Curried Potato Veggie Burgers Food

POTATO VEGGIE BURGERS RECIPE

Potato Veggie Burgers Recipe image

Potatoes absorb flavors and offer a satisfying texture that is both crunchy and soft, making them the perfect ingredient for veggie burgers. This potato veggie burger recipe is both vegetarian and vegan.

Provided by Jolinda Hackett

Categories Entree Dinner Lunch Sandwich

Time 27m

Yield 6

Number Of Ingredients 8

Ingredients

1 can black beans (about 1 2/3 cups if you're using fresh cooked)
1 carrot (grated, you can use a food processor for this if you have one)
1/2 medium onion (diced small)
3 medium potatoes (grated, use a food processor for this if you have one)
4 scallions (green onions, chopped)
1 cup corn (frozen or canned is fine)
1/2 teaspoon garlic salt (or seasoned salt, to taste)
2 tablespoons olive oil (for frying)

Steps:

Enjoy. More Veggie Burger Recipes:

Nutrition Facts : Calories 219 kcal, Carbohydrate 38 g, Cholesterol 0 mg, Fiber 8 g, Protein 8 g, SaturatedFat 1 g, Sodium 409 mg, Sugar 4 g, Fat 5 g, ServingSize 6 Burgers (6 Servings), UnsaturatedFat 0 g

PERFECT VEGGIE BURGERS

Perfect Veggie Burgers image

Provided by Food Network Kitchen

Time 1h40m

Yield 6 burgers

Number Of Ingredients 16

Ingredients

1/3 cup quick-cooking barley
3 tablespoons extra-virgin olive oil
1 small onion, chopped
1 small stalk celery, chopped
Kosher salt
2 cloves garlic, chopped
5 tablespoons barbecue sauce
1 medium carrot, finely grated
1 cup canned pinto or black beans, drained and rinsed
1/3 cup breadcrumbs
1/3 cup walnuts, chopped
2 teaspoons soy sauce
2 large egg whites
2 tablespoons chopped fresh parsley
6 soft buns, split
Onion rings, for topping

Steps:

Prepare the barley as the label directs. Let cool completely.
Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the onion, celery and a pinch of salt; cook, stirring occasionally, until golden, 12 to 14 minutes. Add the garlic, 3 tablespoons barbecue sauce and the carrot; cook, stirring, until the mixture dries out slightly, 1 to 2 minutes. Transfer to a food processor and let cool completely.
Add the barley, beans, breadcrumbs, walnuts, soy sauce, egg whites, parsley and 1/2 teaspoon salt to the food processor. Pulse until finely ground with some chunks. Form into six 4-inch-wide, 1/2-inch-thick patties and place on a baking sheet lined with parchment paper. Cover and refrigerate until firm, 1 to 4 hours.
Preheat the broiler. Heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium heat. Working in batches, cook the patties until golden brown, about 6 minutes per side. Meanwhile, place the buns, cut-side up, on a broiler pan and broil until toasted, 1 to 2 minutes. Serve the patties on the buns; top with the remaining 2 tablespoons barbecue sauce and onion rings.

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