This aalu tikki burger is what happens when a classic Indian potato patty meets a messy, juicy, diner-style burger situation: crisp-edged spiced tikkis, creamy avocado, and a spicy mayo that pulls everything together like it owns the place. It's hearty without feeling heavy, and it scratches that street-snack itch while still being totally doable at home. If you've ever made an aalu tikki recipe and wondered, "Can I put this on a bun and make it a whole personality?" Yes. Yes you can.

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Aalu Tikki Burger with Avocado and Spicy Mayo (My Weeknight Indian-Fusion Crush)

Crispy spiced potato tikkis tucked into toasted buns with avocado, spicy mayo, and crunchy toppings for an easy Indian-fusion burger.

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Prep Time 25 minutes mins

Cook Time 20 minutes mins

Total Time 45 minutes mins

Course Main Dish

Cuisine Indian

Servings 4

Equipment

• Large pot for boiling potatoes; a Dutch oven works too
• Colander to drain potatoes; a fine-mesh strainer is fine in a pinch
• Large Mixing Bowl stainless steel or glass is easiest for mixing and cooling
• Potato masher or a sturdy fork; avoid a food processor (it can turn potatoes gluey)
• Measuring Spoons for consistent spice and mayo ratios
• 12-inch skillet cast iron gives the best crust; nonstick works if that's what you have
• fish spatula or thin turner helps flip tikkis without cracking; any wide spatula is ok
• Small bowl for spicy mayo; a jar with a lid also works for shaking it together
• Knife and Cutting Board for avocado and toppings

Ingredients

  

For the aalu tikki patties

• 1 1/2 pound russet potato peeled and cut into 1 inch chunks (yukon gold also works for a creamier center)
• 1/2 teaspoon kosher salt plus more for the boiling water
• 1/2 teaspoon ground cumin toasty and earthy; use roasted cumin powder if you have it
• 1/2 teaspoon garam masala adds warmth; substitute with curry powder if needed
• 1/2 teaspoon kashmiri red chili powder for color and mild heat (use paprika plus a pinch of cayenne as a substitute)
• 1 teaspoon grated ginger fresh is best; frozen grated ginger works great too
• 1 green chile finely chopped (jalapeño or serrano; remove seeds for less heat)
• 1/3 cup frozen green pea thawed and roughly mashed (optional but adds texture)
• 2 tablespoon cilantro finely chopped (swap with mint for a brighter vibe)
• 1/2 cup panko breadcrumb divided (plain breadcrumb works; gluten-free panko is fine)
• 1 tablespoon lemon juice or lime juice
• 3 tablespoon neutral oil for pan-frying (canola, avocado oil, or sunflower)

For the spicy mayo

• 1/3 cup mayonnaise use vegan mayonnaise to keep it egg-free
• 1 tablespoon sriracha or any chili sauce you like
• 1 teaspoon ketchup optional, but it gives that burger-joint tang
• 1/2 teaspoon ground cumin small amount makes it taste "intentional"
• 1 teaspoon lemon juice for brightness
• 1 pinch kosher salt taste and adjust

For burger assembly

• 4 burger bun brioche, potato buns, or whole wheat all work
• 1 tablespoon unsalted butter for toasting buns (swap with oil for dairy-free)
• 1 avocado sliced or mashed with a pinch of salt and lemon juice
• 2 cup shredded lettuce iceberg for crunch, romaine for sturdiness, or cabbage for extra snap
• 1/2 red onion thinly sliced (soak in cold water for 10 minutes to mellow)
• 1 tomato sliced (optional, but great if it's in season)

Instructions

 

Prep the potatoes (the part that makes or breaks the crust)

1. Add the potatoes to a large pot and cover with cold water by 1 inch. Salt the water generously (it should taste lightly salty, like soup). Bring to a boil, then reduce to a steady simmer and cook for 12 minutes, until the potatoes are tender all the way through.
2. Drain well, then return the potatoes to the hot pot for 1 minute, shaking the pot gently. This drives off extra steam and keeps your patties from turning wet and fragile (the sneaky reason some tikki recipes fall apart).
3. Transfer potatoes to a large bowl and mash until mostly smooth. It's fine to leave a few small chunks; they make the inside feel fluffy instead of gluey.

Mix and shape the tikkis (this is your aalu tikki recipe moment)

1. To the mashed potatoes, add kosher salt, cumin, garam masala, kashmiri chili powder, grated ginger, chopped green chile, mashed peas (if using), cilantro, 1/4 cup panko breadcrumb, and lemon juice. Mix until evenly combined. If the mixture feels warm and sticky, let it cool for 5 minutes (cooler mixture shapes cleaner).
2. Divide into 4 equal portions and shape each into a patty about 3/4 inch thick. Keep the edges neat and gently compressed; ragged edges are the first place tikkis crack when flipped.
3. Spread the remaining 1/4 cup panko on a plate. Lightly press each patty into the crumbs on both sides. This thin coating is how you get that crisp, street-snack-style shell without deep-frying. If you're looking for an easy aloo tikki recipe that still delivers crunch, this breadcrumb step is the cheat code.

Make the spicy mayo

1. In a small bowl, stir together mayonnaise, sriracha, ketchup (if using), cumin, lemon juice, and a pinch of salt. Taste and adjust: more sriracha for heat, more lemon for zip, more salt to make it pop. Set aside.

Pan-fry the tikkis (crisp outside, tender inside)

1. Heat a 12 inch skillet over medium heat for 2 minutes. Add neutral oil and swirl to coat.
2. Add the patties and cook for 5 minutes without moving them, until the bottom is deeply golden and releases easily when you slide a spatula underneath. If you try to flip too early, you'll tear the crust.
3. Flip and cook for 5 minutes more, until the second side is golden. Transfer to a plate. If you want extra crunch, cook 1 minute longer per side, but keep the heat at medium so the crumb coating doesn't scorch.

Toast buns and assemble burgers

1. Wipe out the skillet quickly if it's very crumb-y. Add butter and toast the cut sides of the buns for 2 minutes, until lightly golden. Toasting helps the buns stand up to the spicy mayo and the tikki's steam.
2. Build each burger: bottom bun, a generous swipe of spicy mayo, shredded lettuce, one hot tikki, avocado slices (or mashed avocado), tomato (if using), red onion, then a little more spicy mayo on the top bun. Press gently so it holds together, but don't smash it.
3. Serve immediately while the tikki is crisp and the bun is warm. This is a tasty aloo tikki recipe in burger form, and it's best when the textures are loud: crunchy, creamy, saucy, and hot.

Pairings

If you're serving this aalu tikki burger as a full meal, lean into crunch, tang, and something cold to drink.

Sides That Make It Feel Like a Proper Burger Night

• Oven Fries or Air-fryer Fries: toss with a pinch of chaat masala right when they come out for that street-snack vibe.
• Kachumber Salad: diced cucumber, tomato, red onion, lemon, salt, and a tiny pinch of roasted cumin. It's fresh and cuts the richness of mayo and avocado.
• Quick Pickles: sliced cucumber or red onion with vinegar, salt, and a pinch of sugar for 15 minutes. The burger loves that little acidic bite.

Street-style Add-ons (if You Want to Go Extra)

• Tamarind-date Chutney on the Bun: just a thin smear under the spicy mayo, like a sweet-tang secret layer.
• Crunchy Sev: sprinkle a small handful right before serving for a crackly, salty finish.

Drinks

• Masala Chai (Hot or Iced): surprisingly good with the spicy mayo.
• Mango Lassi: if the burger has a kick, lassi is the calm friend who shows up with snacks.
• Cold Lager or a Citrusy IPA: hops + fried potato is always a yes.

If you're a "tikki recipes" person who also loves chaat, you can even turn this plate into a mash-up: serve the burger with a side bowl of yogurt, chutneys, and extra onions, almost like the energy of how to make aloo tikki street style chaat, but in a burger-and-sides format.

FAQs

What kind of potatoes are best for this aalu tikki recipe?

Russet potatoes are my favorite here because they mash fluffy and dry, which makes shaping easier and gives you a better crisp. Yukon gold works too (creamier), but you may need an extra spoonful of breadcrumb if the mixture feels soft.

Can I make the tikkis ahead for meal prep?

Yes. Shape and crumb-coat the patties, then refrigerate (covered) for up to 24 hours before frying. You can also freeze the shaped patties on a tray until solid, then store in a freezer bag. Cook from frozen on medium-low heat, adding about 3 minutes to the cook time so the centers heat through without burning the crust.

How do I keep aalu tikki from falling apart in the pan?

Three things help the most: (1) steam-dry the potatoes after draining, (2) cool the mixture slightly before shaping, and (3) don't flip early. The crust needs time to set. If your mixture still feels loose, mix in 1 tablespoon more panko or 1 tablespoon cornstarch.

Can I bake or air-fry instead of pan-frying?

You can. For baking, brush both sides with oil and bake at 425°F for 20 minutes, flipping once halfway. For air-frying, spray with oil and air-fry at 400°F for 12 minutes, flipping once. Pan-frying gives the most reliable crust, but the other methods still make a solid, easy aloo tikki recipe for busy nights.

This is vegetarian, but can I add meat? Which cut works best?

Totally optional, but yes. If you want a meat layer, add a thin grilled chicken breast cutlet (lean, mild) or use boneless, skinless chicken thigh (juicier and more forgiving). Keep the chicken seasoning simple (salt, pepper, a pinch of cumin, lemon) so it doesn't fight the tikki spices. You can also swap the tikki entirely for a chicken patty, but then you're leaving the whole point of the alu tikki recipe behind, and I can't pretend I won't judge you a little.