cheesy stuffed veggie burger recipe | veg cheese burger | Indian cheesy veggie burger
by Tarla Dalal
Added to 24 cookbooks
This recipe has been viewed 52283 times
cheesy stuffed veggie burger recipe | veg cheese burger | Indian cheesy veggie burger | with 33 amazing images.
cheesy stuffed veggie burger recipe | veg cheese burger | Indian cheesy veggie burger is a mouth watering burger which is sure to lure people of all ages. Learn how to make veg cheese burger.
To make cheesy stuffed veggie burger, for the patty combine all the ingredients, except the cheese in a deep bowl and mix very well using your hands. Divide the mixture into 3 equal portions. Roll a portion into a 100 mm. (4”) diameter thick flat circle and put 2 tbsp of cheese in the center. Bring all the sides together, seal it completely, and flatten it lightly. Repeat steps 3 and 4 to make 2 stuff 2 more patty. Heat a non-stick tava (griddle), grease it with 1 tbsp of oil, place all the patty on it and cook using 1 tbsp of oil till they turn golden brown in colour from both the sides. Keep aside. To make the cheesy stuffed veggie burger, divide the coleslaw into 3 equal portions. Keep aside. Cut a burger bun horizontally into two. Apply 1/4 tsp of butter on both the sides of each halve of the burger bun and toast them lightly on a tava (griddle). Place both the halves on a clean, dry surface, apply 1 tsp of chilli sauce over each buttered halve and spread it evenly. Place a portion of the coleslaw on the lower halve of the buttered- chilli sauce side. Place a patty, 3 tomato slices, 1 onion slice and sprinkle a little salt and pepper evenly over it. Cover with an upper halve of the bun and press it lightly. Repeat steps 2 to 6 to make 2 more burgers. Serve the cheesy stuffed veggie burger immediately.
This veg cheese burger is totally different from anything you’ve ever tasted before! The buttered burger bun is smeared with fiery chilli sauce and then packed with a whole lot of usual burger ingredients like coleslaw, tomato and onion slices.
Then comes the interesting part – a super duper veggie patty with a cheesy core! The veg patty mixture is stuffed with grated cheese, and as the patty cooks the cheese melts and gives the patty of Indian cheesy veggie burger a gooey cheesy centre that’s totally awesome.
When you bite into cheesy stuffed veggie burger, the cheese oozes out to meet your cheese-loving taste buds. You can also try other cheesy recipes like Cheesy Potato Bake or Cheesy Rice Tartlet.
Tips for cheesy stuffed veggie burger. 1. Ensure that the boiled vegetables are strained well. Presence of water will make shaping the patties difficult. 2. If you find that the patty is yet not shaping well, add 1 tbsp of extra cornflour. 3. To save time you can cook the potatoes in a microwave. 4. For kids, replace chilli sauce with tomato ketchup. 5. Relish the cheesy stuffed veggie burger hot and fresh to enjoy the gooeyness of the cheese before it begins to harden.
Enjoy cheesy stuffed veggie burger recipe | veg cheese burger | Indian cheesy veggie burger | with step by step photos below.
For the patty- To make cheesy stuffed veggie burger, combine all the ingredients, except the cheese in a deep bowl and mix very well using your hands.
- Divide the mixture into 3 equal portions.
- Roll a portion into a 100 mm. (4”) diameter thick flat circle and put 2 tbsp of cheese in the center.
- Bring all the sides together, seal it completely, and flatten it lightly.
- Repeat steps 3 and 4 to make 2 stuff 2 more patty.
- Heat a non-stick tava (griddle), grease it with 1 tbsp of oil, place all the patty on it and cook using 1 tbsp of oil till they turn golden brown in colour from both the sides. Keep aside.
How to proceed- To make the cheesy stuffed veggie burger, divide the coleslaw into 3 equal portions. Keep aside.
- Cut a burger bun horizontally into two. Apply 1/4 tsp of butter on both the sides of each halve of the burger bun and toast them lightly on a tava (griddle).
- Place both the halves on a clean, dry surface, apply 1 tsp of chilli sauce over each buttered halve and spread it evenly.
- Place a portion of the coleslaw on the lower halve of the buttered- chilli sauce side.
- Place a patty, 3 tomato slices, 1 onion slice and sprinkle a little salt and pepper evenly over it.
- Cover with an upper halve of the bun and press it lightly.
- Repeat steps 2 to 6 to make 2 more burgers.
- Serve the cheesy stuffed veggie burger immediately.
Cheesy Stuffed Veggie Burger Video by Tarla Dalal
Cheesy Stuffed Veggie Burger, Veg Cheese Burger recipe with step by step photos
- Place the shredded cabbage in a mixing bowl.
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- Add the grated carrot. These, with mayonnaise, are the main ingredients of a coleslaw.
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- Add the mayonnaise, salt and pepper to the bowl.
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- Combine all these ingredients well with a spoon to make the coleslaw.
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- Place the chopped and boiled mixed vegetables in a bowl. We have used green peas, french beans and carrots. They are not finely chopped as we want the patty to have a bite to it.
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- Then add the potatoes.
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- Now add the coriander for an earthy taste.
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- Add the ginger, green chilli paste, garam masala and chilli powder. This burger is a little on the Indian side and that is why we add garam masala and chilli powder to it. These masalas will give an exceptional taste.
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- Add the lemon juice and salt, and mix very well using your hands so that all the ingredients are evenly mixed with each other.
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- Add the cornflour and mix well. The cornflour will ensure proper binding of the veggies together so that the patty does not break apart.
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- Divide the mixture into 3 equal portions.
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- Take one portion of the mixture in your hand and flatten it into a 100 mm. (4”) diameter thick circle using the other hand with a slight dent in the middle. To make this easier, slightly cup the hand in which you are holding the mixture.
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- Put 2 tbsp of cheese in the center of the patty. This is the best part about the Cheesy Stuffed Veggie Burger.
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- Bring all the sides together gently so that the cheese does not fall out and seal it completely to form a ball.
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- Flatten it lightly to form a thick patty. Thing to remember here is that there should be no hole or crack in the patty or else the melted cheese will flow out. You can even coat the burger with bread crumbs and deep fry it as done in Spicy Paneer Burger.
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- Repeat steps 8 and 11 to make two more stuffed patties.
- Heat a non-stick tava (griddle) and grease it with 1 tbsp of oil. Let it get hot and then only place all the patties on it and cook till golden brown on one side.
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- Brush the patties with 1 tbsp of oil to ensure proper cooking.
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- Flip the patties and cook on the other side till they turn golden brown in colour from both the sides. Keep aside.
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- Cut a burger bun horizontally into two parts. Apply 1/4 tsp of butter on both the sides of each halve of the burger bun.
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- Toast them lightly on a tava (griddle) till light brown in color. Toasting not only gives an extra flavor to the bun but also helps it hold its shape.
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- Place both the halves on a clean, dry surface and apply 1 tsp of chilli sauce over each buttered halve and spread it evenly.
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- Divide the coleslaw into 3 equal portions and place a portion of the coleslaw on the lower halve of the bun.
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- Now place the prepared patty over the coleslaw.
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- Also place 3 tomato slices over the patty.
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- Finally place 1 onion slice over the tomatoes and sprinkle a little salt and pepper evenly over it.
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- Cover with an upper halve of the bun and press it lightly.
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Repeat steps 1 to 9 to make 2 more cheesy stuffed veggie burgers.
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Serve cheesy stuffed veggie burger immediately with Spicy Potato Wedges and a Kit Kat Milkshake.
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Ensure that the boiled vegetables are strained well. Presence of water will make shaping the patties difficult.
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If you find that the patty is yet not shaping well, add 1 tbsp of extra cornflour.
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To save time you can cook the potatoes in a microwave.
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For kids, replace chilli sauce with tomato ketchup.
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Relish the cheesy stuffed veggie burger hot and fresh to enjoy the gooeyness of the cheese before it begins to harden.
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Accompaniments
Nutrient values (Abbrv) per burger
| Energy | 660 cal |
| Protein | 12.6 g |
| Carbohydrates | 70.9 g |
| Fiber | 5.6 g |
| Fat | 38.9 g |
| Cholesterol | 25.5 mg |
| Sodium | 682.1 mg |
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6 FAVOURABLE REVIEWS
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Reviewed By
5 of 10 users found this review useful
See more reviews
No review of this type was found
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