Potatoburgers Recipes

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.

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.

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.

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.