veggie burger recipe | veggie cheeseburger

veggie burger recipe veggie cheeseburger

recipe for veggie burger | vegetarian burger | veg cheeseburger. a quick and easy, healthy burger option made with mixed vegetable patties and cheese slices. it’s an ideal, quick, and healthy meal that can be served for breakfast, lunch, dinner, and also as a snack. the recipe follows the basic vegetable toppings and seasoning as practiced in Indian street food outlets to make it more effective.

Although the burger and sandwich recipes are served as snacks in many fast food outlets, they are also gaining popularity as breakfasts and lunches. One such easy and healthy burger recipe is the veggie patty burger recipe.

As I explained earlier, I used a minimal approach when it comes to vegetable toppings. in fact, I only used cucumber and tomato slices in terms of vegetables. I had planned to use beet, lettuce, and boiled potato slices. but at the same time, I wanted to make something that resembled street food. so I ended up with the 2 vegetables above. I also added pickled jalapenos, which is not required but would add a salty and acidic taste. Other than that, I added all the necessary spices and flavors in the patty, which should be enough for this burger. I added chaat masala to the patty mix, which should provide the flavors of a street veggie burger.

First, I used store-bought burger buns for this recipe, but you can also use any burger bun for this recipe. you can also use cobblestone or even sliced bread for this recipe. Secondly, the patties are versatile and you can use them for buns, paratha, and also chaat recipes. Lastly, the shape and thickness of the patties are totally optional and you can make them any shape or thickness you want. Personally, I like thick, meaty patties in my burgers, but that is totally optional.


  • Brioche 4 hamburger buns, cut in half
  • 2 tablespoons unsalted butter, fon fon fon fon 2 2 2 2 2
  • Ground beef (15% fat) 600g
  • Cheese slices 4
  • Pickles (we like Dino’s Famous Chilli Stacker pickles) 10 slices, cut into pieces
  • Mayonnaise 2 tablespoons
  • Tomato ketchup 1 tablespoon
  • Liquid from pickle jar (see above) 2 tbsp.
  • Dijon mustard 2 tsp.
  • A pinch of garlic powder
  • pinch of onion powder
  • sweet smoked paprika a pinch of knife

other ingredients:

  • 1 cup panko breadcrumbs (for sprinkling).
  • Oil (for frying).
  • 3 tablespoons of a may de sans- le e
  • 2 tablespoons of tomato sauce
  • 1 teaspoon of chili sauce
  • 3 burger buns
  • a few slices of tomato
  • a few slices of cucumber
  • Tip salt
  • Pepper powder
  • 3 slices of cheese


In a large bowl, mix ground beef, onion powder, salt, and pepper until well combined. Do not over mix or patties will be tough.
Divide into six portions and form patties loosely. They should be of equal thickness. Smooth out any cracks with your fingers. Prepare the patties just before grilling so that they are at room temperature.
Preheat the grill, grill pan, or cast-iron skillet over high heat and add the burger patties. If using a grill, cover with the lid.
Cook until the crust that forms on the bottom of the burger pulls away from the pan or grill – about 2 minutes. Test them gently, but don’t flip them until they reach this point. When the burgers lift easily, flip them over, place two slices of cheese on each, close the lid (if using a grill) and cook the other side for another 2-3 minutes for medium-rare.

Remove the burgers with a sturdy metal spatula and transfer them to a plate. Let them rest for a few minutes, then place them on the buns.
Garnish as desired and serve immediately.

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