I can’t believe I haven’t posted a burger recipe on here yet! It seems especially ridiculous considering I rave about vegan burgers, and make them all of the time!
If you make this recipe at home be sure to tag your photo #satvikfoods. We love seeing all your beautiful recreations. And don’t forget to sign up for our newsletter below to get the latest recipes, vegan lifestyle tips and promotional discount codes straight to your inbox.
- 1 pack of Satvik Green Moong Dhal
- 1 medium sized onion
- 2 garlic cloves
- 200ml vegetable oil
- 3 Tbsp tomato paste
- 2 Tbsp soy sauce
- ¼ tsp ground cumin
- ¼ cup Besan (chickpea) flour
- Prepare Satvik Foods Green Moong Dhal according to packet instructions - except reduce the specified amount of water from 4 cups to 3 cups. We need a thicker consistency then a traditional Dhal to make our burger Patty's
- Roughly chop the onion and the garlic cloves and place them in a blender or food-processor. Add vegetable oil, tomato paste and soy sauce. Blitz until you have a smooth, thin paste or sauce.
- Add this mixture to your cooked dhal.
- Cook the mixture for 5 more minutes then take it off the hob and start mixing in the flour. Roll the dough-like mixture into balls and then flatten them into burger patties. If the dough is too soft to work with add a little bit more flour.
- Now you have to choose from 3 different baking methods.
- You can either fry the patties in (a generous amount) of oil in a pan, which makes them crispy outside with a soft centre.
- Or you can bake them in a pre-heated oven at 180˚C for 25 minutes, then flip the patties and bake them for another 15 minutes.
- The third option is baking them first and then frying them in a pan to make them extra crispy.
- I kept it simple and just had them in a seeded bun with scoop of mustard and ketchup, and any salad of your choice. Enjoy!
Serving suggestion: swap out your bread roll with iceberg lettuce. The crisp, fresh lettuce compliment the hearty spiced burger. Serve with crispy crumbed zucchini fries. Yum!