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Nadiya Hussain’s Bombay Patty Burgers

Put a vegetarian twist on your next burger night with Nadiya Hussain's Bombay patty burgers, filled with Bombay mix and spice-coated nuts for extra crunch.

From the book


Burgers are the thing in our house and with two teenage boys, any variation is always welcomed. I didn’t get a resounding whoop the first time I said we were having veggie burgers, but these ones changed their minds. Why? Because they offer big mouthfuls of meaty burger without the meat. The secret ingredients are Bombay mix and nuts, and for me the best bit is watching others try to work out what they are made of!

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For the patties:
200g Bombay mix, plus extra for serving
100g spicy coated nuts
300ml boiling water
1½ tbsp chaat masala
1 medium egg, beaten
oil, for greasing the tray
4 x 5mm slices of a large red onion
A pinch of salt
To serve:
4 spicy cheese slices
4 brioche burger buns or mini naans
4 tbsp mayonnaise
lime pickle

Essential kit

You will need: a food processor.

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Start by putting the Bombay mix and nuts in a food processor and blitzing until they form an uneven, crumby mixture.

Add the boiling water to that, mix and leave for 15 minutes for the liquid to soak in.

Preheat the oven to 180°C/fan 160°C.

Add the chaat masala to the mix and stir in well, then add the egg and combine well.

Grease a baking tray that has sides, line with some baking paper and grease the paper on top too. Lay the four slices of onion in the tray and season lightly.

Divide the Bombay mix and nut mixture into four patties using wet hands and pop onto the tray. Make sure they are just flattened slightly. Bake for 25 minutes.

Take the patties out, add the cooked onion on top of each patty and a slice of cheese. Put the brioche buns on the same tray to warm up, then pop back into the oven for a few minutes till the cheese has melted.

To assemble, lay out the burger buns, smother the bases with mayonnaise, then pop the patties with the onion and cheese on each base.

Smother the top with lime pickle and then sprinkle over some more Bombay mix. Finish with the burger bun tops and they are ready to eat!

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From the book: Nadiya’s Fast Flavours

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