Serve with more chutney and a side of sweet potato fries, or healthier zucchini fries. This Tikki Burger recipe is the ultimate veggie burger that can easily be kept vegan by skipping or switching the cheese.
It starts with the classic Indian patty called aloo tikki. These Indian-spiced potato patties are layered on butter-toasted whole wheat buns, slathered with ketchup and cilantro chutney, then topped with classic burger toppings. Enjoy this vegetarian burger on weeknights, or add an Indian flair to your game day menu.
Ingredients - Notes & Substitutions
This aloo tikki burger recipe is so simple and quick to make. Here’s what you’ll need to make this recipe: (not shown in the picture below are burger buns and condiments) Potatoes: I use Gold Potatoes for this recipe. You will need 3-4 of them for this recipe depending on the size. Green Peas: you can use thawed frozen green peas or fresh green peas. Steam them first so they cook evenly. Onion: white or red onion will work. Be sure to chop it into small pieces before adding it to the patty mixture. Grated Ginger: I highly recommend grating fresh ginger for the best flavor Serrano Chili: finely dice the chili so it incorporates well into the patties. For mild heat, remove the seeds and membrane, or skip it. Chopped Cilantro: use freshly chopped cilantro for the best flavor. Spices: We need Himalayan salt, dry mango powder, chaat masala, coriander powder, cumin powder, red chili powder/cayenne pepper. Cornstarch: helps to absorb moisture for a crispier texture. Rice flour will work as well. Oil: I use avocado or vegetable oil for frying, but any clear oil will work. Burger Buns: I use whole grain burger buns for extra fiber but feel free to use your favorite kind. For Serving: serve your aloo tikki burgers topped with cilantro chutney, ketchup or tamarind chutney, tomato, onion, pepper jack cheese slices (or any cheese), and an extra sprinkle of chaat masala. Add lettuce if you like. Scroll to the recipe card for a detailed list of ingredients and quantities.
How to Make Aloo Tikki Burger
Our aloo tikki patties take just 25 minutes to come together. After that, all that’s left is to assemble your burgers!
Step 1: Make Aloo Tikki
Prep the potatoes: Boil the potatoes in the instant pot, or microwave them using the “potatoes” preset. Cool, then grate them to make 2 cups of grated potatoes. Steam the peas: Steam the peas by adding ½ cup of water to a frying pan. Bring to a simmer, then add the peas, cover, and cook for 5 minutes. You can also steam them in the microwave by sprinkling them with water and microwaving in 30-second increments until thawed. Combine: In a large mixing bowl, combine the grated potatoes, peas, onion, cilantro, ginger, and spices. Mix until fully combined, then stir in the cornstarch (or rice flour) and mix well. Form the patties: Divide the potato mixture into 8 equal portions, lightly grease your hands, then form them into ½-inch thick round patties. Rub a teaspoon of cornstarch on your hands and lightly dust each patty. Wipe off any excess. Fry: Heat the oil in a frying pan, then add in the tikkis. Cook on each side for 4 minutes or until golden-brown and crispy. Cool slightly.
Step 2: Assemble Burgers
Split the buns in half and apply butter to each half. Place them into a hot skillet to lightly toast. Now spread chutney and ketchup on each side. To the bottom bun, add one of the potato patties. Top with onion, tomato, and cheese. Sprinkle with chaat masala, then add on the top burger and serve.
Serving Suggestions
I serve my aloo tikki on a toasted whole-grain bun layered with cilantro chutney and ketchup. I top the patty with sliced onion, tomato, a slice of pepper jack cheese, and an additional sprinkle of chaat masala for good measure. If you want to melt the cheese before serving, layer it on the bun and broil for a minute or two until gooey. Serve your aloo tikki burgers with a side of air fryer french fries, sweet potato fries, or potato chips!
How to Store
Once the burgers are assembled, they are best served right away. I don’t recommend storing the whole burger as it will get really soggy. However, leftover potato patties will last in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months. To reheat, thaw overnight in the fridge, then warm on the stove with a drizzle of oil to re-crisp.
Recipe Tips & Notes
Boiling the potatoes: Cook the potatoes just until they are fork-tender and no more. Over-cooked potatoes have too much moisture and the patties won’t hold their shape.Potato temperature: Cool the potatoes after cooking so they have time to dry up slightly. The dryer potatoes create a crispier texture.Grease your hands. Lightly greasing your hands in oil before handling the potato mixture makes it so much easier to work with.Make the patties ½-inch thick. This is the perfect thickness for them to cook all the way through and get crispy but not burnt.Heat the oil first. The oil needs to be hot before you add in the potato patties so they can start crisping up right away. If it’s cold, you’ll end up with mushy potato patties. You can check the temperature of the oil by adding a very small amount of the potato mixture to the pan. If it starts sizzling right away, it’s ready to go.Customize your burger: Feel free to get creative with your burger. Use another bun, play around with burger toppings, try other sauces, you name it.
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