Mini Burgers with Spicy Potato Patties

I have been meaning to make this dish, well technically for a very very long time. The entire time I was living in the States I always felt that there was such a huge dearth of vegetarian burgers…starting from all the nice restaurants to the fast food chains. At the most Burger King has a bean burger for vegetarians that I am so not crazy about.

I could never figure out why did they never think of making a simple potato patty to make a vegetarian burger?! McDonald has an aloo tikki burger in India…aloo tikki is Hindi for potato patty.

Recently I saw this post on Sliders on Cook Republic and I knew I just HAD TO make the potato patty burger. So here they are…I used the basic bun recipe from Cook Republic and made the burgers with a spicy potato patty. Instead of frying, I baked the patties to cut down on the calories.

You can always pan fry or deep fry the patties – to make a more traditional potato patty burger and also, you don’t have to make mini burgers. Feel free to make regular size buns and patties, I made mini burgers because I wanted to control the portion and also because they look so cute!

The patties are a mixture of boiled potatoes, carrots, leeks, sour cream, parsley and chipotle in adobo. You can skip the chipotle if you don’t like spicy, as an alternative you can add some cheese into the patty mixture.

When you put the burger together, you can really make your own combinations of relish, sauces, tomatoes, cucumbers…anything that your heart desires. I used some mayonnaise,  mustard and some mushrooms sauteed with parsley. Serve them with fries or a nice salad, combinations are endless.

Serving about 12 mini burgers

Things You Will Need:

for burger buns

1 1/2 cups all purpose flour

2 tsp active dry yeast

1 cup water (lukewarm)

1 tsp salt

Sesame seeds, to sprinkle on the top

1 egg +some water for eggwash

In a large bowl, dissolve the yeast in water..let it sit for about 10 minutes, it should get all bubbly. Add the flour and salt to it and form it into a dough. Knead it for a few minutes on a floured surface and transfer into an oiled bowl to rise. Cover with a kitchen towel and put in a warm spot for an hour. The dough should double in size. Deflate the dough and roughly knead it a few times. Divide the dough into golf ball sized portions…there should be about 12, and shape them into a tight ball. Place on a baking sheet (lined with parchment) leaving about 2 inches gap between the balls. Cover with the kitchen towel and leave for another 30 minutes…they will rise some more. In the meantime preheat the oven at 350F and place a bowl full of water at the bottom of the oven. Brush the dough balls with eggwash and sprinkle some sesame seeds. Bake till the buns are golden brown…about 10 to 12 minutes.

for potato patties

3 large potatoes, boiled and peeled

1 leek, roughly chopped

1 large carrot, finely chopped and steamed

1/2 cup sour cream, reduced fat

2 clove garlic, finely chopped

1/4 cup fresh parsley, roughly chopped

1 chipotle in adobo, optional and can be substituted by chili flakes and paprika

1 tbs ground cumin

salt and pepper

Preheat the oven at 350F. Saute the leeks in some olive oil with garlic, let cool (room temperature). In a large bowl add potatoes and mash them. Add carrots, leeks, sour cream and salt and pepper, cumin and mix well. Add chopped up chipotle in adobo and mix some more. Make patties to match the size of the burger buns. Place the patties on an oiled baking pan and brush some more oil on the surface, bake for about 30 to 40 minutes or until the patties are golden.

To arrange the burgers: Saute some mushrooms with parsley and salt in some olive oil. Slice the burger bun into half and spread mayonnaise on one half and mustard on the other. Put some lettuce leaves, place the patty and arrange some sauteed mushrooms on top of the patty. Close with the mayonnaised bun and secure the burger in place with a toothpick.