It is not a McDonalds style burger. It is much better.
After trying this burger, we realized that for a burger to be tasty, it doesn’t need to be fried and crispy. Not necessarily. More than that, it needs to be juicy and packed with flavors. It should ooze out with delicious flavors in every bite. Because that will give you a nice burger experience which will make you crave more.
This delicious burger is quite easy and quick to make. You will love the veggie-loaded patty and the crunch of fried onions is a game-changer. And since it is not deep-fried, it is quite light too. Even after having one full burger, you won’t feel heavy and sick. In fact, you will have enough space in your stomach to have one more.
If you don’t have time, watch the video instead.
If you haven’t tried our Rajma Patty Burger with Mango Salsa, then you must. It is one of the most delicious burgers you will ever have.
TIPS TO MAKE IT RIGHT
- Moisture Content: Vegetables release a lot of moisture while cooking. Also, the potatoes can get very starchy, and difficult to make a firm patty. That is why it is important to balance the moisture content in the patties. You should be able to cook a perfectly shaped patty and it should not feel dry too. For that, add poha (rice flakes) or bread crumbs to the patty mixture. They will absorb the excess moisture and make a firm patty. But don’t add a lot of it otherwise the patty will become dry.
- Resting Time: Make sure to use the boiled and cold potatoes. If you will mash the hot boiled potatoes, the mixture will become mushy and starchy. Even after making the mixture, refrigerate it. That will settle the starchiness of potatoes. Also, the poha or bread crumbs will absorb the excess moisture and make a firm patty.
- Patty Size: Don’t be tempted to make a big patty. The burger will just start to fall apart with each bite. Make sure the size of the patty is equal to the base of the burger bun. I am talking diameter here.
- Layering: Have you ever experience soggy buns? It is a total turn-off in burgers. That is why correct layering is important. Make sure that the buns are toasted well. It gives a nice crunch and prevents sogginess. Also, if you are using the store-bought burger sauce or mayonnaise, apply that first. The sauce contains oils that prevent moisture from getting into the bun. If you have homemade sauce or chutney, place the salad leaves first.
- Burger Sauce: To get a burst of flavors, apply sauce on both halves of the bun. If you miss the top half, it just feels tasteless.
HOW TO SAVE THE RUINED MIXTURE?
Sometimes the ingredients behave differently. While following the exact recipe, the patty might not stay in shape while cooking. You will end up adding more oil to prevent it from sticking to the pan but that also doesn’t help. Or while shaping the patty, it creates a lot of cracks on its surface. Does this mean that the burgers are ruined?
Not at all my dear friend.
TOO MANY CRACKS
If while shaping, the patty forms a lot of cracks, chances are that the mixture is a little dry. Just mash an extra boiled potato in the mixture and mix it well. Roll the patty and it would be perfect. A few cracks while shaping is completely normal.
If while cooking, the patty starts to become mushy and soggy, chances are that there is a lot of moisture in the mixture. Just add a little bit of extra poha (rice flakes) or bread crumbs to the mixture. Let it sit for a while and then cook the patties. It will be all right.
Now grab all the ingredients because we are ready to make the juiciest and most flavorful veggie burger. I am sure you will love it as much as we do. If you try the recipe, make sure to share photos and tag us on Instagram – marriedfriends.
Non-Fried Veggie Burger
Non-Fried. Crunchy. Flavourful.
- 5 Boiled Potatoes medium sized, mashed
- 1/2 cup Onion chopped
- 1/2 cup French Beans chopped
- 1/3 cup Capsicum chopped
- 1/2 cup Carrot chopped
- 1/4 cup Frozen Peas
- 2 Green Chilli chopped
- 1/4 cup Coriander Leaves chopped
- 1 cup Poha rinsed
- 2 tbsp Cooking Oil
- 1 tsp Cumin Seeds
- Butter to brush on patty
- 5 Cheese Slices
- Salt to taste
- 1/4 tsp Turmeric Powder
- 1 tsp Red Chilli Powder
- 1 tsp Dhania Powder
- 1/8 tsp Garam Masala
- 1 tsp Amchoor Powder
- 5 Burger Buns toasted
- Burger Sauce as needed
- Chili Paprika Sauce as needed
- Salad Leaves as needed
- Crispy Fried Onion as needed
- Onion a few slices
- Tomato a few slices
- Heat oil in a pan or kadhai.
- Add cumin seeds and let them sizzle for a few seconds.
- Add chopped onion and saute. Cook till slightly brown.
- Add the rest of the chopped vegetables except for coriander and peas. Saute and cook well till they are soft.
- Add mashed potatoes, spice mix, and peas. Mix everything until well combined.
- Add poha and mix well. Switch off the flame.
- Add chopped coriander leaves and mix.
- Let it cool down enough to make patties.
- Once the mixture is cool enough, make patties and refrigerate for at least 30 minutes.
It develops more flavor if refrigerated overnight.
- In a pan, brush some oil and place your patty.
- Brush oil all over the patty surface. Cover and cook for 2 minutes on medium-low flame.
- Once one side is well cooked, flip and cook from the other side. Brush some butter on the patty.
Butter enhances the flavor even more.
- Add cheese slice on top and cover. Let it cook for a minute or two. Till then assemble the burger.
- Apply burger sauce on both halves of the toasted bun.
- Apply chili paprika sauce generously.
- Place the salad leaves and top of that crispy fried onions.
- On top of that goes the patty and a few slices of onion and tomato. Cover with the top half of the bun.
- Enjoy with some fries and your choice of drink.
First, toast the buns well. Then apply burger sauce or mayonnaise on both halves of the bun. The sauce contains oil which prevents the moisture from seeping into the buns. Place the salad leaf. On top of that goes your patty. Place raw onions or tomato slices and cover from the top bun. Insert a toothpick to hold everything together. If you have any other ingredient like fried onions or mango salsa etc. place it on top of the salad leaf. This way nothing falls when you take the bite.
Yes. Of course. You can refrigerate it for around 5 days. You can also shape the patty and freeze them in an airtight container for up to a month. Just thaw them slightly before cooking.
Layering is important to prevent the sogginess of burger buns. Always apply the burger sauce or mayonnaise first. The sauce contains oils that prevent moisture from seeping into the buns and making them soggy. You can also place the salad leaf instead. If you are using a homemade sauce or chutney, do not apply them to the buns first. They contain moisture and will make the buns soggy.
Vegetables contain a lot of moisture that makes the patty soggy and mushy. It doesn’t hold the shape well while cooking. To prevent that, add binding ingredients like bread crumbs or poha (rice flakes). They absorb the excess moisture and helps the patty holding its shape. But do not add too much of it otherwise the patty will become dry. No one likes a dry burger.