Vegetable Masala Burger

bhavnaskitchen's picture

Sep. 26, 2012


Extra virgin olive oil 3 Tablespoon
Yellow mustard 1/4 Teaspoon (split skinless)
Ginger paste 1 Teaspoon
Garlic paste 1 Teaspoon
Green chili paste 1 Teaspoon
Onion 1/2 Cup (8 tbs) , chopped
Turmeric powder 1 Pinch
Red bell pepper 1/2 Cup (8 tbs) , chopped
Green bell pepper 1/2 Cup (8 tbs) , chopped
Spring onion 1/2 Cup (8 tbs) , chopped
Corn 1/2 Cup (8 tbs)
Green beans 1/2 Cup (8 tbs)
Lettuce leaves 5 Medium
Burger buns 2
Root vegetables for the patties
Potato 1 Medium , washed, skinned
Sweet potato 1 Medium , washed, skinned
Carrot 1 Medium , washed, skinned
Beetroot 1 Medium , washed, skinned



1. Steam the root vegetables in a pressure cooker preferably.

2. In a wide nonstick pan heat olive oil and add ginger paste, garlic paste, green chili paste, onion chopped, turmeric powder, red bell pepper, green bell pepper, spring onion chopped, corn and green beans and cook them well.

3. Add split mustard to taste and stir to cook.

4. Add garam masala, salt to taste and lemon juice.

5. Remove the boiled vegetables from the pressure cooker and add them into the sauted vegetables and mix.

6. Mash together using a potato masher and let the mixture cool.

7. Take 4 bread slices lightly soak each in water, squeeze out water, mash and mix into the burger mixture.

8. With hands mix the burger mixture well and make patties out of it to desired size and shape greasing palms with a little oil.

9. Heat a big griddle and brown the patties until done.

10. For assembling the burger place the pattie between burger buns along with a lettuce leaf.


11. Serve with spicy and tangy chutneys and sauce.

Recipe Summary

Difficulty Level: Medium
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 2

Nutrition Facts

Serving size

Calories 741Calories from Fat 241

 % Daily Value*

Total Fat 27 g41.5%

Saturated Fat 1 g5%

Trans Fat 0 g


Sodium 620 mg25.83%

Total Carbohydrates 114 g38%

Dietary Fiber 15 g60%

Sugars 22 g

Protein 16 g32%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet