Wisconsin Potato and Vegetable Growers Association

Aloo Tikki Potato Burger

Aloo Tikki Potato Burger

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Course Main Course, Main Dish

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.
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