Curried Vegetable Burgers Vegetarian

Vegetarian Curried Vegetable Burgers

Curried Vegetable Burgers (Vegetarian) Recipe

Here we are again, yet another burger recipe. I told you I had lots of these, I can’t throw them out. So they will all be posted eventually. This one is slightly different from the others as it has a curry flavour to it. Great for Vegetarians but not so good for those with a nut allergy…sorry! I am sure that the peanut butter could be substituted with something else. I will leave that to your imagination though. These can be fiddly to prepare but great tasting. As I have said before on other posts these are great for entertaining. They give guests some choice besides store bought alternatives.

Serves 6


2 tablespoons olive oil
1 onion, finely chopped
1 garlic clove, crushed
2 zucchinis, grated
1 large carrot, grated
100g (about 4 slices) wholemeal bread, crusts removed
400g canned chickpeas, rinsed, drained
3 teaspoons mild curry paste
3 tablespoons crunchy peanut butter
1 egg yolk
3 tablespoons chopped coriander leaves, plus extra leaves to serve

6 bread rolls
Mayonnaise, chutney, lettuce and tomato, to serve


Heat half the oil in a large frypan over medium to low heat, add the onion and cook for 5 minutes or until softened.

Add the garlic, zucchini and carrot, then cook, stirring, for 2-3 minutes until wilted and softened, drain off any liquid or the burger will be soggy.

Place bread and chickpeas in the bowl of a food processor and pulse to combine.

Add softened vegetables, curry paste, peanut butter, yolk and coriander. Process until mixture comes together, don’t over do it.

Form the mixture into 6 patties and chill for 10 minutes to firm up. Heat the remaining tablespoon of oil in a non-stick pan over medium heat and cook the burgers, in batches if necessary for 1-2 minutes each side until golden.

Serve in rolls with mayonnaise, chutney, lettuce, tomato and extra coriander leaves.


Can be served on a plate with salad
Make a wrap with a pattie, yoghurt and salad
Can be reheated or eaten cold the next day
Great for lunch boxes
Great for the barbecue
Mini versions great as finger food
Add different vegetables according to the family likes and dislikes
Hide vegetables from the kids in these patties
Add breadcrumbs, flour or cornflour to a soggy mixture to firm it up
Experiment with different spices, try chilli or cardamon

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