A vegetarian burger flavored with Indian spices
Food bloggers have been a major source of inspiration for me from my early days as a home cook. Being in a different time zone from my mother, over 10 hours behind, I couldn’t always reach her for help over the phone. There have been desperate times when I have woken her up to ask a rudimentary question for a simple recipe or simple question while making a complex recipe. Poor woman always picked up my phone, used to sleep with the cordless phone next to her. These were before mobile phones became as common as buying bananas. The struggle to cook like her and make the food taste like the food I grew up eating is REAL, even after all these years!!
So, what I am getting at is, home cook food bloggers are another big reason I got yummy food on our plates when I couldn’t trouble my mom. As we (M joined whenever he could) started exploring and following more food bloggers, our culinary repertoire started expanding. From knowing just basic Tamil cuisine, we inched forward to Kerala, Andhra, Karnataka and dared to go every other direction. Step 2, going international ! As they say, the learning never stops. I am so thankful to every home food blogger that has encouraged us through their posts and pictures to push our boundaries. Thank You!
What does it have to do with this post ? This burger idea was from an Instagram Post by a blogger who I have been following for a while now. Catch my drift? 😃..well, thank you !
A modern take on India’s Aloo Tikki (Potato patty).
Serves 4-5 Spice level 🌶🌶 Ease Level 😃
Cook and freeze extra burger patties for later use. M loved freezing leftovers, comes in handy on crazy days.
- Quinoa (cooked) – 3/4 cup
- Potato – 1 medium
- Beets – 1 medium
- Shallot – 1 small (finely chopped)
- Mint leaves – 3-4
- Cilantro – a few springs – use herb of choice
- Ginger – grated – 1 teaspoon
- Garlic Powder – 1/ 2 teaspoon
- Lemon juice – 1/2 teaspoon
- Madras curry powder – 1 teaspoon
- Garam Masala – 1/2 teaspoon
- Pink Himalayan salt – to taste
- Red Pepper Flakes – 1/4 teaspoon or to taste
- Corn flour for binding – 2 Tablespoon
- Oil to shallow fry
- Queso Fresco – crumbled – optional
How To :
- Cook beets and potato: Halve them and cook them until fork tender. I cooked them in an Instant Pot (electric pressure cooker) for 8 minutes on High Pressure. Once pressure releases, let cool, peel the skin off on both and grate them into a large mixing bowl.
- Add the cooked quinoa ( I cooked it in an Instant Pot for 5 minutes on High Pressure, let pressure settle), chopped shallot, salt, mint, cilantro and the rest of the spice powders.
- Mix it all until well combined and add the corn flour to help it bind together well. Check for salt and spice levels, adjust if needed.
- Form patties in desired size (diameter), but make sure they are not more than 1/2 inch in thickness.
- Heat a griddle, I have used a cast iron one here. Coat it with a teaspoon of oil and cook the patties/burgers in batches, until they are crispy on the outside. Flip and cook the other side. About 3 minutes on each side on medium heat. Low and slow.
- Remove them to a plate and serve them as you desire. We made a Bagel Burger Sandwich with shmear for the kids and a Burger Bowl for us with a basic side salad.
Kids ate their sandwich with ketchup and mint-cilantro chutney and for our dipping sauce I mixed some chutney in Greek yogurt. Ta-dah ! Lunch was delish !
Make it your own by adding more veggies or using eggs for binding or melt some cheese over the burgers when they are cooking…limitless possibilities! We hope you enjoy it as much as we did. Thank you for stopping by !!