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6 Mouth watering burger recipes to try at home

Take your quarantine meal plans from monotonous to memorable with these juicy burger recipes

13 May, 2020 by Gargi Bisht

Take your quarantine meal plans from monotonous to memorable with these juicy burger recipes

There is no snack quite equivalent to a good old burger. The sheer pleasure you get from biting into a thick juicy patty nestled between sesame freckled buns is just beyond words. And it's not just the exquisite burst of flavors but also their versatility that makes burgers so much more than just a snack. From a kid's tiffin to an evening snack or on a girl’s night menu, burgers can be enjoyed anytime and anywhere. And inspired by this love for burgers, we have curated a list of simple recipes that you can try at home and indulge your cravings.

1. Basic Potato Patty Burger


  • 2 1/2 cups boiled and mashed potatoes
  • 1/2 cup all-purpose flour
  • 1 tbsp oil
  • 1/2 tsp cumin seeds
  • 2 tsp finely chopped garlic
  • 1/2 cup finely chopped onions
  • 1/4 cup boiled green peas
  • 1 1/4 tsp red chili powder
  • 1/4 tsp turmeric powder
  • 1 tsp coriander powder
  • 1/2 tsp chaat masala
  • 2 tbsp finely chopped coriander
  • salt to taste
  • breadcrumbs for rolling
  • oil for deep-frying
  • 1 cup mayonnaise
  • 1 1/2 tbsp tomato ketchup
  • 1 tbsp red chili sauce
  • 4 burger buns
  • 8 tsp soft butter
  • 1 1/2 cups shredded iceberg lettuce
  • 4 cheese slices
  • 12 tomato slices
  • 12 sliced onions
  • black pepper powder


  • Combine the all-purpose flour and ¾ cup of water in a deep bowl and whisk well. Keep aside.
  • Heat some oil in a non-stick pan, add cumin seeds and sauté on a medium flame for 30 seconds.
  • Add garlic and onions and sauté on a medium flame for 1 to 2 minutes.
  • Add the green peas and sauté on a medium flame for 1 minute. Add boiled potatoes and all remaining ingredients, mix well and cook on a medium flame for 2 to 3 minutes. Once done, cool it down and mash completely.
  • Divide the mixture into 6 equal portions and shape each portion into a circle of 75 mm. (3”) diameter and 1 cm thickness patty. Dip each patty in the flour-water mixture and roll in the breadcrumbs till it is evenly coated from all the sides.
  • Heat the oil in a deep non-stick pan and deep-fry each patty till it turns golden brown from both the sides. Drain on an absorbent paper and keep aside.
  • Cut each burger bun horizontally into two. Apply 1 tsp of butter on both the sides of each half of the burger bun and toast them lightly on a non-stick griddle.
  • In a separate smaller bowl prepare the sauce spread by adding 1 cup mayonnaise, 1 1/2 tbsp tomato ketchup, and 1 tbsp red chili sauce. Mix well. Place 2 cooked burger bun halves on a clean, dry surface. Spread a little of the prepared spread evenly on each half.
  • Put ¼ cup of lettuce on the lower burger bun half followed by an aloo patty, 1 cheese slice, 2 tomato slices, 2 onion slices, and finally sprinkle a little salt and pepper evenly over it. Cover with the other half of the burger bun and press it lightly. Serve and enjoy.

2. Classic and Simple Chicken Burger


  • 250 Gram Minced Chicken
  • For frying Oil
  • 2 Onions, chopped
  • 2 tbsp Coriander, chopped
  • 1 tsp Garlic, chopped
  • 3 tbsp Salt
  • 3 tsp Chilli flakes
  • 3 tsp Black pepper
  • 1 Egg
  • 3 tbsp Breadcrumbs
  • 2 tbsp Mayonnaise
  • 2 tbsp ketchup
  • 2 tbsp mustard
  • 4 Burger Buns, cut in halves
  • 2 Lettuce


  • Heat some oil in a pan. Put freshly chopped onions in it and fry until golden brown.
  • In a bowl add minced chicken followed by coriander, salt, chili flakes, black pepper, garlic, and fried onions. Crack an egg into the bowl and mix it all well together with your hands. Add breadcrumbs and once again mix well.
  • Make round patties of the mixture using your hand and pan-fry until golden brown.
  • Take the buns, smear some butter on them and lightly toast them on a griddle. Add mayonnaise, lettuce, tomato, and onion to the buns followed by fried chicken patties, just a little ketchup, and mustard. Serve hot.

3. Juicy Eggplant Burger


  • 35 grams of raw cashews
  • 130 grams cooked chickpeas, drained
  • 1.5 tablespoons olive oil
  • 1 teaspoon cumin
  • 2 small eggplants, cubed (no need to peel, the skin adds to the texture)
  • 8 olives, finely chopped- optional
  • 1/2 egg, beaten
  • 1/2 tablespoon soy sauce
  • 1 garlic clove, finely chopped
  • 4 tablespoons coriander leaves, finely chopped
  • 2 burger buns, split
  • toppings of your choice, such as tomato slices, lettuce, mayonnaise, red onion, chili sauce


  • Sprinkle the eggplant cubes with 2 teaspoons of salt and leave to drain in a colander for an hour.
  • Preheat the oven to 180 degrees C. Distribute the cashews over a baking sheet and roast until golden, roughly 10 minutes. Set aside to cool. Pulse them in a food processor until they are ground into a fine meal.
  • Meanwhile, heat the oven to 220 degrees C. Dry chickpeas carefully with a tea towel and toss with ½ tablespoon of the olive oil and cumin. Spread on a baking sheet and roast them in the oven until crisp, 8 to 15 minutes. Leave to cool. Pulse the chickpeas in the food processor until they are ground into a coarse meal. Add to the ground cashews.
  • Carefully rinse the eggplant. Wring out the eggplant cubes as much as you can, using your hands or a clean kitchen towel. Heat the oven to 200 degrees C. Spread the eggplant on a large baking sheet and roast for about 25 minutes until browned and dry.
  • Mash the eggplant. Add to the cashew and chickpea meal together with the egg and remaining ingredients. Divide mixture into two balls and shape into patties. Wrap carefully in plastic and leave to rest in the fridge for at least an hour.
  • Heat the remaining tablespoon of oil in a frying pan over medium-high heat. Add patties to the pan and cook for 3 minutes on both sides until golden. Place on the burger buns and add any toppings of choice.

4. Cheesy Chicken Parmesan Burger:


  • ½ cup breadcrumbs
  • ½ teaspoon salt
  • ¼ cup shredded parmesan cheese
  • 450 grams ground chicken
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon oregano
  • ½ teaspoon dried basil- optional
  • ½ teaspoon dried parsley-optional
  • 2 cloves garlic, minced
  • ¼ cup shredded parmesan cheese
  • 4 slices mozzarella cheese
  • 4 burger buns
  • marinara sauce or ketchup or chili garlic sauce, to taste
  • Chopped onions and tomatoes (toppings of choice)
  • fresh basil, to garnish


  • Stir breadcrumbs, salt, and parmesan together in a bowl.
  • In a large bowl, mix chicken, salt, pepper, oregano, basil, parsley, minced garlic, and parmesan cheese.
  • Grab a handful of the chicken mixture and pat it out flat in your palm.
  • Place a slice of mozzarella cheese in the middle and fold the chicken over the edges. Make sure the cheese is fully covered on both sides by the chicken mixture.
  • Cover the patty with the breadcrumb mixture on both sides.
  • Cook patty in a pan over medium-high heat for 4 minutes on each side.
  • Place on a bun and garnish with marinara sauce, onions tomatoes, and fresh basil. Enjoy!

5. Quinoa Pizza Burger


  • 1 cup quinoa, cooked
  • 425 grams kidney beans, cooked and drained
  • ¼ cup tomato paste
  • 1 tablespoon dried oregano
  • 1 teaspoon garlic powder- optional
  • salt, to taste
  • black pepper, to taste
  • 4 slices mozzarella cheese
  • shredded parmesan cheese
  • fresh basil leaves
  • tomato sauce


  • Preheat oven to 200˚C.
  • In a large bowl add the quinoa, beans, tomato, paste, and seasonings. Using a potato masher, mash the ingredients until thoroughly mixed.
  • Take a quarter of the quinoa-bean mixture and shape it into a patty using your hands. Repeat with the remaining mixture to create four patties.
  • Place the patties on a parchment paper-lined baking sheet. Top with mozzarella and bake for 12-15 minutes.
  • Place the patties on buns, and top with tomato sauce, shredded Parmesan, and fresh basil. Enjoy!

6. Cheese-Stuffed Mushroom Burger with Fries


  • 1 tablespoon flax meal
  • 3 tablespoons water
  • 3 tablespoons olive oil, divided
  • 225 grams mushrooms, finely chopped
  • 1 tablespoon soy sauce
  • ½ teaspoon paprika
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 ½ cups lentils, cooked
  • 1 cup oats
  • FRIES: 4 potatoes, cut in wedges
  • olive oil, to taste
  • 1 ½ teaspoon garlic powder
  • 1 ½ teaspoons paprika
  • salt, to taste
  • pepper, to taste
  • 5 burger buns
  • Mustard sauce
  • sliced tomato
  • ketchup, for serving


  • Preheat the oven to 200°C.
  • Combine the flax meal and water in a small bowl and stir. Set aside.
  • In a large saucepan, heat 1 tablespoon of olive oil over medium heat.
  • Once the oil begins to shimmer, add the mushrooms, and cook until most of the juices have evaporated, 7-8 minutes.
  • Add the soy sauce and paprika and cook for 2-3 more minutes. Set aside in a large bowl.
  • Heat another tablespoon of olive oil over medium heat. Once the oil begins to shimmer, add the onion, and cook for 3-5 minutes, until semi-translucent. Add the garlic and cook for 2 minutes. Add the salt and pepper and cook for another 2 minutes.
  • Transfer the onion to a food processor, then add the lentils, oats, and flax water mixture. Pulse until chunky, about 10-15 pulses.
  • Transfer the lentil mixture to the bowl with the mushrooms. Mix well, using your hands if needed, then shape into patties. Place on a baking sheet and cover with plastic wrap, then freeze for 20 minutes.
  • While the patties are freezing, prepare the fries. In a medium bowl, toss the potatoes, a drizzle of olive oil, the paprika, garlic powder, salt, and pepper until well-coated.
  • Spread the fries on a baking sheet and bake for 15 minutes.
  • Remove the patties from the freezer. In a large saucepan, heat the remaining tablespoon of olive oil over medium heat. Once the oil begins to shimmer, add 2-3 patties, careful not to overcrowd the pan. Cook for 5 minutes, then flip and cook for 5 minutes on the other side. Repeat with the remaining patties.
  • To assemble the burgers, top each bun with a patty, then layer on mustard sauce, and tomato slices (you can also add some fresh microgreens if you want to add some color). Serve the fries with ketchup. Enjoy!


 Q1: How to pre-heat my Microwave?

A: You need to place a slatted rack that comes with a microwave to pre-heat it. Now, choose the convection option. Once you set it on the convection mode, your microwave’s digital display will reflect the minimum temperature setting available, you can just increase or decrease it according to your requirement and press start.

Q2: What substitute can be used for Mozzarella cheese in a chicken cheeseburger?

A: in case you do not have mozzarella cheese handy, you can always use regular cheese cubes or even pieces of Amul block cheese.

Q3: How to make the perfect burger sauce at home?

A: Whisk together the mayonnaise, ketchup, mustard sauce, garlic powder, chat masala, and vinegar in a bowl. Season with hot sauce and red chili powder to taste.

Written By

Gargi Bisht is an event copywriter/conceptualizer turned writer currently working with EazyDiner Pvt. Ltd. Compulsive eater, book hoarder, dog lover and pop culture enthusiast with an innate love for storytelling. Usually the quietest person in the room, Gargi is an introvert who loves her own company. When not eating, can be found in front of her laptop watching movies. Knows a thing or two about art and literature.

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