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.
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For the raita:
¾ cup plain yogurt *see note
1 cup cucumber, finely chopped
2 tablespoons fresh mint, finely chopped
¼ teaspoon cumin
¼ teaspoon salt
For the burgers:
15-ounces chickpeas, drained
¾ cup cooked potato
½ cup red onion, roughly chopped
¼ cup tomato, cored, seeds and liquid removed
1 inch piece of ginger
¼ 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
Chickpea or any flour of your choice (optional)
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. Pulse until the ingredients are blended, still chunky, not over blended. Just until there are no large chunks of onion. You may need to scrape down the sides of the bowl to help mix properly. The dough should stay together when squeezed in your hand. If not, or too sticky add a little of the flour until no longer sticky. Refrigerate the mix for 30 minutes, uncovered. This will help eliminate an excess moisture and help them stay together.
- After refrigeration, 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, until a crust develops.. Do not move or turn, the crust will help the burger stay together. Turn carefully and cook on the other side until a crust develops.
- 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
- Make sure the potatoes and beans are dry and not too wet.
- It is important to have no liquid with the tomatoes.
Serving Size 1 burger
Amount Per Serving
Calories 278Total Fat 4gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 2gCholesterol 3mgSodium 553mgCarbohydrates 52gFiber 7gSugar 11gProtein 12g