Samosas go burgers
Baked samosa burgers are full of the yumminess you’d expect from the original appetizers all wrapped up in a healthy, plant-based burger. We’ve even got an easy, spicy coriander-mint sauce to top them off. Who needs take out?
The ingredients and resulting flavor for this dish are inspired by those yummy samosas that starts many an Indian meal. In coming up with this recipe, I wanted to recreate the flavor profile of the filling and spices while dispensing with the fried outer shell.
Veggie samosas generally have a filling of some combination of potatoes, peas, onions and cauliflower. Carrot adds sweetness and texture. Coriander because it’s the perfect herb to pull it all together.
Spices are important for Indian-inspired dishes and these burgers are no exception. Fortunately, there isn’t a long list for this one. We’ll just use curry and onion powder with a pinch of cayenne to add some heat. Feel free to use more if you like it hot.
Oats, beyond breakfast
Burger binders include everything from seitan to flour (including chickpea flour) to oats. The trick is finding something that serves its purpose without commandeering all the flavor. Ground oats are a great option because they have a mild taste. You also don’t need to use so much that you lose the texture and color of the vegetables you add.
The ties that bind
If you’ve experimented with veggie burgers (and even if you haven’t) they all follow a similar formula: veggies, sometimes a grain or legume and a binder to hold them together.
Check out a few prepared veggie burgers and you’ll probably notice that they contain a lot of undesirable ingredients. Added oil, preservatives and gluten if that’s something you avoid. What I notice is a lot of empty calories. I like to save my calories for something tasty.
The great top off
Coriander-mint sauce is a standard samosa dipper and I highly recommend it with baked samosa burgers. I created a quick blend of fresh coriander and mint, lemon juice, ginger and garlic. The spicy sweetness comes from jalapeno and agave syrup thrown in the blender.
If you aren’t a coriander person, create a straight mint sauce. You may want to add a cup of spinach to bulk it out a bit and so it isn’t too overpowering – unless you like the super mint thing. This is another great place for tomato chutney, so give that a whirl if you don’t already have it stockpiled in the fridge.
Before I became plant based, I wasn’t motivated to be creative on the burger front. When I stopped centering everything around one main ingredient (meat), I was both challenged and excited to see what I could come up with. It wasn’t exactly turning burger making on its head, but rather coming at it from multiple directions. New perspectives if you will. I could take inspiration from a certain flavor profile, ingredient or spice and build from there.
A funny thing happens when your perspective gets tilted. Initially, there is a bit of loss for the foundation you relied on. In some cases, that foundation also served as a barrier. Once it’s gone or you reach past it or break through it, it’s all wide open. You have the opportunity for multiple perspectives. It’s the cycle of opportunities, perspectives, approaches and actions. Peace.Print
Baked samosa burgers are samosa appetizers wrapped up in a healthy, plant-based burger. Top these off with our quick coriander-mint sauce and let’s eat!
- 1 cup diced potato, cubed
- ½ cup frozen peas thawed (just run them over some hot water)
- ¾ cup cauliflower diced into small florets
- 1 medium carrot diced small (3/4 cup)
- ¼ cup green onion, diced
- ¼ cup coriander (cilantro), chopped
- 1 Tbsp. curry powder
- 1 Tbsp. onion powder
- 1/8 tsp. cayenne pepper
- 1/4 tsp freshly ground black pepper
- 1/4 tsp sea salt, or to taste (optional)
- 1 cup oats ground into a meal
- 1 cup coriander roughly chopped
- 1 cup mint leaves roughly chopped
- 1 jalapeno, diced
- 2 tsp. ginger, minced
- 1 clove garlic, minced
- 1 tsp. agave syrup or another liquid sweetener
- Bring a medium pot of water to a boil and boil 1 cup of diced potatoes until they are tender (about 15-20 minutes).
- While the potatoes boil, prepare the vegetables and spices and add them in a small mixing bowl. Mix well.
- Add 1 cup of rolled oats to a spice grinder, food processor or blender. Process until the oats are ground into a flour-like flour.
- When the potatoes are done, drain them and rinse in cold water.
- Preheat the oven to 400°F (205°C).
- Add the potatoes to the veggies and spices and mash them with a fork until they are broken down.
- Begin adding the ground oats starting with ½ cup. Continue to mix and add until the burger mixture will form a ball that will not fall apart and doesn’t stick too much to your hand.
- Divide the mixture into quarters and form patties.
- Place the patties on a non-stick baking sheet or a sheet lined with parchment.
- Bake for 15 minutes and flip the burgers. Continue baking for an another 6 to 8 minutes until both sides are golden.
- While the burgers are baking, make the coriander-mint sauce by combining 1 cup fresh coriander, 1 cup fresh mint, jalapeno, 2 tsp. ginger, garlic clove and 1 tsp. agave syrup in a blender or food processor. Blend until smooth.
- To reheat the burgers in the oven, wrap them in foil to prevent them from drying out. We reheated them after being baked. They will keep for several days in the refrigerator before baking, so bake what you need when you need it.
- I mentioned it above, but in case you missed it, you can replace the coriander for the sauce with 1 cup of spinach. When it comes to the burgers, if a small amount of coriander puts you off, I’d simply leave it out of the recipe.
- Category: Burgers & Wraps
- Cuisine: Indian
Keywords: baked samosa burgers