Indian Samosa Burgers

Indian Samosa Burgers

Details

With similar flavor profiles as samosas, these veggie burgers with a twist are accompanied by a spicy mango chutney and pickled onions.
  • Serves: 4 to 6
  • Active Time: 1 hr
  • Total Time: 1 hr
  • Views: 19,735
  • Success Rating: 97% (?)
    0% - I fed it to the dog
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Steps

Step 1: Preparing the Burger Mix

• 1/2 to1 cup raw cashews, ground into course meal
• 1/2 cup fresh peas, shelled and blanched (optional frozen peas, thawed)
• 3/4 cup cauliflower, cut into small florets
• 1/4 cup green onion, finely diced
• 1 cup russet potato, cubed, cooked until tender and cooled
• 1 tbsp curry powder
• 1 tbsp onion powder
• 3 tbsp fresh cilantro, minced
• 1/4 tsp freshly ground black pepper
• 1/8 tsp cayenne, or taste (optional)
• 1/4 tsp sea salt, or to taste (optional)

Method

First, gather and prepare your mise en place.

To prepare the burger mix, in a bowl, toss all ingredients together, pressing the potatoes into the mixture until it begins to bind. Depending on the moisture of potatoes, you may need to add more or less of the ground cashews.

Using a burger size ring mold, form into burger size patties.

Step 2: Baking the Burgers

Method

Preheat oven to 400°F (205°C).

Lightly spray a baking sheet and place the burgers evenly on the sheet. Alternatively, you can use a non-stick baking sheet or one lined with a silpat.

Bake for 15 minutes and flip the burgers. Continue baking for an another 6 to 8 minutes until both sides are golden.

Alternatively, you can simply cook the burgers on the first side for 20 to 25 minutes. Just note that the tops of the burgers will just be a bit drier, but not flipping them helps keep them together better — not to mention it’s one less step.

Step 3: Serving the Burgers

• 4 to 6 whole grain burger buns
• Mango Chutney
• Wine Pickled Onions
• butter lettuce leaves
• sliced jalapeños

Method

To serve, spread an even amount of Mango Chutney on both sides of each bun.

Top burgers with Wine Pickled Onions, jalapeños and lettuce.

Burgers can be kept frozen and reheated at a later date.

14 Comments

  • Kathleen S
    Kathleen S
    These patties are fantastic and easy to make. I followed the recipe exactly. I did not serve on a bun. I think that would have destroyed the wonderful flavor. They are better served with just a salad. I made a few smaller ones to see if I could offer them as hors D' Oeuvre. They held up great. I want to serve them on a little white spoon with the mango chutney and pickled onions. This is a real keeper and also healthy.
  • Ken R Rouxbe Staff
    Ken R
    Great ideas Kathleen! Thanks for sharing your inspiration with us. ~Ken
  • Laura C
    Laura C
    I tried these patties yesterday and was very satisfied with the flavor and creative combination of ingredients. My patties did not hold very well after being baked, however. I am not sure what ingredient should I modify in order to obtain a stronger structure. Should I add more water, more potatoes or more cashew meal? I love the fact that these patties don't have to be pan fried and would really prefer to use this method in all the plant based patties.
  • Ken R Rouxbe Staff
    Ken R
    Potatoes vary by starch content and type, so perhaps a slightly starchier potato may work better - or just a little extra binder to keep it together. A few teaspoons of potato starch may actually do the trick - or some ground ground flax meal can help with structure as well. ~Ken
  • Laura C
    Laura C
    Excellent thoughts... thank you so much Ken.... veggie patties are such helpful ideas for kids -and adults- lunches that I am loving all the tips we are learning in the course.
  • Ken R Rouxbe Staff
    Ken R
    Thank you Laura. There are endless variations on the size and shape too... it keeps it fun for kids to give them a mini patty or another shape.
  • Yuseph K
    Yuseph K
    Hi, This was really good. I tried it out today and it held it together. I have a question about spices. Sometimes when I cook with assertive spices like curry I find that the taste is very powdery as if the spice is uncooked. Does that make sense? Should we toast spices before baking?
  • Ken R Rouxbe Staff
    Ken R
    Sometimes spices can cause a bit of a "gritty" texture that can be eliminated with more extended cooking. Toasting may help, but I think the powdery sensation can be alleviated by letting the mixture sit (so the spices can hydrate perhaps) or you can certainly try toasting the spices. ~Ken
  • Karin C
    Karin C
    Can I freeze these delicious burgers before or after they have been cooked?
  • Ken R Rouxbe Staff
    Ken R
    In most cases, food is best after it's been cooked, cooled and then frozen. Upon reheating, all you are doing is warming, not cooking. ~Ken
  • Noel G
    Noel G
    Whats the best way to grind cashew nuts.
  • Dawn T Rouxbe Staff
    Dawn T
    For this particular recipe, you can simply grind the dried cashews in a food processor. Grind the nuts just until you reach a course meal. Make sure they are not ground too much to the 'breaking point' when the oil is released. It's a fine line between a fine or even course grind and grinding just a bit too much and the nuts become more of a nut butter. However, in generally, when it comes to grinding cashew (or other nuts) it sort of depends on how you are going to use them — as with most nuts, it's best to soak them before grinding (see video here on How & Why to Soak Nuts). If you are making a nut milk, you can use a blender. If you are making something where you will not be adding much liquid, you will need a machine that is more heavy duty, such as the one used in this recipe. Hope that helps. Cheers!
  • Michel N
    Michel N
    II made this recipe today but the burgers did not hold well, I think that the binder did not worked well. The taste was good but they kind of crumble when I tried to them. Question, would adding a bit of aquafaba helps on my next try?
  • Kirk B Rouxbe Staff
    Kirk B
    Hi Michel - thanks so much for your comments. Indeed, aquafaba will help with the texture of this recipe. Also, whenever I make this recipe, I place the patties in the fridge for a little while - which firms them up just enough to hold together when cooking. Let me know if that strategy works for you. Thanks again for cooking with Rouxbe! Chef Kirk

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