Name: Fully Loaded Veggie Burger with Avocado Mint Chutney
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6 Portions
Ingredients: 6 Burger (Buns); Lettuce; Onions (Sliced); 2 tablespoons Oil; 2 cups Chickpeas (cooked); ½ cup Bulgur (cooked (Broken wheat or daliya)); 1 cup Oats (quick cooking); 1 cup Carrots (grated); 2 Onions (medium sized, finely chopped); ½ teaspoon Garlic (paste); ½ teaspoon Ginger (paste); 1 teaspoon Hot Sauce; 1 teaspoon Cumin (Powder); 1 teaspoon Coriander (Powder); ¼ packed Mint (loosely, finely chopped cup); Salt to taste; ¼ cup All Purpose Flour (or Maida); ¼ cup Milk (or Almond -for a vegan option); ½ cup Breadcrumbs (I used Panko); 1 Avocado (ripe, peeled, cored and chopped); ½ cup Mint (fresh); 2 cloves Garlic; ¼ teaspoon Sugar; 1 Jalapeno; Salt (to taste)

Fully Loaded Veggie Burger with Avocado Mint Chutney

This fully loaded veggie burger with avocado mint chutney is crunchy outside and flavorful inside.A hamburger like patty makes sure you don’t miss the meat

Serves 6 Portions

Prep 20 minutes

Cook 20 minutes

Total 40 minutes

Jump to the recipe

Fully Loaded Veggie Burger with Avocado Mint Chutney

I can turn into a vegetarian for this burger, and so will you once you bite into this scrumptious burger. This Fully Loaded Veggie Burger is sooooo good that I made extras and had it for breakfast today. I like to slather it with lots of avocado mint chutney and ketchup, and both of them add layers of extra flavor which I know you love! This veg burger is really worth trying at home and is one of those recipes you would want to turn to when you feel like having something fun!

Reasons Why You’ll Love This Burger

Loaded with lots of veggie goodness for texture and to up the health quotient. Plus, it’s an excellent way to sneak in veggies into your diet
Chickpeas, bulgur, oats, carrots, onions and mint make the burger super wholesome and filling
The ingredients of this burger patty have the nutrition content your body needs. Its safe to say that this is a rather fun way of consuming nutrients
Since we’re making the patties, sauces and ketchup at home, you know exactly what’s going into it
A super versatile patty recipe that can used in other dishes like stuffed pita breads, sandwiches, etc.

Top Tips To Make The Best Loaded Veggie Burger

It took me about 10 minutes on each side to shallow fry these veg burger patties. However, the cooking time may slightly vary depending the size of the patties you’ve made.
My hot sauce is really spicy, so I have only used a very tiny amount. If you’re using something else like chilli sauce or siracha, feel free to increase or decrease the quantity depending on your spice tolerance.
This recipe is super customisable. You can add or remove ingredients from the patty stuffing depending on what you have available.
I sometimes add a fried egg or tomato slices while assembling the burger for extra texture and flavor. You can play around with your favorite veggies and sauces to make different combinations.
You can turn these patties into tiny veg balls and stuff them in your pitas, serve them as cutlets with chutney or just flatten them out for an awesome sandwich filling.

I love serving these burger with either fries or some potato chips for that extra crunch. It’s perfect week night meal for when you want something different yet delicious.

More Diner Food You Must Try

Keema Pav Burger | Indian Lamb Sloppy Joe
Curry Chicken Salad Sandwich
French Bread Pizza Toasts
Pepperoni Cheese Bombs
Baked Sticky Chicken Wings

The recipe

Fully Loaded Veggie Burger with Avocado Mint Chutney

This fully loaded veggie burger with avocado mint chutney is crunchy outside and flavorful inside. A hamburger like patty makes sure you don’t miss the meat.

Serves 6 Portions
Prep 20 minutes
Cook 20 minutes
Total 40 minutes

Ingredients

6 Burger (Buns)
Lettuce
Onions (Sliced)
2 tablespoons Oil

For the Burger Patty:

2 cups Chickpeas (cooked)
½ cup Bulgur (cooked (Broken wheat or daliya))
1 cup Oats (quick cooking)
1 cup Carrots (grated)
2 Onions (medium sized, finely chopped)
½ teaspoon Garlic (paste)
½ teaspoon Ginger (paste)
1 teaspoon Hot Sauce
1 teaspoon Cumin (Powder)
1 teaspoon Coriander (Powder)
¼ packed Mint (loosely, finely chopped cup)
Salt to taste
¼ cup All Purpose Flour (or Maida)
¼ cup Milk (or Almond -for a vegan option)
½ cup Breadcrumbs (I used Panko)

For the Avocado Mint Chutney:

1 Avocado (ripe, peeled, cored and chopped)
½ cup Mint (fresh)
2 cloves Garlic
¼ teaspoon Sugar
1 Jalapeno
Salt (to taste)

Method

1
To make the patty, add cooked chickpeas in a food processor and pulse a few times till coarsely ground.
2
In a large bowl, mix together all the ingredients from chickpeas to salt listed under burger patty (leave aside flour, milk and breadcrumbs). Taste to adjust seasoning as required.
3
Heat oil in a non stick pan.
4
In three different bowls, add flour, milk and breadcrumbs.
5
Take ½ cup chickpea mixture, and form into a burger patty. Dust it with flour first, dip it lightly in milk and coat it quickly with bread crumbs.
6
Slide the patties in oil, and cook for 10 minutes on each side till golden brown and cooked through.
7
Grind all the ingredients under avocado mint chutney to make a smooth paste. Add a little water if required.
8
To assemble the burgers, slice the buns in half. Layer with lettuce, place the patty and top with the avocado mint chutney and onions. Don’t forget the ketchup 🙂

Notes

Notes: I used a really spicy hot sauce. Feel free to increase if you are using any other hot sauce like Sriracha. Depending on the size of patty, the cooking time may vary by a few minutes. I love adding an egg or tomatoes to my burgers. Play around with this recipe to see what you like on your burger.