HOMEMADE MCDONALDS CRISPY VEGGIE BURGER!

If you are wondering why you have never heard of this burger before, thats because McDonalds serves localized burger in different countries based on regional flavors. MCAlooTikkis (Where aloo means potatoes) is a popular burger in India. Aloo tikki being a famous snack and a street food in India, Mcdonalds has created a fusion in a perfect east meets west style and ever since this item has surged in popularity among India crowd, one reason being, majority of Indians are vegetarians. Having said that, this time when I was in India I tried the KFC chicken with lemon seasoning. The slight tangy flavor will send your tastebuds craving for more.

We all understand that fast food is not a good option and its growing concerns of health. So here is an easy homemade version of the famous crispy aloo tikki burger or the Mcveggie burger. This recipe uses a portion of vegetables and potatoes and the outer crisp coating will remind you of the famous burger. This is ideally served with tomato mayo instead of the regular mayo. There are vegetarian mayo available with no eggs in it.

I fried half and coated the other half in batter and bread crumbs and popped it in the freezer. To freeze it well, line a sheet or a plate with plastic foil and place the coated patty on the sheet, keeping enough space so that they don’t touch. Once it hardens in an hour or two, remove and place it in freezer bags or freezer boxes. When ready to use, thaw in the refrigerator (If you transfer the burger from the freezer to the refrigerator at night, it should be ready for frying by morning). Alternately you can place in the counter to thaw for 30 minutes to an hour or thaw in the microwave for few seconds.Apply mayonese on the top side of the bread and place lettuce or cabbage in between as a moisture barrier or else it will make the burger soggy.

Cook the vegetables in oil and butter till half done. Add salt and the spices. Sautee and then add the slightly mashed potatoes.

Mash the potatoes and the veggies with a potato masher or flat laddle. Taste and adjust the salt if needed.

Add the bread crumbs and mix well. Cover with a lid or plastic wrap and place in the refrigerator for 30 minutes to an hour.

Divide into 6 equal portions. Tightly roll each portion into a ball and flatten into a 1/2 inch patty. Dip in the batter and coat in bread crumbs.

Deep fry on medium high heat and fry till golden brown on both sides. I used only enough oil to submerge half of the patty. This is a good option if you don’t want to waste too much oil and if you don’t reuse oil.

For deep frying tips and the perfect temperatures for deep frying check this article on Food52.comMcDonalds Crispy Veggie burger

Prep Time

15 mins

Cook Time

20 mins

Total Time

30 mins

 

Refrigeration time : 30 minutes to 1 hour

Servings: 6 burgers

Ingredients

• 2 Large potatoes boiled or baked (Yields 2 cups when roughly chopped)
• 1/4 cup finely chopped onion
• 1/4 cup carrots cut into small cubes or grated
• 1/4 cup peas
• 1/4 cup finely sliced green beans
• 2 cloves of garlic minced or use 1/2 teaspoon garlic powder
• 1 tablespoon oil
• 2 tablespoons unsalted butter
• 1/2 cup bread crumbs

SPICES

• 1/4 teaspoon turmeric powder
• 1/2 teaspoon cumin powder
• 1 tablespoon dry cilantro or finely chopped
• 1 teaspoon paprika / red chilly powder
• 1 teaspoon chat masala
• 1/2 teaspoon garlic powder if not using minced garlic
• 1/2 teaspoon salt or to taste

FOR THE BATTER

• 1/2 cup all purpose flour / maida
• 5 tablespoons corn starch/corn flour
• 1/4 cup corn meal / Makki ka Atta
• 1/2 teaspoon salt
• 1 cup cold water
• 1/2 tablespoon oil

EXTRAS

• Oil for frying
• bread crumbs for coating
• Dinner rolls
• Mayo and lettuce chopped cabbage or similar

Instructions

1. Add oil and butter in a pan and place on medium high heat. Add the minced garlic. Once it cooks add onions and the veggies. Sautee till the veggies are half cooked. Add the spices and mix well. Now add the mashed potatoes and incorporate everything well with a potato masher or flat paddle and mix for additional minute.
2. Turn of the heat, transfer the potato mixture into a bowl and keep aside to cool. Add the bread crumbs and mix well almost like kneading. Cover the bowl with the lid or plastic wrap and place it in the refrigerator for 30 minutes to an hour so that it hardens a bit for easier handling.

To Prepare The Batter

1. Mix all purpose flour + corn starch + corn meal + salt and mix well. Add water little at a time until a slightly thick batter is formed. Mix well and stir the oil in the batter. (Oil adds shine to the crumb coat)

Assembling and Frying:

1. Roll the potatoes into balls and flatten it out into 1/2 inch thick patty. Carefully dip it in the batter and coat it with bread crumbs.
2. Pour oil in a pan and place on medium heat. (I used oil only enough to submerge half of the patty. You can use more oil and deep fry). Test if the oil is hot enough by adding bread crumbs. If it sizzles, that means the oil is ready for frying. Add the burger. After 2-3 minutes turn the burger over. Fry on both sides till the burger is golden brown. Transfer to paper towel.

Assembling the Burger

1. Cut a dinner roll into half. Place the burger on the lower bun/dinner roll. Spread some mayo on the upper side. Slide in lettuce or leaves so that it doesn't make the burger soggy.

Recipe Notes

To freeze: Line a sheet or a plate with plastic foil and place the coated patty on the sheet, keeping enough space so that they don't touch. Once it hardens in an hour or two, remove and place it in freezer bags or freezer boxes. When ready to use, thaw in the refrigerator (If you transfer the burger from the freezer to the refrigerator at night, it should be ready for frying by morning). Alternately you can place in the counter to thaw for 30 minutes to an hour or thaw in the microwave for few seconds.