Potato Burgers Food

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CURRIED POTATO VEGGIE BURGERS



Curried Potato Veggie Burgers image

This veggie burger was inspired by the flavors of a samosa. Finely chopped vegetables give the patties texture and the sweet-sour tamarind ketchup lifts up the spices and mashed potato base. If possible, leave the seeds in the chile. The spice is tempered just enough by the bun and mild vegetables, leaving a slight and very pleasant burn.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h40m

Yield 4 curried potato veggie burgers

Number Of Ingredients 17

1 8- to 10-ounce russet potato, pierced with a fork
4 tablespoons unsalted butter
Kosher salt and freshly ground pepper
1 teaspoon cumin seeds
1 cup very finely chopped cauliflower florets and stems (from 1/4 small head)
1 small carrot, quartered lengthwise and thinly sliced
1 serrano chile pepper, finely chopped (leave in the seeds)
2 tablespoons finely chopped fresh ginger
2 cloves finely chopped garlic
2 teaspoons Madras curry powder
1/4 cup frozen peas
2/3 cup breadcrumbs
4 hamburger buns
Lettuce leaves, sliced red onion and cilantro sprigs, for topping
1/3 cup ketchup
2 teaspoons tamarind paste
Kosher salt and freshly ground pepper

Steps:

  • Make the burgers: Put the potato on a microwave-safe plate and microwave until tender, 7 to 8 minutes. Let cool slightly, then peel. Transfer to a medium bowl; add 1 tablespoon butter, season with salt and pepper and mash with a fork until smooth. Toast the cumin seeds in a large dry nonstick skillet over medium-high heat until golden, 2 to 3 minutes. Pour onto a cutting board and crush with the bottom of a measuring cup.
  • Heat 1 more tablespoon butter in the same skillet over medium-high heat. Add the cauliflower, carrot, chile, ginger, garlic, curry powder, toasted cumin seeds, 1 teaspoon salt and a few grinds of pepper; cook, stirring, until the cauliflower is dry and the vegetables are crisp-tender, about 3 minutes. Transfer to the bowl with the mashed potato and add the peas; wipe out the skillet and reserve.
  • Stir the vegetable mixture together to combine. Add the breadcrumbs and knead with your hands until the mixture comes together. Firmly pack into 4 balls, then shape into four 4-inch-wide patties (about 1/2 inch thick). Transfer to a plate and refrigerate until firm, at least 30 minutes.
  • Meanwhile, make the tamarind ketchup: Stir together the ketchup and tamarind paste in a small bowl and season with salt and pepper.
  • Cook the burgers: Melt the remaining 2 tablespoons butter in the reserved skillet over medium heat. Add the patties and cook until well browned on the bottom, 3 to 4 minutes. Flip and cook until the other side is browned and the patties are hot in the center, about 3 more minutes. Remove the skillet from the heat and let the burgers stand about 5 minutes while you prepare the buns (this will help them stay together).
  • Toast the buns and spread with the tamarind ketchup. Serve the burgers on the buns with lettuce, red onion and cilantro.

POTATOBURGERS WITH GRAVY



Potatoburgers With Gravy image

This is one of my favorite comfort foods. This is from Miriam B. Loo's (the founder of Current) Budget Cookbook. This recipe is not gluten-free as posted - sub 1 T cornstarch for the flour to thicken the gravy.

Provided by LARavenscroft

Categories     Meat

Time 55m

Yield 6 serving(s)

Number Of Ingredients 11

1 lb lean ground beef
1 large potato, peeled and grated
1/2 onion, chopped
1 egg
1 teaspoon dried parsley
1 teaspoon salt
1/4 teaspoon fresh ground pepper
1/4 teaspoon dried sage, crushed
1 1/3 cups beef bouillon
2 tablespoons flour
1 cup milk

Steps:

  • Thoroughly mix meat, potato, onion, egg, parsley, salt, pepper, and sage.
  • Shape into six patties 1/2-inch thick.
  • Brown in a skillet over medium heat.
  • Reduce heat; add boullion.
  • Cover and simmer, about 35 minutes, depending on the thickness of patties.
  • Remove patties from Skillet and keep warm while preparing the gravy.
  • Scrape meat drippings from bottom of skillet.
  • Remove excess fat, if desired.
  • Stir in flour and cook 3 minutes.
  • Add milk and bring to boil; taste for additional salt and pepper.
  • Serve with patties.

Nutrition Facts : Calories 101.5, Fat 2.5, SaturatedFat 1.2, Cholesterol 36.8, Sodium 560.5, Carbohydrate 15.9, Fiber 1.7, Sugar 1.1, Protein 4.2

POTATO VEGGIE BURGERS



Potato Veggie Burgers image

Tasty and easy to put together. Because the potatoes are mashed with the beans, everything stays together nicely. Easy to add other seasonings to your own taste.

Provided by CaliforniaJan

Categories     Potato

Time 37m

Yield 8 serving(s)

Number Of Ingredients 11

1 (15 ounce) can black beans, rinsed and drained
3 new potatoes
3 carrots, grated
1/2 onion, dived
4 scallions, chopped
1 cup corn
1 teaspoon cumin
1 teaspoon coriander
1/4 teaspoon cayenne
salt and pepper, to taste
cooking oil

Steps:

  • Microwave potatoes until done, let cool. Mash the potatoes and black beans together. Add the remaining ingredients, except the oil and mix until combined.
  • Shape into patties. heat about 2 Tablespoons of Olive oil and cook each patty until they are done, about 3 minutes per side.

MEAT AND MASHED POTATOES BURGER



Meat and Mashed Potatoes Burger image

Make and share this Meat and Mashed Potatoes Burger recipe from Food.com.

Provided by ratherbeswimmin

Categories     Meat

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 15

2 large baking potatoes, peeled and cut into chunks
kosher salt
pepper
3 -4 tablespoons heavy cream or 3 -4 tablespoons half-and-half
1 tablespoon butter
1 large egg
2 -3 tablespoons finely chopped chives
2 lbs ground chuck
3 -4 tablespoons Worcestershire sauce
flat leaf parsley, a handful chopped
3 tablespoons grated onions
2 tablespoons extra virgin olive oil
4 poppy seed rolls or 4 plain kaiser rolls, split and toasted
Dijon mustard
1 bunch watercress, trimmed of thick stems

Steps:

  • Make the masher: place the potatoes in a saucepan and cover by 1 inch with water.
  • Place over high heat and bring up to a bubble.
  • Add some salt and boil the potatoes until tender, about 12 minutes.
  • Turn off the heat.
  • Drain the potatoes and return to the pot; let them sit for a minute to dry out.
  • Add the cream, the butter, and egg.
  • Mash with a potato masher or fork.
  • Add the chives and season with salt and pepper; continue to mash to a fairly smooth consistency.
  • While the potatoes are cooking, start on the burgers-in a large bowl, combine the beef, Worcestershire sauce, parsley, and the grated onion (grate it right over the bowl so the juices fall into the meat); season with salt and pepper and mix thoroughly.
  • Score the mixture into 4 equal portions and form them into patties slightly thinner at the center that at the edges.
  • Heat the oil in a large skillet over med-high heat.
  • Cook the burgers, flipping once, 10 minutes for medium.
  • Slather the roll bottoms with mustard and top with the watercress, burgers, and a pile of mashers.
  • The mashers will be the glue to hold the roll tops in place.

POTATO CARROT BURGER WITH SPICED MAYO



Potato Carrot Burger With Spiced Mayo image

Make and share this Potato Carrot Burger With Spiced Mayo recipe from Food.com.

Provided by anme7039

Categories     Lunch/Snacks

Time 15m

Yield 2 serving(s)

Number Of Ingredients 13

1/2 cup of cooked carrot
1/4 cup of cooked potato, peeled
1/2 of a small onion, finely chopped
1 egg
1 tablespoon mayonnaise (if burgers are not binding well)
1/4 cup breadcrumbs
1/4 cup flour (if needed)
breadcrumbs (for dredging)
2 tablespoons mayonnaise
2 tablespoons ketchup
2 hamburger buns or 2 pita breads
2 leaves lettuce
2 slices provolone cheese (or other favorite cheese)

Steps:

  • Mash together all burger ingredients EXCEPT crumbs for dredging.
  • Form into 2 burgers.
  • Coat burgers in bread crumbs.
  • Fry in a frying pan on med high heat in cooking sprayed pan until lightly browned.
  • Serve on buns with lettuce and cheese with spiced mayo.
  • Pop in toaster oven to melt cheese if you please.
  • MAYO: Combine all ingredients.

Nutrition Facts : Calories 503.4, Fat 20.2, SaturatedFat 7.3, Cholesterol 130.8, Sodium 928.2, Carbohydrate 61.5, Fiber 3.6, Sugar 11.3, Protein 19.2

POTATO BURGER



Potato Burger image

I had some left over potatoes and it was burger night so I thought Why not? My left overs were garlic mashed potatoes. It tastes delish and it does stretch that burger meat. They are a bit soft to handle so if you BBQ I recommend using a griddle under the burger (the ones with the holes) . I enjoy these burgers pan fried. I like this amount for 4 burgers but it will make 6 just increase the number of buns, tomato slices etc.

Provided by Bergy

Categories     Lunch/Snacks

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 1/2 lbs lean hamburger
8 ounces mashed potatoes
4 tablespoons creamy caesar salad dressing
4 tablespoons jalapenos, finely chopped (optional)
salt & pepper
2 cups mushrooms, sliced
1 1/2 cups onions, sliced
2 cups mixed sweet colored bell peppers, chopped
4 buns
4 slices tomatoes, 1/4-inch thick
4 lettuce leaves
4 slices cheese, your choice

Steps:

  • Mix together the hamburger, potato, jalapenos & Caesar dressing.
  • Season with Salt & Pepper.
  • Make into 4 patties.
  • Cook the patties on high heat in a large fry pan brown one side of the burgers, flip and turn heat to medium.
  • Add the Mushrooms & Onions & cover pan, stir the veggies a couple of times.
  • When the onions and mushrooms are almost golden add peppers, flip burger and cover the pan turn to low, continue cookig until burgers are no longer pink (entire time apprx 20 minutes).
  • Meanwhile toast the inside of the buns, add cheese and let it melt.
  • Assemble burger putting some of the Musrooms mixture on the burger along with the lettuce & tomate and have the rest of the veggie mixture on the side.
  • Nice to serve with Oven Fries.

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