The homemade Mcdonald’s veggie burger | aloo tikki burger is super crispy and tastes exactly like the original one. With few ingredients, and with the goodness of colorful vegetables, it is quick and easy to make. You can also freeze it for later.
Check out this weeks blogging tip above the recipe.
Originally Published: Oct 2014
Content and Image updated: May 2020
The Mcdonalds veggie burger is irresistible. The aloo tikki is super crisp and full of flavor. This is a perfect vegetarian or vegan recipe.
Mcdonalds veggie burger and Mc aloo Tikki burger
If you are wondering why you have never heard of this burger before, that’s because McDonald’s serves localized burgers in different countries based on regional flavors. MCAlooTikkis (Where aloo means potatoes) is a popular burger in India. Aloo Tikki is a famous snack and street food in India. Mcdonalds has created fusion in a perfect east meets west style and ever since this item has surged in popularity among India crowd, one reason being, the majority of Indians are vegetarians.
Having said that, this time when I was in India I tried the KFC chicken with lemon seasoning. The slightly tangy flavor will send your tastebuds craving for more.
Other vegetarian recipes:
Rice and cheese balls | Arancini: Made with leftover rice
We all understand that fast food is not a good option and its growing concerns about 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 is vegetarian mayo available with no eggs in it.
How to freeze the burger?
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 a few seconds.
Having the burger coated and ready will make it easier to put together a quick evening snack or for packing a lunch box.
Apply mayonnaise 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.
Step-by-Step veggie burger recipe
Step-by-step recipe with images
- Add oil and butter in a pan and place on medium-high heat. Add the minced garlic. Once it cooks, add the veggies. Sautee till the veggies are half cooked, and there is no water.
2. Add the spices and mix well for about a minute, then add the onions and fry for another minute.
3. Now add the mashed potatoes and incorporate everything well with a potato masher or flat ladle and mix for an additional minute. Taste and adjust the salt if needed.
4. 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.
5. Divide the potato mixture into 6 portions, tightly roll into a ball, and flatten it out into 1/2 inch thick patty.
6. Mix all-purpose flour + corn starch + cornmeal(optional) + 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.
7. Carefully dip it in the batter and coat it with 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.
Party Appetizer Idea
Serve the burger with mini buns. Divide the potato filling into more portions and make smaller burgers.
For deep frying tips and the perfect temperatures for deep frying check this article on Food52.com
P.S: THIS WEEKS BLOGGING TIPS
Link to some great resources: How to increase your blog traffic
Refrigeration time: 30 minutes to 1 hour
- 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
- 1/4 cup bread crumbs
- 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
- 1/2 cup all-purpose flour / maida
- 5 tablespoons corn starch/cornflour
- 1/4 cup cornmeal / Makki ka Atta (Optional but recommended)
- 1/2 teaspoon salt
- 1 cup cold water
- 1/2 tablespoon oil
- Oil for frying
- bread crumbs for coating
- Dinner rolls
- Mayo and lettuce chopped cabbage or similar
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Add oil and butter in a pan and place on medium-high heat. Add the minced garlic. Once it cooks, add the veggies, except the onions. Sautee till the veggies are half cooked and there is no water.
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Add the spices and mix well for about a minute, then add the onions and fry for another minute.
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Now add the mashed potatoes and incorporate everything well with a potato masher or flat ladle and mix for an additional minute.
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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.
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Mix all-purpose flour + corn starch + cornmeal + 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)
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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.
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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 a paper towel.
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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.
To freeze: Line a sheet or a plate with plastic wrap 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.
You can also use frozen mixed veggies.
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