Kitchen Conundrums: All Veggie Burger

Yields: 6 Burgers

Prep time: 1.5 Hours

Total time: 2 Hourscollage


  1. Burger Buns 6 pairs
  2. Butter to toast
  3. Lettuce 1 head

For the Patty:

  1. Spinach 1 cup blanched
  2. Peas ½ cup
  3. Corn ½ cup
  4. Potato 3 large
  5. Jeera/cumin powder 1 tsp
  6. Coriander powder 1tsp
  7. Chilli powder 1 tsp
  8. Bread crumbs to roll
  9. Corn starch to roll
  10. Salt
  11. Water
  12. Oil for frying

Onion Rings:

  1. Onion 1 large
  2. Maida 4 tbsp
  3. Corn flour 2 tbsp
  4. Baking powder
  5. Soda water / club soda as needed
  6. Chilli powder
  7. Salt

Eggless Mayonnaise:

  1. Refined Oil – 1 tbsp
  2. Maida – 3 tbsp
  3. Milk – 1 cup ( Boiled and Cooled)
  4. Vinegar/lime juice – 2 tbsp or to taste
  5. Salt to taste
  6. Black Pepper Powder to taste
  7. Mustard Powder – 1 tsp or to taste
  8. Sugar – 1 tsp


For the Patty: Cook the potatoes in the microwave for 10mins by making holes and keep it aside. Don’t boil them, if possible, avoid excess water retention. Blanch the Spinach and squeeze out as much water as you can. Cook the corn and peas until soft and drain the water.

Put all the cooked vegetables in a mixer and make a rough paste, not too fine. In a bowl add the vegetables, the dry masala and salt to taste and mix well. Make equal portions and form the shape of your patties.

Make a thin mixture of corn flour and water. Dip your patty in the mixture, coat them with bread crumbs and fry till golden brown on both sides.

You can choose to deep fry or shallow fry as the vegetables are pre-cooked.

Onion Rings: Cut the onion into fairly thick sizes and separate the rings.

Shift all the dry ingredients into a bowl. Add club soda slowly and mix you batter until thick enough to thinly coat the onions when you dip and remove. Check the seasoning of salt and chilli powder.

Deep fry the onion rings till golden brown.

Eggless Mayonnaise: Heat oil in a pan, add flour and fry it for 30 seconds so that the raw smell is gone. Add in milk, slowly and keep mixing so that no lumps are formed. Now keep cooking this till it gets thick and creamy. It has to be thick, but not too thick.

Remove from heat and pour this thick sauce into a bowl and let it cool down. The sauce will thicken further while cooling. Once cooled, add the remaining ingredients and mix well. Taste and check if you want more vinegar.

This can be stored in an airtight container for a week in the fridge.


Cut the burger buns in half and toast them with a little butter on a pan. Separate the lettuce layers, wash and dry them.

On the lower half of the bun lay a leaf of lettuce. Then spread the eggless mayo liberally on it. Lay your patty on top of the mayo and then put 2 or 3 fried onion rings on top.

Cover the second half of the burger bun and enjoy!

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