Veggie Burgers

January 26, 2012

Veggie Burgers

Potato-based veggie burgers are absolutely delicious. I like them mildly spicy and double coated with golden breadcrumbs for extra crispness. I'm going to share with you two versions. The first one has two main ingredients and doesn't require much preparation, the second one is made with more veggies and takes a little longer to prepare.

Potato Broccoli Burgers

Veggie Burgers

I made these a few days ago after the Portobello Mushroom Burgers, because I still had some sweet and salty Whole Wheat Buns that I didn't want to go stale. The buns paired wonderfully with the crispy, spicy burgers.

  • 5 medium/large white potatoes, peeled, washed, cut into 3-4 pieces
Boil the potatoes in water (no salt added) until a fork goes through them without much force (don't let them get mushy). Drain and reserve the water. Mash the potatoes until smooth and if necessary add a little of the reserved water to be able to shape the burgers without cracks. Season with salt, black pepper, 1 tsp oregano, 1 tsp curry powder, 1/2 tsp cumin powder and a pinch of nutmeg (use any spices and herbs you like).

Veggie Burgers

  • 1/2 head broccoli, cut into florets (2 handfuls), wash and drain
Put some water in a small pot, add a little salt and bring to a boil. Add broccoli and cover the pot with a lid. Let the broccoli cook for 1 minute. Drain and remove on paper towels to absorb excess water. Chop them finely and mix with the potatoes. Let the mixture rest until completely cooled or just warm.

Veggie Burgers

Wet your hands and form burgers, about 6 cm (2.5") diameter, 1 cm height. I made 13. Make sure the edges are rounded. Place them on a lightly floured or wet plate.

In a bowl mix 5-6 Tb plain flour with water to obtain a slightly thick paste (like the crêpe batter) and add a little salt.

In another bowl add 250-300 g golden breadcrumbs. You can also use regular breadcrumbs for a smooth finish.

Dip the burgers in the paste one at a time and coat them well with breadcrumbs, patting them on both sides so the crumbs stick. Finish making all the burgers, then repeat the paste/crumbs process, starting with the first burger you made. This will ensure the extra crispness.

Heat some oil in a pan (enough to cover the burgers) on medium. Deep fry the burgers until golden brown, starting with the first one and turning them once or twice for an even colour. Remove on paper towels to absorb excess oil. Serve with toasted buns, sliced tomatoes and iceberg lettuce. You can also add ketchup and vegan cheese slices.

Veggie Burgers

Veggie Burgers

This is more a suggestion than a recipe, because when I made these burgers I didn't write down the amounts I used.

Boil the potatoes as above. Mash them half way, leaving a few small chunks. Don't add water at this point, because the other veggies will add some moisture.

Add 1 tsp oil to a pan on medium-high heat and sauté some chopped mushrooms, finely chopped red bell pepper and chopped leek until tender and dry (season to taste; I sometimes add a little red wine or soy sauce). You can sauté them together or separately.

Cut one small broccoli into florets and cook as above.

Let all the veggies cool and mix them together. Season with salt, pepper, herbs (oregano, basil, parsley, dill etc.) and spices (I like curry powder, cumin and coriander).

Veggie Burgers

Follow the instructions above to make the burgers, but use egg replacer powder instead of flour to make the paste. Once all the burgers are made, let them rest for about 10 minutes. This way the breadcrumbs will absorb moisture from the paste and ensure uniform crispness. Don't brown the burgers too much. Everything inside them is already cooked, you just want to make sure the crust is cooked as well.

You can add any ingredients you want (including grated cheese), as long as there is enough potato mash to hold everything together and the ingredients are not wet, otherwise there will be a lot of steam forming inside the burgers while frying and they will crack.

Enjoy and spread the magic!

A lot of time, effort and passion goes into each recipe I post. My greatest satisfaction comes from your feedback. If you made this recipe, then please take a minute of your time to leave me a comment. And if you like it, please share it so that others have access to it as well. Thank you all in advance!



I was so pleased with these burgers! They were a little awkward to handle but the final results were delicious! I'm wondering if there is something to add to make it more firm.
I added onion, carrot, mushrooms and garlic to the potato and broccoli blend. I pan fried them in a little oil and let them rest on a paper towel for 5 minutes. Topped with green leaf lettuce on a flax seed bun and voila!

Vegan Magic

Thank you so much for your comment Steph:) It is best not to boil the potatoes until soft and not add water to the mash before adding the veggies and checking the consistency. Baking instead of boiling the potatoes should keep them a lot firmer. Adding some chickpea flour (gram flour) to the mixture also helps. Your combo sounds so yummy:) Thanks for sharing it!


Will this work without the breadcrumbs?

Vegan Magic

Good question:) It won't work without a crust, so if you wish to replace the breadcrumbs you have a few options. For a similar crispy crust, use corn flakes and make the burgers a little thinner. Crush the corn flakes and coat the burgers well. It works better if you add some corn flour(starch) or egg replacer powder to the batter. I've seen rice crisps being used as well for crispy crusts, but haven't tried that myself, so I can't guarantee.

For a less crispy crust my first choice is chickpea flour (gram flour, besan). Make a thick batter, dip the burgers in it and deep fry them. To get an idea, search aloo vada/potato vada/batata vada. This would also be gluten-free.

Thank you so much for asking. I hope this helps:)


Can I throw these burgers on a grill, or is deep-frying the only option? Thank you!

Vegan Magic

Marina, I've never tried, but wouldn't recommend it. I don't think they would cook evenly nor become as crispy as deep-fried. Thank you:)

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