Red Indian Veggie Burger

Pairs well with:

Pinot Grigio

You won’t need a bouquet of flowers when you share our Pinot Grigio. This crisp wine with floral aromas is a wonderful way to make an entrance.


1 tomato, sliced
1 onion, sliced
1 small cucumber, sliced
For the veg. pattie:
4 yukon gold potatoes (boiled, peeled and mashed)
1/2 teaspoon red chilli powder
1/2 teaspoon salt
1 tablespoon cornstarch
For the green chutney:
1 big bunch of cilantro
1/2 lemon; or 1 tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon sugar
2 jalapeno peppers, diced
2 cloves garlic, peeled and diced
6 teaspoon tomato ketchup
Burger buns, 4
Canola Oil for grilling the patties



1) Pour a tablespoon of oil on a shallow large non stick pan and grill the tomatoes, onions and cucmbers once the oil is hot. 2) Remove and keep aside once they brown a little 3) Mix all the ingredients for the patties and make balls and then flatten them with the palm of your hand. 4) Pour a table spoon of oil on a pan and grill the patties. 5) Turn them and cook on both sides until light to dark brown 6) Take the burger buns and grill them on both sides in the same pan until light brown. 7) For the chutney, combine all the ingredients and blend thjem together in a blender with a little water to make a paste of smooth consistency. 8) Take the burger buns, to one side apply green chutney and the other side apply tomato ketchup evenly. 9)Place the tomatoe slice and onion slice on one side of the bun. 10) Add the pattie over it and then top it with the cucumber. 11) Cover it with the other bun and pass atoothpick right in the center of the burger to hold it ensuring that nothing falls out. 12) Ready to serve.