The first time I ever had burger was almost ten years ago, when my now-husband-then-friend took me out to a popular burger joint. To say that I was appalled with the taste would be an understatement. I hated it from the get go and kept throwing stares at him 😀 Since I thought it was too costly (think so even now!), I somehow brought myself to finish it. Fast forward to a few more years and getting acquainted with the taste, I have come to like a good burger.
If I have to name one burger that I would have without thinking twice, it is KFC’s Vegetable Zinger Burger. The vegetable patty is so crispy, crunchy and perfect with a good soft bun. What gets me the most is their creamy cheesy mayonnaise sauce along with crispy iceberg lettuce. A burger is not a burger if not for the lettuce or so I feel 🙂
So whenever I get good fresh iceberg lettuce, I dream of making burger at home but then end up making something else. One fine day I did make the burger and it turned out really good. For the husband, I shallow fried the veggie patty just as they do in KFC and made toasted patty for myself. The result was so so so good and delicious. Pls check the notes to learn about making a low-cal version of this veggie burger.
To make Vegetable Zinger Burger | Crispy Veggie Burger
What I used –
- Mixed Vegetables Chopped, 2 cups (I used Potatoes, Carrots, Fresh Green Peas & Sweet Corn)
- Boiled Chickpeas, ½ cup
- Burger Buns, 2
- Red Chilli Powder, ¾ tsp
- Curry Powder, ½ tsp
- Coriander Powder, ½ tsp
- Cumin Powder, ½ tsp
- Turmeric Powder, ¼ tsp
- Spring Onions, a few
- Corn Flour, 2 tbsp
- Bread Crumbs, ½ cup
- Oil, to deep fry
- Salt, as needed
- Water, as needed
- Iceberg Lettuce, as needed
- Eggless Cheesy Mayonnaise, as needed
- Onion Roundels, as needed (optional)
- Cheese Slices, as needed (optional)
Prep Work –
1. In a microwave safe bowl, add chopped vegetables and sprinkle some water. Microwave on high for 5-6 mins until the vegetables are soft. Make sure there is very less water content once the veggies are cooked. Slightly mash them and set aside.
2. Pulse the cooked chickpeas until coarse and set aside.
3. Make a thin paste out of corn flour and water. Set aside.
How I made –
1. In a bowl, add the cooked & mashed vegetables, chopped spring onions along with coarsely ground chickpeas. Add turmeric powder, red chilli powder, salt, curry powder, coriander powder and cumin powder. Mix well. The veggie mix should form a ball.
2. To make the patties, divide the veggie mix into equal portions and make patties of 1 inch thickness by rolling the veggie mix tightly between your palms. The size of the patty should match the size of the burger bun. Dip the prepared patty in corn flour mixture and then coat it with breadcrumbs. Repeat this for one more time. Once all patties are made, set it in freezer for 10 mins.
3. Meanwhile heat oil for frying the veggie patty. Once hot, set on medium flame. Deep fry the burger patty in oil until golden brown on both sides. Cut the burger bun in half and slightly toast the bun until golden brown with little oil/butter.
4. To assemble the burger, spread the cheesy mayonnaise on both sides of the bun. Tear the ice berg lettuce into smaller chunks and set it on the base part of the bun. If using add sliced onions followed by the veggie patty and more lettuce/onions.
5. Serve hot with tomato ketchup!
- Boiled chickpeas add to the texture and crispness of the veggie patty.
- The vegetables can be boiled in pressure cooker but it is important to make sure there is very little moisture once cooked.
- Instead of spring onions, regular onions can be used.
- Freezing the patties will help in keeping the shape together and the breadcrumbs wont fall apart in oil.
- Dip the patty in corn flour mix and bread crumbs for atleast two times to make a crisp outer coating.
- To make the patty on tawa, heat a tsp of oil and toast on low flame until golden on each side. Add another tsp of oil if needed.
- Patty can be also grilled in OTG at 180° C until golden brown on both sides.
- Burger remains crisp when served hot.
- I didn’t use any cheese slice but feel free to include it.
Taking this to Fiesta Friday #145.