Potato Veggie Burgers Food
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.
BLACK BEAN AND POTATO VEGGIE BURGERS
The hubby and I are trying to eat less meat, more veggies. These hold together very well, have good flavor and are very moist. After the first bite the hubby asked me to write down the recipe before anything was forgotten. I look forward to seeing the tweaks people will make to improve on a good base. Enjoy!
Provided by Kim
Categories Everyday Cooking Vegetarian
Time 35m
Yield 8
Number Of Ingredients 13
Steps:
- Mash potatoes and black beans together in a large bowl, removing any large pieces of potato skin if desired. Mix onion, carrot, green pepper, mushrooms, and garlic into potato mixture with a fork, mashing until well-mixed.
- Stir Worcestershire sauce, cumin, chili powder, hot sauce, salt, and black pepper into potato mixture. Form mixture into 8 patties.
- Working in batches, heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Cook patties in hot oil until golden and set on the bottom, 4 to 5 minutes; flip each burger and cook until golden and hot throughout, about 4 minutes more.
Nutrition Facts : Calories 207.5 calories, Carbohydrate 34.2 g, Fat 5.8 g, Fiber 6.9 g, Protein 6.7 g, SaturatedFat 0.8 g, Sodium 273.6 mg, Sugar 2.7 g
POTATO VEGGIE BURGERS RECIPE
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
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
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.
SMOKY VEGGIE BURGERS
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 veggie burgers
Number Of Ingredients 14
Steps:
- Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the walnuts, shallot and garlic and cook, stirring, until softened, about 1 minute. Add the mushrooms and season with salt and pepper. Cook, stirring occasionally, until lightly browned and tender, about 5 minutes. Add the Worcestershire sauce and paprika and cook, tossing to coat, until reduced, about 10 seconds. Remove from the heat and stir in the mustard. Transfer the mixture to a large bowl.
- Meanwhile, microwave the sweet potato until tender, 8 to 10 minutes. Let cool, then peel and transfer to a large bowl. Add the quinoa and beat with a mixer on medium-high speed until combined. Beat in the breadcrumbs, 1/2 teaspoon salt and a few grinds of pepper. Form into four 4-inch-wide patties and freeze until firm, 20 minutes.
- Preheat a grill to medium high. Oil the grates. Grill the patties until marked, about 3 minutes per side. Grill the buns. Serve the burgers on the buns with onion and sprouts.
VEGGIE SWEET POTATO BURGERS
Enjoy!
Provided by AR Cook
Categories Main Dish Recipes Burger Recipes Veggie
Time 1h5m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Combine rice, beans, sweet potatoes, roasted red bell peppers, tomatoes, green onions, carrots, cilantro, chili powder, garlic, hot pepper sauce, and cumin in a large bowl; mix well. Form mixture into 4 equal patties; place on the prepared baking sheet.
- Bake in the preheated oven for 15 minutes. Flip patties; bake until browned and slightly crisp, about 15 minutes more.
Nutrition Facts : Calories 140.1 calories, Carbohydrate 27.3 g, Fat 1.3 g, Fiber 6.4 g, Protein 6.1 g, SaturatedFat 0.2 g, Sodium 89 mg, Sugar 1.8 g
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Cuisine BritishCategory Cost CuttingServings 4
- Peel and wash the potatoes. Grate with a coarse grater into a bowl, then add the free-range egg, flour and season with salt and pepper.
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- Set the oven to 150C/300F/Gas 2. Place the courgette, peppers, mushrooms, asparagus and mushrooms on a baking tray and drizzle with oil. Roast the vegetables in the oven for 20-30 minutes.
- Heat the brown sugar in a saucepan with 1 tsp cold water and allow it to caramelise. Add the chopped walnuts, coating them in the caramel, then remove from the heat and cool completely.
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4.7/5 (3)Total Time 1 hr 20 minsCategory DinnerCalories 213 per serving
- Place potatoes on baking sheet and cover with foil. Bake for 40 - 45 minutes, or until easily pierced with a knife.
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From cookieandkate.com
4.8/5 (388)Calories 221 per servingCategory Main
- Preheat the oven to 400 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper for easy clean-up.
- Roast the sweet potatoes: Slice the sweet potatoes down the center lengthwise. Place the sweet potatoes, cut side down, on the prepared baking sheet. Roast until they yield to a gentle squeeze, 30 to 40 minutes or longer. Set aside for now. (If you’ll be baking the burgers, reserve the parchment-lined pan and leave the oven on.)
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5/5 (3)Total Time 1 hr 10 minsCategory Main CourseCalories 142 per serving
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- When the potato is cool enough to handle, chop it into thirds, add it to a blender or food processor and blend until completely smooth (if you don't have a blender, you can also mash the potato by hand using a fork).
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Author Shelby HettlerPublished 2020-04-04Estimated Reading Time 7 mins
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4.9/5 (18)Category Veggie Burger
- Add a pinch of salt. Bring to a boil, turn heat to low, cover, and cook until tender, about 20 minutes. Remove from heat, and let stand covered. You should have about 1 1/2 cups.
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Reviews 41Category EntreeServings 6Estimated Reading Time 3 mins
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From food.com
Servings 4Total Time 20 minsCategory PotatoCalories 321 per serving
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