Indian inspired vegan bhaji burger made with red onion, sweet potatoes and carrots. These vegan burgers are spicy, colourful and bursting with flavour!
This recipe is sponsored by Geeta’s Indian Sauces
I can eat Indian food every single day. The flavours are so unique, and the food is always so colourful! I love the fact that so much veg and legumes are used in this cuisine, and the spices are just incredible. We first had these bhaji burgers earlier this year in a restaurant in London, and I just fell in love! They were made with paneer cheese and loaded with veggies and colours.
So we veganised the recipe and although it took us a few tries to get it right, I’m finally ready to share my recipe to the best vegan burger that I ever had!
VEGAN BHAJI BURGER
This burger is inspired by the onion bhaji, but it’s made with more than just onions and there is no deep frying involved. In fact, if you eat this burger, it means that you’re having 8 different fresh veggies and herbs at once!
HOW TO MAKE BHAJI BURGERS
These burgers are so quick and easy! They take just 30 minutes to make from start to finish, and the result is always very impressive. It’s really difficult to go wrong with these burgers, so you don’t have to be a really confident cook to make these.
Prepare the mixture. Slice the red onion, grate the sweet potato, carrot, ginger and garlic. Chop the coriander (the stalks and all), and add the seasonings.
Add gram flour, and water to bind it. If you need to add more water, then add gradually by very small amounts.
Using your hands, shape burger patties. They should be around 1 inch or 3cm thick.
Preheat the oven to 180c (360f).
Heat vegetable oil in a frying pan, and shallow fry each patty until it’s golden and crispy. Then pop on a baking tray and into the oven for around 10 minutes. This will ensure that the vegetables are cooked through and are no longer crunchy from the inside.
ASSEMBLING THE BURGERS
Take the base, and spread a dollop of vegan mayo over it.
Sprinkle with crushed poppadoms, and let the patty sit over them. The poppadoms give a lovely crunch to the burgers.
Spread a generous amount of mango sauce or chutney. I use Geeta’s premium mango sauce (it’s amazing!).
Top with shredded baby gem lettuce leaves, fresh coriander leaves and chopped red chilli for an extra flavour and a pop of colour. Finish with the half top of the bun and enjoy!
GEETA’S INDIAN SAUCES
I recently came across a new range of vibrant Indian sauces from Geeta’s. Geeta’s Indian Sauces are made in India and loved in Britain, they are perfect for dipping, dunking, drizzling and dressing any food with a taste of India.
Perfect for the summer, think poppadoms dipped in mango sauce, a fresh salad dressed with a zesty mango and lime sauce, or red pepper and mustard chargrilled veggies.
There are 4 different sauces in the range, and all of them are incredibly delicious!
Zingy Keralan Red Pepper & Mustard
Made with red pepper, tamarind, chilli, mustard and spices, this zingy sauce is perfect for marinating, stir-frying, dipping and BBQs – why not add some coconut milk and use as a marinade for fish before barbecuing, or simply pour over some chargrilled veggies?
Spicy Madras Tomato & Chilli
Made with crushed tomatoes, mustard seeds and chilli flakes this spicy sauce is ideal for marinating, stir-frying, dipping and BBQs. Great used as a burger relish, use as a dip for chargrilled sausages and halloumi, or why not use it to make a piquant sauce to stir-fry potatoes – Patatas Bravas style.
Zesty Mumbai Mango & Lime
Made with mango, lime, green chilli and spices, this zesty little sauce is delicious poured over grilled seabass, drizzled over green salads as a dressing or stirred into potato salad to give extra zing.
Fruity Premium Mango
Made with mangoes, and Indian spices, this smooth version of Geeta’s premium mango chutney packs a fruity marinade for tofu chunks and mushroom kebabs or your favourite meat skewers.
Available from Ocado and selected independent retailers nationwide (RRP £1.99). Geeta’s Premium Mango sauce will also be available in select Tesco stores from July and in Waitrose from August.
PICNICS AND BBQS
These vegan burgers are perfect for picnics and dining outdoors. We packed 4 of these bhaji patties last weekend and took them with us to the park. They’re so easy to assemble and can be enjoyed at room temperature/cold as well.
These burgers are also great for barbecues. As long as they’re cooked on a barbecue and not a grill, they’re going to crisp up and cook through just fine.
Looking for more picnic vegan recipes?
Check out my vegan eggplant sandwich, it’s one of the most popular recipes on the blog.
These chickpea falafel balls are to die for!
If you’re looking for something that’s really simple and sweet, try my peanut butter and jam sandwich.
For the kids, make this colourful kid-friendly pasta salad.
If you make this recipe, please don’t forget to rate it and share a picture on social media. Tag #LittleSunnyKitchen in your posts as I would really love to see what you make! Thank you for supporting Little Sunny Kitchen, so I can keep sharing my family recipes with you for free.
Vegan Bhaji Burger
For the bhaji burger patties
- 1 medium sweet potato coarsely grated
- 2 small carrots coarsely grated
- 1 red onion sliced
- 1 clove garlic minced
- 1 tbsp fresh ginger grated
- 1 green chilli chopped into rings
- 1 bunch (1 cup) fresh coriander chopped
- 2 tsp turmeric
- 2 tsp cumin
- 1 tsp hot chilli powder
- 1 tsp ground coriander
- ½ tsp salt
- 1 lime juiced
- 75 grams (½ cup) gram flour
- 2 tbsp water use as much as needed to bind the mixture
- 1 tbsp vegetable oil for frying
To assemble the burger
- 6 burger buns
- 3 tbsp vegan mayo
- 6 tbsp mango sauce
- 1 head lettuce shredded
- 2 poppadoms crushed
- 1 fresh red chilli sliced
- extra coriander leaves
- Preheat the oven to 180c (360f).
To make the bhaji burger patties
- In a large bowl mix all of the prepared ingredients together (except for the oil). Add the gram flour, and water to bind it. If necessary, add more water. Divide the mixture into 6, and using your hands shape round burger patties. The patties should be around 1 inch (3 cm) thick.
- Heat oil in a frying pan, and brown the patties on each side until they're golden and crispy.
- Pop on a baking tray, and bake for 10 minutes so they are cooked through in the middle.
To assemble the burgers
- Spread a little bit of vegan mayo over the base, then sprinkle with crushed poppadoms and let the burger patty sit on top.
- Add a generous amount of mango sauce, and top with shredded lettuce leaves, fresh coriander leaves and red chilli. Cover with the bun and enjoy!