Aloo Tikki Burger With Jalapeno, White Cheddar, and Cilantro Mayo

Jalapeño joins the party, cilantro mayo sweeps in with green, citrusy confidence.

There is a particular optimism to a potato that has been told it is now a burger.

Not a side dish. Not something scooped beside dal or folded into a paper cone at a railway platform. No, today you are the main event. Today you will be shallow-fried, crowned with melting white cheddar, and ushered onto a bun like a small, golden dignitary.

The aloo tikki has always been charismatic: mashed potato perfumed with ginger and garam masala, sharpened with chili and lime, crisped until its edges form a delicate social boundary between tender interior and the outside world. Here, it grows slightly larger, more ambitious. Jalapeño joins the party, cilantro mayo sweeps in with green, citrusy confidence, and red onion adds the sort of polite crunch that reminds everyone this is still a sandwich, not a philosophical exercise.

It’s a vegetarian burger that doesn’t apologize for itself. It can also be formed into smaller patties and passed around as snacks, should you wish to watch people hover near the platter in escalating states of devotion.

It’s a vegetarian burger that doesn’t apologize for itself.

The Recipe

Makes 4 servings.

Ingredients

For the aloo tikki patties

• 3 cups mashed potatoes (from about 3–4 medium potatoes

• 1 jalapeño, finely chopped

• 1 Tbsp minced fresh ginger

• 2 cloves garlic, minced1 tsp garam masala

• ½ tsp chili powder

• 1 Tbsp lime juice

• ½–¾ cup bread crumbs

• Salt and pepper, to taste

• Oil, for shallow frying

• 4 slices white cheddar

For the cilantro mayonnaisse

• ½ cup mayonnaise

• ¼ cup finely chopped cilantro

• 1 Tbsp lime juice

• Salt and pepper, to taste

To assemble

• 4 burger buns

• Thinly sliced red onion

• Mixed greens or lettuce

Directions

1. Make the cilantro mayo
   In a small bowl, stir together the mayonnaise, cilantro, lime juice, salt, and pepper. Chill until ready to use.

2. Form the patties
   In a large bowl, combine the mashed potatoes, jalapeño, ginger, garlic, garam masala, chili powder, lime juice, and enough bread crumbs to create a mixture that holds together when pressed. Season with salt and pepper. Shape into 4 large burger-sized patties (or smaller rounds for snacks).

3. Shallow fry.
   Heat a thin layer of oil in a skillet over medium heat. Cook the patties for about 3–4 minutes per side, until deeply golden and crisp.

4. Melt the cheddar
   Place a slice of white cheddar on each patty during the final minute of cooking. Cover the pan briefly to help it melt.

5. Toast the buns
   Lightly toast the burger buns if desired.

6. Assemble
   Spread cilantro mayo on the buns. Add greens, the hot aloo tikki patty with melted cheddar, and sliced red onion.

Serve

Eat immediately while the edges are still audibly crisp. Also acceptable: form smaller patties and serve as an appetizer for people who will inevitably ask for the recipe mid-bite.