup peas and fry for 5 minutes until the onion is browned. Transfer this mixture with the butter and all, in with the broccoli and peas and do a quick mash.

Add in the boiled, peeled potatoes and the break crumbs and mash everything together. If your mixture is too soft and you feel you cannot form it into patties add more bread crumbs until you get a slightly firm texture. Add the chopped cilantro, check for seasoning and your burger patties are ready to be made.

In a nonstick pan over medium-high heat add a teaspoon of oil and let the pan preheat for a couple of minutes. Make a patty with the mixture and place it in the oil. Lower heat to medium and let cook for a couple of minutes or until the edges turn brown. Since most of the ingredients in the mixture are already cooked, it will not take that long. Flip it over and brown the other side as well, use extra oil if needed. Make the rest of the mixture into burger patties and line them up on a baking tray or cooking sheet and let it cool for a couple of minutes.

Toast the burger buns. Place the burger patty on the bottom bread.  I like to spread mint or cilantro chutney on the top bun and serve it with a big steak of tomato and white onions and squeeze some lemon juice on them.

I sent this recipe to Culinarty’s Original Recipes.



  1. I’m not very keen on those soy burgers either. Your veggie burgers on the other hand look like they would make any vegetarian very very happy.
    Thanks for sharing them with the Original Recipes Round-Up!


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