Do you love Burgers? Nothing is best when it comes to juicy grilled burgers, right? You can make them anytime at your home if you’re carving to have burgers. These juicy, delicious homemade burgers will be ready within 30 minutes. Your burger is incomplete without patties. So, here you can follow the recipe to make burger patties at home.
A patty is a flattened, usually round, serving of ground meat and/or legumes, grains, vegetables, or meat alternatives. The recipe to make patties can differ based on what type of burger you want to eat, either meat or a veg burger. Let’s look at the following recipes:
How to make Patties for a veg burger?
Patties for veg burgers are made from veggies only without beans and soya. You can use rice flour to absorb the moisture in the steamed veggies. Otherwise, you can use bread crumbs if you don’t have rice flour.
Ingredients:
- 250 grams-2 large or 1.5 cups cubed potatoes
- 2 carrots-1 cup cubed
- ½ cup finely chopped beans
- ½ cup peas
- 1 medium-sized onion or ½ cup finely chopped onions
- 1 teaspoon chopped garlic or ½ teaspoon garlic paste
- 1 inch or ½ tsp ginger paste or ½ tsp dry ginger powder
- 2 to 3 green chilies deseeded and finely chopped
- Coriander leaves a few finely chopped or ½ teaspoon coriander powders
- 1 to ½ tsp garam masala, ½ teaspoon cumin powder, or any spice mix
- ½ teaspoon red chili powder or cayenne pepper and ¼ teaspoon turmeric powder
- ½ cup bread crumbs or rice flour
- 4 to 6 tablespoons of oil
- Salt as needed
- 1 ¼ cup bread crumbs
- ½ cup besan chickpea or rice flour or cornflour for better
Preparation of a Patties in Veg Burger
- Rinse and steam 2 large potatoes, medium to large carrot, ½ finely chopped beans, and ½ cup green peas until thoroughly cooked. You can cook or steam the vegetables in a stove-top pressure cooker, pan, or instant pot. After that, strain the cooked vegetables, so no water or moisture is left in them.
- Stove-top pressure cooker: Peel and chop the potatoes, carrots, and beans. Place them along with the green peas in a pan or bowl. Add 2 cups of water to a 3-liter cooker. Place a small trivet inside. Place the bowl with the veggies on the trivet. Pressure cook them for 10 to 12 minutes on medium heat. Let the pressure fall naturally in the cooker, and then only remove the lid.
- Cooking in a pan: Peel and chop the potatoes and carrots into small cubes. Chop the beans into small pieces. Place the chopped veggies and green peas in a pan. Add water just about cover the vegetables. Cover and simmer on medium-low flame until veggies are fork tender.
- Instant pot method: Pour 1.5 cups of water into the steel insert of a 6-quart IP. Then, keep a trivet inside the steel insert. Place the whole potatoes, carrots, and beans in a steamer or on the trivet. Take green peas in a small bowl and place them on the steamer pan or the trivet. Pressure cook for 10 to 12 minutes until veggies are tender. Now, let the pressure release naturally.
- Peel and finely chop the potatoes, carrots, and beans when warm. After that, mash the potatoes with a potato masher.
- Add the chopped carrots, beans, and peas when the mashed potatoes cool down completely. Mix everything well and set aside.
- Finely chop 1 medium-sized onion and crush 4 to 5 garlic cloves, ½ inch ginger, and 2 or 3 green chilies (hot peppers) into a paste. Set aside. Crush them together or separately.
- Now, take a pan and heat 1 teaspoon of oil in it. Add the ginger-garlic-green-chili paste. Sauté for some seconds till the raw aroma of ginger and garlic goes away. After that, add the chopped onions. Stir and sauté until the onion turns translucent or light brown.
- Add ½ teaspoon coriander powder, ½ teaspoon cumin powder, ½ teaspoon garam masala powder, ½ teaspoon red chili powder or cayenne pepper, and ¼ teaspoon turmeric powder. Stir and mix the ground spices with the rest of the mixture.
- Switch off the heat and add the chopped coriander leaves (cilantro) or fresh parsley.
- Stir them well and add this sautéed onion mixture to the mashed veggies made earlier.
- Add salt as per taste and 5 to 6 tablespoons of bread crumbs.
- Mix very well. Set aside the patty mixture. Check the seasonings and add more salt and ground spices if required.
- Make the size of the veggie patties the same as the size of the buns. If the mixture looks soft or crumbles, add some more breadcrumbs and mix everything well.
- Now, fry the patties in a shallow pan until they turn light brown or golden. Drain on a kitchen tissue.
Note: If you want to try other veggie patties, instead of potatoes, you put mushrooms, tofu, beets, and other vegetables.
How to make Patties for meat burgers?
For meat lovers, you can follow this recipe to make a patty. You can use rice flour to absorb the moisture in the steamed meat. And then, you can add onion slices, chopped tomatoes, and sauce as you want. Look at the ingredients you will need and how to prepare the patties:
Ingredients:
- 250 grams of meat (chicken, buff, beef, or others)
- 1 egg
- 1 medium-sized onion or ½ cup finely chopped onions
- 1 inch or 1 ½ tbsp ginger paste or ½ tbsp dry ginger powder
- 1 teaspoon chopped garlic or ½ teaspoon garlic paste
- 2 to3 green chilies deseeded and finely chopped
- Coriander leaves a few finely chopped
- 1 to ½ tsp garam masala or any spice mix
- ½ cup bread crumbs or rice flour
- Salt as needed
- 4 to 6 tablespoons of oil
- 1 ¼ cup bread crumbs
- ½ cup besan chickpea or rice flour or cornflour for better
Preparation of a Patty for Meat Burger
- Take a frying pan and heat 1 teaspoon of oil in it. Add chopped onions, stir and sauté until the onion turns translucent or light brown.
- Take the meat (maybe chicken, beef, buff, or other) into a bowl with eggs and fried onions, then mix it well.
- Divide the mixture into five. Lightly wet your hands and roll the dough into balls, each about the size of a tennis ball.
- Set them into the palm of your hand and gently squeeze down to flatten into patties about 3cm thick. Make sure all the patties are of the same thickness, so they cook evenly. Put on a plate, cover with cling film and leave in the fridge to firm up for at least 30 mins.
- Heat the barbecue to medium-hot (there will be white ash over the red-hot coals – about 40 mins after lighting). Lightly brush 1 side of each patty with oil. (Note: You can also cook patties on a stovetop)
- Place the patties, oil-side down, on the barbecue. Cook for 5 mins until the meat is lightly charred. Don’t move them around, or they may stick. Oil the other side, then turn over using tongs. Don’t press down on the meat, as that will squeeze out the juices.
- Cook for 5 mins more for medium. If you like your patties pink in the middle, cook 1 min less on each side. For well done, cook 1 min more.
- Take the patties off the barbecue. Leave to rest on a plate so all the juices can settle inside. Your patties are finally ready.
Note: If you want to stovetop the patties instead of barbecue them, preheat the pans over medium-high heat and cook them as mentioned above.
