This fully loaded veggie burger with avocado mint chutney is crunchy outside and flavorful inside. A hamburger like patty makes sure you don't miss the meat and makes for an interesting way to eat those oats, veggies and all things good!
I can turn into a vegetarian for this burger, and so will you once you bite into this scrumptious burger. This Fully Loaded Veggie Burger is sooooo good that I made extras and had it for breakfast today. I like to slather it with lots of avocado mint chutney and ketchup, and both of them add layers of extra flavor which I know you love! This veg burger is really worth trying at home and is one of those recipes you would want to turn to when you feel like having something fun!
Quick Walk Through:
Reasons Why You'll Love This Burger
- Loaded with lots of veggie goodness for texture and to up the health quotient. Plus, it's an excellent way to sneak in veggies into your diet
- Chickpeas, bulgur, oats, carrots, onions and mint make the burger super wholesome and filling
- The ingredients of this burger patty have the nutrition content your body needs. Its safe to say that this is a rather fun way of consuming nutrients
- Since we're making the patties, sauces and ketchup at home, you know exactly what's going into it
- A super versatile patty recipe that can used in other dishes like stuffed pita breads, sandwiches, etc.
Top Tips To Make The Best Loaded Veggie Burger
- It took me about 10 minutes on each side to shallow fry these veg burger patties. However, the cooking time may slightly vary depending the size of the patties you've made.
- My hot sauce is really spicy, so I have only used a very tiny amount. If you're using something else like chilli sauce or siracha, feel free to increase or decrease the quantity depending on your spice tolerance.
- This recipe is super customisable. You can add or remove ingredients from the patty stuffing depending on what you have available.
- I sometimes add a fried egg or tomato slices while assembling the burger for extra texture and flavor. You can play around with your favorite veggies and sauces to make different combinations.
- You can turn these patties into tiny veg balls and stuff them in your pitas, serve them as cutlets with chutney or just flatten them out for an awesome sandwich filling.
I love serving these burger with either fries or some potato chips for that extra crunch. It's perfect week night meal for when you want something different yet delicious.
Fully Loaded Veggie Burger with Avocado Mint Chutney
Ingredients
- 6 Burger Buns
- Lettuce
- Onions Sliced
- 2 tablespoons Oil
For the Burger Patty:
- 2 cups Chickpeas cooked
- ยฝ cup Bulgur cooked (Broken wheat or daliya)
- 1 cup Oats quick cooking
- 1 cup Carrots grated
- 2 Onions medium sized , finely chopped
- ยฝ teaspoon Garlic paste
- ยฝ teaspoon Ginger paste
- 1 teaspoon Hot Sauce
- 1 teaspoon Cumin Powder
- 1 teaspoon Coriander Powder
- ยผ packed Mint loosely , finely chopped cup
- Salt to taste
- ยผ cup All Purpose Flour or Maida
- ยผ cup Milk or Almond -for a vegan option
- ยฝ cup Breadcrumbs I used Panko
For the Avocado Mint Chutney:
- 1 Avocado ripe , peeled , cored and chopped
- ยฝ cup Mint fresh
- 2 cloves Garlic
- ยผ teaspoon Sugar
- 1 Jalapeno
- Salt to taste
Instructions
- To make the patty, add cooked chickpeas in a food processor and pulse a few times till coarsely ground.
- In a large bowl, mix together all the ingredients from chickpeas to salt listed under burger patty (leave aside flour, milk and breadcrumbs). Taste to adjust seasoning as required.
- Heat oil in a non stick pan.
- In three different bowls, add flour, milk and breadcrumbs.
- Take ยฝ cup chickpea mixture, and form into a burger patty. Dust it with flour first , dip it lightly in milk and coat it quickly with bread crumbs.
- Slide the patties in oil, and cook for 10 minutes on each side till golden brown and cooked through.
- Grind all the ingredients under avocado mint chutney to make a smooth paste. Add a little water if required.
- To assemble the burgers, slice the buns in half. Layer with lettuce, place the patty and top with the avocado mint chutney and onions. Don't forget the ketchup ๐
Richa Gupta says
Thanks Kathryn. I hope you give it a try ๐
Richa Gupta says
Hehe thanks Ed ๐
Richa Gupta says
Thanks Kristen ๐
Richa Gupta says
Haha looks can be deceptive ๐
Richa Gupta says
It is a little like a falafel because of the chickpea base. I hope you try this out!
Richa Gupta says
Thanks Liz, they were awesome!
Richa Gupta says
Thanks Kathryn! I love the fact that this has lots of crunch, in spite of the fact that it's pan fried
Kathryn Doherty says
I'm a veggie burger fanatic! Not a vegetarian, but I go weak in the knees for a good veggie burger and this one looks amazing! Love that it's got a bit of heat, too. Pinning so I can definitely try this out soon!
Richa Gupta says
Hey! Thanks for stopping by ๐ So 1 cup raw bulgur would give you approximately 2 1/2 cups cooked bulgur. It expands quite a bit. For this recipe, you just need to cook about 1/4 cup bulgur. To cook bulgur, boil 3/4 cup water and add 1/4 cup bulgur (daliya) to it. Let it rest for 10-15 minutes and it should be cooked. If it's still slightly uncooked, just add a little more water and boil it on low flame for a few minutes.
Aps says
Hey - this really looks yummy....one basic question - how to cook bulgur to add to the recipe?
Liz @ Floating Kitchen says
Holy wow! I love these burgers and that chutney - finger licking good! I'm seriously drooling over here!
Laura @MotherWouldKnow says
I don't have much experience making veggie burgers - this seems like a great place to start. This burger reminds me of falafel, but with a lot more ingredients:)
indugetscooking says
Can't believe it's a veggie burger! Looks scrumptious!
Kristen @ A Mind Full Mom says
This looks like one of the best veggie burgers EVER!! Can't wait to try it!
edlyngd says
Looks so good!! And an avocado mint chutney?! I like that idea a lot. I have never been able to get veggie burgers right so this seems like it's calling my name.