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Updated by Renu on Jun 19, 2017
Headline for Top 10 veggie burger recipes
Renu Renu
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Top 10 veggie burger recipes

Burgers have become hugely popular in India and they find a place in breakfast, lunch or dinner. Relish some juicy burger recipes here. When life throws you a burger... well it!


Masala Oats Veggie Burger

Masala Oats Veggie Burger

Masala Oats Veggie Burger is a burger recipe that you can make for kids. This healthy recipe can also be tried by weight watchers who want to indulge in some delicious food.

1 large minced onion
1 tablespoon tomato puree
1 cup oats
3/4 cup parboiled red kidney beans
1 medium grated carrot
1/2 tablespoon Refined oil
2 lettuce loose-leaf
1 tablespoon mustard paste
1/3 teaspoon garam masala powder
1 tablespoon soy sauce
3/4 cup black eyed beans
1 1/2 teaspoon chilli powder
4 cloves finely chopped garlic
1 tablespoon salt
2 Whole wheat buns


How to make Masala Oats Veggie Burger
Step 1

Soak rajma beans for few hours and then cook it with black eyed beans until tender.
Step 2

Heat a skillet and saute the onion and garlic with a pinch of salt for a few minutes until translucent but not brown. Then add tomato puree, garam masala, chili powder and further simmer for 3 minutes.
Step 3

Mash the beans in a large bowl. Add carrot, mustard, garam masala, cooked mixture and oats. Mix well and then shape the mixture into patties
Step 4

Heat a nonstick or cast-iron skillet and add oil. Cook patties over medium heat for four to five minutes on each side, or until golden brown.
Step 5

Serve with the cooked mixture spread on whole wheat buns, some soy sauce and lettuce leaves


Black Bean Burgers with Chipotle Ketchup

Black Bean Burgers with Chipotle Ketchup

Black Bean Burgers with Chipotle Ketchup

Serves 4
For the burgers:
1 large egg, lightly beaten
2 (15.5-ounce) cans low-sodium black beans, drained and rinsed
1/3 cup dry bread crumbs
1/4 cup finely chopped red onion
1/4 cup chopped cilantro
3 tablespoons canola mayonnaise
1 teaspoon ground cumin

For the chipotle ketchup:
1/2 cup ketchup
1/2 chipotle in adobo, minced (about 1 tablespoon), or to taste
1 teaspoon lime juice
1 teaspoon honey
1/4 teaspoon chili powder

To make the burgers:
2 tablespoons olive oil
4 Hawaiian sweet hamburger rolls, split and toasted

Make the bean burger patties: Combine the egg and beans in a large bowl and mash them into chunks with a potato masher or large fork. (All the beans should be broken up, but there should still be pieces visible.) Add the breadcrumbs, onion, cilantro, mayonnaise, and cumin; stir to thoroughly combine. Form into four 1/2-inch-thick patties.

Make the ketchup: Combine the ketchup, chipotle, lime juice, honey, cumin, and chili powder in a bowl, and set aside.

Cook the burgers: Heat the oil in a large nonstick skillet over medium-high. Add the patties and cook until crisp and heated through, about 4 minutes per side. Serve on the rolls topped with the chipotle ketchup.



Paneer and Green Peas Burger

Paneer and Green Peas Burger

Paneer and Green Peas Burger recipe -


For The Paneer and Green Pea Cutlets
1/2 cup crumbled paneer (cottage cheese)
1/2 cup boiled and coarsely crushed green peas
1/4 cup boiled , peeled and mashed potatoes
1 1/2 tsp green chilli paste
2 tbsp finely chopped coriander (dhania)
2 tbsp bread crumbs
salt to taste
oil for greasing and cooking

Other Ingredients
4 whole wheat burger buns
butter for brushing
4 iceberg lettuce leaves
4 tbsp eggless mayonnaise
8 tomatoes slices
4 sliced onions , optional
salt and to taste

For Serving
tomato ketchup
For the paneer and green pea cutlets
Combine all the ingredients in a deep bowl and mix well.
Divide the mixture into 4 equal portions and shape each portion into a 100 mm. (4”) diameter thick flat cutlet.
Heat a non-stick tava (griddle) and grease it with little oil. Cook the cutlets on it, using a little oil, till they turn golden brown in colour from both the sides. Keep aside.

How to proceed
Cut each burger bun horizontally into two. Apply a little butter on both the sides of each half of the burger bun and toast them lightly on a non-stick tava (griddle). Keep aside.
Place a lower half of the bun on a clean, dry surface and place a lettuce leaf over it.
Spread 1 tbsp of mayonnaise over it, place a cutlet, 2 tomato slices and 1 onion slice over it.
Finally sprinkle salt and pepper evenly over it.
Cover with an upper half of the bun and press it lightly.
Repeat steps 2 to 5 to make 3 more burgers.

How to pack
Allow the burgers to cool completely, wrap in an aluminium foil and pack in an air-tight tiffin box.



Grilled Portobello Mushroom Burgers

Grilled Portobello Mushroom Burgers


4 portobello mushroom caps 1/4 cup balsamic vinegar 2 tablespoons olive oil 1 teaspoon dried basil 1 teaspoon dried oregano 1 tablespoon minced garlic salt and pepper to taste 4 (1 ounce) slices provolone cheese

Place the mushroom caps, smooth side up, in a shallow dish. In a small bowl, whisk together vinegar, oil, basil, oregano, garlic, salt, and pepper. Pour over the mushrooms. Let stand at room temperature for 15 minutes or so, turning twice.
Preheat grill for medium-high heat.
Brush grate with oil. Place mushrooms on the grill, reserving marinade for basting. Grill for 5 to 8 minutes on each side, or until tender. Brush with marinade frequently. Top with cheese during the last 2 minutes of grilling.


Kale & quinoa patties

Kale & quinoa patties


140g quinoa
500g hot vegetable stock
100g kale, stalks removed, leaves roughly chopped
3 tbsp olive oil
1 small onion , finely chopped
2 garlic cloves, crushed
75g fresh white breadcrumbs
2 medium eggs, beaten
50g sundried tomatoes, roughly chopped
100g goat's cheese, cut from a round log
green salad, to serve (optional)
For the pesto
½ small pack basil, leaves only
½ small pack parsley, leaves only
2 garlic cloves, crushed
50g pine nuts, toasted
50g Parmesan, grated
150g olive oil
juice 1 lemon


Put the quinoa in a saucepan and pour over the hot stock. Simmer for 18-20 mins over a gentle heat until the grains have fluffed up and the liquid has disappeared. Remove from the heat and allow to cool. Meanwhile, bring a large saucepan of water to the boil. Add the kale and simmer for 6-8 mins until cooked through. Drain, squeeze out any excess water and set aside.
Put 1 tbsp olive oil in a small frying pan over a medium heat. Add the onion and cook for 2-3 mins until translucent. Add the garlic and cook for 1 min more. Tip the cooked quinoa into a bowl and add the kale, onion, garlic, breadcrumbs, egg and sundried tomatoes. Season well and mix to combine. Set aside.
To make the pesto, put the basil, parsley, garlic, pine nuts and Parmesan in a small food processor. Pulse, slowly pouring in the oil, until you have a thick pesto. Squeeze in the lemon juice to loosen, then set aside.
Gently heat 2 tbsp olive oil in a shallow frying pan. Using your hands, form the quinoa mixture into 8 round patties. Add to the frying pan and fry for 4-5 mins each side until crisp and golden.
Heat the grill to high and put a slice of goat’s cheese on top of each patty. Place under the grill to brown and melt the cheese slightly – this will take a matter of seconds, so keep an eye on them. Top each patty with a generous spoonful of pesto and serve with some fresh green leaves, if you like.


Vegetable Burger

Vegetable Burger

Ingredients for Vegetable Burger Recipe

Burger Buns boiled and mashed 4 medium
Kidney Beans 4
Cauliflower florets 1 cup
Green peas shelled 1/2 cup
French beans 8-10
Ginger chopped 1 inch pieces
Green chillies 4
Salt to taste
Refined flour (maida) 1 cup
Bread crumbs 1 cup
Oil to deep fry
Bread buns 4

Step 1

Boil carrots, cauliflower, green peas and French beans. Cool and then mince finely.

Step 2

Add mashed potatoes, ginger, green chillies and salt and mix well. Divide the mixture into four equal portions and shape each portion into a round pattie.

Step 3

Make a thick batter by mixing refined flour and water. Dip each pattie in the batter and then coat with breadcrumbs.

Step 4

Heat sufficient oil in a deep pan and deep fry the patties on medium heat until golden brown. Drain and place them on an absorbent paper.

Step 5

Cut bread buns into half (horizontally). Keep in a salamander until a little crisp.

Step 6

Apply butter, put the vegetable burger in between the bread buns, top with a slice of onion, tomato and cucumber and serve immediately.


Grilled Eggplant Burgers

Grilled Eggplant Burgers

A delicious vegetarian burger using eggplant steaks, feta cheese with mint, lettuce, sauteed red bell pepper, avocado, feta cheese, and finished off with a balsamic glaze.


1 eggplant, cut crosswise into 3/4-inch-thick slices

4 tablespoons olive oil, divided

Kosher salt and fresh ground pepper

¼ cup balsamic vinegar

3 tablespoons sugar

6 thin slices Mozzarella cheese

6 pub buns

1 cup loose mixed greens

1 red bell pepper, thinly sliced

2 medium ripe avocados, thinly sliced

1/3 cup feta cheese

2 tablespoons thinly chopped mint


Heat the grill to medium-high

Brush both sides of the eggplant slices with olive oil and season with salt and pepper.

Grill the eggplant slices for 6-7 minutes, then flip the slice.

Top the eggplant off with the cheese and grill for 6-7 more minutes until fork tender.

While the eggplant is grilling, prepare the balsamic glaze.

On medium high heat, cook the balsamic vinegar with the sugar, stirring occasionally, for 5 minutes.

The sauce should be as thick as maple syrup. Set aside.

After the eggplant has finished cooking, use a saute pan on the grill to cook the red bell pepper for 4 minutes using the remaining olive oil. After cooking for 4 minutes, turn off the heat.

Grill the buns, cut side down, for a minute just to toast them.

Starting with the bottom bun, cut side facing up, begin to layer the burger

Lettuce, red bell pepper, eggplant, red onions, avocado, and a tablespoon of feta cheese. Top each burger off with a pinch of mint. Generously drizzle the balsamic glaze over the entire burger.





Recipe :

1 12-ounce package firm tofu, drained, patted dry, cut into 1-inch-thick slices
Nonstick vegetable oil spray
1/2 cup grated carrot
1/2 cup thinly sliced green onions
2 teaspoons minced peeled ginger
1 garlic clove, minced
1/2 cup almonds, toasted, finely chopped
1 large egg white, beaten to blend
4 teaspoons soy sauce
1 teaspoon oriental sesame oil
1 teaspoon sesame seeds, toasted
4 sesame seed buns, toasted
4 tomato slices
1 cup alfalfa sprouts


Wrap tofu in doubled dish towel. Place on work surface. Weigh down with a board topped with food cans or weights for 1 hour. Squeeze towel-wrapped tofu to extract as much liquid as possible from tofu. Transfer tofu to medium bowl. Using fork, mash into small pieces.
Spray medium nonstick skillet with nonstick spray; place over medium heat. Add carrot, green onions, ginger and garlic; sauté until slightly softened, about 3 minutes. Cool. Mix carrot mixture, almonds, egg white, soy sauce, sesame oil and sesame seeds into tofu. Season with salt and pepper. Shape mixture into four 1/2-inch-thick patties. (Can be made 4 hours ahead. Cover and chill.)
If grilling, spray grill rack with nonstick spray, then prepare barbecue (medium heat). If sautéing, spray large nonstick skillet with nonstick spray and heat over medium heat. Lightly spray patties on both sides with nonstick spray. Place patties on grill or in skillet and cook until golden brown and heated through, about three minutes per side.
Place 1 burger on each bun bottom. Top each with 1 tomato slice, some sprouts and bun top and serve.


Chickpea Burgers

Chickpea Burgers

These chickpea burgers are similar to falafel, but with the added whole-grain goodness of brown rice and wheat germ. Serving them on pita breads with thick slices of tomato and a dab of plain yogurt continues the Middle Eastern theme, but if you want to take it even further, drizzle with a little sauce made with minced garlic and tahini thinned with water and lemon juice.

2 tablespoons sesame seeds, 1 tablespoon ground coriander, 1 tablespoon ground cumin, 2 teaspoons canola oil, 4 scallions, chopped,3 cloves garlic, minced, 1 15-ounce can chickpeas, rinsed, 1 cup cooked brown rice, ⅔ cup wheat germ, divided, 3 tablespoons lemon juice, ½ teaspoon salt, ¼ teaspoon freshly ground pepper, 4 6-inch whole-wheat pita breads, warmed, 8 slices tomato, , 1 cup baby spinach, 4 tablespoons nonfat plain yogurt


Heat a small skillet over low heat. Add sesame seeds and toast, stirring, until golden brown, 2 to 4 minutes. Add coriander and cumin; cook, stirring, until fragrant, 10 to 20 seconds more. Transfer to a plate and let cool. Grind with a mortar and pestle or in a spice mill or clean coffee grinder; set aside. Add oil to the pan and heat over medium heat. Add scallions and garlic; cook, stirring, until softened, about 2 minutes. Set aside. Position rack in upper third of oven; preheat broiler. (Alternatively, preheat a grill to medium-high.) Coarsely mash chickpeas in a medium bowl with a potato masher. Stir in rice, ⅓ cup wheat germ, lemon juice, salt, pepper, the reserved spice mixture and the scallion mixture; mix well. Shape the mixture into four ¾-inch-thick patties. Place the remaining ⅓ cup wheat germ in a shallow dish and dredge the patties, pressing the wheat germ onto them firmly. If broiling, place the patties on a lightly oiled rack set on a baking sheet. (If grilling, oil the grill rack; see Tip.) Broil (or grill) the patties until browned and heated through, about 3 minutes per side. Tuck the burgers into pitas with tomato slices, spinach and yogurt.


Idli Burger

Idli Burger

It's not just another burger, it's one with a South Indian twist. The crusted patty is made from fried pieces of rice idli and smeared with a tangy chutney.
6 idlis
4 tsp mint and coriander chutney
3 thinly sliced tomato
3 thinly sliced onion
1 cup oil
For cutlets:
2 cups of diced vegetables (peas, carrot and potatoes)
1 tsp maida
A pinch of turmeric
1/2 tsp red chilli powder
1/2 tsp coriander powder
1/2 tsp garam masala

1/2 tsp ginger-garlic paste
1 Tbsp fresh coriander leaves chopped
Salt to taste
Oil for shallow fry

How to Make Idli Burger
Heat oil and fry idlis till golden brown. Make sure they're crisp on the outside and soft on the inside. Apply chutney on each side of the idli. Boil diced vegetables till well done. Drain water and allow them to cool. Saute onion, add ginger-garlic paste, turmeric, chilli powder, coriander powder and garammasala. Saute for a couple of minutes and then let it cool. Mash the vegetables and onion mixture. Add maida, coriander leaves and salt to taste, mix well. Make cutlets that are about the same size as the idlis. Shallow fry cutlets till golden brown. How to assemble burger - Place the cutlet in the middle, and then add onion and tomato slices sandwiching the cutlet.