Veggie Masala Burger Recipe
This is the best-tasting veggie burger I have ever eaten! The spice and veggie combination gives a wonderful flavor and terrific texture.
Ingredients
| Curry powder | 2 1/2 Tablespoon (Curry Mayonnaise) | |
| Water | 2 Tablespoon (Curry Mayonnaise) | |
| 1 2/3 Cup mayonnaise-make your own or use Best Foods | ||
| 1/2 Cup red apple, unpeeled, 1/4" dice | ||
| 1/2 Cup green apple, unpeeled, 1/4" dice | ||
| Veggie Burgers | ||
| Sliced onion | 1 Cup (16 tbs) (Curry Mayonnaise) | |
| White mushrooms | 1 Cup (16 tbs), sliced (Curry Mayonnaise) | |
| Bread crumbs | 2 Cup (16 tbs) (Curry Mayonnaise) | |
| 1 tab Teaspoon curry powder | ||
| 1 Cup soy beans, cooked | ||
| Brown rice | 1 Cup (16 tbs) (Curry Mayonnaise) | |
| White rice | 1 Cup (16 tbs) (Curry Mayonnaise) | |
| Lentils | 1 Cup (16 tbs), cooked (Curry Mayonnaise) | |
| 1 cup Cup potato flakes, Yukon gold | ||
| 1 Cup pumpkin puree, unsweetened | ||
| Mozzarella cheese | 1 Cup (16 tbs), grated (Curry Mayonnaise) | |
| Salt | 3/4 Teaspoon (Curry Mayonnaise) | |
| Cayenne pepper | 1/2 Teaspoon (Curry Mayonnaise) | |
| Green chiles | 1 Teaspoon, minced (Curry Mayonnaise) | |
| 1 tsp roasted garlic, mashed up | ||
| Olive oil | 1/3 Cup (16 tbs) (Curry Mayonnaise) | |
| Tomato slices (heirloom tomatoes) | ||
| Onion or Jalapeno buns | ||
| Fresh Mozzarella cheese slices | ||
| Arugula Leaves or Daikon Radish Sprouts | ||
Directions
Curry Mayonnaise
Combine combine curry powder and water in bowl, whisk until fully combined, add mayo and stir until mixed.
Add the apple dices and fold in together. Refrigerate until needed.
Burgers
Sautee sliced onions and mushrooms in 1 tab of butter plus 1 tab water.
Season with salt and pepper.
Cook until liquid is absorbed by the veggies and they are translucent.
Add curry powder to bread crumbs mix.
Add the onions, mushrooms, soy beans, brown and white rice, dal and potato flakes. Stir together until throughly combined. Make sure that none of the ingredients have excess moisture.
Add the pumpkin puree and mix with a rubber spatula until the mixture comes together.
Add the mozzarella cheese and mix to combine. Add salt and pepper.
Using a round cutter such as large glass, shape the burger meat into 6 equal size patties.
In a large skillet heat 2-3 tablespoons of olive oil over medium high heat. Add four burger patties and cook for 4 minutes on the first side.
Carefully turn the burger with a spatula and cook for 2-3 minutes on the other side or until golden brown.
To serve
Split buns and lightly toast them, reserve.
Place a tomato slice and a slice of the fresh mozzarella, and some pepper on each burger while still in skillet. Cover with lid to allow the cheese to melt. This will take 2 to 3 minutes over low heat.
Now carefully place the veggie burgers on the toasted buns with arugula leaves and spread a generous amount of the curry mayonnaise on the buns.
Combine combine curry powder and water in bowl, whisk until fully combined, add mayo and stir until mixed.
Add the apple dices and fold in together. Refrigerate until needed.
Burgers
Sautee sliced onions and mushrooms in 1 tab of butter plus 1 tab water.
Season with salt and pepper.
Cook until liquid is absorbed by the veggies and they are translucent.
Add curry powder to bread crumbs mix.
Add the onions, mushrooms, soy beans, brown and white rice, dal and potato flakes. Stir together until throughly combined. Make sure that none of the ingredients have excess moisture.
Add the pumpkin puree and mix with a rubber spatula until the mixture comes together.
Add the mozzarella cheese and mix to combine. Add salt and pepper.
Using a round cutter such as large glass, shape the burger meat into 6 equal size patties.
In a large skillet heat 2-3 tablespoons of olive oil over medium high heat. Add four burger patties and cook for 4 minutes on the first side.
Carefully turn the burger with a spatula and cook for 2-3 minutes on the other side or until golden brown.
To serve
Split buns and lightly toast them, reserve.
Place a tomato slice and a slice of the fresh mozzarella, and some pepper on each burger while still in skillet. Cover with lid to allow the cheese to melt. This will take 2 to 3 minutes over low heat.
Now carefully place the veggie burgers on the toasted buns with arugula leaves and spread a generous amount of the curry mayonnaise on the buns.
Comments
Comments: 4 |
Add a Comment
foodpsychologist says :
This Veggie Masala Burger does have a lot of tasty ingredients. I like the paratha burger idea too, but I prefer bun version to the paratha version. Thanks !
Posted on: 3 September 2009 - 11:50am
shantihhh says :
Better to lightly toast the buns grill was too hot!
Posted on: 1 September 2009 - 5:27pm
tanya3286 says :
great...looks nice in the pic too. I don't cook burgers very often but yea when i do i want a perfect one so thanks for sharing this..it goes in my fav list :)
Posted on: 1 September 2009 - 9:08am
aparna.priya says :
Your recipe looks great! but in the picture, it seems that your buns are overheated..is that so or we have to cook accordingly ?
Posted on: 1 September 2009 - 1:10am
Chef
