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Masala Veggie Burger

Masala Veggie Burger

Delicious masala veggie burger made with garbanzo and mixed beans, a spoonful of Indian curry masala and Seeti’s Chana masala ready-to-cook paste. This is the easiest, grill-able veggie burger that you can make. Read on to find out how to make this amazing, masala veggie burger.
5 from 2 votes
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Course: Main Course, Main Dish
Cuisine: American, Indian
Keyword: Beans burger, Instant pot beans burger, Masala Indian burger, Masala veggie burger
Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 6
Calories: 140kcal
Author: Sophie
Cost: $6

Equipment

  • Instant Pot, Air Fryer/CrispLid

Ingredients

  • 1 cup cooked chickpeas drained
  • 1 cup cooked mixed beans pinto white and black-eyed peas drained
  • 1/4 cup cauliflower rice
  • 1/2 cup chopped red onions
  • 1/3 cup chopped cilantro
  • 2 Serrano peppers sliced optional
  • 4 cloves of garlic crushed
  • 1 tsp Indian curry powder
  • 1 tsp Indian chaat masala
  • 1 tsp lime juice
  • Salt to taste
  • 2 tbsp Seeti Chickpea or Chana masala paste or Indian curry paste/Bhuna masala
  • 1 tbsp nutritional yeast (optional)
  • 2 tbsp chia seeds and flax seeds (optional)
  • 1/2 cup Panko breadcrumbs increase to 1 cup if the mixture feels runny
  • Cooking oil to brush the pan and patties

To Serve

  • Burger buns
  • Lettuce
  • Sliced onions and tomatoes
  • Ketchup and mustard
  • Mayonnaise

Instructions

  • Take everything in a large bowl except breadcrumbs. Mix everything well.
  • Now use a potato masher to break and mash the beans.
  • Now add breadcrumbs and combine everything really well.
  • Now take a ball-sized mixture on your palm and make a patty by gently pressing the mixture between your palms. Grease your palms if necessary.
  • Use the same process to make patties from the rest of the mixture. You can store the excess patties in a freezer bag and freeze it for about a month.
  • Heat a grill pan and brush it with oil.
  • Now add the patties and cook each side till crispy and has visible grill marks. Alternatively, you can shallow fry the patties or bake them at 350F for 8-12 minutes till both sides are brown.
  • Now place the patty on a burger bun, slathered with mayonnaise. Add sliced onions, tomatoes, lettuce, and ranch.
  • Serve it with spicy Indian ketchup sauce and mustard.
  • Enjoy!

Notes

  • I have added Seeti’s Chana masala sauce in this recipe. You can also add any of their other curry pastes too.
  • If you don’t have Seeti’s sauces handy, use your own Indian curry paste or bhuna masala. 
  • This burger can also be air-fried at 350F for five to eight minutes. Use the same settings to cook the burger patties in the CrispLid.
  • If cooking on a cast-iron skillet, make sure the skillet is hot enough before adding the patties. That way, the patties don’t stick to the bottom of the pan.
  • You can also add other veggies like potatoes, grated carrots, drained tofu, and even crushed cashew pieces to the patty. 

Nutrition

Serving: 71g | Calories: 140kcal | Carbohydrates: 17g | Protein: 8g | Fat: 7g | Saturated Fat: 0.5g | Fiber: 7g | Sugar: 1g