Indian-Spiced Vegan Potato Burger


Test Kitchen-Approved

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

Serves: 8
Prep time: 20 min
Cook time: 1 hrs 15 min

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
In This Recipe

Directions

For the potato patty

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Repeat with the rest of the 4 burgers.
  7. 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!
  8. 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.

For the burger assembly

  1. Pour oil on a nonstick pan. Roast both sides of bun till they get a golden sheen.
  2. 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.
  3. Feel free to eat the patty on its own too with cilantro chutney. Actually I insist!

More Great Recipes:
Burger|Indian|American|Potato|Cilantro|Mango|Make Ahead|Vegetarian|Vegan|Entree

Reviews (10) Questions (0)

10 Reviews

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!
 
Author Comment
Annada R. July 3, 2018
Hello Brandi,<br /><br />You can try a basil or a mint chutney instead of cilantro. Here's the recipe for a basil chutney <br />https://food52.com/recipes/37173-basil-chesto-chutney-pesto<br /><br />Also here's my article on how to make a chutney in general. That will give you overall guidelines to make a chutney <br />https://food52.com/blog/14319-how-to-make-indian-chutneys-without-a-recipe<br />
 
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!<br />
 
Author Comment
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. June 20, 2018
This looks like something I need to try. Is the ginger added to the vegetables in step 2?
 
Author Comment
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. June 25, 2018
Thank you Annada. I made these burgers and they were delicious.
 
Author Comment
Annada R. June 26, 2018
Thank you Susana for trying them out and letting me know how they turned out.
 
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!
 
Author Comment
Annada R. June 11, 2018
Thank you Melinda! Would love to know how this burger turned<br /> out for you!