Aloo Tikki Burger (Potato Burger)

5 from 32 votes

Aloo tikki burger is a popular Indian vegetarian burger that is made with a spicy potato patty, veggies, and condiments. It was first introduced by McDonald's in India and is popularly called the McAloo tikki burger. My copycat McAloo burger gives you the flavor and taste that you enjoy at McDonald's India. Featuring a flavorful potato patty seasoned with aromatic spices, it offers a crispy exterior and a tender interior. Topped with tangy tandoori mayo and served on a soft brioche bun, the aloo tikki burger is a delicious and satisfying vegetarian option that is a great way to enjoy Indian flavors in a handheld meal.

Prep Time15

Cook Time45

Total Time1

Course: Main Course

Cuisine: Indian

Diet: Hindu, Vegetarian

Servings: burgers

Calories: 475kcal

Author: Shilpa Kerur

Equipment

Ingredients

For the aloo tikki:

2 large potatoes waxy
¼ inch ginger grated
1 green chili or serrano pepper (finely chopped)
½ teaspoon garam masala (use store-bought or homemade garam masala)
¼ teaspoon chili powder or cayenne
½ teaspoon chaat masala
½ teaspoon amchur
2 tablespoon cilantro (finely chopped)
2 tablespoon mint leaves (finely chopped)
½-1 teaspoon salt depending on taste
1 tablespoon cornstarch
2 tablespoon bread crumbs or more as needed
2-3 tablespoon oil for shallow frying

For the burger:

4 burger bun
4 tablespoon tandoori mayonnaise
1 tomato
1 small onion
4-5 lettuce leaves

Instructions

Prep the potatoes:

Boil the potatoes until they are just done (take care not to overboil them).
Drain the water immediately and let them cool down. Peel them once they are cool. Mash them using a potato masher.

Mix and shape the tikki:

In a large bowl, combine boiled and mashed potatoes, ginger, green chili, cilantro, mint leaves, garam masala, chili powder, chaat masala, amchur, and salt.
Add the cornstarch and bread crumbs.
Bring the mixture together to form a firm and non-sticky dough. If the dough is too soft and has moisture, add more breadcrumbs and mix.
Pinch out a small portion of the mixture and make a ball. Gently flatten it with your palms making sure there are no cracks at the ends. Repeat with the rest of the mixture.

Shallow Frying the aloo tikkis:

Heat oil in a frying pan.
Carefully place the cutlets in a single layer and shallow fry on medium heat for 5-6 minutes.
Carefully flip the cutlet and fry on the other side. Drain on a paper towel.

Assemble the aloo tikki burger:

Cut the burger bun and spread some butter. Lightly toast it on a griddle.
Spread around ½ tablespoon of tandoori mayo on the bottom half of the burger bun.
Place lettuce and tomato on top.
Next, place the aloo tikki on top of the tomato. Spread ½ tablespoon of mayo on the tikki.
Top with sliced onions. Cover the burger with the top half of the bun.
Serve immediately.

Notes

Use waxy or semi-waxy potatoes to make tikki. Avoid starchy potatoes as they will not hold the shape and may fall apart when frying. Red potatoes or Yukon gold works well for this recipe.

The potatoes should be just done and not mushy. Make sure they are fork-tender. Once the potatoes are done, drain the hot water immediately. If the cooked potatoes sit in water, they will turn very moist and will not bind together.

Cool the boiled potatoes completely before peeling and mashing them. Do not add breadcrumbs to hot potatoes as this will make the mixture sticky.

The tikki mixture should be non-sticky and have no moisture content. If it is too sticky, add one tablespoon of breadcrumb at a time and mix well.

Make sure the oil for shallow frying is hot. Fry the tikkis on medium heat. Frying them on low heat will make them too oily and high heat can burn them.

Do not disturb them for the first 4-5 minutes when frying. This will help the crust to form. You will need to fry them for 5-7 minutes on one side and another 3-4 minutes after carefully flipping them.

Toast the burger buns slightly before assembling them. This adds flavor and makes the buns sturdy.

Nutrition