Looking for a homemade veggie burger recipe that’s better than anything you’ve had at a fast-food joint? This crispy and crunchy veggie burger patty is the ultimate answer! It’s delicious, easy to make, and packed with flavor — no fancy ingredients required. Whether you’re meal prepping or cooking for a weekend get-together, this vegetarian burger patty will wow everyone.
Let’s break down this classic burger step by step.
🧾 Ingredients for Veggie Burger Patty
Main:
- 5–6 medium potatoes (boiled & grated)
- 1/3 cup poha (rice flakes)
- 1/2 chopped onion
- 1 tbsp chopped garlic
- 1/3 cup carrots (finely chopped)
- 1/3 cup green beans (finely chopped)
- 1/3 cup peas (boiled)
- 1–2 chopped green chilies
- Fresh coriander (chopped)
Spices:
- 1/2 tsp turmeric powder
- 1 tsp red chili powder
- 2 tsp amchur (dry mango powder)
- 1 tsp cumin powder
- A pinch of garam masala
- Salt to taste
For sautéing:
- 1 tsp oil
- 1 tbsp butter
👩🍳 Step-by-Step Instructions
1. Soak the Poha (Rice Flakes)
- Add 1/3 cup of poha to a strainer.
- Pour water over it and drain.
- Let it rest for 5 minutes to absorb moisture.
- After resting, mash the poha with your hand to achieve a mashed potato-like consistency. Set aside.
Why Poha? Poha is a perfect natural binding agent. Unlike cornflour or breadcrumbs, it doesn’t alter the taste or texture of your patty and helps it hold together beautifully during frying.
2. Sauté the Aromatics and Veggies
- Heat oil and butter in a pan.
- Add onions and garlic, sauté for 2–3 minutes until translucent.
- Add carrots, green beans, peas, and green chilies.
- Stir on high flame for 2–3 minutes. Keep the veggies slightly crunchy.
3. Spice It Up
- Lower the heat and add turmeric, red chili powder, amchur, cumin powder, and a pinch of garam masala.
- Stir quickly to avoid burning the spices.
4. Add Potatoes & Bind
- Add grated boiled potatoes to the pan.
- Sprinkle salt and gently mix.
- Add the mashed poha and chopped coriander.
- Mix everything thoroughly. Use a potato masher if needed — just a gentle mash to combine, not puree.
- Cook the mixture on high flame for 3–4 minutes so it dries out a bit and binds well.
5. Cool & Chill
- Transfer the mixture to a bowl.
- Let it cool for 10–15 minutes until it reaches room temperature.
- Cover the bowl (use cling film or a plate). This resting time is essential for perfect shaping and binding.
🍔 Assembling the Veggie Burger (Classic Style)
- Burger Buns: Use sesame buns for the best texture and flavor.
- Sauce Base: Spread mayonnaise on both sides of the bun.
- Lettuce Layer: Add a crisp lettuce leaf.
- Patty: Shallow fry or air fry the prepared veggie patties until golden and crispy, then place them over the lettuce.
- Extras (Optional): Add cheese, onion rings, tomato slices, or ketchup if you like.
Assemble the bun, press lightly, and enjoy your crispy homemade veggie burger — better than any takeout version!
🌟 Pro Tips
- Use low-starch potatoes (like pahadi or French fry varieties) to avoid excess moisture.
- You can freeze uncooked patties for up to a month — just thaw and cook as needed.
- Poha is a brilliant gluten-free binding option that doesn’t add any overpowering flavor.
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