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Veggie Masala Burger

shantihhh's picture
This is the best-tasting veggie burger I have ever eaten! The spice and veggie combination gives a wonderful flavor and terrific texture.
  Madras curry powder 2 1⁄2 Tablespoon
  Water 2 Tablespoon
  Mayonnaise 1 2⁄3 Cup (26.67 tbs) (Make Your Own Or Use Best Foods)
  Red apple 1⁄2 Cup (8 tbs), unpeeled, 0.25 inch dice
  Green apple 1⁄2 Cup (8 tbs), unpeeled, 0.25 inch dice
  Onion/4 shallots 1 Cup (16 tbs), sliced
  White mushrooms 1 Cup (16 tbs), sliced
  Bread crumbs 2 Cup (32 tbs)
  Curry powder 1 Teaspoon
  Soy beans 1 Cup (16 tbs), cooked
  Brown rice 1 Cup (16 tbs) (Basmati Or Jasmine)
  White rice 1 Cup (16 tbs), cooked (Basmati Or Jasmine)
  Lentils 1 Cup (16 tbs), cooked (Dal)
  Potato flakes 1 Cup (16 tbs) (Yukon Gold)
  Unsweetened pumpkin puree 1 Cup (16 tbs)
  Mozzarella cheese/Paneer 1 Cup (16 tbs), grated
  Salt 3⁄4 Teaspoon
  Pepper 1⁄2 Teaspoon (Cayenne Or Black)
  Minced green chili 1 Teaspoon
  Roasted garlic 1 Teaspoon, mashed
  Olive oil 1⁄3 Cup (5.33 tbs)
  Tomato slices 6 (Heirloom Tomatoes)
  Onion buns/Jalapeno buns 6
  Mozzarella cheese slices 6 (Fresh)
  Arugula leaves/Daikon radish sprouts 6

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.

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.

Recipe Summary

Difficulty Level: 
Everyday, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
10 Minutes
Ready In: 
25 Minutes
This recipe was inspired by one that Chef Hubert Keller serves at his Burger Bar Restaurants. You can use Indian Curry Powder or Thai Curry powder or red or yellow curry paste. Paratha would make a nice "bun" for these burgers.

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Average: 4.1 (5 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 1113 Calories from Fat 555

% Daily Value*

Total Fat 62 g95.2%

Saturated Fat 10.7 g53.4%

Trans Fat 0 g

Cholesterol 61.1 mg20.4%

Sodium 956.2 mg39.8%

Total Carbohydrates 104 g34.8%

Dietary Fiber 18.1 g72.3%

Sugars 13.2 g

Protein 36 g71.6%

Vitamin A 142.3% Vitamin C 52.5%

Calcium 55% Iron 66.6%

*Based on a 2000 Calorie diet


aparna.priya's picture
tanya3286's picture
shantihhh's picture
foodpsychologist's picture
Veggie Masala Burger Recipe