Ingredients
Burger Patties
- 3 cups prepared mashed potatoes from dehydrated potato flakes or from fresh potatoes
- 2 Tbsp vegetable oil
- ½ cup yellow onion diced
- 1 Tbsp granulated garlic
- 2 Tbsp curry powder
- 1 tsp salt
- 2 eggs
- 8 oz chickpeas drained and lightly chopped in a food processor
- 8 oz diced potatoes if frozen, allow to thaw before using; or from fresh or dehydrated potatoes
- ½ cup green onions
- ½ cup cilantro
- ½ cup all-purpose flour optional: gluten-free flour
Yogurt Sauce
- 2 cups non-fat plain Greek yogurt
- 1 Tbsp lemon juice
- ½ Tbsp salt
- 1 tsp black pepper
- 1 tsp dill
- 1 tsp mint
Additional
- 10 burger buns
- 10 slices pepper jack cheese
Instructions
- Prepare the mashed potatoes using dehydrated potatoes following the manufacturers instructions. Allow to cook to 40°F before using.
- In a tilt skillet or flat top, saute the yellow onions in the oil over medium-high heat. Add the garlic and saute for 3-5 minutes. Add the curry powder and allow to cook for an additional 3-5 minutes. Remove from the heat and allow to cook to 40°F before using.
- In a large bowl, combine the mashed potatoes, sauteed onions/garlic, salt, eggs, chopped chick peas, diced potatoes, green onions, cilantro and flour. Once combined, use a 5-ounce portion scoop to portion out each patty on a sheet pan. Each sheet pan should fit 10 burgers. Using the back side of a spatula, flatten the tops of the burgers. Place into a 450° oven for 12-15 minutes or until the internal temperature reaches 160°F.
- To serve, place each burger on a bun, top with sliced cheese, and 1 Tablespoon of the yogurt sauce.
