Crispy Veggie Smash Burger on a Skillet
on May 01, 2026
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Smash burgers are all the rage for a reason. They’re crispy outside, creamy inside, delicious, and very easy to put together. Follow this easy veggie smash burger recipe to make the best veggie burgers at home!
Any time someone asks my kids their favorite dish I make, they always say it’s this veggie smash burger. And honestly? I think it’s mine also 😄 Imagine the crispiest veg burger patty you have ever eaten. It’s got wholesome ingredients, is super kid-friendly, and so fun to put together.
For my daughter’s birthday party recently, I set up a station with a variety of different burger ingredients and had the kids assemble their own smash burgers. It turned out to be a total hoot!
Table of contents
Veggie Smash Burger Ingredients
Rajma: Soaked and pressure cooked until soft and tender. You can also use canned rajma, usually available at Indian grocery stores
Tofu: I have used a pack of smoked tofu for added flavor and protein. Tofu also helps bind the burger patty and make it soft inside
Spices: This recipe calls for minimal spices; just black pepper powder and peri peri seasoning for flavor
Veggies: Grated carrot and cooked spinach go into the patty for added flavor, texture, and nutrition. We also need sliced onions and tomatoes while assembling the burger
Ginger garlic paste: for flavor and aroma
Breadcrumbs: for binding
Lettuce: Iceberg lettuce for some crunch and freshness
Buns: I have used brioche buns for this recipe, but any burger buns will work
Tzatziki: I have swapped mayo for a readymade tzatziki sauce for a more flavorful burger
Richa’s Top Tips
- I would highly recommend soaking the rajma overnight (8-10 hours) before pressure cooking. This helps reduce the cooking time, making it easy to mash and digest.
- If you have some time, I would recommend refrigerating the smash burger patties for about 30 minutes to an hour before frying to prevent them from breaking apart
- Make sure your pan is HOT before adding the patty. This makes sure the patty turns out crispy, as well as prevents it from sticking or breaking apart
- I highly recommend using a cast iron skillet to cook the smash burger patty for even crispy results. A non-stick pan won’t be able to take the high cooking temperature, plus the patty won’t have the desired crispiness
Frequently Asked Questions
- Can I make this with a non-veg protein?
Absolutely! Traditionally, smash burgers are made with beef but these taste really delicious with ground or minced chicken or pork. Just adjust the cooking time as non-veg proteins tend to take longer to cook.
- Can I replace paneer with tofu?
Yes, you can. However, I have noticed that the smokiness of smoked tofu and the firm texture works better in achieving the crispiness of a smash burger. However, paneer will work in a pinch.
- Can I make this in the air fryer?
It is possible, but it will be difficult to achieve the crispy edges of a smash burger in an air fryer. Air fry at 200°C for 12-14 minutes, flipping halfway through. You can also air frying the patties until just cooked, and then finish the smashing process on a very hot pan for a couple minutes to achieve the crispy texture.
Storage Tips
- Refrigerate leftover patties: Let the veggie smash burger patties cool completely, then store them in an airtight container in the refrigerator for up to 3 days.
- Freeze: You can freeze the cooked or uncooked patties for up to 1 month. Place parchment paper between each patty to prevent sticking and store in a freezer-safe container or ziplock bag.
- Reheat before serving: Reheat refrigerated patties in a skillet, air fryer or oven until hot and crisp again. Avoid microwaving if possible, as it can make the patties soft.
- Thaw frozen patties: Thaw overnight in the refrigerator before reheating. If reheating from frozen, cook on low heat for a little longer to ensure the centre heats through.
Note: For the best texture, keep the patties, burger buns, sauces and toppings separate. This prevents the buns from turning soggy and helps the patties stay crisp.
Customisation Ideas
- Make it cheese-y: Add a slice of cheddar, gouda, mozzarella or pepper jack for a different flavour profile. For a vegan version, use plant-based cheese or skip it altogether.
- Play with toppings: Layer with caramelised onions, pickled jalapeños, sautéed mushrooms, cucumber pickles, or crispy fried onions for extra texture and flavour.
- Try different sauces: Swap the tzatziki for chipotle mayo, garlic mayo, spicy sriracha mayo, mustard, pesto mayo or a smoky barbecue sauce.
If you make this recipe, DM me your pictures or tag me in stories over on my IG @my_foodstory ❤️
Watch Veggie Smash Burger Recipe Video
Veggie Smash Burger
Ingredients
For burger
- 1 cup cooked rajma, see note 1
- 100 grams smoked tofu, grated
- ¼ cup grated carrots
- ⅓ cup blanched, chopped spinach
- ½ cup bread crumbs
- 1 teaspoon ginger garlic paste
- 1 teaspoon peri peri seasoning
- Salt to taste
- ½ teaspoon crushed pepper
- 2-3 tablespoons sunflower or any neutral cooking oil
Other
- 2 Burger bun
- 4-6 iceberg lettuce leaves, roughly torn
- 6 tomato slices
- 8 onion slices
- tzatziki sauce, quantity as required
Instructions
- Add cooked rajma to a bowl, add grated tofu, carrots, palak, bread crumbs, ginger garlic paste, peri peri seasoning, salt, pepper. Gently mash and mix all the ingredients & form into 4 thick patties.1 cup cooked rajma, 100 grams smoked tofu, ¼ cup grated carrots, ⅓ cup blanched, ½ cup bread crumbs, 1 teaspoon ginger garlic paste, 1 teaspoon peri peri seasoning, Salt to taste, ½ teaspoon crushed pepper
- Heat a pan with 1 tablespoon of oil, add 2 patties and gently press so they stick to the pan. Shallow fry on each side for 2-3 minutes till they are roasted well.2-3 tablespoons sunflower or any neutral cooking oil
- To serve, slice the burger bun in half, spread tzatziki sauce (as required) on one half of the burger bun. place lettuce leaves, tomato slices, onion slices, one rajma patty. Spread some tzatziki sauce, place the second rajma patty, spread tzatziki sauce, cover with the other half of burger bun and serve.2 Burger bun, 4-6 iceberg lettuce leaves, 6 tomato slices, 8 onion slices, tzatziki sauce
- Repeat the same for rest of the patties.
Video
Notes
- To cook rajma: Soak ½ cup of rajma for 8-10 hours or overnight for best results.Add soaked rajma & 1 ½ cups of water to a pressure cooker and cook on high till the first whistle. Cook on low for 17 minutes till the rajma is cooked well. Let it depressurize by itself. Drain the rajma till all the water is separated.
- Tzatziki sauce may be replaced with a sauce of your choice.
