This homemade Pumpkin Patty Burger is bursting with bold savory flavors of crispy fried Pumpkin Aloo Patty (or Tikki), Indian spices, and crunchy onion and tomatoes. This Veg Tikki can be served as a party snack or dunked with burger buns to make a quick meal!
This Pumpkin Burger is made with a Vegan Pumpkin Aloo patty or Tikki that is spicy and flavorful. The raw mango (ambi/ kacche Aam) added to the mixture of grated pumpkin and boiled potatoes make it rich in the tangy taste.
A gentle twist to the classical Aloo Tikki recipe, this pumpkin patty recipe is healthy, vegan, and rich in fiber yet low in calories. You may pan-fry or deep fry. I have deep-fried the pumpkin patties and for making Pumpkin Cutlet, I had pan-fried them. Trust me this homemade pumpkin tikkis are better than the frozen ones. Made from scratch, each component of this savory and flavorful tikkis is incredibly delicious and can be had as a snack or dunked-in burger buns or sandwich.
For making burgers, I have used market-bought sesame-coated Harvest Buns. To make this recipe pure vegan, one may have to choose vegan buns and vegan cheese.
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Why Would You Love This Recipe?
- Mouth-Watering Pumpkin Patties.
- Kids Friendly.
- Easy and Make-Ahead Recipe (You may make the patties a day in advance).
- Easy Ingredients.
- Vegan, Nut-Free Low carb Pumpkin Patty
- Scalable Recipe.
- The Best Pumpkin Burger Ever!
Ingredients
For The Pumpkin Aloo Patties
- Pumpkin- is the star ingredient of these patties. I have used raw grated green pumpkins. You may use boiled as well. Since boiled pumpkin has water in it, you would need more quantity of Gram flour or bread crumbs for binding the patties.
- Boiled Potato- Potato is a rich source of starch and helps bind the patty mixture naturally. Make sure to boil the potato ahead of time as we need cooled-off ones. The freshly boiled potatoes would be hot and make the Tikki mixture runny.
- Bread Crumbs- The crunchy texture of Tikki comes from crushed bread crumbs. They also help absorb extra moisture from the mixture.
- Mustard Oil- I very commonly use mustard oil in cooking and these tikkis were fried in it. If you don't wish to use it, you may also use avocado or coconut, or any vegetable oil.
- Green chilies- Freshly chopped green chilies add mild spicy flavor to this tikkis.
- Salt and Spices-I have used regular salt, Amchur (Mango powder), Garm Masala, Red chilly powder. Though the patties are mildly spicy, you may adjust the heat as per your preference.
- Gram Flour/ Besan- helps bind the mixture into round patties easily. You may use any flour like wheat, ragi, or gf flours.
For The Burger
- Burger Buns-I have used Harvest Gold Burger Buns. You may use any local brand.
- Onions-Freshly sliced red onions work best.
- Cucumber-Fresh green cucumber works great and you may use lettuce as well.
- Cheese-Vegan cheese may be used to make the whole recipe fully vegan.
- Tomato-Fresh sliced thin tomatoes work well.
- Butter-Normal salted butter is used to saute the burger buns before assembling.
- Tomato Ketchup- Tomato Ketchup, mustard sauce, or any other sauce along with Mayo can be used for layering the burger.
- Mayonnaise- I have used dairy-based eggless mayonnaise and you may use any vegan mayo to make this recipe fully vegan.
Variations
- Add Protein- You may add grated paneer or chickpeas to the patty mixture. For vegans, Tofu fried chunks can be topped as well. For non-veg options, ham or sausage can be added.
- Add Greens- You may add spinach, arugula or kale leaves to the mixture. You may add shredded cabbage or coleslaw.
- Add another topping- Olives, jalapenos, or any pickles.
Storage Suggestions
The leftovers can be wrapped in a food wrap plastic sheet and can be stored in the refrigerator for up to a day. The leftover pumpkin patties can be saved in a dry container in the refrigerator for about 2-3 days. Reheat them for 5 min on the stove top or oven just before assembling in the burger.
Expert Tips
- Mix pumpkin and boiled potato at room temperature. Adding hot potatoes can make the mixture runny. You may boil potatoes a day in advance.
- Adding Raw mango powder (amchur) helps the mixture not leave water which makes a perfect patty.
- Fry the patties in hot oil and not cold oil or else they will break. Heat the oil and fry on simmer. Don't overcrowd the wok/ Kadi. Flip them to fry from both sides.
FAQ
Veggie Burgers can be layered with fresh cucumber, avocado, lettuce, shredded cabbage, or coleslaw. You may also add dried chickpeas or beans.
Anything high in sodium is a concern for people with high blood pressure. These home-cooked patties made with pumpkin can be easily made with less oil and less sodium as compared to store-bought frozen ones. Frozen ones may have been fried many times and can be high in sodium.
Detailed Recipe
Step 1 Make Pumpkin Patty
Gather all the ingredients for making a pumpkin patty- raw grated pumpkin, boiled mashed potatoes, spices, salt, oil, bread crumbs, and besan (chickpea/ gram flour).
In a large bowl, add all the ingredients, except bread crumbs, and don't add water. Mix it well and knead a dough. Apply oil to hands if the mixture is sticky. Gradually add bread crumbs to bind the mixture and make a round-shaped patty.
Step 2 Fry the Patty
In a heavy-bottomed Wok/ Kadai, heat the oil for about 4 min and simmer the flame. While the oil is hot, gently place the round-shaped patty and deep fry them in batches. Don't overcrowd the utensil. I have used iron Kadai.
Flip to fry from both sides. It takes about 4-5 min to fry them. Let it be slow or else the pumpkin may be raw from within. You may also pan-fry them. Make sure to cover the pan for cooking uniformly.
Step 3 Assembling the Burger
Once the pumpkin patties are fried, you may heat the burger buns on a stove-top with butter or vegan oil. Slice onion, cucumber, and tomato thin and use any choice of sauces for layering.
Place the sauce (I have used Tomato Ketchup and Mayo mixture) on the base burger bun. Place the pumpkin patty, cheese, and salad. Apply the sauce to the other bun as well. Serve it with tea or coffee.
How to make this Tikki Gluten-Free?
This Pumpkin Aloo Tikki can be made gluten-free by skipping the addition of bread crumbs. Also, by choosing burger buns made with gluten-free flour.
What goes with these homemade Pumpkin Tikki Burgers?
- Apple Cucumber Mint Salad
- Spicy Red Tomato Sauce Vegan Pasta
- Mashed Potatoes Salad
- Healthy Paneer Tikka
Remember to share your story with me as I would love to hear how your burgers turned out!!
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If you make this recipe, share the image of it on our instagram account @veg.buffet or twitter account @vegbuffet.
Pumpkin Patty Burger {Vegan, Healthy}
Equipment
- 1 Mixing bowl
- 1 Iron Wok/ Kadai
- 1 Flat Pan
Ingredients
For Applying on Burger Buns
- 2 packs Burger Buns I have used Harvest Gold, You may use any brand.
- 2 large onion sliced for garnishing
- 2 large tomato sliced for garnishing
- 1 large cucumber sliced for garnishing
- 2 tablespoons Mayonnaise Eggless for spreading on buns
- 2 Tablespoon Tomato Ketchup Spreading on buns
- 10-12 slices cheese I have used Britannia. You may use any brand.
Tikkis
- 4-5 medium boiled potatoes
- 500 gm raw pumpkin
- 1 small green chilli
- 1 large onion chopped
- 4-5 piece bread
- 2 tablespoon besan (Chickpea flour)
- 1 teaspoon black pepper
- 1 teaspoon Garm Masala
- 1 teaspoon Amchur Powder or Lemon juice
- 1 teaspoon Red Chilly powder can reduce it
- salt as per taste
- 3 tablespoon oil for frying I have used Mustard Oil
- 1 tablespoon Raw Mango Optional
Instructions
- Gather all the ingredients. For the potatoes, you may boil them in advance. I boiled the potatoes for 2 whistles and simmer for 5-10 min.
- Mash the boiled potatoes in a large bowl. Add grated Pumpkin to it. Add all the spices, salt, green chilly(Chopped fine), grated raw mango, bread crumbs and Besan. Combined it into a thick mixture. If you feel the mixture is runny, add more besan or bread crumbs.
- Make round tikkis. You may apply oil on your hand to make round tikkis
- Deep fry them in batches. Make sure to add them to hot oil and simmer after a while. It takes around 2-3 min to get it fried from both sides. When you take it out, again full the flame or else tikki will seep in lot of oil.
- Take the fresh buns. Apply Mayo, Ketchup on the inner sides of the buns. Place tikki, Onion rings, cucumber tomatoes over Tikki. Apply the cheese slice. Cover the top bun and ENJOY!!! Your Veg Pumpkin Aloo Tikki Burger is ready!!
Notes
- Mix pumpkin and boiled potato at room temperature. Adding hot potatoes can make the mixture runny. You may boil potatoes a day in advance.
- Adding Raw mango powder (amchur) helps the mixture not leave water which makes a perfect patty.
- Fry the patties in hot oil and not cold oil or else they will break. Heat the oil and fry on simmer. Don't overcrowd the wok/ Kadi. Flip them to fry from both sides.
| Nutrition Facts | |
|---|---|
| Serving size: 1 burger | |
| Servings: 12 | |
| Amount per serving | |
| Calories | 297 |
| % Daily Value* | |
| Total Fat 12.6g | 16% |
| Saturated Fat 5.4g | 27% |
| Cholesterol 25mg | 8% |
| Sodium 357mg | 16% |
| Total Carbohydrate 34.4g | 13% |
| Dietary Fiber 2.4g | 8% |
| Total Sugars 4.5g | |
| Protein 11.2g | |
| Vitamin D 3mcg | 14% |
| Calcium 229mg | 18% |
| Iron 2mg | 12% |
| Potassium 352mg | 7% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice. | |
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