Spicy Curry Veggie Burgers with Cucumber Raita bring all the Indian flavors we love to a light, vegetarian meal. They can be pan fried or grilled and served on naan bread.
It is well known here that I love Indian food. This is evident by all of the Indian dishes that I have made. Along with meat dishes, I have vegetarian options like Indian Dal, Sweet Potato Samosas, and Indian Spiced Peas.
Veggie burgers need a lot of flavor because they are usually made mostly of beans or potatoes and to me, the inspiring flavors of curry are perfect for this. They also have a good spice to them from red chili powder, cayenne pepper can also be used.
One of my favorite side dishes (or condiments) that is served with an Indian meal is raita.
What is raita?
Raita is one of the most popular Indian side dishes. It starts with with plain yogurt and any different herbs and spices can be added to your liking. It is a must when eating spicy dishes to help cool the palette. This raita has cucumber, fresh mint and cumin.
The raita is a complementary, fresh flavor that pairs so well with the vibrant flavors of the burger.
Because there is no meat in these patties, you can taste the mix before cooking to taste for seasoning and spice level.
To ensure that the burgers don’t fall apart when cooking is to develop a good crust. Once to put them in the pan, do not flip them until a crust has developed on the first side. Then repeat on the other side.
Another staple with Indian food is naan bread. Perfect for mopping up delicious curries and in this case, used as a bun. My grocery store carries naan rounds but if you can’t find them, you can cut large pieces of naan to fit the size of the burgers.
If you’ve tried these Spicy Curry Veggie Burgers with Cucumber Raita or any other recipe on the blog, then don’t forget to rate the recipe and let me know it turned out in the comments below. I love to hear from my readers!
- ¾ cup plain yogurt *see note
- 1 cup cucumber, finely chopped
- 2 tablespoons fresh mint, finely chopped
- ¼ teaspoon cumin
- ¼ teaspoon salt
- 1 cup chickpeas, drained
- 2 cups cooked potato
- ½ cup red onion, roughly chopped
- 1 medium tomato, cored, seeds and liquid removed
- 1 inch piece of ginger
- ½ teaspoon salt
- ½ teaspoon ground coriander
- ½ teaspoon cumin
- ¾ teaspoon mild curry powder
- ¼ teaspoon hot red chili powder or cayenne pepper ** see note
- Lettuce leaves
- Naan bread
- Thinly sliced red onion
- To a bowl add the yogurt, cucumber, mint, cumin and salt, mix well. Set aside.
- To a food processor, add the chickpeas, potato, onion, tomato, ginger, salt and spices.
- Form the mix into 4 tightly packed balls, then shape into patties
- Add oil to a heavy or cast iron skillet and heat over medium heat. When hot, carefully add the burgers. Cook for 4-5 minutes. Do not move or turn until they develop a crust. Repeat on the other side.
- Serve between slices of naan bread with lettuce leave, raita and red onion.
- Greek yogurt can be used, but it will be thicker
- You can taste the mix after blending and adjust spice level as required
Serving Size:1 burger
Amount Per Serving:Calories: 278 Total Fat: 4g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 3mg Sodium: 553mg Carbohydrates: 52g Fiber: 7g Sugar: 11g Protein: 12g