Potato Burgers Recipe

This transcription will have some mistakes because it is partially automated.

Hello and welcome to Freshly Served, the healthy vegan cooking show. I’m Heather and tonight we are making some veggie burgers and for those of you who feel like you’ve tried veggie burgers and then failed, this one is for you.

I’m making it with potatoes which are probably the easiest way to make a veggie burger. Once you get them mash up, they’re really nice and soft. They’re basically like potato pancakes but we’re gonna add a bunch of vegetables to them to make them really nice and yummy as well as healthy.

So what I’ve done to start is I got my potatoes cook, just cook this in some salted water and I’ve got them about half filled up so if the potatoes go up to here I’ve got water up to here that’s about half.

Now, drain off some of this water before you mash because you don’t want them to be too liquidly but that’s gonna be the perfect liquid to add back if you wanna make your potatoes creamier.

I don’t use any soy milk or coconut oil or anything like that in my mash potatoes because I find them creamy enough on their own but if you want you can use those things just mash up your potatoes to your own liking.

So you can see the landings the skin in my potatoes, there are a lot of nutrients in the skin so leave them in, they’ll also add a bit of texture to your veggie burger and of course potatoes recently were not so much appreciated in the nutritional circles.

But they’ve come around on them and I really like them not only for the nutrient that they bring but also the fact that they really fill Phil’s stomach up. I was trying to figure out how to say that sentence without sounding stupid but it keeps the stomach full basically and that’s always a good thing in my book.

So the next thing we’ve got is the pan is heating up and I’m gonna soothe the onion and garlic while they’re soothing I’m gonna prepare my other vegetables which I’m using carrots and kale.

So the onions are just softly sizzling back here and what I’m gonna do is grate these carrots that way they’re gonna form nicely in the patties.

So when you’re finish grating your carrots you can probably throw the garlic into the pan with the onions. My onions are looking really nice and soft so I know it’s time.

Give them a stir and let them cook a little bit. Grating is one of my least favorite things to do but makes a really awesome texture so I do it.

Alright! So the garlic has finished cooking and I’ve turned the heat off on that. I’m gonna show you what I do with the kale coz this is one of my favorite techniques, if you haven’t seen this before, it is so awesome.

I hated kale for quite some time until this year when I finally discover this technique, it was something that I found through doing the raw food diet but it’s awesome for cooked kale as well.

So what happens is when you get the curly kale it’s really tough and it’s hard to chew and you don’t really digest it very well when it’s raw.

So what I’ve do is I’ve chopped it up, I’ve sprinkled a bit of sea salt then I’m just going to massage the salt onto the leaves and what happens here is the salt breaks down some of the cells in the kale so it releases its moisture, it’s gonna soften up and it’s gonna be a lot easier for us to digest.

So since there’s so much nutrients in kale, many many different nutrients and lots of them, always good to make it digestible as possible. And as you rubbed it you’re gonna fell it’s getting softer, you can see there’s moisture just starting to form here.

So you can see this definitely shrunk down in size and the color has gotten really nice and very green, it’s a little bit moist. I Aaways do this with the curly kale, no matter what I am doing with it. If I am putting this on salad, I’ll do this.

If I steam this, I’ll do this. If I stir fry it, I’ll do this because even when you cooked the kale, if it’s not soft beforehand it’s just gonna be crispy and it’s still not gonna be easily chew and digest. So throw this into the potato mixture along with the onions and garlic.

Now that I’ve got these vegetables all mix together, it’s time for the most important part, the seasonings, salt of course! I’d probably add two teaspoon but go by how much vegetables you have in here.

Whenever I put measurements, they’re pretty approximate and just go with what you feel is right. Stir some ground black pepper, I’m going to add some coriander, see how much I feel like tonight.

And a little bit of cayenne, cayenne is quite hot so use it sparingly unless you really like hot food.

Most veggie burgers are fine to either fry or baked but there’s one crucial difference and I’m doing some baked burgers tonight just to show you what happens because I’ve done a couple of fried burgers by now.

The difference that you need to remember is that when you bake the burgers rather than fry, the vegetables need to be protected in the oven.

When you fry them, they’re gonna have a bit of oil in the pan, when you bake them there’s no oil so what you need to do is add just a little bit of oil to the batter in order to not have them dry out in the oven.

So I’ve added a little bit of oil to this batter after I got the seasonings in and then I’m gonna put it in the oven for about 350F for about 20-25 minutes.

These guys have been in the oven for about half an hour and you can do whatever you like with them. You can put them on a bun; you can put them over a salad or whatever.

What I’m gonna do is top them with a tomato, just one slice of tomato and then I’m gonna pop them back in the oven and to help them cook just give them a tiny sprinkle of salt. I’ll crack some black pepper on there as well and then just put them in 5-10 minutes on broil.

And here are the finish potato veggie burgers, hope you enjoy them. This is Freshly Served, the healthy vegan cooking show. I’m Heather and you can find the recipe for these guys plus lots of other recipes at HealthyVeganRecipes.net