UPDATE: Cut the cook time in half! You can get all the ingredients to make these burgers pre-measured, pre-chopped and sent right to your doorstep! Check out: https://www.facebook.com... Packed with textured veggies, lacking any sort of bean paste, and pungent with spice, I would easily pick these veggie burgers over the rest. Sure Trader Joe’s make a mean version, but it is so easy to make it from scratch why waste your time in that absurdly long line. The following recipe is loosely based on my mom’s recipe for Kofta, the Indian version of a vegetarian meatball, which uses cauliflower as the base. Shredding the cauliflower and carrots is key to the texture of the patty, so I would use the attachment on your food processor over just pulsing it. I use egg as a binder but you can replace this with either 2 tablespoons of yogurt (for vegetarians) or 2 tablespoons of canola oil (for vegans), just be careful flipping the burgers in the skillet as they will be more delicate. Garnish with tomato, your favorite cheese, spinach leaves or just the cilantro chutney aioli. So dump those freezer burn laden Boca patties and stock up on these guys before your next barbecue. —Madhuri Sharma
8 to 10 burgers
shredded cauliflower (yield from one medium size head)
shredded carrot (yield from about 4-5 medium size carrots)
onion, finely diced
chili powder (additional teaspoon if you like it spicy)
Madras curry powder
breadcrumbs (can be replaced with chick pea flour for gluten free version)
plus 2 tbsp canola oil
Salt and Pepper to taste
Cilantro Chutney Aioli
bunch fresh cilantro
small green chilies
cloves of garlic
inch piece of fresh ginger
lime, zested and juiced
salt and pepper to taste
In This Recipe
In a large skillet over medium heat, fry the onions, green chillies, and ginger garlic paste in the 2 tbsp of oil.
Add cumin, coriander and chili powders and continue to saute until spices have been absorbed by the oil.
Mix in the shredded cauliflower and carrots into the mixture and allow to sweat for a few minutes before seasoning well with salt and pepper.
When cauliflower begins to look slightly transparent add the curry powder and saute until fully incorporated. Cook the mixture until fork tender but not mushy. Place in a large mixing bowl to cool.
Add the chopped cilantro, breadcrumbs, and egg and mix well. The mixture should not appear too wet, and you should be able to form rough balls.
Divide mixture into 8 to 10 balls based on the size of the buns your using and form in patties.
In a large skillet on medium-high heat pour enough oil to cover the bottom of the pan by 1/4 inch.
In batches, gently place the patties around the pan giving enough room to flip over. Sear the bottom of each patty until completely brown before flipping over and repeating on the other side. The patties should be crisp, hinging on the side of burnt, on the top and bottom. Sear sides as well for extra texture if desired. Remove from pan and blot off excess oil before placing on toasted buns.
Cilantro Chutney Aioli
In a food processor or blender, puree the ginger, garlic, lime juice and zest, cumin seeds, and asafetida.
Add the cilantro and blend on low while drizzling in the canola oil. Add water if needed to bring it to a consistency of a thin paste.
Season with salt and pepper. Store in an airtight container in the fridge for future use
Take 4 tablespoons of the fresh chutney and mix with 3 tablespoons of mayonnaise. Spread over the top of all the toasted buns.