Potato Burgers Food

YO POTATO BURGERS

Steps:

• In a large bowl, combine bread crumbs, egg, salt and pepper. Add beef; mix lightly but thoroughly. Shape into four 1/2-in.-thick patties. Press a shallow indentation in the center of each with your thumb. Brush both sides of patties with oil., Grill burgers, covered, over medium heat or broil 4 in. from heat 4-5 minutes on each side or until a thermometer reads 160°. Serve on buns with toppings.

POTATO VEGGIE BURGERS RECIPE

Steps:

• Enjoy. More Veggie Burger Recipes:

"SWEET-PEA" BURGERS

Steps:

• For the honey mustard sauce: In a bowl, combine the mayo, mustard and honey; mix well.
• For the "sweet pea" burgers: Preheat the oven to 400 degrees F.; line a baking sheet with aluminum foil.
• Set the sweet potatoes on the baking sheet and bake until soft, 1 hour. Remove from the oven and let cool.
• When cool enough to handle, halve the sweet potatoes, then scoop the flesh into a medium bowl and mash with the garbanzo beans. Add the egg, chili powder, flour, breadcrumbs, Parmesan and some salt and pepper. Mix until fully combined. Form the mixture in 6 patties.
• In a large skillet over medium heat, heat the oil and butter, swirling them together. Add the patties to the skillet and cook until brown and crispy, about 5 minutes per side. Transfer to a paper-towel-lined plate to drain.
• Serve the burgers on toasted onion rolls spread with honey mustard sauce. Top with lettuce and avocado.

POTATO BURGERS

Steps:

• In a bowl, combine beef, potatoes, onion, salt and pepper; mix well. Shape into six to eight patties., In a skillet, brown patties. Add water; simmer for 15 minutes or until the patties are cooked through. Serve on hamburger buns, if desired, or as a breakfast sausage.

POTATO BURGER

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.

CURRIED POTATO VEGGIE BURGERS

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

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.

SWEET POTATO BURGERS

Steps:

• Heat oven to 200C/180C fan/gas 6. Cook the rice following pack instructions, then drain in a sieve. Spread the rice out on a baking tray to steam-dry - it needs to be as dry as possible before adding to the sweet potatoes.
• Meanwhile, toss the sweet potatoes with 2 tbsp olive oil and the cumin. Season and spread out in a large roasting tin in a single layer. Roast for 30 mins until tender and coloured, but not too crisp. Meanwhile, put the sunflower seeds in a cup, cover with water and set aside to soak while the sweet potatoes cook.
• Put the remaining olive oil in a small saucepan set over a low-medium heat. Add the onion with a pinch of salt and cook, stirring often, for 5 mins. Add the ginger and chilli, and cook for 5 mins more until very soft. Set aside.
• Drain the sunflower seeds, pat dry on kitchen paper and tip into a large mixing bowl with the sweet potatoes. Crush gently using a masher or the back of a fork. Add the rice, onion mixture, half the basil and seasoning to taste. Continue to crush together until the mixture is well mixed but not smooth. Form into 4 x 10cm diameter patties. Can be made up to 48 hrs ahead - keep covered and chilled until needed and allow to sit at room temperature for 15 mins before cooking.
• Put the patties on a baking tray lined with baking parchment. Roast for 30 mins until warmed through and beginning to brown.
• Make the salsa in a bowl by combining the avocado with the lime juice, remaining basil and seasoning to taste. Heat the grill to medium and toast the cut sides of the burger buns for 1 min or until golden brown. Top each bun base with a couple of lettuce leaves. Put the patties on top of the lettuce, top with a spoonful of salsa, a few sweet potato crisps and a scattering of mustard cress. Press on the toasted bun tops and serve with any leftover crisps on the side.

MEAT AND MASHED POTATOES BURGER

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 VEGGIE BURGERS

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.