Best 3 Curry Spiced Veggie Burgers Recipes
Embark on a culinary journey to savor the delectable Curry Spiced Veggie Burgers, a symphony of flavors that will tantalize your taste buds and nourish your body. Crafted with a medley of hearty vegetables, aromatic spices, and wholesome ingredients, these burgers are a vibrant fusion of textures and flavors.
Dive into the depths of the recipe collection to discover three distinct variations of this culinary masterpiece. The Classic Curry Spiced Veggie Burger forms the foundation of this flavor adventure, featuring a harmonious blend of spices, vegetables, and chickpea flour that creates a patty that is both tender and firm. For those seeking a gluten-free option, the Chickpea and Quinoa Curry Spiced Veggie Burger awaits, offering a delightful combination of chickpeas, quinoa, and a hint of curry. And for a taste of the extraordinary, the Sweet Potato and Black Bean Curry Spiced Veggie Burger beckons, boasting a vibrant fusion of sweet potatoes, black beans, and a touch of heat.
Whichever path you choose, your taste buds are in for a delightful experience. These Curry Spiced Veggie Burgers are not only bursting with flavor but also packed with essential nutrients, making them a guilt-free indulgence. Accompany these delectable patties with your favorite burger accompaniments, whether it's a soft bun, fresh veggies, or a zesty sauce, and prepare to embark on a flavor journey that will leave you craving more.
CURRIED POTATO VEGGIE BURGERS
This veggie burger was inspired by the flavors of a samosa. Finely chopped vegetables give the patties texture and the sweet-sour tamarind ketchup lifts up the spices and mashed potato base. If possible, leave the seeds in the chile. The spice is tempered just enough by the bun and mild vegetables, leaving a slight and very pleasant burn.
Provided by Food Network Kitchen
Categories main-dish
Time 1h40m
Yield 4 curried potato veggie burgers
Number Of Ingredients 17
Steps:
- Make the burgers: Put the potato on a microwave-safe plate and microwave until tender, 7 to 8 minutes. Let cool slightly, then peel. Transfer to a medium bowl; add 1 tablespoon butter, season with salt and pepper and mash with a fork until smooth. Toast the cumin seeds in a large dry nonstick skillet over medium-high heat until golden, 2 to 3 minutes. Pour onto a cutting board and crush with the bottom of a measuring cup.
- Heat 1 more tablespoon butter in the same skillet over medium-high heat. Add the cauliflower, carrot, chile, ginger, garlic, curry powder, toasted cumin seeds, 1 teaspoon salt and a few grinds of pepper; cook, stirring, until the cauliflower is dry and the vegetables are crisp-tender, about 3 minutes. Transfer to the bowl with the mashed potato and add the peas; wipe out the skillet and reserve.
- Stir the vegetable mixture together to combine. Add the breadcrumbs and knead with your hands until the mixture comes together. Firmly pack into 4 balls, then shape into four 4-inch-wide patties (about 1/2 inch thick). Transfer to a plate and refrigerate until firm, at least 30 minutes.
- Meanwhile, make the tamarind ketchup: Stir together the ketchup and tamarind paste in a small bowl and season with salt and pepper.
- Cook the burgers: Melt the remaining 2 tablespoons butter in the reserved skillet over medium heat. Add the patties and cook until well browned on the bottom, 3 to 4 minutes. Flip and cook until the other side is browned and the patties are hot in the center, about 3 more minutes. Remove the skillet from the heat and let the burgers stand about 5 minutes while you prepare the buns (this will help them stay together).
- Toast the buns and spread with the tamarind ketchup. Serve the burgers on the buns with lettuce, red onion and cilantro.
SPICY MASALA VEGGIE BURGERS RECIPE BY TASTY
Here's what you need: red potatoes, large carrots, bell pepper, corn, edamame, oats, ginger, turmeric, garam masala, mustard seed, cayenne pepper, garlic, olive oil, salt, oil
Provided by Tasty
Categories Dinner
Yield 6 servings
Number Of Ingredients 15
Steps:
- Finely chop two red potatoes, and two large carrots. Sauté in a little oil for a few minutes.
- Add the bell pepper, corn, and edamame. Continue to cook until the potatoes are soft.
- In a food processor, grind the oats until they are a grainy powder.
- Add the veggies, olive oil, and spices. Blend.
- Shape the mixture into patties, and fry, grill, bake, or freeze them for later!
- Serve with toppings of choice! (Topping in this video: Vegan mayo, mustard, ketchup, dill pickles, onion, lettuce, tomatoes, and avocado.)
- Enjoy!
Nutrition Facts : Calories 163 calories, Carbohydrate 23 grams, Fat 6 grams, Fiber 3 grams, Protein 4 grams, Sugar 2 grams
CURRY-SPICED VEGGIE BURGERS
Curry, lime, and fresh cilantro add delicious flavor to these Indian-inspired veggie cakes.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Time 25m
Number Of Ingredients 12
Steps:
- In a small bowl, combine yogurt, curry powder, 1/4 teaspoon salt, and lime juice. Let sit 15 minutes.
- In a food processor, pulse chickpeas, scallions, and 1/2 teaspoon salt until a chunky paste forms. In a large bowl, stir together chickpea mixture, rice, carrot, breadcrumbs, cilantro, and 2 tablespoons yogurt mixture. Divide into 4 patties. (To freeze, wrap each patty in plastic and freeze, up to 2 weeks. Let thaw before cooking.)
- Heat oil in a nonstick skillet over medium. Cook patties until lightly golden and heated through, about 4 minutes per side. Serve topped with remaining yogurt sauce and cilantro leaves.
Tips:
- Mise en Place: Before you start cooking, make sure you have all your ingredients and equipment ready. This will help you stay organized and avoid scrambling.
- Use Fresh Ingredients: Fresh vegetables and herbs will give your veggie burgers the best flavor. If possible, buy organic produce to avoid pesticides and herbicides.
- Don't Overmix the Veggie Mixture: Overmixing can make the burgers tough. Mix the ingredients just until they are combined.
- Form the Burgers Gently: Handle the veggie mixture gently when forming the burgers. Too much pressure can make them dense and dry.
- Cook the Burgers Over Medium Heat: Cooking the burgers over medium heat will help them cook evenly without burning.
- Don't Flip the Burgers Too Often: Flipping the burgers too often can make them fall apart. Flip them only once, when they are cooked about halfway through.
- Let the Burgers Rest: After cooking, let the burgers rest for a few minutes before serving. This will help them hold together and develop their flavor.
Conclusion:
These curry-spiced veggie burgers are a delicious and healthy alternative to traditional meat burgers. They are packed with flavor and nutrients, and they are easy to make. Whether you are a vegetarian or meat-eater, these veggie burgers are sure to please everyone at your table.
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