This Burger Recipe covers everything needed to make delightful veggie burgers from scratch, including how to prepare and pan fry delicious homemade vegetable patties. And because no veggie burger is complete without its own special sauce, I have included instruction on how to make the perfect tangy, sweet and spicy mayonnaise dressing.
Table of Contents
What is typically in a Veggie Burger
Veggie burgers have become a popular healthy alternative to meat based burgers. These days, grocery stores and restaurants are offering many options, that try to mimic a meat texture, to custom made black bean and veggie patties and more.
A veggie burger recipe can be made with beans, chickpeas, lentils, tofu, tempeh, quinoa and a mix of different vegetables.
I have been making a Vegetable Cutlet for years, so when I began getting requests for a vegetarian burger recipe, I was happy to take that recipe and adapt it into this perfect veggie burger where the patties are made with various mix veggies.
So you won’t get a chewiness or a meat like texture in my burger recipe. Instead you will be surprised to find crispy flavorful moist patties sandwiched between soft toasted buns with vibrant freshness from sliced cucumbers, tomatoes, lettuce, onion and a bright mayo dressing – making for the perfect veggie burger experience.
This all-veggie patty can compete with any Indian restaurant veggie burger and is by far better than the store-bought patties.
Veggie burgers are an all time favorite in my home. Anytime we are craving street food like burgers with french fries, I reach for this burger recipe.
Even though it takes some time to make homemade veggie patties, they are so much better than the store-bought ones, so it is totally worth it.
Why this burger recipe works
The biggest challenge with making veggie patties from scratch is having them hold together. If you’ve tried to make veggie patties before, then you know how frustrating it can be when they fall apart while cooking.
This burger recipe uses the right combination of mixed vegetables and breadcrumbs along with a tried and tested method of steaming and mashing the veggies.
The extra step of coating the patty in a batter and layer of breadcrumbs adds an amazing crispness to the burger and further helps the entire patty to stay intact while cooking.
Ingredients you need
- Mixed Vegetables: Steamed potatoes, carrots, French beans and green peas make up the bulk of the patty. Garlic, ginger and green chilies (hot peppers) are sautéed and then added to the patty mix for an amazing flavor.
- Spices: I use Indian spices in this burger recipe to flavor the patties, including coriander powder, cumin powder, garam masala powder, red chili powder or cayenne pepper and turmeric powder. These spices combine for a very flavorful patty. You can play around with the combination of these spices and also add your choice of herbs and spices.
- Burger Buns: I used fresh whole wheat burger buns that I got from a local bakery. You can also make homemade burger buns, if you prefer. Since it takes time to make the veggie burger patty itself, I recommend making the buns in advance.
- Spiced Mayonnaise Dressing: I used an eggless mayonnaise as the base for the dressing in this burger recipe. For a vegan burger use vegan mayonnaise. Spices, lemon juice, vinegar, oil and a bit of sugar is added to the mayonnaise for a custom dressing that complements the veggie burger perfectly.
How to make Veggie Burger from scratch
You are just nine basic steps away from making this classic vegetarian burger recipe: First make your breadcrumbs.
1. Preparing breadcrumbs
If you have breadcrumbs then simply skip these steps and move on to the steps of preparing veggies below. For a more crispy texture, I recommend using panko bread crumbs.
1. Break 6 to 7 slices of bread and add in a mixer or dry grinder. You can use a few days old bread like white, brown, multi grain or whole wheat bread.
2. Grind to a semi-fine consistency and do not make it floury or powdery. Place the bread crumbs in a plate or bowl. Set aside.
Breadcrumbs are used to bind the vegetable patties. Breading them with breadcrumbs also makes them crisp.
2. Preparing veggies
3. Now rinse and steam 3 medium to large potatoes, 1 medium to large carrot, 8 to 9 french beans and ⅓ to ½ cup green peas until they are completely cooked. You can cook or steam the vegetables in a stove-top pressure cooker, pan or instant pot. I have listed the cooking methods below.
- Stove-top pressure cooker: Peel and chop potatoes, carrots and beans. Place them with the green peas in a pan or bowl. Add 2 cups water in a 3 litre cooker. Place a small trivet inside. Place the bowl with the veggies on the trivet. Pressure cook for 10 to 12 minutes on medium-heat. Let the pressure fall naturally in the cooker and then only remove the lid.
- Instant pot method: Pour 1.5 cups water in the steel insert of 6 quart IP. Keep a trivet inside the steel insert. Place the whole potatoes, carrots, beans in a steamer pan or on the trivet. Take green peas in a small bowl and place it on the steamer pan or on the trivet. Pressure cook for 10 to 12 minutes until veggies are tender. Let the pressure release naturally.
- Cooking in a pan: Peel and chop potatoes, carrots in small cubes. Chop the beans to small pieces. Place the chopped veggies and green peas in a pan. Add water just about covering the vegetables. Cover and simmer on medium-low flame until veggies are fork tender.
Once cooked strain the vegetables well. There should be no water or moisture in them.
4. Peel and roughly chop the potatoes when warm. Also peel the cooked carrots and finely chop them and the french beans.
5. Then mash the potatoes with a potato masher.
6. When the mashed potatoes cools down completely, add the chopped carrots and beans. Also add the steamed peas.
7. Mix everything well and set aside.
8. Then finely chop 1 medium sized onion and crush 4 to 5 garlic cloves, ½ inch ginger and 1 or 2 green chilies (hot peppers) into a paste. Set aside. You can crush them together or separately.
3. Making veggie patty mixture
9. Heat 1 teaspoon oil in a pan. Add the ginger-garlic-green-chili paste. Sauté for some seconds till the raw aroma of ginger and garlic goes away.
10. Add the chopped onions.
11. Stir and sauté until the onion turns translucent or light brown.
12. Add ½ teaspoon coriander powder, ½ teaspoon cumin powder, ½ teaspoon garam masala powder, ½ teaspoon red chili powder or cayenne pepper and ¼ teaspoon turmeric powder.
13. Stir and mix the ground spices with the rest of the mixture.
14. Switch off the heat and then add the chopped coriander leaves (cilantro) or fresh parsley.
15. Stir very well and add this sautéed onion mixture to the mashed veggies.
16. Add salt as per taste and 5 to 6 tablespoons of bread crumbs.
17. Mix very well. Set aside the patty mixture. Check the seasonings and add more salt and ground spices if required
18. Make the size of the veggie patties the same as the size of the buns. If the mixture looks soft or crumbles, then add some more breadcrumbs and mix everything again very well. Cover the veggie patties and set aside.
4. Making mayonnaise dressing
19. Place 3 tablespoons Eggless Vegan Mayonnaise in a small mixing bowl. Add ½ teaspoon mustard seeds which have been crushed or powdered in a small spice grinder or mortar-pestle. Also add ½ teaspoon freshly crushed black pepper.
20. Add ½ to 1 tablespoon lemon juice. You can also add lemon juice as per your taste.
21. Add ½ teaspoon apple cider vinegar or white vinegar and 1 tablespoon extra virgin olive oil or olive oil.
22. Season with ¼ to ½ teaspoon sugar. Add sugar as per taste. Add ⅛ teaspoon or 2 to 3 pinches of salt.
23. Whisk the dressing very well. Set aside. Do check the taste and add salt, sugar, lemon juice if required.
24. Slice 1 small onion, 1 small tomato and 1 small cucumber thinly. Shred or chop 4 to 5 small lettuce leaves or blanched cabbage leaves. Cover and set these veggies aside.
5. Preparing batter
25. In a medium sized mixing bowl take 3 tablespoons maize flour, polenta or fine cornmeal, 3 tablespoons rice flour and 2 tablespoons gram flour (besan or chickpea flour).
TIP: Instead of gram flour & rice flour you can also use all purpose flour. Instead of maize flour, you can use corn starch.
26. Add ½ cup water. Stir and mix everything to a smooth batter without any lumps. The batter should be of medium consistency.
6. Breading
27. Begin to heat 2 to 3 tablespoons oil for pan frying the vegetable patties. When the oil becomes medium hot, dip the veggie patty in the batter.
28. Coat evenly with the batter. Place the batter coated veggie patty on the breadcrumbs.
29. Dredge the batter coated veggie patty evenly with the breadcrumbs. You can repeat the breading method twice for more crispiness.
7. Frying patties for burger recipe
30. Place the breadcrumb coated veggie patty in the medium hot oil. Batter coat another veggie patty in the same way and place it also in the pan.
Depending on the size of your pan, you can fry from 2 to 4 patties. The veggie mixture makes 4 regular burger sized patties.
2 to 3 tablespoons oil is used for pan frying 2 veggie patties. For frying 4 patties, you will need 4 to 6 tablespoons oil.
If you want you can shallow or deep fry. Deep frying will give a more crisp texture than pan frying.
31. When the base is lightly browned or golden, then flip the veg patties.
32. Flip a couple of times until the patties are pan fried evenly and the crust becomes crisp and golden.
33. Drain the veggie patties on paper towels to remove excess oil.
8. Toasting burger buns
34. Slice the burger buns in equal halves. Spread some butter on the burger bun slices.
35. Heat a small pan and toast the buttered side of the burger bun slice. For a vegan option, toast the burger bun with little oil.
36. The buttered side should become lightly crisp and golden. Toast all the burger buns this way. If you want you can toast the second side too.
9. Assembling Veggie Burger
37. Now spread the spiced mayonnaise dressing on the butter toasted side.
38. Place the vegetable patty on the bun.
39. Top up with sliced veggies like onion slices, tomato slices or cucumber slices.
40. Spread some mayonnaise dressing on the second halve of the burger bun and top up with some shredded or chopped lettuce (which have been rinsed and then dried of all the moisture) or blanched cabbage leaves.
This is optional and just me just doing something new :-). Or for a more hassle-free process, just place the shredded lettuce on the onion-tomato slices.
41. Place the burger buns on top of each other. You can also add grated cheese or a cheese slice for a cheese burger recipe. You can be innovative and change the veggie filling of your burger as per your taste. Example, You can add some grated carrots in the burger. Or you can spread some coleslaw on the burger bun.
42. Your veggie burger is ready. Assemble all veggie burgers this way.
43. Serve these delicious homemade veggie burger immediately with some tomato ketchup or mustard sauce. French fries, potato wedges and potato chips make great sides to your veggie burger.
Serving Suggestions
- Once your veggie burgers are assembled, serve them immediately with tomato ketchup, mustard sauce and some French Fries or Potato Wedges.
- If you don’t have tomatoes and cucumbers, sliced avocado or Guacamole works as a great topping as well. Or you can use grated carrots or Coleslaw as an additional or substitute veggie topping.
- These veggie burgers are great snacks, but they are also filling enough to be a tasty lunch too. This burger recipe makes four regular sized veggie burgers.
Expert Tips
- Vegan options: The veggie patties in this burger recipe are vegan and full of delicious healthy veggies. The mayonnaise dressing can easily be made dairy-free also by using a vegan mayonnaise. For a completely vegan burger, be sure to use oil instead of butter when toasting the buns.
- Mix vegetables: This veggie patty recipe is highly customizable and you can easily adapt it with the vegetables you have. Carrots, green peas, cauliflower, broccoli, potatoes, pumpkin, beets, sweet potatoes, spinach, sweet corn, mushrooms are great options in a burger recipe.
- Toppings: Try adding some shredded cheese or cheese slice for a cheesy burger. You can also add pickled gherkins, pickled beets or onions, jalapeños, guacamole, salsa, grated carrots, tomato ketchup or sauce, tzatziki, hummus and mustard sauce.
- Make ahead: The veggie patties can be made a day earlier and can be refrigerated. Before assembling, simply fry them. Freezing also works well for these patties. Shape them and keep them in an air-tight freezer safe container for a couple of weeks. The mayo dressing sauce can be made ahead and refrigerated for a week.
- Binding & breading: For binding the patties, you can use lightly roasted chickpea flour, rice flour, all-purpose flour, quinoa flour, oats, almond flour. For breading, crushed oats, corn flakes, semolina (sooji or rava), vermicelli are some suggestions.
- Baking: For baking the patties, simply place them on a baking tray. Brush some oil all over. Place them in a preheated oven at 180 degrees Celsius (356 degrees Fahrenheit) and bake until golden and crisp. Preheat oven for 15 minutes at 180 degrees Celsius (356 degrees Fahrenheit). Flip halfway through baking.
FAQs
A binding ingredients has to included in your veggie burger so that they do not fall apart. Usually eggs are used as a binder. In my burger recipe, breadcrumbs and potatoes play the role of a binder. The breadcrumbs absorb moisture if any from the cooked vegetables and also help in binding the ingredients together. Rice flour, roasted/toasted chickpea flour or gram flour, oats are some more options.
Pan frying or shallow frying are two simple and effective ways. I have pan fried 4 burger patties with about 4 tablespoons oil. Simply spread the oil and place the patties on the hot layer of oil. Flip and fry until golden. Shallow frying will give the patties a more crisp texture.
Veggie like carrots, cauliflower, potatoes, sweet potatoes, beets, pumpkin, spinach, green peas, sweet corn, broccoli, french beans are some vegetables that taste awesome in a veggie burger. Edible fungi like button mushrooms are another great option.
Veggie burgers are healthy when you make them with whole grain burger buns and use a eggfree/vegan mayo made with nuts or seeds or nut-milk. Having said that, the vegetable patties are healthy as they are made with vegetables or beans or lentils and if not deep-fried.
More Snacks Recipes
Snacks Recipes
Indian Street Food Recipes
Indian Street Food Recipes
Snacks Recipes
Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter.
Burger Recipe | Veggie Burger
Ingredients
For patties
- 3 potatoes (medium to large), 300 grams
- 1 grams carrot (medium to large), 100 to 125
- 8 to 9 grams french beans – 40 grams
- ⅓ to ½ cup peas – fresh or frozen
- ½ cup finely chopped onions or 1 medium sized onion
- 1 teaspoon chopped garlic or ½ teaspoon garlic paste
- 2 teaspoons chopped ginger or 1 teaspoon ginger paste or ¾ inch ginger
- 1 teaspoon chopped green chilies or ½ teaspoon green chili paste or 1 to 2 chillies
- 2 tablespoons chopped coriander leaves (cilantro) or fresh parsley leaves
- ½ teaspoon Coriander Powder (ground coriander)
- ½ teaspoon cumin powder (ground cumin)
- ½ teaspoon red chili powder or cayenne pepper
- ½ teaspoon Garam Masala
- ⅛ teaspoon turmeric powder (ground turmeric)
- 5 to 6 tablespoons bread crumbs or add as required
- salt as required
- 4 to 6 tablespoons oil
For batter
- 3 tablespoons maize flour (polenta or fine cornmeal)- substitute corn starch instead
- 3 tablespoons Rice Flour – substitute all purpose flour
- 2 tablespoons gram flour (besan) or chickpea flour – substitute all purpose flour
- ½ cup water
For breading
- ½ cup bread crumbs or crushed oats, semolina or corn flakes
For burger toppings
- 1 tomato (small to medium) – thinly sliced
- 1 cucumber (small to medium) – thinly sliced
- 1 onion (small to medium) – thinly sliced
- 4 to 5 lettuce leaves – rinsed, drained and chopped
- 1 tablespoon Butter or oil – as required for toasting buns
- 4 whole wheat burger buns – whole wheat or plain or multi grain
For mayo dressing
- 3 tablespoon Vegan Eggless Mayonnaise or vegan mayonnaise
- ½ teaspoon mustard seeds – crushed or powdered in a small spice grinder or mortar-pestle
- ½ teaspoon crushed black pepper
- ¼ to ½ teaspoon sugar or add as required
- ⅛ teaspoon salt or 2 to 3 pinches of salt
- ½ to 1 tablespoon lemon juice or add as required
- ½ teaspoon apple cider vinegar or white vinegar
- 1 tablespoon extra virgin olive oil or olive oil
Instructions
Preparing breadcrumbs
- Break 6 to 7 slices of breads and add in a mixer or dry grinder. Grind to a semi-fine consistency and do not make it floury or powdery.
- Take the bread crumbs in a plate or bowl. Keep aside. Skip this part if you have breadcrumbs.
Preparing veggies
- Now rinse and steam or boil 3 medium to large potatoes, 1 medium carrot, 8 to 9 french beans and ⅓ cup peas till they are completely cooked. You can cook or steam the vegetables in a stove-top pressure cooker, Instant Pot or a pan. I have listed the methods below.
- 1: Stove-top pressure cooker: Peel and chop potatoes, carrots and beans. Place them with the green peas in a pan or bowl. Add 2 cups water in a 3 litre pressure cooker. Place a small trivet inside. Place the bowl with the veggies on the trivet. Pressure cook for 10 to 12 minutes on medium-heat. Let the pressure fall naturally in the cooker and then only remove the lid.
- 2: Instant pot cooking: Pour 1.5 cups water in the steel insert of 6 quart IP. Keep a trivet inside the steel insert. Place the whole potatoes, carrots, beans in a steamer pan or on the trivet. Take green peas in a small bowl and place it on the steamer pan or on the trivet. Pressure cook for 10 to 12 minutes until veggies are tender. Let the pressure release naturally.
- 3: Cooking in a pan: Peel and chop potatoes, carrots in small cubes. Chop the beans to small pieces. Place the chopped veggies and green peas in a pan. Add water just about covering the vegetables. Cover and simmer on medium-low flame until veggies are fork tender.
- Peel and roughly chop the potatoes when warm. Also peel the cooked carrots and finely chop them. Finely chop the french beans too.
- Then mash the potatoes with a potato masher.
- When the mashed potatoes cools down completely, add the chopped carrots and beans. Also add the steamed peas.
- Mix everything well and keep aside.
- Then finely chop the onion and crush garlic, ginger and green chilies in a mortar-pestle. Set aside. You can crush them together or separately.
Making vegetable patty mixture
- Heat 1 teaspoon oil in a pan. Add the ginger-garlic-green-chili paste. Sauté for some seconds till the raw aroma of ginger and garlic goes away.
- Add the chopped onions. Stir and saute till the onion turns translucent or light brown.
- Add coriander powder, cumin powder, garam masala powder, red chili powder or cayenne pepper and turmeric powder.
- Stir and mix the spices with the rest of the mixture.
- Switch off the flame and then add the chopped coriander leaves or parsley.
- Stir very well and add this sauteed onion mixture to the mashed veggies.
- Add salt and bread crumbs. Begin to mix very well.
- Keep the veggie patty mixture aside. Check the seasonings and add more of the ground spices and salt if needed.
- Make the veggie patties as same as the size of the burger buns. Keep aside. If the mixture looks soft or crumbles, then do add some more breadcrumbs and mix everything again very well. Cover the veggie patties and set aside.
Preparing mayo dressing and toppings
- Take mayonnaise in a small mixing bowl.
- Add ground mustard seed and freshly crushed black pepper
- Add lemon juice. You can also lemon juice as per your taste.
- Add apple cider vinegar or white vinegar and extra virgin olive oil or olive oil.
- Season with sugar. Also add salt
- Whisk the dressing very well. Keep aside.
- Also chop onion, tomato and cucumber in thin slices. Shred or chop some 4 to 5 small lettuce leaves or cabbage leaves.
Making batter
- In a medium sized mixing bowl take add makki ka atta, polenta or cornmeal , rice flour and gram flour (besan) or chickpea flour. Instead of gram flour & rice flour, you can also use 2 tbsp of all purpose flour.
- Add water. Stir and mix everything to a smooth batter without any lumps. The batter is of medium consistency. Keep aside.
Pan frying patties
- Heat 2 to 3 tablespoons oil for pan frying the patties in a bowl. When the oil becomes medium hot, dip the patty in the batter.
- Coat evenly with the batter.
- Place the batter coated vegetable patty on the breadcrumbs. Dredge the patty evenly with the breadcrumbs. You can repeat the breading method twice for more crispiness.
- Place the breaded veggie patty in the medium hot oil. Bread another veggie patty in the same way and place it also in the pan. Depending on the size of your pan, you can fry from 2 to 4 patties. The veggie mixture makes 4 regular burger sized patties.
- 2 to 3 tablespoons oil works perfectly for frying two patties. For 4 veggie patties, you can add 4 to 6 tablespoons oil.
- When the base is lightly browned or browned, then flip the patties.
- Flip a couple of times more till the patties are pan fried evenly and the crust becomes crisp and golden.
- Drain the veggie patties on kitchen paper towels.
Assembling veggie burger
- Slice the burger buns in equal halves.
- Spread some butter on the burger bun slices.
- Heat a small pan and toast the butter side.
- The buttered side should become lightly crisp and golden. Toast all the burger buns this way.
- Now spread the mayonnaise dressing on the crisp side.
- Place the vegetable patty.
- Top up with sliced veggies like onion slices, tomato slices or cucumber slices.
- Spread some mayonnaise dressing on the second halve of the burger bun and top up with some shredded or chopped lettuce or cabbage leaves.
- Place the burger buns on top of each other.
- Your veggie burger is ready. Make all veg burgers this way.
Serving suggestions
- Once your veggie burgers are assembled, serve them immediately with tomato ketchup, mustard sauce and some French Fries or Potato Wedges.
- If you don’t have tomatoes and cucumbers, sliced avocado or Guacamole works as a great topping as well.
- Or you can use grated carrots or coleslaw as a topping alternative. These veggie burgers are great snacks, but they are also filling enough to be a tasty lunch too. This burger recipe makes four regular sized veggie burgers.
Video
Notes
- Vegan options: These veggie patties are vegan and made with fresh healthy veggies. The mayonnaise dressing can easily be made dairy-free also by using a eggfree/vegan mayonnaise. For a completely vegan burger, use oil instead of butter when toasting the buns.
- Mix vegetables: This veggie patty recipe is highly customizable and you can easily adapt it with the veggies you have. Carrots, green peas, beets, cauliflower, broccoli, potatoes, pumpkin, sweet potatoes, spinach, sweet corn, mushrooms are some awesome options.
- Toppings: You can add some shredded cheese or cheese slice for a cheesy burger. You can also have a topping of pickled gherkins, pickled beets or onions, jalapeños, guacamole, salsa, grated carrots, tomato ketchup or sauce, tzatziki, hummus, grated carrots, coleslaw and mustard sauce.
- Make ahead: You can make the veggie patties a day earlier and refrigerate them. Later simply fry them. Freezing also works well. Shape the patties and keep them in an air-tight freezer safe container for a couple of weeks. The mayo dressing sauce can be made ahead and refrigerated for a week.
- Binding & breading: For binding the patties, you can use lightly roasted chickpea flour, rice flour, all-purpose flour, quinoa flour, oats, almond flour. For breading, crushed oats, corn flakes, vermicelli, semolina (sooji or rava) are some suggestions.
- Baking: For baking the patties, simply place them on a baking tray. Brush some oil over them. Place them in a preheated oven at 180 degrees Celsius (356 degrees Fahrenheit) and bake until golden and crisp. Preheat oven for 15 minutes at 180 degrees Celsius (356 degrees Fahrenheit). Flip halfway through baking.
Nutrition Info (Approximate Values)
This burger recipe from the archives (May 2015) has been republished and updated on 29 December 2020.
hi your all recipe is too good. Today I make veg burger with the help your burger recipe.the burger is too yummy.My kids love burger and give me huge. Thanks to you ??
thankyou so much 🙂 glad your kids liked them.
Burger recipe is awesome thanks to you
thankyou so much jyoti 🙂
Hi Thank you for the lovely recipe. With mayonnise instead of vinegar and olive oil, can i use some other ingredient. Please confirm.
use a neutral flavored oil like sunflower oil instead of olive oil. you can also use toasted sesame oil. skip the vinegar.
what a great and simple recipe .being a teenager cook it was easy for me to make it . Thanks a lot . Recieved lots of good comments for your delicious burger . Thanks
pleased to know this anubhav thankyou for your positive words and you are welcome always.
Great!!
turned out divine. the pattice was perfect with all the veggies.
thankyou jagruti and welcome 🙂
I tried veg burger and it turned out to be simply yummy and tasty.
pleased to know this ashwini thankyou for trying the veg burger 🙂
Hi,
I tried this recipe yesterday and have tried many of yours previously too. They all had turned out yummylicious. Am really fond of your recipes. As am a beginner your recipes are wonderful n quite innovative to work with.
Keep posting such delicious recipes.
Thanks a tonn.
thank you very much purvi for your kind comment.
Lady…you are an angle sent by god for me. Mine is a love marriage which both side parents have not accepted and we are on our own. Kitchen and cooking is a terror for me and I can manage only rice and maggi and some silly curries. But after seeing your blog and following step by step my cooking has drastically improved. You know what, dear hubby is actually surprised and shocked how I improved suddenly. He is asking if someone is coming home to help me…hehehe of course its true…its YOU!!! Thank you so much…keep up the great work!! love ya
thank you shruti for these kind and sweet words. felt nice to read your comment. glad that the recipes are helping you. wishing you all the best and happy cooking 🙂
I tried this recipe yesterday at the request of my nine year old daughter. It was awesome. What’s more, I served it to my husband when he came home for a late lunch and he loved it too!
thanks heena for sharing positive feedback. glad to know this.
Can we use hung curd instead of mayonnaise??
aashi, yes you can use. but then don’t add lemon juice or vinegar in the dressing.
hi dassana, i have been following your delicious recepies…and they all turn out well.plus i would like to add that your way of posting the recepie is very easy to understand.
one thing I would liketo know is that if possible please add the number of days a food item can be stored.fr example the puris if kept in airtight box,should be consumed in how many days? at time sthe place of living/country varies.similarly if we cud just make the patties,and store them in a fridge/freezer then it would be easier to serve hot when the kids come from school.please share tips on these…
thanks
thanks a lot asha. i do not write about storing food items as food should always be consumed fresh, especially our indian food. there is a trend in india too of freezing leftovers and food, but i do not suggest that. as per ayurveda food consumed fresh is good for the body. for these patties, i would suggest to freeze for a day or two.
Small correction, even though I could not find some of the ingredients still I make most of you recipes Dassana.
Hi, trying your recipes one by one. I made this burger without myonnise, lettuce r cabbage leaves. And I used regular bun coz I could not find the burger bun. But it tasted very good and my kids loved them. Burger for Saturday and kulfi for Sunday. Both are a hit. Even I could not find some ingredients coz we live in a remote area, even I love to try your recipes. Thanx a lot dassana for your recipes efforts and hard work
thanks sushma for this sweet feedback. many of the recipes i post can be made without some ingredients. at times i even make medium sized patties sandwiched in whole wheat bread slices along with tomato and onion slices and some coriander-mint chutney. thanks again.
hi dassana,
I started cooking on my own recently after coming to the place where my husband has been working.. till now I haven’t been confident of cooking.. so I always avoided it. but now its only 3 of us and my hudband and my son has to go to office and school there was no other choice for me.. well last yr started my cooking experiments.. your site helped me alot in making the vegetables curries.. I am from kerala. today made kerala style coconut chutney and kerala style vegetable stew.. both came out well.. Thanks alot.. now I like cooking.. I still dont have confidence in me to ask husband how curry is.. but when see empty casserole after he had eaten I feel happy.. but I have seen him doing fingerlicking after finished eating on holidays. once a again thanks alot.. maybe going home this month.. have to cook for amma and to mother in law.. hope I’l be able to do well there also.. I have not made burger yet.. but this is for all your recipes and your effort..
thanks limsy for sharing your experience and cooking journey. glad to read your positive feedback. happy cooking.
pls launch your android application also . All recipe’s are best and easy to understand .
thanks mayank for your positive feedback. we will try to launch the android app soon.