Veggie Patty Burger

 

 

 

 

I had been thinking of making some Veggie Patty Burgers for a while now and finally got around to making them today. They came out great, tasting delicious and hubby loved them. So I guess, I’ll be making them more often now.

 

I made these veggie patties with red kidney beans, carrots, potatoes and green peas but you can definitely incorporate vegetables of your choice. To get a nice golden crust and to hold the patties together, I dusted them with oat flour instead of the regular bread crumbs.

 

Next time, I think I’ll make some homemade buns too to go with these awesome patties.

 

Prep time: 15 mins

Cook time: 25 mins

Time to assemble: 5 mins

Serves: makes 6 patties/burgers

 

Recipe

 

For the patties,

– Red Kidney Beans – 1 – 14 oz can

– Carrots – 2 – peeled and finely grated

– Potatoes – 1 large – peeled and finely grated

– Green Peas – 1 cup – lightly mashed

– Turmeric powder – 1/2 tsp

– Red chilli powder – 1 tsp

– Ginger-garlic paste – 1/2 tsp

– Salt – 1n1/4th tsp

– Oats flour – 1 cup

– Cooking spray or butter – as required

 

For the burger,

– Burger Buns – 6

– Tomato Ketchup – about 6 to 8 tsps

– Cucumber – 1 – thinly sliced

– Caramelized onions – as required (1 onion thinly sliced + 1 tsp salt + 1 tsp sugar)

– Ranch – about 6 to 8 tsps (I used a sugar-free version)

 

1. Empty the kidney beans into a mixing bowl. Rinse well under running water. After draining all the water, using a masher mash-up the kidney beans.

2. Peel off the skins of the carrots and potato. Grate them finely and add to the mixing bowl.

3. Add green peas to the bowl now and mix everything together. Now add the spices – turmeric powder, red chilli powder, ginger-garlic paste and salt and mix well.

4. Grind a cup of oats to powder keep it handy. Make a bun-sized pattie, dust it with the oat flour on both sides and set side.

 

 

 

5. In a small pan, add a tsp of oil, add thinly sliced onions, a tsp of salt and a tsp of sugar. Saute the onions until they are nicely brown and caramelized but not burnt.

6. Heat a wider pan and lightly toast the inside of the buns using a light coat of cooking spray or butter. Set them aside in a plate.

7. Now place the patties on the pan in batches. Use cooking spray on each side and let them cook nicely for at-least 5 to 6 mins on each side.

 

 

 

8. To assemble everything together, place a patty on the toasted bun, add a tsp of ketchup, place the cucumber slices, add some caramelized onions, add a tsp of ranch and finish off with the top of the bun.

 

 

 

Makes a great filling lunch or brunch. Experiment and variate with vegetables and sauces of your choice.

 

Notes:

– You can make more patties and store them in airtight containers or freezer bags for later eats. Refrigerate them for a few days or freeze them for up-to a week. When it’s time for a burger, defrost them and pan toast them for a couple of minutes and they’ll be ready!