Veg Burger Easy & Delicious Tandoori Vegetable Burger Outdoor Cooking Ideas Rajshri Food

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Learn how to make Veg Burger at home with our Chef Varun Inamdar

Veg Burger Ingredients:

For the Veggies
Carrot (sliced)
Zucchini (sliced)
Cucumber (sliced)
Banana Peppers (sliced)
Green Cabbage (chopped)
Cauliflower Florets

Tandoori Marination
2 tbsp Curd
1 tbsp Gram Flour
2 tsp Red Chilli Powder
1/2 tsp Turmeric Powder
1/2 tsp Garam Masala Powder
1 tsp Garlic (crushed)
1 tsp Mustard Oil
Salt to taste

For the Barbeque
Oil

Assembling the Burger
3 Burger Buns
Mayonnaise
Italian & Peri Peri Mayonnaise
Lettuce
Peri Peri Mayonnaise

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About Veggie Burger
A veggie burger may be made from ingredients like beans, especially soybeans and tofu, nuts, grains, seeds or fungi such as mushrooms or mycoprotein. The patties that are the essence of a veggie burger have existed in various Eurasian cuisines for millennia, these can be made of entirely vegetarian ingredients such as legumes or other plant-derived proteins.

There have been numerous claims of invention of the veggie burger. The dish, by name, may have been created in London in 1982 by Gregory Sams, who called it the 'VegeBurger'. Sams and his brother Craig had run a natural food restaurant in Paddington since the 1960s; a Carrefour hypermarket in Southampton sold 2000 packets in three weeks after its launch. An earlier reference can be heard in the 7 June 1948 episode of the American radio drama series Let George Do It called "The Mister Mirch Case" where a character refers to "vegeburgers" as a burger made of nuts and legumes.

Some fast food companies have been offering vegetarian foods increasingly since the beginning of the 21st century. Vegetables such as corn, carrots, and mushrooms, provide the patty with texture and taste. Additionally, they provide moisture when heated. The vegetables also provide nutrients with the addition of some vitamins and minerals. Salt is typically used for flavor, but may be used as a preservative in veggie burgers. With the use of salt, the water activity of the food is reduced. This helps prevent the growth of micro-organisms and prolongs the shelf life of the food.