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.
What’s in Masala Veggie Burger?
This burger patty has masala and veggies - just as the name suggests. There are garbanzo beans or chickpeas, pinto beans, white beans, and some black-eyed peas. You don’t have to add all the beans to make this patty.
The best combination is chickpeas and pinto beans or kidney beans. I have used pressure cooked beans in this recipe. Veggies used are: onions, garlic, cilantro, little cauliflower rice, and sliced jalapeños. You can totally skip the jalapeños but don’t skip the herbs.
The most important element is the masala, which definitely includes a combination of dry and wet spices. For a traditional Indian flavor, I have added Indian curry masala powder and curry paste. Thanks to Seeti’s ready-to-use, starter sauces, this burger comes together real quick.
The strong Chana masala sauce adds a spicy punch to the masala veggie burger. But if you don’t have Seeti’s sauces handy, feel free to use the bhuna masala or Indian curry paste in the recipe. But do add this paste for that strong masala flavor.
Seeti’s Starter Sauces and Onepot Meal Kits:
Seeti is the brainchild of a group of enthusiastic individuals who bring together the right passion for curry, Indian food, culture, and culinary journey. The company now offers two types of products - starter sauces and one-pot meal kits. The sauces are cooked curry or pilaf sauces/pastes, packed in vacuum-sealed bags and serves 3-4. The meal kit is specifically designed for all instant pot users, who love to whip up a quick curry or pilaf by using the ingredients in the kit.
Want to learn more about Seeti? Click here!
My experience with Seeti:
The first starter sauce I tried was the sahi paneer sauce and it was really good. I usually don’t like store bought sauces because of the amount of oil and preservatives used. But Seeti’s sauces smelled and tasted really fresh. The nutty and lightly spiced Sahi paneer sauce was mildly sweet and spicy, and resulted in a thick, creamy paneer curry that tasted just as a gourmet style curry. The second type of sauce that I tried was this Chana masala sauce, which is spicy and flavorful yet not too much spicy to burn your mouth. It’s subtle yet robust and extremely delicious.
How To Make Masala Veggie Burger?
This masala veggie burger has hints of Indian curry spices and flavor, goodness of chickpeas, other beans and fresh vegetables. This grill-able Indian veggie burger is a must try.
Ingredients:
1 cup cooked chickpeas drained, 1 cup cooked mixed beans pinto, white and black-eyed peas drained, ¼ cup cauliflower rice, ½ cup chopped red onions, ⅓ cup chopped cilantro, 2 Serrano peppers sliced (optional), 4 cloves of garlic crushed, 1 teaspoon Indian curry powder, 1 teaspoon Indian chaat masala, 1 teaspoon lime juice, Salt to taste, 2 tablespoon Seeti Chickpea or Chana masala paste or Indian curry paste/Bhuna masala, 1 tablespoon nutritional yeast optional, ½ 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.
- 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 veggie patties.
📖 Recipe
Masala Veggie Burger
Equipment
- Instant Pot, Air Fryer/CrispLid
Ingredients
- 1 cup cooked chickpeas drained
- 1 cup cooked mixed beans pinto, white and black-eyed peas drained
- ¼ cup cauliflower rice
- ½ cup chopped red onions
- ⅓ cup chopped cilantro
- 2 Serrano peppers sliced, optional
- 4 cloves of garlic crushed
- 1 teaspoon Indian curry powder
- 1 teaspoon Indian chaat masala
- 1 teaspoon lime juice
- Salt to taste
- 2 tablespoon Seeti Chickpea or Chana masala paste or Indian curry paste/Bhuna masala
- 1 tablespoon nutritional yeast, (optional)
- 2 tablespoon chia seeds and flax seeds , (optional)
- ½ 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.
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