Crispy Veg Burger Recipe | McDonald’s Style Burger Recipe

This burger is delicious and packed with flavor from the herbs and spices, but be forewarned – it does not taste like beef. Its crispy exterior contains an amazing blend of savory tastes that will have you drooling. This is the perfect vegetable patty and from here, you can customize it with whatever you see fit.
  • 2 Large potatoes boiled or baked (Yields 2 cups when roughly chopped)
  • 1/4 cup finely chopped onion
  • 1/4 cup carrots cut into small cubes or grated
  • 1/4 cup peas
  • 1/4 cup finely sliced green beans
  • 2 cloves of garlic minced or use 1/2 teaspoon garlic powder
  • 1 tablespoon oil
  • 2 tablespoons unsalted butter
  • 1/2 cup bread crumbs
  • 1/4 teaspoon turmeric powder
  • 1/2 teaspoon cumin powder
  • 1 tablespoon dry cilantro or finely chopped
  • 1 teaspoon paprika / red chilly powder
  • 1 teaspoon chat masala
  • 1/2 teaspoon garlic powder if not using minced garlic
  • 1/2 teaspoon salt or to taste
  • 1/2 cup all-purpose flour/maida
  • 5 tablespoons corn starch/cornflour
  • 1/4 cup cornmeal / Makki ka Atta
  • 1/2 teaspoon salt
  • 1 cup of cold water
  • 1/2 tablespoon oil
  • Oil for frying
  • bread crumbs for coating
  • Dinner rolls
  • Mayo and lettuce chopped cabbage or similar
  1. Add oil and butter in a pan and place on medium-high heat. Add the minced garlic. Once it cooks add onions and the veggies. Sautee till the veggies are half cooked. Add the spices and mix well. Now add the mashed potatoes and incorporate everything well with a potato masher or flat paddle and mix for an additional minute.
  2. Turn of the heat, transfer the potato mixture into a bowl and keep aside to cool. Add the bread crumbs and mix well almost like kneading. Cover the bowl with the lid or plastic wrap and place it in the refrigerator for 30 minutes to an hour so that it hardens a bit for easier handling.
To Prepare The Batter
  1. Mix all-purpose flour + corn starch + cornmeal + salt and mix well. Add water little at a time until a slightly thick batter is formed. Mix well and stir the oil in the batter. (Oil adds shine to the crumb coat)
Assembling and Frying:
  1. Roll the potatoes into balls and flatten it out into 1/2 inch thick patty. Carefully dip it in the batter and coat it with bread crumbs.
  2. Pour oil in a pan and place on medium heat. (I used oil only enough to submerge half of the patty. You can use more oil and deep fry). Test if the oil is hot enough by adding bread crumbs. If it sizzles, that means the oil is ready for frying. Add the burger. After 2-3 minutes turn the burger over. Fry on both sides till the burger is golden brown. Transfer to a paper towel.
Assembling the Burger
  1. Cut a dinner roll into half. Place the burger on the lower bun/dinner roll. Spread some mayo on the upper side. Slide-in lettuce or leaves so that it doesn't make the burger soggy.
Recipe Notes
To freeze: Line a sheet or a plate with plastic foil and place the coated patty on the sheet, keeping enough space so that they don't touch. Once it hardens in an hour or two, remove and place it in freezer bags or freezer boxes. When ready to use, thaw in the refrigerator (If you transfer the burger from the freezer to the refrigerator at night, it should be ready for frying by morning). Alternately you can place in the counter to thaw for 30 minutes to an hour or thaw in the microwave for a few seconds.

Crispy Veg Burger Recipe | McDonald’s Style Burger Recipe 5 of 5

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