Crispy Vegetable Smash Burger Cooked in a Skillet

Smash burgers are popular for a reason: crispy on the outside, tender and creamy inside, flavorful, and simple to make. Try this easy veggie smash burger recipe to make delicious plant-based burgers at home.

This veggie smash burger is a family favorite—my kids request it often, and I love it too. The patties turn out super crisp on the outside and soft inside, with wholesome ingredients that are kid-friendly and fun to assemble. Recently I set up a burger station at my daughter’s birthday and the kids had a blast creating their own smash burgers.

Veggie Smash Burger Ingredients

Rajma: Soaked and pressure-cooked until tender. Canned rajma can be used if preferred.

Tofu: Smoked tofu adds flavor and protein and helps bind the patties while keeping them soft inside.

Spices: Minimal spices are required—black pepper and peri peri seasoning provide a nice balance.

Veggies: Grated carrot and cooked spinach add texture, flavor and nutrition. You will also need sliced onions and tomatoes for assembly.

Ginger garlic paste: For aroma and depth of flavor.

Breadcrumbs: For binding the mixture.

Lettuce: Iceberg adds crunch and freshness.

Buns: Brioche works beautifully, but any burger buns are fine.

Tzatziki: A readymade tzatziki gives a tangy, creamy alternative to mayo.

Richa’s Top Tips

• Soak rajma overnight (8–10 hours) before cooking to reduce cooking time and improve digestibility.
• If possible, refrigerate the formed patties for 30–60 minutes before frying. Chilled patties hold together better during cooking.
• Ensure your pan is very hot before adding a patty—this creates a crisp exterior and helps prevent sticking.
• A cast iron skillet is ideal for getting an even, deep crisp on the patties. Non-stick pans usually won’t handle the high heat needed for the best texture.

Frequently Asked Questions

1. Can I make this with a non-veg protein?

Yes. Smash burgers are traditionally made with beef, but you can use ground chicken or pork. Adjust cooking times for the different proteins to ensure they are fully cooked.

2. Can I replace paneer with tofu?

You can swap paneer for tofu, but smoked firm tofu works particularly well here because its texture and smoky flavor help the patties crisp up and hold shape. Paneer is a workable substitute if needed.

3. Can I make this in the air fryer?

It’s possible, though an air fryer may not reproduce the characteristic smashed, crispy edges. Try air-frying at 200°C for 12–14 minutes, flipping once. For best texture, you can finish the patties on a very hot pan for a minute or two to get the crisp edges.

Storage Tips

• Refrigerate leftovers: Cool patties completely, then store in an airtight container for up to 3 days.
• Freeze: Freeze cooked or uncooked patties for up to 1 month. Place parchment between patties and store in a freezer-safe container or bag.
• Reheat: Reheat patties in a skillet, air fryer or oven to restore crispness. Avoid microwaving if you want to keep them crisp.
• Thawing: Thaw frozen patties overnight in the fridge before reheating. If reheating from frozen, cook a little longer on low heat so the center warms through.

Note: For the crispiest results, keep patties, buns, sauces and toppings separate until serving to avoid soggy buns.

Customisation Ideas

• Add cheese: Top with cheddar, gouda, mozzarella or pepper jack. Use plant-based cheese for a vegan option.
• Extra toppings: Try caramelised onions, pickled jalapeños, sautéed mushrooms, cucumber pickles, or crispy fried onions for more texture and flavor.
• Swap sauces: Replace tzatziki with chipotle mayo, garlic mayo, sriracha mayo, mustard, pesto mayo or a smoky barbecue sauce.

If you try this recipe, feel free to share photos on Instagram and tag the author if you like.

Watch Veggie Smash Burger Recipe Video

Veggie Smash Burger

By: Richa

Smash burgers are crispy outside, creamy inside, delicious, and very easy to put together.

Prep: 10 mins

Cook: 20 mins

Total: 30 mins

Servings: 2 burgers

Ingredients

For burger

• 1 cup cooked rajma
• 100 grams smoked tofu, grated
• ¼ cup grated carrots
• ⅓ cup blanched, chopped spinach
• ½ cup breadcrumbs
• 1 tsp ginger garlic paste
• 1 tsp peri peri seasoning
• Salt to taste
• ½ tsp crushed pepper
• 2–3 tbsp neutral cooking oil

Other

• 2 burger buns
• 4–6 iceberg lettuce leaves, torn
• 6 tomato slices
• 8 onion slices
• Tzatziki sauce, as required

Instructions

1. Add the cooked rajma to a bowl with grated smoked tofu, grated carrot, chopped spinach, breadcrumbs, ginger garlic paste, peri peri seasoning, salt and crushed pepper. Gently mash and mix until combined, then form into 4 thick patties.
2. Heat a pan with 1 tablespoon of oil. Add two patties, press gently so they adhere to the pan, and shallow-fry 2–3 minutes per side until well roasted and crisp. Repeat with remaining patties, adding more oil if needed.
3. To assemble, split the bun and spread tzatziki on the base. Layer lettuce, tomato, onion, and one patty. Add more tzatziki, the second patty, more sauce if desired, then top with the bun and serve.
4. Repeat the assembly for remaining burgers.

Notes

1. To cook rajma: Soak ½ cup rajma for 8–10 hours or overnight. Add soaked rajma and 1½ cups water to a pressure cooker, cook on high until the first whistle, then simmer on low for 17 minutes. Let the pressure release naturally and drain any excess water.
2. Use any sauce you prefer in place of tzatziki.

Nutrition

Calories: 838 kcal,
Carbohydrates: 114 g,
Protein: 30 g,
Fat: 32 g,
Fiber: 20 g