Carleigh Bodrug’s Veggie Masala Burgers

Makes 4 servings
Start to finish: 75 minutes

2 medium yukon gold potatoes, diced
1 cup cauliflower, diced
1 cup red/yellow onion, diced
1 cup mix of carrot (diced), peas, corn
1/4 cup seasoned bread crumbs
1 teaspoon garam masala
1/2 teaspoon turmeric
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon ground ginger
3/4 teaspoon salt
1 tablespoon olive oil

Serving options:
4 burger buns, regular or gluten-free
Everything tahini dressing, spicy version
Green goddess dressing
Citrus cabbage slaw

Preheat the oven to 400F and line a baking sheet with parchment.

Toss the diced potatoes with the vegetables, breadcrumbs, garam masala, turmeric, garlic powder, paprika, ground ginger and salt and transfer to the baking sheet. Bake in the oven for 40 minutes, tossing halfway through.

Remove from the oven and allow to cool. Mash into a moldable consistency but not completely blended (you should be able to see some vegetable chunks in the mix). With your hands, form into patties about 3/4 inch thick. Ensure the patty is well packed and formed to avoid crumbling on the grill.

Brush some olive oil on each side of the patties or use spray oil.

Before grilling, rub the grill with a half raw potato to make it non-stick.

Preheat the grill to high heat, then grill the patties on the lower rack until browned, flipping every few minutes with a metal spatula to prevent sticking.

Place on a bun and top with your favorite toppings as desired. Alternatively, serve on a salad, in a wrap or as a side.

Storage: Store patties in a sealed container in the fridge for up to 5 days or in the freezer for 3 months.

Serve with:
Hamburger buns
Vegan tzatziki (linking a recipe but store bought works great)
Red cabbage slaw
Tomato
Red onion