Fully Loaded Veggie Burger with Avocado Mint Chutney
on Jul 19, 2015, Updated Sep 26, 2023
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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
- ½ cup Bulgur, cooked (Broken wheat or daliya)
- 1 cup Oats, quick cooking
- 1 cup Carrots, grated
- 2 Onions, medium sized , finely chopped
- ½ teaspoon Garlic, paste
- ½ teaspoon Ginger, paste
- 1 teaspoon Hot Sauce
- 1 teaspoon Cumin, Powder
- 1 teaspoon Coriander, Powder
- ¼ packed Mint, loosely , finely chopped cup
- Salt to taste
- ¼ cup All Purpose Flour, or Maida
- ¼ cup Milk, or Almond -for a vegan option
- ½ cup Breadcrumbs, I used Panko
For the Avocado Mint Chutney:
- 1 Avocado, ripe , peeled , cored and chopped
- ½ cup Mint, fresh
- 2 cloves Garlic
- ¼ 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 ½ 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 🙂
Hi! Should I add the quick cooking oats as it is (in its dry form)? Or should I Soak it in some liquid, soften it and add to the patty mix?
Hey Dhie, use the quick cooking oats in its dry form.
Made this for friends last night – amazing. nearly didn’t crumb the patties, but glad I did as it took them to the next level… Thanks
So glad you and your friends liked them Andrew. They are my favourite veggie patties
HI Richa…
I am vegetarian and can imagine the goodness of these ingredients and flavors that you have in this recipe. Looking forward to try it soon. Thanks for sharing such amazing wholesome and easy recipes
Thanks Darshana! I hope you like it!
Hello…just found this recipe and it looks amazing…one question…can it be baked rather than pan fried with the oil?
Thanks
Absolutely! Just brush it with oil and bake them
We had this burger for dinner Today first time and will definitely make it again. Instead of Burger buns we used Ciabatta and we added a little Yogurt to the Chutney. Thanx for this great receipe
So glad you liked it Hanna! That Ciabatta sounds perfect, and the yogurt must have made the chutney nice and creamy 🙂
I used the bulgur! Thought I’d give it a try anyway..I was just unsure how to cook them but figured it out from my mum! 🙂
How cool! Coriander chutney will work so well! Did you finally use the bulgur or skip it?
Thank you so much.. I tried this recipe with my own coriander chutney..it turned out to be yum! 🙂