Name: Veggie Indian Burger with Spicy Bombay Mix and Raita Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Indian
Ingredients: 2 vegetarian bean burgers; 2 seeded wholemeal burger buns; ¼ red onion, finely chopped; ¼ cucumber, finely chopped; ½ large ripe tomato, finely chopped; ¼ small bunch coriander, finely chopped; 2 tbsp raita; 2 tbsp mango chutney; 20g spicy Bombay mix

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Introduction

This Veggie Indian Burger is a flavorful twist on a classic favorite, packed with vibrant Indian-inspired ingredients. Perfect for a quick, satisfying meal that’s both hearty and fresh.

The image shows a sandwich with a sesame seed bun that has a light brown and slightly toasted top layer, sprinkled with sesame seeds and grains. Below the top bun, there is a layer of finely chopped fresh vegetables including red tomatoes, green cucumbers, and some onion slices. Beneath the vegetables is a thick, crispy, golden-brown fried patty. Under the patty, there is a thick spread of creamy white sauce that oozes out, serving as the bottom layer on top of the bottom bun, which is a slightly grainy seeded bread. The sandwich is placed on a white plate with some scattered peanuts and small vegetable pieces around it, all set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 vegetarian bean burgers
¼ red onion
¼ cucumber
½ large ripe tomato
¼ small bunch coriander
2 seeded wholemeal burger buns
2 tbsp raita
2 tbsp mango chutney
20g spicy Bombay mix

Instructions

Step 1: Cook the vegetarian bean burgers according to the pack instructions until heated through and cooked evenly.
Step 2: Finely chop the red onion, cucumber, tomato, and coriander, then combine them in a bowl to make a fresh salad.
Step 3: Lightly toast the seeded wholemeal burger buns until golden and warm.
Step 4: Spread 1 tablespoon of raita on each bun base, then place a cooked bean burger on top.
Step 5: Add 1 tablespoon of mango chutney over each burger, followed by a generous helping of the tomato, onion, and cucumber salad.
Step 6: Sprinkle 10g of spicy Bombay mix over the salad on each burger for added crunch and flavor.
Step 7: Finish by placing the top bun over each burger and serve immediately.

Tips & Variations

For extra heat, add a few slices of green chili or a dash of hot sauce inside the burger.
Substitute raita with Greek yogurt mixed with a pinch of cumin for a creamier texture.
Use gluten-free buns if you’re avoiding gluten.
Add slices of avocado or cheese for a richer burger experience.

Storage

These burgers are best enjoyed fresh but can be stored in an airtight container in the fridge for up to 1 day. Reheat the bean burgers separately in a pan or microwave, then assemble fresh to keep the buns from becoming soggy.

How to Serve

The image shows a sandwich with a multi-seed seeded bun that is golden brown and textured on top. The bottom bun is toasted and has a layer of white creamy sauce dripping down the sides. Above the sauce is a crispy, thick brown patty with a rough texture. On top of the patty are fresh green cucumber pieces, red tomato chunks, and some bits of chopped red onion, with a glossy, dark-brown sauce spread over them. The sandwich is placed on a white plate on a white marbled surface, with some small scattered pieces of vegetables and nuts around. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the salad ahead of time?

Yes, you can chop and mix the salad ingredients up to a day in advance. Keep it refrigerated in an airtight container to maintain freshness.

What can I use if I don’t have Bombay mix?

If you don’t have Bombay mix, try crushed roasted nuts or crunchy snack mixes to add a similar spice and crunch to your burger.