Detailed recipe (full process)

Yield / time

Makes: 4 burgers
Time: ~2 hours (mostly sourdough bun readiness + chilling)

1) Potato–Peas Masala Filling (burger patties)

Ingredients

Potatoes (boiled, mashed): 2 medium (about 350 g)
Green peas (boiled or thawed): 3/4 cup
Onion (finely chopped): 1/2 medium
Ginger-garlic paste: 1 tsp
Green chilli (optional): 1–2
Fresh coriander leaves: 2–3 tbsp
Lemon juice: 1–2 tbsp
Oil: 2–3 tbsp
Salt: to taste

Spices

Turmeric: 1/4 tsp
Red chilli powder: 1/2–3/4 tsp
Garam masala: 1/4–1/2 tsp
Cumin powder: 1/2 tsp
Amchur (dry mango powder) or chaat masala: 1/2 tsp (optional but great)
(Optional) Black pepper: a pinch

Binding / crisping (choose one)

Cornstarch: 1 tbsp
Or besan (gram flour): 1–2 tbsp
Or bread crumbs: 1/4–1/3 cup (for patties that hold better)

Method

Sauté base: Heat oil, add onion and cook 3–4 min until soft. Add ginger-garlic paste and green chilli; cook 30–60 sec.
Spice roast: Add turmeric, chilli powder, cumin powder; stir 30–45 sec.
Add peas: Add peas and cook 3–4 min.
Mash in potatoes: Add mashed potatoes, mix well. Cook 2–3 min to remove moisture.
Finish: Turn off heat, mix in coriander + lemon juice + garam masala + amchur/chaat masala.
Set texture: If it’s too soft/wet, stir in 1 tbsp cornflour/besan/breadcrumbs.
Shape: Divide into 4 burger patties. Chill 20–30 min so they don’t break.
Cook patties (crispy outside):Shallow fry: 1–2 tbsp oil per batch, medium heat 3–4 min per side until golden.
Or pan-grill with minimal oil.

2) Vegan “Cheddar” Cheese Slices (homemade)

Because cheddar is usually firm and sliceable, the best homemade approach is a starch-thickened “cheese slice” (meltable when warmed).

Ingredients (makes enough for 4 burgers)

Raw cashews (or soaked): 1/2 cup (soaked 30–60 min)
or use cashew butter: 1/4 cup +
Water: 1/2–3/4 cup (as needed)
Nutritional yeast: 1 tbsp
Tapioca starch (preferred) or cornflour: 2 tbsp
Lemon juice: 1 tbsp
Apple cider vinegar: 1 tbsp
Salt: 1/2–3/4 tsp
Smoked paprika: 1/2 tsp (optional but gives cheddar depth)
Turmeric: 1/8 tsp (for yellow “cheddar” color)
Oil (neutral): 1 tsp (helps mouthfeel)
Optional: agar-agar powder 1/2 tsp (if you want firmer slices that hold at room temp)
Optional coloring: 1–2 pinches of annatto powder (only if available)

Method

Blend: Blend cashews + water + nutritional yeast + lemon juice + vinegar + salt + turmeric + smoked paprika until very smooth.
Thicken: Pour into a saucepan. Add tapioca/cornflour. Cook on medium-low, whisking constantly until glossy and thick (2–4 min).
Optional firmness: If using agar, simmer 30–60 sec after thickening; it will set firmer.
Set into slices: Pour into a lined shallow tray or container (about 1–1.5 cm thick). Chill 2–3 hours or freeze 30–40 min.
Cut slices: Cut into 4 burger-size slices.
Melt for serving: Warm with a lid for 30–60 sec or pan-heat briefly on the patty.

If you want, tell me what you have (cashews/agar/tapioca) and I’ll tailor the exact variant.

3) Homemade Tofu Mayonnaise (with veggies)

Ingredients

Firm or extra-firm tofu: 250 g
Oil (neutral): 1/4–1/3 cup
Lemon juice or vinegar: 1.5 tbsp
Dijon mustard (optional): 1 tsp
Salt: 3/4–1 tsp (to taste)
Black pepper: a pinch
Garlic: 1 small clove (optional)
Turmeric: a pinch (for color)
Veg mix (finely chopped):
Cucumber (seeded): 1/4 cup
Carrot (grated): 2–3 tbsp
Capsicum/bell pepper: 2–3 tbsp (optional)
Optional herbs: coriander or dill 1 tbsp

Method

Blend base: Blend tofu, lemon/vinegar, salt, pepper, mustard, garlic (if using) until creamy.
Emulsify: With blender running, slowly stream in oil until mayo texture forms.
Fold veggies: Stir in finely chopped veggies and herbs.
Chill: Refrigerate 20–30 min for best flavor.

4) Assemble with veggies

Optional quick veggies

Lettuce, shredded cabbage, or cucumber slices
Tomato slices (optional)
Pickled onions (optional)

5) Sourdough burger buns

You said no need bun recipe—so:

Slice buns, toast lightly on a pan/grill.
If you want the “cheese melt” effect: place cheese on the hot patty and cover for a moment.

Assembly (for each burger)

Toast sourdough bun (cut side down) 30–60 sec.
Place potato–peas patty.
Add cheddar slice and warm to soften/melt.
Spread tofu mayo on top bun or both sides.
Add lettuce/cucumber/tomato.
Close and serve immediately.

Nutritional value (estimate)

I’ll estimate for 1 burger assuming:

1 potato–pea patty (made from the batch below)
1 slice vegan cheddar
~2–3 tbsp tofu mayo
Veg + no extra sauces
Amounts: 4 burgers total

Per burger (approx)

Calories: 450–620 kcal

Protein: 14–22 g

Carbs: 55–80 g

Fat: 18–30 g

Fiber: 10–18 g

Sodium: moderate (depends on salt/cheese salt)

Where the calories come from (most variable parts)

Vegan cheddar: largely depends on cashew amount and thickener/agar.
Tofu mayo: depends heavily on the amount of oil.
Potato patty: potatoes + oil used for frying.

Potatoes & peas burger

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