Non-Fried Veggie Burger

It is not a McDonalds style burger. It is much better.

After trying this burger, we realized that for a burger to be tasty, it doesn’t need to be fried and crispy. Not necessarily. More than that, it needs to be juicy and packed with flavors. It should ooze out with delicious flavors in every bite. Because that will give you a nice burger experience which will make you crave more.

This delicious burger is quite easy and quick to make. You will love the veggie-loaded patty and the crunch of fried onions is a game-changer. And since it is not deep-fried, it is quite light too. Even after having one full burger, you won’t feel heavy and sick. In fact, you will have enough space in your stomach to have one more.

If you don’t have time, watch the video instead.

If you haven’t tried our Rajma Patty Burger with Mango Salsa, then you must. It is one of the most delicious burgers you will ever have.

TIPS TO MAKE IT RIGHT

1. Moisture Content: Vegetables release a lot of moisture while cooking. Also, the potatoes can get very starchy, and difficult to make a firm patty. That is why it is important to balance the moisture content in the patties. You should be able to cook a perfectly shaped patty and it should not feel dry too. For that, add poha (rice flakes) or bread crumbs to the patty mixture. They will absorb the excess moisture and make a firm patty. But don’t add a lot of it otherwise the patty will become dry.
2. Resting Time: Make sure to use the boiled and cold potatoes. If you will mash the hot boiled potatoes, the mixture will become mushy and starchy. Even after making the mixture, refrigerate it. That will settle the starchiness of potatoes. Also, the poha or bread crumbs will absorb the excess moisture and make a firm patty.
3. Patty Size: Don’t be tempted to make a big patty. The burger will just start to fall apart with each bite. Make sure the size of the patty is equal to the base of the burger bun. I am talking diameter here.
4. Layering: Have you ever experience soggy buns? It is a total turn-off in burgers. That is why correct layering is important. Make sure that the buns are toasted well. It gives a nice crunch and prevents sogginess. Also, if you are using the store-bought burger sauce or mayonnaise, apply that first. The sauce contains oils that prevent moisture from getting into the bun. If you have homemade sauce or chutney, place the salad leaves first.
5. Burger Sauce: To get a burst of flavors, apply sauce on both halves of the bun. If you miss the top half, it just feels tasteless.

HOW TO SAVE THE RUINED MIXTURE?

Sometimes the ingredients behave differently. While following the exact recipe, the patty might not stay in shape while cooking. You will end up adding more oil to prevent it from sticking to the pan but that also doesn’t help. Or while shaping the patty, it creates a lot of cracks on its surface. Does this mean that the burgers are ruined?

Not at all my dear friend.

TOO MANY CRACKS

If while shaping, the patty forms a lot of cracks, chances are that the mixture is a little dry. Just mash an extra boiled potato in the mixture and mix it well. Roll the patty and it would be perfect. A few cracks while shaping is completely normal.

SOGGY PATTY

If while cooking, the patty starts to become mushy and soggy, chances are that there is a lot of moisture in the mixture. Just add a little bit of extra poha (rice flakes) or bread crumbs to the mixture. Let it sit for a while and then cook the patties. It will be all right.

Now grab all the ingredients because we are ready to make the juiciest and most flavorful veggie burger. I am sure you will love it as much as we do. If you try the recipe, make sure to share photos and tag us on Instagram – marriedfriends.