I had a sudden craving for a veggie burger, but with an Indian flair. In India, you’ll find different variations of veggie burgers, for instance- Frankies, Kati Rolls (which btw The Kati Roll Company on W 39th is amazing) , Vada Pav, Aloo Tikki etc. These are all essentially different forms of a veggie burger. I decided to make something a little more “burger” like with a toasted bun, homemade spread- the works. It’s really nutritious- tofu adds a great amount of protein while the vegetables provide fiber and nutrients. It’s also vegan.
Did I mention that you won’t miss the beef? Yes it’s true. I gave this burger to my future brother-in-law who loves his steak.. and he said if he were to eat this kind of vegetarian food everyday, he wouldn’t even crave the meat! That’s probably the best thing a meat-lover could say to vegetarian animal-lover!!
Masala Tofu-Veggie Burger:
- 1 medium white onion- finely chopped
- 1 red/orange/green bell pepper- finely diced
- 1 cup frozen peas-carrots mix (thawed)
- 3-4 small green chillies (not serrano) Please adjust to your spice level
- 3/4 cup firm cubed tofu (I used Nasoya Brand)- drained well
- 1 medium potato- boils, peeled, diced
- 1-2 cloves garlic– minced
- 1/2 tbsp black mustard seeds
- 4-5 curry leaves
- pinch hing (Asafoetida optional)
- 1 tsp cumin powder
- 1 tsp turmeric
- 1 lemon
- 1 tsp salt (or to taste)
- 1/2 bunch cilantro- washed-finely chopped
- 1/2-3/4 cup Indian Breadcrumbs (recipe below)
- 1/2 tbsp vegetable oil
- PAM original flavor
- 1 red/white onion- cut into thick slices
- 1-2 beefsteak tomatoes- cut into thick slices
- few sprigs of cilantro
- 1/2 cup mint-cilantro chutney spread (recipe below)
- 4 Portugese Rolls (Or anything you like)- toasted
1. In a large skillet over medium-high heat, add spray with a generous amount of PAM and add oil. Add mustard seeds and saute for 30 seconds-till you hear popping noises. Add curry leaves- BE CAREFUL, they pop hot oil! Add onions and peppers- sweat for about 30 seconds. Add chopped garlic, chilies and turmeric. Saute for about 5-7 minutes, until the onions and peppers are soft. Add peas and carrots mixture, cumin powder and salt. Saute for about 7-10 minutes- you want all the veggies to be soft and cooked through.
2. Meanwhile in a small bowl, add the cubed tofu, a pinch of turmeric, cumin powder, coarse black pepper and some cayenne pepper (totally optional!). Mix and set aside to marinate for a bit.
3. Once the veggies are cooked, add the tofu- saute until slightly brown and soft enough that it crumbles. Add juice form half a lemon and half of the chopped cilantro.
Mix and add the diced boiled potato, and toss until everything is coated, soft and taste for salt/spices. Using a masher, mash the mixture until mushy and until the veggies are small. Set aside to cool.
4. Once cooled, add a bit of the breadcrumbs and mix with your hands. Start forming into thick patties (mixture should make 4). If it’s still giving you a hard time, add more breadcrumbs. Make 4 patties, place on a plate and wrap with plastic wrap until ready to use.
5. In a small skillet sprayed with PAM over medium-high heat, add one patty at a time. Cook for about 2 minutes on each side- until browned and crispy.
At the same time, saute the thick slices of onion, until charred and slightly soft. Spread a generous amount of the chutney spread on each side on the bread, place burger, onions tomato and cilantro leaves. Serve with a slice of lemon and reduced-fat chips on the side.
- 2 end slices of country-white bread (I used Pepperidge Farm)
- 1 tsp cumin powder
- 1/4 tsp turmeric
- coarse black pepper- few grinds
- 1/2 tsp garlic powder
1. In a food processor break up the bread slices, and pulse till its finely ground. Sprinkle in the spices, and pulse again.
Creamy Mint-Cilantro Chutney Spread:
- 1/4 cup mint-coriander chutney (I used homemade, but store-bought is fine. I like Knorr Brand)
- 1/4-1/2 reduced-fat/fat-free sour cream (I used Breakstone’s Brand)
1. In a small bowl mix together the chutney and sour cream, add salt and pepper if you desire.
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