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.
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.
SWEET POTATO VEGGIE BURGERS
Try a fresh take on the veggie burger! Mashed sweet potatoes and cannellini beans are mixed with a dash of Cajun spice and toasted sesame seeds then rolled in crispy panko breadcrumbs. Oven baked and oh so good. Serve on a bun or atop salad greens.
Provided by Simply Potatoes
Categories Potato
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 400°F Line a rimmed baking sheet with foil. Place beans in large bowl; mash well with a fork or potato masher. Stir in potatoes, egg, 3/4 cup bread crumbs, Cajun seasoning, sesame seeds, salt and pepper. Form mixture into 4 patties.
- Place remaining ½ cup bread crumbs in a shallow dish; carefully coat veggie patties. Place on prepared baking sheet; drizzle with oil.
- Bake 20 minutes, until crisp and lightly browned.
- Serving Ideas: •Serve burgers on soft wheat or sesame buns with sliced avocado, crisp Romaine leaves, and thinly sliced red onion. •Make open face sandwiches on thick slices of grainy bread, topped with sliced Muenster or Havarti cheese. •Place burger as a salad topper on a bed of leafy greens with tomato wedges and a tangy lemon vinaigrette dressing.
Nutrition Facts : Calories 320.7, Fat 8.5, SaturatedFat 1.6, Cholesterol 46.5, Sodium 270.4, Carbohydrate 47.3, Fiber 6.8, Sugar 2.5, Protein 14.1
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