CURRIED POTATO VEGGIE BURGERS
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
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
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
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
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
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
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
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
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
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
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
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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