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Tandoori Naan Burger
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5 from 3 votes

Vegan Tandoori Naan Burger

An Indian twist on an American classic, the burger. These Tandoori Naan Burgers are juicy and delicious and spiced with classic tandoori flavors. The naan bread "buns" are puffy and flaky and taste best hot off the griddle.
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Main
Cuisine: Indian-American fusion
Diet: Vegan, Vegetarian
Keyword: Tandoori Naan Burger
Servings: 6 burgers
Calories: 227kcal


For tandoori burgers

  • 1 cup dried red kidney beans (or rajma. Soaked overnight, then cooked till tender. Sub with three cups of canned beans)
  • 1 medium russet potato boiled until tender, and peeled.
  • ½ cup walnuts chopped really fine in a food processor
  • 2 teaspoon onion powder sub with ¼ cup minced fresh onions
  • 1 teaspoon garlic powder sub with 1 teaspoon garlic paste
  • 1 teaspoon ginger powder sub with 1 teaspoon ginger paste
  • 1 tablespoon paprika (adds a fabulous color-- we are not using any food coloring that is usually added to tandoori spices to give that orange-red color)
  • ½ teaspoon cayenne optional
  • 2 teaspoon garam masala powder
  • 2 tablespoon coriander leaves minced
  • 2 tablespoon kasoori methi crushed, dry fenugreek leaves
  • 1 teaspoon chaat masala sub with 1 tablespoon lemon juice

For cilantro raita

  • 6 oz silken firm tofu
  • 1 tablespoon lemon juice
  • 2 tablespoon cilantro (minced)
  • 1 green chili (like serrano, deseeded if you're sensitive to heat)
  • Salt to taste


  • Make the burgers:
  • In a large bowl, mash the potatoes and then add the beans and mash them coarsely. Don't smush the beans into a paste because you want some texture.
  • Add all of the remaining ingredients and mix well. Very clean hands are the best way to get in the bowl and make sure all of the flavor's spread all around.
  • Form the beans into patties. I made six hefty patties, but you can shape them smaller if you have a mind to.
  • Spray a nonstick griddle with some oil spray and when hot, grill the patties over medium-high heat until brown-black spots appear. Flip over and grill the other side.
  • Make the naan buns:
  • Use this recipe to make the naan bread dough. Break off enough of the dough to form a one-inch ball.
  • On a lightly floured surface, roll out the naan slightly larger than the diameter of your burger (you want to do this because the dough can spring back a little)
  • On a very hot griddle, spray some oil and grill the naan on each side until golden-brown spots appear. The naan will rise and become a little puffy on the griddle, which is great.
  • Make the coriander raita:
  • Blitz all of the raita ingredients in a blender until smooth.
  • Assemble the burger:
  • Slather on some of the coriander raita on the naan bun, layer on some leafies, onions and tomatoes, if you please, and the burger patty. Eat.


Serving: 1tandoori naan burger | Calories: 227kcal | Carbohydrates: 30g | Protein: 11g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 1g | Potassium: 710mg | Fiber: 7g | Sugar: 2g | Vitamin A: 665IU | Vitamin C: 6mg | Calcium: 55mg | Iron: 3mg