5 Super Easy Vegetarian Burger Patties You Can Make At Home

5 Super Easy Vegetarian Burger Patties You Can Make At Home

Succulent patties don’t always have to be made with meat. We give you 5 exceptionally mouth watering burger-patty recipes that are vegetarian.

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If you are a vegetarian who has traveled to any other country, you would know that most vegetarians struggle with finding decent burgers around the world. You will find bizarre frog-leg burgers, artery-clogging burgers, even charcoal burgers, but a vegetarian burger? Err..what’s that? Yes, the scenario has changed a tad bit in the last decade, but not enough that you can walk in any big burger chain and ask for a ready-vegetarian option.

It is important to keep yourself busy during the lockdown, and what can be more interesting than experimenting in the kitchen? Here are 5 burger patties that you can make using regular vegetarian ingredients.


Burgers are usually served with a condiment like ketchup, mustard, and mayonnaise, and a potato side like fries or wedges.


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1) The Classic Veggie Patty / Aloo Patty

Mashed potatoes, mashed paneer, chopped bell peppers, capsicum, and sweet corn come together to make a hearty aloo patty. You can make it without the vegetables too if you like your patty with the unadulterated taste of potatoes. Coat the patty with breadcrumbs or unflavored cornflakes before deep frying for that loud crunch. Add a cheese slice on top of the patty as soon as you take it out of the wok so that the cheese can melt a little with the residual heat.


A crispy aloo patty for the win!


2) Sweet Potato Patty

This may sound crazy, but hear us out. A sweet potato (shakarkandi) burger patty is so delicious, you will forget the aloo tikki. Make sure you roast the sweet potato and not boil it in a pressure cooker. Add a handful of roasted oats (if you want a healthier option) or maida to bind it. Add roasted garlic, pepper, and salt. Make the patties a little thinner than your usual aloo patties. These taste best if you shallow fry them in butter.


Sweet potato (Shakarkandi) burger patty should be seasoned delicately.


3) Rajma And Beetroot Patty

Whenever you (or your mother) make rajma next, just keep a cup of boiled rajma aside and turn them into burger patties. For the patties, you will need boiled and mashed rajma, with grated beetroot, chopped onions, garlic, salt, chili flakes, and pepper. Rajma act as a binding agent and you won’t need to add anything extra. These taste great when cooked on a tawa from both sides with olive oil or butter. This rajma-beetroot patty is vegan too.


Beetroot and rajma together make an excellent burger patty.


4) Broccoli, Corn, and Cheese Patty

In a wok, add chopped garlic, onions, grated broccoli, and corn. Cook for 3-4 minutes, and add salt, pepper, and oregano. Take it off the heat and add two tablespoons of mayonnaise and a cup of grated cheese once done. You can add cheddar cheese or processed cheese, whatever is available. If you are adding a pungent cheese, reduce the quantity by half. Bind it together and shallow fry till crisp. Apply a thick layer of honey mustard or ranch on the buns for a burst of flavor.


Pungent cheese with lots of vegetables makes an excellent burger patty.


5) Mushroom And Chickpea Patty

Chop button mushrooms into fine pieces and let them sweat in a pan for 3-4 minutes. Add chopped garlic, oregano, chili flakes, salt, pepper and a teaspoon of chili sauce. Add boiled chickpeas (chana) to it and mash them roughly. Just like the rajma tikki, this needs no binding agent. The channa works very well to bind the patties. If you are following a vegan diet, this patty is vegan-friendly.

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Which potato side do you love the most with burgers? Fries, wedges, chips or curly fries?



About The Author

Nishtha Asrani Sethi, born and brought up in Delhi, is a content writer who has previously worked with NDTV and Resolver. Her roots are deep within the food industry, thanks to her family business and a keen interest in contemporary food products. Nishtha loves to serve her articles with a side of humor. Her Bachelor’s degree in Home Science comes in handy while researching the science behind the food. When she is not trying to win a battle of fries vs fruit with her daughter, she is busy experimenting with her huge joint family with crazy recipes.

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