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Wednesday, March 20, 2013

Mini Vegetable Burgers


  • 6 mini buns/ burger buns
  • 1/2 cup mayonnaise
  • 2 tbsp mustard sauce
  • 4 to 5 lettuce leaves
  • 1 big tomato cut into slices
  • 6 cheese slices

For vegetable cutlets:

  • 3 medium potatoes (boiled and mashed)
  • 1 medium onion finely chopped
  • 1 carrot finely chopped
  • 1 cup finely chopped cabbage
  • 1 capsicum finely chopped
  • 3 cloves of garlic finely chopped
  • 2 green chili chopped
  • Salt to taste
  • 1/2 tsp pepper
  • 1 tsp roasted cumin powder
  • 1 tsp red chilli powder
  • 1 tbsp soya sauce
  • 1/2 cup chopped green coriander
  • 1 bread slice soaked in milk and squeezed
  • 1 egg
  • 2 cups bread crumbs
  • Oil for frying


  1. Heat 2 tbsp oil in a pan and add onion. Fry till soft and then fry garlic and green chilli. When garlic is light brown add chopped carrot, capsicum and cabbage along with salt, pepper, cumin powder, red chilli powder and soya sauce. Cook on high flame till veggies are cooked and dry.
  2. In a large bowl combine together mashed potato, cooked vegetables, soaked bread slice, egg and chopped green coriander.
  3. Take a handful of veg mixture and form into cutlets. Roll each cutlet into bread crumbs and shallow fry.
  4. Slit the buns into half and spread mayonnaise and mustard on both sides of the bun. Keep a small lettuce, slice of tomato, cheese slice and a fried cutlet on each buns and cover with other half of the bun.

Tips: Make cutlets according to the size of the buns. I had mini buns so I made mini cutlets.

Serves 4

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