Our veggie Indian street burger is an explosion of flavour in your mouth
Meet our no meat veggie Indian street burger – they are outstandingly good!
Who said that veggie burgers are boring? Not us, that’s for sure!
You can even make this vegan friendly by substituting the butter and yoghurt for vegan approved products.
This is a full flavoured, stomach filling, gobsmacking delight!
A veggie burger that’s better than store bought
Don’t get us wrong, some store bought burgers can be good and on a busy day for convenience they can be a good option.
But there really is nothing better than a homemade veggie burger.
You can tailor the flavour to your palate.
Don’t like spice, then don’t add it.
Love spice, then add more.
You get where we’re going with this.
What ingredients do you use to make the veggie Indian street burger?
You can use all kinds of ingredients and over the next few weeks, you’ll notice that we add more and more veggie and vegan burgers to our website.
Ingredients such as potatoes, paneer, black beans, onions, breadcrumbs and a whole range of different spices.
In this veggie burger, we went for a very Indian flavour, it’s not supposed to taste like meat, it’s supposed to be an Indian flavoured delight!
For way too long veggie burgers have been full of lacklustre flavours.
And to be honest, vegetarians have been ‘settling‘ for them rather than enjoying them.
This is where it all changes!
We’ve layered the flavours and designed the perfect Indian style street burger that will score ten out of ten from any vegetarian!
How do I make this better than store bought veggie burger?
Well, it’s not difficult if you follow our step by step instructions.
You’ll soon be agreeing with us, that it’s definitely worth the effort!
You’ll find the recipe is below. For our international visitors that use cups just use the toggle below the ingredients and it’ll switch over for you.
Veggie Indian Street Burger
- Chopping board
- Sharp knife
- Large pan
- Non stick frying pan
- 600 g Sweet potato
- 600 g Potatoes
- 25 g Butter
- 4 cm Ginger
- 4 Cloves of garlic
- 1 Fresh large red chilli
- 1½ tsp Black mustard seeds
- 1½ tsp Garam masala
- 1 Pomegranate
- 3½ tbs Mango chutney
- 5 tbsp Natural yoghurt
- 30 g Fresh mint
- 4 Soft rolls
- 40 g Bombay mix
- First you need to give the potatoes a good scrub and then chop them into chunks that are approximately 2cm
- Boil a pan of water and then add a little salt and boil them for around 10 minutes, drain and set aside
- Take your mango chutney, add in some pomegranate seeds, not too much but you do want to loosen up the chutney a bit and then add in a nice amount of the seeds. Set aside
- Place the mint leaves in a blender along with the yoghurt and blitz it until it's nice and smooth, it'll look lovely and vibrant. Place aside
- Meanwhile, peel the ginger by rubbing the back of a spoon down it
- Peel the garlic and chop up the chilli pepper – if you don't want it too hot then remove the seeds
- Now put the garlic, ginger and chilli in a large non stick frying pan along with the garam masala, the mustard seeds and the butter
- Fry for a minute or two and then add in the softened potatoes
- Now get your potato masher give the mixture a good mashing and season with salt and pepper
- Now you want the mixture to get nice and crispy so keep frying it until they crisp up
- Once they crisp give it all a good stir and then fry it until it's crispy once again – it'll take a fair time, around 15 – 20 minutes
- Flatten down the mixture so it's nice and even as it's easier to divide
- Remove from the heat and then use the back of two wooden spoons (you don't want to scratch your nice non stick pan) to divide the mixture into 4
- Roughly shape them into round burger shapes, they really don't need to be perfect, these are rustic burgers
- You need to keep frying the burgers until they are golden brown and crispy on each side, again it'll take a little while but it's worth it
- Once cooked, give the base of the bun a generous layer of the mint yoghurt
- Then pop the burger on top of it
- Next another generous helping, this time of the lovely mango chutney mix
- To top it off, put some bombay mix on top for a wonderful crunch to the burger
- Place the top of the bun on top and serve