Mixed Sprouts Burger

Just as there are endless possibilities for making parathas (Indian stuffed flatbread), there are infinite ways one could make vegetarian burgers, while still keeping them unique, nutritious and tasty. I never get tired of trying new kinds of burgers. With simple ingredients on hand, its easy to put together one. Like I did with leftover sprouts.

Packed with a mighty nutritious punch, these burgers were very filling, but still moist and tasty. They are mildly spiced with Indian flavours; hence were served with fresh cucumbers, instead of pickles. I made a double batch and froze some for later use. They were god sent during our house move.

Mixed Sprouts Burger
(yields about 9 medium sized patties)


Mixed sprouts – 2 cups, cooked until soft (I have used chickpeas, moong and peas)
Grated onion – ¼ cup
Grated carrots – ½ cup
Baby spinach – 20 leaves, finely chopped
Cilantro – ¼ cup, finely chopped
Ground almonds – ¼ cup
Ground flax seeds/flax meal – 2 tbsp
Grated ginger – 1 tbsp
Garlic – 2 cloves, minced
Cumin powder – 1 tsp
Red pepper flakes – 1 tsp

Bread crumbs – ½ cup or as needed
Corn flour – 1 tbsp or as needed (1 egg can be substituted)


Mash the cooked sprouts while they are warm, and add all the ingredients except bread crumbs, corn flour and oil. Mix gently until well combined. Depending on the moisture in the mix, start with ¼ cup of breadcrumbs and add more as needed. Finally add 1 tbsp (or more) of corn flour, to help the patties hold their shape. Refrigerate the mixture for at least 20 minutes.

When ready, shape them into equal sized patties. At this point, you can freeze them individually on a plate for 30 minutes, then double wrap in foil and store in the freezer for six weeks. When its time to serve, sear the patties on a hot griddle with a drizzle of oil. Serve on a burger bun with lettuce and tomato. Or, serve the patties by themselves with a side salad. They are quite filling.

Its been long since I participated in any of the ongoing blogging events. But I can very well send this in to My Legume Love Affair. This month’s edition is hosted by Sia of Monsoon Spice.