Me:Mo Cooks… Vegan Onion Bhaji Burgers

It’s mid-January or, as otherwise known, it’s Veganuary! The month of celebrating vegan food and experimenting with vegan recipes is well and truly upon us. There have been some epic recipes floating about on the web and one which we’re super into is this vegan one from MOB Kitchen. Generally speaking, if you’re not a burger fan then you’re probably a fan of Asian food and vice versa. Well, how about an Onion Bhaji Burger then? You get your patties and bun but with those inviting Indian flavours of cumin seeds, ground coriander and garam masala all nicely topped off with a homemade raita.  

This Vegan Recipe Serves 4 

For the Onion Bhaji Burgers: 

3 Red Onions 

2 Tsp Cumin Seeds 

2 Tsp Ground Coriander 

2 Tsp Garam Masala 

Small Knob of Fresh Ginger 

Coriander (stalks only) 

1 Tsp Baking Powder 

4 Tbsp Gram Flour 

Water 

4 Brioche Buns (or a vegan alternative) 

Mango Chutney (to serve) 

Vegetable Oil 

For the Raita: 

150g Coconut Yogurt 

1/2 Cucumber (seeds removed) 

Bunch of Mint 

Coriander (leaves only) 

Salt 

Pepper 

1. First let’s start with the recipe for those vegan bhaji patties. In a large mixing bowl, add finely slice red onions, ground coriander, garam masala and cumin seeds. Throw in tbsp of chopped coriander stalks, tsp of grated ginger, gram flour, baking powder, a pinch of salt and 6 tbsp of water. Mix well to form an oniony, chunky batter.  
2. Now onto the vegan raita recipe; in a separate bowl add the cucumber, mint and coriander leaves, coconut yogurt. Mix everything together then season to taste with salt and pepper.  
3. Then get the patties on. In a frying pan, heat some vegetable oil over a medium heat and add a tablespoon of the onion bhaji batter. Using the back of a spoon, gently flatten the patty and fry for about 3 minutes before flipping when they’re lovely and golden brown. Make 2 bhaji patties per burger – so 8 in total.  
4. Always. Toast. Your. Baps. Whack the grill on, cut the baps in half then put them under the grill to toast. Toasting the bap will prevent it from going soggy when you assemble (you’re welcome!)  
5. Finally, build the burger. Generously spread your homemade raita to the bottom bap, add a bhaji then more raita then another bhaji. Add a big dollop of mango chutney and some mint leaves then seal the deal with the other half of the bap.  

We’re big foodies here at Me:Mo which makes sense as we’re working with restaurants! For more of our Me:Mo cooks check out our blog page.