Veggie Masala Burgers with Cilantro Chutney Aioli

October  4, 2022
2 Ratings
  • Makes 8 to 10 burgers
Author Notes

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:
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

What You'll Need
  • Masala Burger
  • 4 cups shredded cauliflower (yield from one medium size head)
  • 2 cups shredded carrot (yield from about 4-5 medium size carrots)
  • 1 cup onion, finely diced
  • 2 green chilies
  • 2 tablespoons ginger-garlic paste
  • 2 teaspoons cumin powder
  • 2 teaspoons coriander powder
  • 1 teaspoon chili powder (additional teaspoon if you like it spicy)
  • 1.5 tablespoons Madras curry powder
  • 3/4 cup chopped cilantro
  • 3/4 cup breadcrumbs (can be replaced with chick pea flour for gluten free version)
  • 1 large egg
  • 1 cup plus 2 tbsp canola oil
  • Salt and Pepper to taste
  • 8-10 toasted buns
  • Cilantro Chutney Aioli
  • 1 bunch fresh cilantro
  • 3 small green chilies
  • 1-2 cloves of garlic
  • 1 inch piece of fresh ginger
  • 1 tablespoon cumin seeds
  • 1 pinch asafetida
  • 1/4 cup canola oil
  • 1 lime, zested and juiced
  • salt and pepper to taste
  • 3 tablespoons mayonnaise
  1. Masala Burger
  2. In a large skillet over medium heat, fry the onions, green chillies, and ginger garlic paste in the 2 tbsp of oil.
  3. Add cumin, coriander and chili powders and continue to saute until spices have been absorbed by the oil.
  4. 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.
  5. 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.
  6. 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.
  7. Divide mixture into 8 to 10 balls based on the size of the buns your using and form in patties.
  8. In a large skillet on medium-high heat pour enough oil to cover the bottom of the pan by 1/4 inch.
  9. 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.
  1. Cilantro Chutney Aioli
  2. In a food processor or blender, puree the ginger, garlic, lime juice and zest, cumin seeds, and asafetida.
  3. 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.
  4. Season with salt and pepper. Store in an airtight container in the fridge for future use
  5. Take 4 tablespoons of the fresh chutney and mix with 3 tablespoons of mayonnaise. Spread over the top of all the toasted buns.

See what other Food52ers are saying.

  • Alice Swenson
    Alice Swenson
  • Subhangi Shah
    Subhangi Shah
  • susan g
    susan g
  • Madhuri Sharma
    Madhuri Sharma

7 Reviews

Alice S. February 10, 2016
so do you shred the cauliflower using the grating disc of the food processor? If I have already pulsed the cauliflower but shredded the carrots, is that ok?
Madhuri S. February 10, 2016
Hi Alice, thats perfectly fine, I've done it both ways, grating and pulsing in the food processor.
Alice S. February 10, 2016
Thank you so much! You saved dinner!
Subhangi S. July 22, 2014
I tried to make this but it did not turn out the correct way. It did not seem to full cook.
Madhuri S. July 23, 2014
Hi Subhangi,
Make sure that your patties are flat and not too round. Also remember you basically want to burn each side so it almost looks black, it creates a nice crust and flavor and ensures that the burger is cooked through. The middle will be soft but your veggies should be cooked already, you are just making sure the egg mixture cooks and binds the ingredients.
kamelia April 2, 2014
DELICIOUS! This is my new favorite veggie burger recipe.
susan G. January 22, 2013
I'm a fan of the TJ's frozen variety, and I've tried several candidates for the home made (and better) version. I'm looking forward to this one!