Curried Potato-Corn Burgers

Serves: 8

Your rating: None (5 votes)

These ingredients are:
vegetarian iconVegetarian vegan iconVegan dairy-free iconDairy-free egg-free iconEgg-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free

You may flavor these burgers delicately or strongly depending on your taste for curry.

Ingredients

Preparation

Mash garbanzos in a large bowl or blend in a food processor until a chunky paste is formed. Set aside.

Steam potatoes until soft. While potatoes are steaming, saute onion in oil over low heat until golden, about 7 to 10 minutes. Add garlic, tomatoes, chile pepper and corn. Season with salt and pepper.

Turn up heat to medium-high. Cook until tomatoes are soft, stirring frequently, about 2 to 3 minutes. Add curry powder. Stir and cook for an additional minute or so. When the mixture begins to stick slightly, add wine. Cook until mixture has reduced slightly, leaving a thick sauce. Remove from heat.

Add curry mixture and potatoes to garbanzo beans. Mash potatoes and mix well. Add vinegar and additional salt and pepper to taste. Mix in bread crumbs. If mixture seems too wet, add more bread crumbs. Let cool and form into patties.

To cook, coat with bread crumbs and fry in 2 to 3 tablespoons oil on both sides, until crispy. Drain on paper towels. Serve with Mango Avocado Salsa.

Recipe by Chef Ken Charney, former PCC staff

Learn more about our recipes. View guidelines »

More about: corn, curry, garbanzo beans, hamburger, potatoes

Comments

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which bun to use?

would brioche be too delicate?

RE: Brioche bun

Hello,

Brioche would definitely work as a bun. Although you'll want to toast and serve right away.

If one were to make a bunch of burgers on brioche and then set them out on a buffet the brioche would ultimately soak up the juice from the burger and fall apart as that is the nature of the bread.

So yes, brioche is great, just eat right away.

Thanks,

Tom Monahan
PCC Natural Markets

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