Veggie Burger at its best
Homemade vegetarian burgers can often result in dry lustless eating experiences, especially when using lentils or beans as the burger patty base. Here a delicious oven-roasted cauliflower steak is covered in an Indian Madras spice mix, then oven-roasted until soft and juicy on the inside with a slight char on the outside. Hence the mouthwatering Indian Madras Veggie Burger.
Easy veggie burger recipe
The best thing about this oven-roasted cauliflower burger patty is it requires no long or complicated blending, cutting or waiting time. Simply coat in the spices and seasoning and place straight in the oven. After 30 minutes you have a delicious veggie patty bursting with flavour and texture.
Madras Spice Mix
Madras curry powder is an Indian spice blend commonly used to flavour curries, meat, vegetable and grain dishes. Whilst recipes vary from region to region, the base of most blends will contain a mix of cumin seeds, black pepper, turmeric, fenugreek seeds, cassia bark, cloves, cardamom pods, curry leaves and dried Kashmiri chiles.
To learn more about Madras spice blend and how to make it at home, click here:
Indian Burger Sauce Recipe
For another light hit of flavour and spice, madras is also added to butter-fried onions, then blended with yoghurt, cucumber and mint. The result is a super refreshing and light Indian burger sauce that balances and compliments the other wonderful flavours of this burger.
Lime Pickle Coleslaw
All the classic ingredients that you have come to love in a crunchy coleslaw – finely shredded red cabbage, white cabbage, red onion and grated carrot. The twist comes from a delicious yoghurt dressing blended with Indian lime pickle, mango chutney and fresh coriander. It’s sweet, sour, salty and very satisfying.
Crispy and gooey fried egg burger
Because all burgers taste better with a fried egg on them.
If you liked this recipe you may also be interested in:
- Curried Madras Cauliflower Soup
- Chickpea Spinach Curry with Fried Eggs
- Miso Egg Breakfast Burger
- Madras Curry Powder
Indian Madras Veggie Burger
Ingredients
- 1 x 2.5cm thick-cut cauliflower steak
- Oil
- 2 tsp madras spice mix
- ½ tsp onion powder
- ½ tsp garlic powder
- Salt
- 1 egg
- 1 brioche burger bun
Lime Pickle Coleslaw
- Small handful Red cabbage thinly sliced
- Small handful white cabbage thinly sliced
- 1/3 small carrot grated
- ¼ white onion sliced thin
- 2 tsp Greek yoghurt
- 1 tsp mango chutney
- 1 tsp lime pickle
- 2 tbsp coriander leaves
- Salt
Madras Yoghurt Burger Sauce
- ½ white onion cut into medium cubes
- 1 inch cucumber piece
- 4 tbsp Greek yoghurt
- 1 heaped tsp chopped mint leaves
Instructions
- Heat oven to 220°C
- Combine Madras spice mix with garlic and onion powder.
- If needed, trim the sides of the cauliflower steak to fit within your burger bun.
- Rub cauliflower steak in oil, followed by half the Madras spice mix. Make sure the steak is coated evenly. Season both sides with salt. Roast on an oven tray for 25 – 30 minutes or until soft inside and slightly charred on the outside.
- While the cauliflower roasts, prepare your burger sauce: Heat a small saucepan with a little oil and fry onions until soft. Add remaining madras spice mix and a pinch of salt and cook a further minute. Remove from heat and allow to cool.
- Slice the cucumber in half and scrape out the inner seeds with a spoon. Chop into small cubes. Combine cooled madras onions, yoghurt, cucumber and mint. Season with salt and pepper. Place in the fridge until needed.
- Coleslaw: Combine yoghurt, mango chutney and lime pickle in a small bowl. Add white and red cabbage, sliced onion, grated carrot and coriander. Season with salt and combine well.
- Remove cauliflower steak from the oven. Heat a small frying pan with a little oil. When oil is very hot, crack in the egg and fry until crispy. Do no flip. Season with salt.
- Whilst egg is frying toast the insides of each brioche bun.
- Building your burger: Divide the burger sauce between each bun. On the bottom bun add coleslaw followed by the cauliflower steak and fried egg. Top with remaining brioche bun. Serve with an ice-cold beer.
