Make Ahead

Indian-Spiced Vegan Potato Burger

by:
May  1, 2018
5
3 Ratings
Indian-Spiced Vegan Potato Burger
Photo by Julia Gartland
  • Prep time 20 minutes
  • Cook time 1 hour 15 minutes
  • Serves 8
Author Notes

The meaty—excuse the pun—part of this vegan burger is the potato patty, which is made of potatoes, vegetables, and spices, a patty good enough to eat by itself. —Annada Rathi

What You'll Need
Ingredients
  • For the potato patty
  • 2 Russet potatoes
  • 1 cup finely diced cauliflower
  • 1/2 cup finely diced carrot
  • 3/4 cup finely diced green beans
  • 1 teaspoon peeled, grated ginger
  • 5 tablespoons oil like Canola or vegetable oil divided
  • 1 teaspoon turmeric divided
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon red chile powder
  • 3/4 teaspoon raw mango powder, also called amchur
  • 3/4 teaspoon salt
  • 1 slice of bread, white or ciabatta
  • For the burger assembly
  • 8 buns
  • 1 cup cilantro chutney
  • 4 tomatoes sliced
  • 3 red onions sliced
  • 1/2 cup chaat masala
  • 1/2 cup Canola oil
Directions
  1. For the potato patty
  2. Poke holes around the russet potatoes with a knife. Boil them in 3 cups of water for 30 minutes. Thereafter set the potatoes out in a colander to cool down and dry out. Peel the potatoes once they cool down and mash them in a mixing bowl. The mash does not need to be smooth.
  3. Pour 1 tbsp oil in a saute pan on medium heat and add 1/2 tsp turmeric. Add diced vegetables and saute for 10-15 min. The primary purpose of this step is for the vegetables to lose their raw taste. Once the vegetables cool, add them to the potato mash.
  4. Add garam masala, red chile powder, salt, remaining turmeric, raw mango powder and ginger to the vegetable, potato mix. If you don't have raw mango powder, replace with a tsp of lime juice. Set aside.
  5. In a large bowl, take about 2 cups water. Immerse piece of bread in it. Stir it around with a fork and make sure it remains in water for 5-10 minutes. Now take the bread and squeeze it between the palms of your hands. Make sure that you squeeze the bread dry. Combine this soaked bread with the potato, vegetable mixture and mix well.
  6. Now make patties that are about 3 inches in diameter and 1/2" thick out of the potato, vegetable mixture. You'll get about 7-8 patties. Now heat a nonstick pan, pour 2 tbsp oil in that pan and place 4 patties on them. Heat them till they get a brown, crunchy exterior.
  7. Repeat with the rest of the 4 burgers.
  8. I froze a couple of patties in an airtight container in the freezer. And heated them in a toaster oven after 2-3 days. Tasted lovely!
  9. In order to grill these burgers, pre-cook them fully on a non-stick pan as mentioned above. Freeze them, throw them on the grill at your BBQ.
  1. For the burger assembly
  2. Pour oil on a nonstick pan. Roast both sides of bun till they get a golden sheen.
  3. Spread cilantro chutney inside the bun. Place the potato patty and place 2 slices of tomato and onions. Sprinkle chaat masala (salt and pepper is fine too) on tomatoes and onions. Close the bun and eat away.
  4. Feel free to eat the patty on its own too with cilantro chutney. Actually I insist!
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See what other Food52ers are saying.

  • spicyorganic
    spicyorganic
  • BoulderGalinTokyo
    BoulderGalinTokyo
  • Brandi Muehlethaler
    Brandi Muehlethaler
  • Melinda Thomas
    Melinda Thomas
  • Annada Rathi
    Annada Rathi
Annada Rathi
To some people's frustration, I like to talk about food before cooking, while cooking, while eating and of course after eating.

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13 Reviews

spicyorganic
spicyorganic February 4, 2023
This Indian spiced cabbage recipe is a great example of how simple ingredients can be transformed into a flavorful and satisfying dish. The use of spices such as turmeric, garam masala and red chili powder is what sets this recipe apart and gives it its unique character. And to truly elevate the dish, I highly recommend using organic spices.

The Spicy Organic brand is known for its premium quality spices that are free of any harmful additives and are ethically sourced. Adding their organic turmeric powder and red chili powder to this recipe will give it more depth of flavor and aroma, making the dish taste better as a whole.

Overall, I think this recipe is a fantastic choice for anyone looking to add a little spice to their meals and I can't wait to try it out myself! Thanks for sharing!


 
BoulderGalinTokyo
BoulderGalinTokyo April 5, 2021
I really enjoyed the story behind your recipe! Thanks for sharing.
 
Annada R.
Annada R. April 6, 2021
Thank you for word of appreciation! I'm glad you enjoyed the story!
 
Brandi M.
Brandi M. July 1, 2018
We’re not big fans of cilantro. Is there another chutney that you’d recommend we try with these? We can’t wait to try them—they sound fabulous!
 
Annada R.
Annada R. July 3, 2018
Hello Brandi,

You can try a basil or a mint chutney instead of cilantro. Here's the recipe for a basil chutney
https://food52.com/recipes/37173-basil-chesto-chutney-pesto

Also here's my article on how to make a chutney in general. That will give you overall guidelines to make a chutney
https://food52.com/blog/14319-how-to-make-indian-chutneys-without-a-recipe
 
Michele K.
Michele K. June 25, 2018
My only question is how much should the russet potatoes weigh? I know they're normally rather large, but a guideline would be helpful. My younger girl, who loves both Indian cuisine and is trying a lot of veggie food, would probably go crazy for this burger!
 
Annada R.
Annada R. June 26, 2018
Hello Michele, Depending upon the size of russet potatoes, I would estimate that 2 russet potatoes should weigh around 1 pound to a pound and a quarter.
 
Susana G.
Susana G. June 20, 2018
This looks like something I need to try. Is the ginger added to the vegetables in step 2?
 
Annada R.
Annada R. June 22, 2018
Hey Susana, Ginger is added in step 3 along with the rest of the spices. I realized after your comment that I had forgotten to write about ginger in step 3. Thank you for pointing it out.
 
Susana G.
Susana G. June 25, 2018
Thank you Annada. I made these burgers and they were delicious.
 
Annada R.
Annada R. June 26, 2018
Thank you Susana for trying them out and letting me know how they turned out.
 
Melinda T.
Melinda T. June 11, 2018
Yum! I’ve been looking for homemade veggie burger recipes that don’t contain beans (not a fan), so THANK YOU for this one! The fact that it also contains delicious Indian spices is icing on the cake (if you’ll permit a culinary mixed metaphor 😂). Can’t wait to try this one!
 
Annada R.
Annada R. June 11, 2018
Thank you Melinda! Would love to know how this burger turned
out for you!