The Best Indian Style Veggie Burger
I don’t know anyone who does a happy dance when they eat a veggie burger. I mean, maybe a wiggle, but not a dance.
I’m not just saying that because i’m all about a fantastic beef burger. I am… all about a fantastic beef burger, that is. I’m saying that because veggie burgers ALWAYS lack the texture and flavor that a traditional beef burger has. I’ve tasted veggie burgers that are doing their best to look and taste like beef, i’ve tasted veggie burgers that are PROUD veggie burgers, carrying zero resemblance to it’s ancestor (the beef burger), and i’ve tasted some odd, cardboard-like veggie burgers with no flavor.
I was tired of eating sub-par veggie burgers and anyone who knows me knows i’m stubborn AF (technical term) and i decided that i was good enough to create the best veggie burger out there. As always, i tried my hardest to bring a Middle Eastern flare to this burger. It’s loaded with delicious, fragrant spices and meaty lentils. I mostly love this recipe because you can double it and freeze the access patties for another day, not to mention you can make these into “meat-less” meatballs, too!
These burgers are absolutely perfect for picky eaters or kids who aren’t into their veggies. Get this- in this recipe, you hide, 1 full zucchini, 1 full carrot, black beans, lentils and eggs, amongst some breadcrumbs and delicious spices. I’m honestly not sure what’s not to love.
As always, here are my tips:
1. Shred your zucchini on the large hole of the grater. Zucchini is full of water and if you shred it too fine, it’ll just dissolve.
2. Shred your carrot on the fine hole of the grater.
3. Using a cheese cloth or a thin, clean kitchen towel, place your shredded carrots and zucchini and squeeze the life out of them to remove as much liquid as possible. You don’t want soggy veggies, so get rid of that liquid.
4. Cook your lentils with the lid on, it reduces your cook time by trapping steam in.
5. Cool your lentils before adding to the rest of your ingredients. You don’t want the hot lentils to cook the egg prematurely. You’ll end up with mouthfuls of scrambled egg instead of a binder.
6. If you have time, i highly recommend you place your bowl with your fully mixed ingredients into the fridge. It’ll allow them to set and the flavors to absorb before you form them into patties and cook them.
7. Avoid cooking on a grill or any grated surface. You don’t want your veggie patties to fall apart so a flat, well oiled surface is your best bet!
Give this recipe a try! Share your comments and some love. If you make this recipe and share it on social media, tag it with the hashtag #hungrilyhomemaderecipe
Total Time: 35 minutes
Chill Time: 20 minutes
Yield: 8-10 patties
1. 1 large zucchini, shredded
2. 1 large carrot, shredded
3. 1/2 cup black beans
4. 1/4 cup green lentils
5. 1 cup breadcrumbs
6. 2 eggs
7. 1/2 tsp salt
8. 1 tbsp paprika
9. 1/2 tbsp curry powder
10. 1/2 tsp chili powder
11. 1 tsp cumin
12. 1/2 tbsp garlic powder
13. 1 1/2 tsp onion powder
14. 2 tbsp olive oil
15. Brioche hamburger buns
16. Sliced avocado
17. Sliced tomatoes
19. 8-10 slices of Cheddar Cheese or Smoked Gouda Cheese
for the sauce
1. 6 tbsp mayo
2. 1 tsp curry powder
3. 1 tsp garlic powder
4. 1 tsp yellow mustard
1. Add your dried lentils to a small pot with 2 cups of water. Cover and set to medium heat, allowing the lentils to cook. Check on them periodically as you do not want the water to evaporate before the lentils are cooked. Check to see if they’re tender after the water has evaporated or after 20 minutes. If the water is gone and they’re still not tender, add 1/4 cup of water, cover and let continuing to simmer.
2. While the lentils cook, place your shredded zucchini and carrots into a cheese cloth or a thin kitchen towel. Wring to remove as much liquid from the carrots and zucchini as possible.
3. Once the water has been removed, add the carrots and zucchini to a medium sized mixing bowl with the black beans, breadcrumbs and spices. Do not mix yet.
4. Once the lentils have completed cooking, remove from heat, drain any remaining liquid with the lentils and set aside for 2 minutes to cool.
5. When the lentils have cooled, add them to the mixing bowl and crack your eggs into the bowl, as well.
6. Mix all of your ingredients thoroughly. The mixture should resemble a loose play-dough.
7. Refrigerate your mixture for 20 minutes to set.
7. Once your mixture has sat in the fridge for 20 minutes, remove and begin forming patties. Do not make the patties too thin or they will fall apart.
8. Prepare your sauce by mixing all of your sauce ingredients together in a small bowl and setting in the refrigerator to chill while your patties cook.
8. Heat a large skillet with the olive oil and place your veggie patties onto the hot pan. Allow a crust to form on each side. They should cook for no more than 3-4 minutes on each side. Add your slices of cheese at the end and add the cover to the skillet to create steam to melt the cheese.
9. Toast your buns while your cheese is melting on your patties.
10. Remove the patties once they’ve cooked and the cheese has melted and begin to build your burger by spreading the bottom bun with your sauce, placing your patty on the bun, and layering with your avocado, tomato and lettuce! Enjoy!