One of the questions I am frequently asked is “what is your favorite veggie burger?” (Guess I should have put that one on my new FAQ’s page, huh?) My answer is always the same. There is no better burger than the Vegetable Masala Burger found in the frozen aisle at Trader Joe’s.
I don’t really talk much about my daily meals here, but you might be surprised to hear that, on average, we eat frozen veggie burgers for dinner two or three nights a week. Gasp – I know! But despite all the culinary talent under our roof, we are busy humans who struggle to fit it all in every day – just like you!
In addition to our gourmet breakfasts, I usually make all my recipe-worthy food for lunch and by the time we get home from the gym it is often close to 8pm – aka vegetable masala burger time! Part of the reason I love these particular burgers is because of the ingredient list – vegetables and spices, with very little in the way of additives or scary chemicals.
Not to mention all the glorious Indian spice and FLAVOR! But last night as I grabbed the box out the freezer, ready to defrost my favorite patties, I wondered why I had never tried to simply make them myself? And so I did just that…
Homemade Vegetable Masala Burgers
Ingredients: (makes 6 burgers)
- 2 large carrots, cubed
- 2 medium potatoes (I used red potatoes), cubed
- 1/2 cup bell peppers, diced
- 1/2 cup corn kernels
- 1/2 cup edamame (shelled)
- 1/2 cup rolled oats
- 1 tbsp olive oil
- 1/2 tsp ginger
- 1/4 tsp mustard seed
- 1/2 tsp turmeric
- 1/4 tsp garam masala
- 1/2 tsp salt
To Prepare: Start by cubing the potatoes and carrots into small diced pieces. Try to make the cubes as consistent as possible, so that they will cook evenly in the pan. Over medium high heat, sauté the carrots and potatoes in a little bit of olive oil for about ten minutes, or until starting to brown.
For the rest of the ingredients, I stuck with my Trader Joe’s theme. For the peppers, edamame, and corn – frozen is fine!
Once the potatoes and carrots are starting to get soft…
Go ahead and add the rest of the vegetables and cook until they are warmed. These burgers take a little more time than a bean burger, since you need to cook the vegetables – but I promise the end result is totally worth it!
While the vegetables are cooking, go ahead and pull out your food processor. The first item into the food processor is 1/2 cup of rolled oats…
Pour them in and pulse them to the consistency of a coarse flour.
Add the vegetables once they are ready, along with the olive oil, salt, and the blend of spices. Spices are what make these burgers so delicious!
Alternate pulsing the food processor and scraping down the sides, in order to ensure that everything is mixed well. Combine until the veggies are chopped into teeny tiny pieces!
Wet your hands and form into patties. Using the same pan that you used to cook your vegetables, add a little more olive oil and cook the burgers over medium high heat.
When you make veggie burgers, you’re never quite sure until you FLIP whether or not they are going to hold together or crumble to bits. I am happy to report that these held together really well – probably my best to date! After a few minutes of cooking on one side, use a spatula to flip the patties over.
Once they are cooked on both sides, they are ready to eat! Now tell me that my vegetable masala burger (right) doesn’t look ten thousand times more delicious than it’s frozen inspiration (left).
While yes – it was a bit more work than simply heating up a frozen burger – this recipe makes six patties! So you can easily make it once and freeze the rest to eat later in the week. Problem solved!
Served my favorite way to eat a burger – on top of an English muffin and piled high with avocado!
And let’s just be real here – veggie burgers are really just delivery devices for giant piles of ketchup, right?
I was blown away by how well these turned out, and while I love a good bean burger from time to time, I also love that this bean-less burger provides an alternative with an entirely vegetable base. Not to mention all that delicious edamame giving a boost in protein.
More and more I’m trying to eliminate our house of boxed and processed food. This recipe does just that, while also adding a fabulous new addition to our weekly meals!
Did I mention that they are only 120 calories a piece (same as the frozen variety)? Also pack 4g of healthy fat (TJ’s has 8g!), and 4g of vegetarian complete protein (TJ’s only has 2). I’d call that a WIN!