Curry Spiced Veggie Burgers Food

SPICY MASALA VEGGIE BURGERS RECIPE BY TASTY

Spicy Masala Veggie Burgers Recipe by Tasty image

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

Ingredients

2 red potatoes, finely chopped
2 large carrots, finely chopped
½ bell pepper, finely chopped
½ cup corn
½ cup edamame
½ cup oats
½ teaspoon ginger
½ teaspoon turmeric
1 teaspoon garam masala
¼ teaspoon mustard seed
½ teaspoon cayenne pepper
2 cloves garlic
1 tablespoon olive oil
½ teaspoon salt
1 tablespoon oil

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-Spiced Veggie Burgers image

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

Ingredients

1/2 cup nonfat plain yogurt
1/2 teaspoon curry powder
Coarse salt
1 teaspoon lime juice
1 can (15.5 ounces) chickpeas, rinsed and drained
2 scallions, finely chopped
3/4 cup cooked basmati rice
3 tablespoons shredded carrot
2 tablespoons dried breadcrumbs
2 tablespoons chopped cilantro, plus leaves for serving
2 tablespoons olive oil
Arugula, cucumber, and carrot for serving

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.

CURRIED POTATO VEGGIE BURGERS

Curried Potato Veggie Burgers image

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

Ingredients

1 8- to 10-ounce russet potato, pierced with a fork
4 tablespoons unsalted butter
Kosher salt and freshly ground pepper
1 teaspoon cumin seeds
1 cup very finely chopped cauliflower florets and stems (from 1/4 small head)
1 small carrot, quartered lengthwise and thinly sliced
1 serrano chile pepper, finely chopped (leave in the seeds)
2 tablespoons finely chopped fresh ginger
2 cloves finely chopped garlic
2 teaspoons Madras curry powder
1/4 cup frozen peas
2/3 cup breadcrumbs
4 hamburger buns
Lettuce leaves, sliced red onion and cilantro sprigs, for topping
1/3 cup ketchup
2 teaspoons tamarind paste
Kosher salt and freshly ground pepper

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.

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