All recipes

Indian Samosa Burgers

Active time: 60 min
Total time: 60 min
Serves: 4–6
With similar flavor profiles as samosas, these veggie burgers with a twist are accompanied by a spicy mango chutney and pickled onions.

Steps

1

Preparing the Burger Mix

Preparing the Burger Mix

Ingredients

  • 1/2 to1 cup raw cashews, ground into course meal
  • 1/2 cup fresh peas, shelled and blanched (optional frozen peas, thawed)
  • 3/4 cup cauliflower, cut into small florets
  • 1/4 cup green onion, finely diced
  • 1 cup russet potato, cubed, cooked until tender and cooled
  • 1 tbsp curry powder
  • 1 1/2 tbsp onion powder
  • 3 tbsp fresh cilantro, minced
  • 1/4 tsp freshly ground black pepper
  • 1/8 tsp cayenne, or taste (optional)
  • sea salt, to taste (optional)
First, gather and prepare your mise en place. To prepare the burger mix, in a bowl, toss all ingredients together, pressing the potatoes into the mixture until it begins to bind. Depending on the moisture of potatoes, you may need to add more or less of the ground cashews. Using a burger size ring mold, form into burger size patties.
2

Baking the Burgers

Baking the Burgers
Preheat oven to 400°F (205°C). Using a non-stick baking sheet, or on parchment paper place the burgers evenly on the sheet. Bake for 15 minutes and flip the burgers. Continue baking for an another 6 to 8 minutes until both sides are golden.
3

Serving the Burgers

Serving the Burgers

Ingredients

  • 4 to 6 whole grain burger buns
  • Mango Chutney
  • Wine Pickled Onions
  • sliced jalapeños
  • butter lettuce leaves
To serve, spread an even amount of Mango Chutney on both sides of each bun. Top burgers with Wine Pickled Onions, jalapeños and lettuce. Burgers can be kept frozen and reheated at a later date.

3 Comments

  • Alisa L
    Alisa L •
    I just made these and it seemed odd to me that the cauliflower was not cooked prior to combining with the other ingredients. Is it supposed to be raw? I steamed it first and still found that the burgers were crumbly. I managed to get them stuck together, but most of them broke apart when I flipped them. I made 6; perhaps if I made 4 thicker ones they would have been sturdier.
    Reply
  • Lauren L
    Lauren L •
    Hi Alisa! These whole-food based burgers take a little finesse to hold. Steaming the cauliflower is a fine idea. I usually process the ingredients in a food processor for a few whirls to help them bind. First I pulse the cashews, then I remove them and add the rest of the ingredients. I add the cashew meal back slowly to get the consistency just right. Lauren
    Reply
  • Andrea E
    Andrea E •
    I chopped the vegetables then microwaved them until they were soft, then pulsed them in the food processor to the texture I wanted. Then I mixed them with the potatoes. I didn't need the cashew powder. So I never add calories where I don't have to. :)
    Reply

Leave a comment

Please log in, or join the Rouxbe community to leave a comment.