An Aloo Tikki burger is the Indian alternative to a veggie burger
Desi burger recipes are becoming more popular as they mix the traditional burger with intense South Asian flavours. It is debated where the burger originated, some say it came from America while others say Germany. Where ever it came from, it is popular all over the world. Different cooking methods and varied toppings make this food one of the most versatile ones. People are making their own creations to put their own twist on the humble burger, this includes ones with a Desi spin. Desi burgers incorporate South Asian spices within the meat. It is then formed into patties, cooked and placed in a bun. Some even feature actual dishes which have been altered into a burger. There are also delicious vegetarian alternatives to accommodate the vegetarian population and they promise great flavours. We have five unique and very tasty Desi burgers for you to make at home. The standard burger has been combined with traditional Indian spices and is enjoyed by many in the country. A tasty Desi Fusion Burger recipe 5 Tasty Pakora Recipes to Make at Home Tasty Desi Style Roast Chicken Recipes to Make and Enjoy This recipe uses ginger, garlic, cumin and garam masala which takes the standard burger to a whole new level. It is best to use lamb or beef mince for a proper burger experience but you can use chicken mince for a healthier alternative. The recipe requires the patties to be pan-fried but you can grill them if you prefer. This recipe was inspired by The Spruce Eats. An Aloo Tikki burger is the Indian alternative to a veggie burger, but with a lot more flavour. The preparation of the Tikki is similar to normal aloo tikkis, however, they are coated with breadcrumbs and then deep-fried to make them crisp and crumbly. They are so popular in India that there is a McAloo Tikki burger in McDonald’s restaurants throughout the country.Mint-Coriander Chutney Burger
Related Reads
Ingredients
Method
Aloo Tikki Burger
For a true vegetarian burger experience, top it with sliced onions, tomatoes and special sauce.
Ingredients
- 2 Potatoes, boiled and mashed
- ¼ cup peas, boiled
- ¼ tsp turmeric
- ½ tsp red chilli powder
- ½ tsp coriander powder
- 1 cup of breadcrumbs
- ¼ tsp cumin powder
- ¼ tsp crushed black pepper
- ½ tsp ginger-garlic paste
- ¼ cup flattened rice, washed
- Salt, to taste
- Oil, for deep frying
For the Flour Paste
- 3 tbsp plain flour
- ¼ tsp crushed black pepper
- 2 tbsp corn flour
- ¼ cup of water
- ¼ tsp salt
Toppings and Condiments
- 3 tbsp mayonnaise
- 3 tbsp tomato ketchup
- 1 tbsp chilli sauce
- 4 burger Buns
- A few lettuce leaves
- 1 Tomato, sliced
- 1 Onion, sliced into rings
Method
- Combine the potatoes, peas and spices well. Divide the mix into equal portions and shape into patties.
- Meanwhile, heat the oil in a deep frying pan or preheat the oven to 180°C if you prefer to bake.
- Dip each patty into the flour paste and then roll in the bread crumbs.
- Gently place each patty into the frying pan and fry until they turn golden and crisp. If cooking in the oven, bake for 20 minutes, turning them over halfway through.
- To make the special sauce, combine the ketchup, mayonnaise and chilli sauce together. Mix well and spread a teaspoon on both sides of the burger bun.
- Place some lettuce on the bottom followed by the aloo patties. Spread another teaspoon of special sauce.
- Place two slices of tomato and two slices of onion on top of the patty. Cover with the top burger bun and press slightly.
- Serve the Aloo Tikki burgers with chips.
This recipe was adapted from Hebbar’s Kitchen.
Indian Fusion Burger
This recipe incorporates a Desi twist on the standard burger by using Indian spices like garam masala.
It is a mild spice mix as the recipe is focused more on flavour than heat. If you want more spice then add some sliced green chillies to increase the heat.
Although there is no egg or breadcrumbs to help bind the burger, a good quality patty does not need those ingredients to stay together.
This fusion burger has a great combination of earthy tones from the spice and a hint of sharpness from the onion. They all come together with refreshing raita topped on the patty.
Ingredients
- 500g beef mince (lamb/turkey if you prefer)
- ½ Onion, finely chopped
- 1 tsp chilli powder
- 1 tsp fenugreek powder
- 1 tsp garam masala
- 1 tsp turmeric
- 2-inch piece of cucumber, finely chopped
- 1 Cucumber, sliced into ribbons
- 1 tsp lime juice
- A pinch of mint leaves, chopped
- 2 tbsp plain yoghurt
- Burger Buns
- Vegetable oil
Method
- In a large bowl, combine the meat, onion and spices. Mix well then add 10 millilitres of oil and mix again.
- Divide the meat mixture into equal portions and shape into patties. Drizzle a little oil over each patty and set aside.
- Meanwhile, heat some oil in a frying pan over medium heat. Cook the patties and cook for four minutes on each side. Cook for a little longer if the patties are larger. Flip every 30 seconds to prevent them from burning.
- Meanwhile, to make the raita, combine the mint leaves, cucumber and yoghurt in a bowl. Add the lime juice and mix well.
- Place one patty into each bun, add some raita and top with the cucumber and serve with chips.
Tandoori Lamb Burger
This is one of the more unconventional burgers, in terms of ingredients but it promises great flavours.
When combined with the other ingredients, the lamb gives off different tastes like a slight sweetness from the mango chutney and a hint of citrus from the ginger.
The subtle spiciness from the chillies is cooled by the refreshing raita on top of the patty.
This burger does not use traditional buns, instead, the patty sits on top of mini naan bread.
Ingredients
- 1 kg lamb mince
- 1 Small onion, finely chopped
- 2 Garlic cloves, crushed
- 1 tbsp mango chutney
- 1 tsp coriander powder
- 2.5 cm piece of ginger, finely grated
- 1 tsp cumin powder
- ½ tsp garam masala
- ¼ tsp turmeric
- 1 Green chilli, finely chopped
- A pinch of cayenne pepper
To Serve
- 1 tbsp sunflower oil
- 1 Cucumber
- 1 Lemon, juiced
- Mint raita
- 1 Red onion, sliced into rings
- 10 Mini naan breads
- A pinch of sugar
- A pinch of salt
- Mint leaves, to garnish
Method
- To make the lamb patties, mix all the ingredients in a large bowl. Season with salt and pepper, cover and place in the fridge for one hour.
- Once the hour has passed, remove the mixture from the fridge and shape into 10 burger patties using wet hands. If you want to freeze them, place them flat between sheets of baking paper in a rigid freezer-proof container. Freeze for up to three months. Defrost completely before use.
- Heat a griddle pan until it becomes hot. Brush both sides of the burgers with oil and cook for four minutes on each side.
- Meanwhile, cut ribbons of cucumber using a vegetable peeler. Place in a bowl with red onion, lemon juice, sugar and salt. Leave to stand for 10 minutes. Toast the naan bread based on the pack instructions.
- Top each naan bread with some onion and cucumber. Place a lamb patty on top and add a spoon of mint raita.
- Garnish with mint then serve with spicy potato wedges, extra raita and lime pickle.
This recipe was inspired by Delicious Magazine.
Matar Paneer Burger
Desi people love spicy food and exposure to world cuisines has seen them altered to have a Desi twist.
This is seen with the Matar Paneer burger which is a healthy vegetarian option containing peas and paneer.
Traditionally, matar paneer is peas and paneer in a tomato based gravy. This burger combines paneer and peas to form the patty.
They are then mixed with Indian spices and the result is a revamped version of the classic North Indian dish.
Ingredients
- 100g paneer, grated
- ½ cup fresh/frozen green peas, boiled and drained
- 2 Potatoes, boiled and peeled
- 2 Green chillies, finely chopped
- 1 tsp garam masala
- 1 tsp chaat masala
- 1-inch piece of ginger, grated
- 3 Slices of bread, crust removed
- ¼ cup coriander leaves
- 2 tbsp cornflour
- Salt, to taste
- Oil
- Burger Buns
For Serving
- 2 Tomatoes, thinly sliced
- Spinach leaves washed and drained
- 1 Cucumber, thinly sliced
- ½ cup dill mayonnaise (stir in finely chopped dill leaves and a squeeze of lime juice in mayonnaise)
- Butter
Method
- Add the potatoes, paneer, crushed peas, green chillies, ginger, coriander leaves, garam masala, chaat masala and salt to a large mixing bowl. Mix well.
- Soak the bread slices in water for a few seconds, then crumble with hands and add to the potato mixture.
- Stir in the cornflour until the mixture becomes firm but soft and non-sticky.
- Place the mixture in the fridge for 20 minutes. Once done, make into small patties. You can refrigerate the patties to make it firmer.
- Slice the burger buns in half, spread each half with a generous amount of butter then toast on a griddle until light golden brown. Set aside once done.
- On the same pan, heat some oil and shallow fry the matar paneer patties on medium heat on both sides. Cook until golden brown and slightly crisp. Remove and let them cool slightly.
- Spread the buns with mayonnaise and place the patties on top. Add your desired topping like tomatoes, cucumber and spinach leaves along with condiments like hot sauce and tomato sauce.
- Serve the matar paneer burgers with crispy fries or a simple salad.
This recipe was inspired by Curry and Vanilla.
These burger recipes all have a delicious twist which gives them flavours normally associated with Desi cooking.
While there are step-by-step guides, you can add whatever toppings and condiments you like.
The choice is yours but all these Desi burgers promise to be flavourful and exquisite whenever you decide to make them.
Dhiren Manga
Dhiren is a journalism graduate with a passion for gaming, watching films and sports. He also enjoys cooking from time to time. His motto is to “Live life one day at a time.”
