Copycat Trader Joe’s Veggie Masala Burgers
Serving Size / Yield
- 1/2 tsp. dried ginger
- 3/4 tsp. dried coriander
- 1/2 tsp. garam masala
- 1/8 tsp. ground ground turmeric
- 1/8 tsp. mustard powder
- 2 tsp. canola oil
- 3 red potatoes (12 oz.) finely diced
- 1/2 C. minced onion
- 1/2 C. minced green pepper
- 1 C. frozen mixed veggies
- 1/2 C. whole wheat breadcrumbs
- 1/2 C. water
- Salt and pepper
- 1/2 tsp. sugar
- 2 tsp. water
- 2 tsp. canola oil
Heat a large skillet on medium high. Add spices and toast until fragrant. Remove to a separate bowl.
Add 2 tsp. canola oil. Add potatoes, onion, and green pepper, and cook for ten minutes. Add frozen vegetables and cook an additional five minutes. Add breadcrumbs and water and stir vigorously to scrape up flavorful brown layer from the bottom of the pan. Reduce heat to low. Return spice mixture, add salt and pepper to taste, and sprinkle with sugar. Cook an additional five minutes, or until potatoes are tender. Remove skillet from heat.
Remove ¾ cup of the mixture from the skillet and puree in a food processor. Stir the puree and the remaining vegetable mixture together in a large bowl until thoroughly combined.
Chill overnight, or at least until cool (this seemed to help them bind).
Cover a baking sheet with parchment paper. If small, brush with 1 tsp. oil (and make burgers in two batches). If large, brush with 2 tsp. I used a small baking sheet to bake this in my toaster oven.
Form the burgers into patties and put on baking sheets, evenly spaced. Use a brush to brush any oil on the sheet that isn’t under the burgers on top of the burgers (so they brown on top and the oil doesn’t burn on the sheet). Bake at 400 degrees for 10 minutes, then broil until golden and crispy on top, rotating baking sheet in oven as necessary, about 10 minutes. (Adjust times as needed if using a conventional, rather than toaster oven.) Repeat with remaining potato mixture and oil, if making in two batches.