Curried Potato Veggie Burgers
- Level: Easy
- Yield: 4 curried potato veggie burgers
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 383
- Total Fat
- 15
- Saturated Fat
- 8
- Carbohydrates
- 55
- Dietary Fiber
- 5
- Sugar
- 11
- Protein
- 10
- Cholesterol
- 31
- Sodium
- 557
- Total: 1 hr 40 min
- Active: 40 min
Ingredients
For the Burgers:
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
For the Tamarind Ketchup:
1/3 cup ketchup
2 teaspoons tamarind paste
Kosher salt and freshly ground pepper
Directions
- 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.