Make These Indian-Spiced Veggie Burgers for Dinner

Patty Ingredients:
makes 12

• 1/2 cup brown rice, cooked
• 2 medium potatoes, boiled + smashed
• 2 tbsp canola oil
• 1 tsp cumin seeds
• 1/2 tsp turmeric
• 1 tbsp fennel seeds
• 1 medium red onion, chopped
• 1 small zucchini, diced
• 8 oz white mushrooms, finely diced
• 1 inch ginger, chopped
• 1 serrano chili, diced (optional)
• 1/2 cup baby spinach, chopped
• 4 tbsp cilantro, chopped
• 4 tsp cornstarch
• 4 tsp Italian breadcrumbs
• 4 tbsp extra-virgin olive oil
• salt to taste + freshly ground black pepper

Dressing Ingredients:
– 4 tbsp Greek yogurt

– 2 tbsp mayonnaise

– 1 chipotle chili in adobo sauce, finely chopped

– salt to taste + freshly ground black pepper

Instructions:

1. In a heavy bottom skillet, heat the canola oil over medium-high heat.

2. Add the cumin seeds. Once it starts crackling, add the turmeric and fennel seeds.

3. Add the onions, cook until soft. Add the zucchini, mushrooms and saute until all the water has evaporated.

4. Add the ground pepper and salt to taste.

5. Set aside to cool slightly.

6. Combine the mixture with brown rice and potatoes in a large bowl.

7. Add spinach, ginger, serrano chili, cilantro, cornstarch and Italian breadcrumbs.

8. Add two tbsp extra-virgin olive oil to the mixture.

9. Form the mixture into 12 patties.

10. Heat the remaining extra-virgin olive oil in a 12-inch non-stick skillet over medium heat. Add the patties and cook until they are golden brown on both the sides.

11. To make the dressing, mix together the yogurt, mayonnaise and chipotle peppers in a small bowl until smooth.

12. Add salt and pepper to taste.

What's your absolute favorite veggie burger recipe? Does it use brown rice or black beans or something completely different? Share with us @BritandCo!

This article has been updated from a previous post published in July 2014.