Bora Bora Burgers With Potato Nuggets Recipes

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

Ingredients

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.

POTATO BURGERS

Potato Burgers image

Some folks might call this recipe a form of Swedish potato sausage. I call it getting my meat and potatoes in one dish-deliciously!-Mary Arnold, Long Prairie, Minnesota

Provided by Taste of Home

Categories Lunch

Time 40m

Yield 6-8 servings.

Number Of Ingredients 7

Ingredients

1 pound ground beef
2 cups grated peeled potatoes
1/2 cup chopped onion
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup water
Hamburger buns, optional

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.

Nutrition Facts : Calories 148 calories, Fat 7g fat (3g saturated fat), Cholesterol 38mg cholesterol, Sodium 177mg sodium, Carbohydrate 9g carbohydrate (1g sugars, Fiber 1g fiber), Protein 12g protein.

BORA BORA BURGERS WITH POTATO NUGGETS

Bora Bora Burgers with Potato Nuggets image

Make and share this Bora Bora Burgers with Potato Nuggets recipe from Food.com.

Provided by PollyB

Categories Potato

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

3 1/2 tablespoons prepared teriyaki sauce, divided
1 teaspoon ground ginger
1 lb lean ground beef
1 lb frozen frozen tater tots (about 4 cups)
3/4 cup ketchup
1/4 teaspoon red pepper flakes
4 hamburger buns
4 slices canned pineapple
4 slices red onions
4 lettuce leaves

Steps:

Heat oven to 450 degrees.
In large bowl mix 2 tablespoons of the teriyaki sauce and the ginger to blend thoroughly; add beef and mix to blend thoroughly.
Form into 4 patties 1/2 inch thick.
Cook potato nuggets as package directs, baking for 15 to 17 minutes until crisp.
Meanwhile, in small bowl mix the remaining 1 1/2 tablespoons teriyaki sauce, the ketchup and pepper flakes to make sauce for burgers and potatoes; set aside.
In nonstick skillet over medium-high heat pan fry burgers to desired doneness, tuning once.
On bottoms of buns layer burgers, pineapple and onion slices and lettuce.
Cover with bun tops.
Serve sauce with potato nuggets and burgers.

Nutrition Facts : Calories 695.9, Fat 30, SaturatedFat 10.4, Cholesterol 73.7, Sodium 1933, Carbohydrate 76.3, Fiber 4.8, Sugar 19.3, Protein 32.3

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