Masala Burgers



This recipe is an ongoing, not completely successful recipe swiped from Daily Garnish.  I was after a vegan burger recipe that isn’t of the black bean variety.  Notes are included in the recipe below, as it’s a work in progress. NOTE: Requires a food processor.

  • 2 large carrots cubed
  • 2 medium potatoes cubed (I used small goldens)
  • 1/2 cup bell peppers diced (I used a yummy red one)
  • 1/2 cup peas
  • 1/2 cup edamame (shelled)
  • 1/2 cup rolled oats
  • 2+ tbsp coconut oil
  • 1/2 tsp fresh ginger minced fine
  • 1/4 tsp dried mustard
  • 1/2 tsp turmeric
  • 1/4 tsp garam masala (you’ll consider adding more, but ease up.  A little goes a long way)
  • 1/2 tsp salt

Saute the carrots and potatoes in 1 tbspn coconut oil for 10-15 minutes, til they start to soften and brown. Add the peppers, peas, edamame. Continue to cook, stirring, until all the veggies are softened sufficiently. Meanwhile, chuck the rolled oats into your food processor and pulse until they’re coarse.

I recommend letting the veggies cool before continuing…

Add the veggies, salt, spices and 1tbspn coconut oil to the food processor1 and pulse until mixed well. Don’t turn it into a paste – just short of that. Chunks of veggies are good!  At this point I put the goo ball in the fridge and let it chill out overnight.  Not necessary, I think.

Form into patties and plop back into the pan2 you cooked the veggies in. Add a bit more coconut oil and cook over medium heat, browning on both sides.



Next time I think I will forego the food processor for the veggie mixing bit, and instead use a potato masher and elbow grease.  My patties came out too smooth and creamy – like mashed potatoes with veggies in them.  I would have preferred a lumpier, drier patty.

I really, really wanted these to work out on the grill.  I tried.  Once they stuck fast to the grill I even attempted to cook them on my clay tile.  No dice – they stuck to that as well.  They did much better in a cast iron pan on the stove.  But I haven’t given up hope.  I think the modifications mentioned in 1 might make grilling more successful.  Veggie burger consistency is an art. Even with the struggles, these tasted delicious!


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