The Ultimate Spicy Veggie Burger Patty

Behold a spicy veggie burger that takes its rightful place of pride at the burger podium.

The Ultimate Spicy Veggie Burger Packed with Indian Inspiration

The Ultimate Spicy Veggie Burger Packed with Indian Inspiration

With a base of potatoes and carrots softened in aromatic ginger, garlic and spices, and the added crunch of yellow sweet corn kernels, chickpea flour, fresh parsley and lemon juice, this spicy vegetable burger patty can be cooked outdoors or on an indoor grill pan.

The patties are completely gluten-free and can be served on gluten-free bread.

And to create a flavorful vegan version, leave out the cheese.

The spicy veggie patty is best cradled on a soft burger bun, topped with chutney, spicy tomato sauce and other burger fixings’ of your choice.

For a healthier touch, lay the burger patty on a large lettuce leaf topped with tomatoes and sliced onion.

Either way, lay out a platter filled with these spicy veggie burgers and watch them steal the show at your next summer barbecue.

Spiced Vegetables and Chickpea Flour Create the Ultimate Spicy Veggie Burger Patty

Spiced Vegetables and Chickpea Flour Create the Ultimate Spicy Veggie Burger Patty

The Ultimate Spicy Veggie Burger Patty
With a base of mashed potatoes and carrots softened in aromatic ginger, garlic and spices, and added crunch of yellow sweet corn kernels, chickpea flour, fresh parsley and lemon juice, the spicy vegetable burger patty can be cooked outdoors or on an indoor grill pan.
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Makes 4 Veggie Burger Patties
Ingredients
  1. ½ lb. or 1 cup diced potatoes
  2. 1 cup diced carrots
  3. 1 teaspoon ginger garlic paste (or 2-3 cloves garlic and ½ inch ginger, grated)
  4. ½ teaspoon ground red chili or Cayenne pepper
  5. ½ teaspoon ground cumin
  6. ½ teaspoon ground coriander
  7. ¼ teaspoon ground nutmeg
  8. 1 teaspoon salt
  9. ½ teaspoon cracked black pepper
  10. ½ cup yellow sweet corn, thawed if frozen
  11. 2 tablespoons chickpea flour/gram flour/Besan
  12. 1 tablespoon chopped parsley
  13. 2 tablespoons lemon juice
  14. ¼ cup shredded cheese of choice (can be left out for a Vegan version of this burger)
  15. ½ teaspoon ground dried mango - Amchur (optional, if on hand)
  16. Canola oil for cooking the burgers
  17. Burger buns (regular or gluten-free) or large lettuce leaves
  18. Burger fixings’ and toppings as desired
Directions
  1. In a sauté pan, add the diced potatoes and carrots along with the ginger garlic paste, ground spices and seasonings. Add one cup of water and bring the vegetables to a boil. Cook covered on a low flame for 10-15 minutes.
  2. The vegetables will have absorbed the water and softened completely. Let the mixture cool for 10 minutes so it is easier to handle.
  3. To the warm vegetables, add yellow sweet corn, chickpea flour, chopped parsley, lemon juice, shredded cheese, ground dried mango- Amchur (if using.) Use your clean hands to mix well and divide the burger mixture into 4 equal portions.
For Outdoor Cooking
  1. Heat an outdoor gas or charcoal grill to around 375F. Lay the burger patties directly on a well-oiled grill grate or use a vegetable grilling tray with holes like this one .
  2. Cook the burgers evenly for about 3-4 minutes on each side till they get a golden brown crust; keep an eye on them as they cook, since outdoor grill temperatures vary.
For Indoor Cooking
  1. Heat canola oil in a grill pan and cook the burger patties for 4-6 minutes on each side till they have a golden brown crust.
  2. Assemble the burgers on regular or gluten-free burger buns. Alternately, lay them on a large lettuce for a healthier version. Top with chutney , spicy tomato sauce and other burger fixings’ as desired.
Peri's Spice Ladle http://www.perisspiceladle.com/

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Comments

  1. says

    I can almost taste the patty. So many flavors, so many textures. You bite into it, and you get the vegetables, tiny grains of fresh black pepper, the woodsy flavor of the fresh nutmeg, the tanginess of the lemon….and best of all the sweet corn! I adore sweet corn!

  2. says

    Thanks for the gluten free recipe and I’m printing this now. I’m glad I purchased Amchur while in India and I keep chickpea flour on hand. Also, I have been making the garlic ginger paste in larger quantities as I grow ginger in pots. I love your blog. The aromas jump right out. :)

    • says

      Thanks Lynne. And I’ve been enjoying reading about your India trip, so different to see my native country from a traveler’s perspective.

      You’ll love this patty, especially with Amchur on hand. Chickpea flour is my second most used flour after atta-Indian whole wheat flour. Oh, how I wish ginger would grow as quickly for me! You’ve inspired me to pot one…

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