Potato Burger

Name: Potato Burger
Prep time: 25 min
Cook time: 60 min
Total time: 85 min
Yield: 4
Ingredients: Potatoes 1.5 lbs; Red onions 5 oz; Breadcrumbs ½ cup; Grana Padano PDO cheese to grate 1.8 oz; Eggs 1; Water 0.167 cup; Extra virgin olive oil 1 ½ tbsp; Thyme 2 sprigs; Sage 2 sprigs; Rosemary 2 sprigs; Fine salt to taste; Black pepper to taste; Verza (savoy cabbage) 1 cup; Spinach 1 ½ cup; Green apples 3 oz; Greek yogurt 0.4 cup; Extra virgin olive oil ¾ tbsp; Tabasco® a few drops

it br de fr es

357

Calories per serving

Vegetarian

Energy Kcal 357
Carbohydrates g 39.8
of which sugars g 7.6
Protein g 12.7
Fats g 16.3
of which saturated fat g 5.32
Fiber g 4.4
Cholesterol mg 64
Sodium mg 550

Difficulty: Easy
Prep time: 25 min
Cook time: 60 min
Serving: 4
Cost: Low
Note plus 30 minutes of resting the cabbage

PRESENTATION

A potato burger is honestly such a fun and fresh twist for anyone wanting to mix up their meal game. Instead of the usual meat patty, this burger has a soft potato center wrapped in a crispy crust. Super tasty. The outside turns golden and crunchy, making each bite really really satisfying. Seriously good. Italian cooks love experimenting with new vegetarian ideas, and this one fits right in, pretty much.

Pair these burgers with a colorful salad, like winter greens tossed in a creamy, tangy dressing—really enhances both the burger and the veggies. Each potato patty burger gives you a tender inside with just the right crunch on the outside. Best of both worlds.

Now, in Italy, some folks go for a richer version by mixing in beans or other extras, giving these vegetarian burgers more bite. Makes them extra filling, for sure. This flexibility is why a homemade potato burger appeals to all sorts of eaters—from die-hard vegetarians to those wanting something different for dinner. It is a cool way to showcase Italian flavors in a modern, playful manner—without sticking to old-school traditions.

Whether serving these as a full meal or slipping them into a sandwich for a quick lunch, a *crispy potato burger always looks inviting on the plate. And here's the thing: the dish is all about creating food that's friendly and welcoming, with a surprising twist. For real. Anyone into trying something new or taking a break from regular burgers will find a moist, flavorful bite here that's memorable.

It's no wonder this dish is winning over both vegetarians and meat-eaters across Italy and beyond. The blend of textures and flavors makes it a standout option, appealing to those who appreciate a little culinary adventure in their meals. Whether you are a vegetarian or simply someone looking for a tasty change, this burger is sure to satisfy and delight.

INGREDIENTS

357

Calories per serving

Ingredients for 4 burgers: Potatoes 1.5 lbs (650 g); Red onions 5 oz (140 g); Breadcrumbs ½ cup (60 g); Grana Padano PDO cheese 1.8 oz (50 g) - to grate; Eggs 1; Water 0.167 cup (40 g); Extra virgin olive oil 1 ½ tbsp (20 g); Thyme 2 sprigs; Sage 2 sprigs; Rosemary 2 sprigs; Fine salt to taste; Black pepper to taste

for the salad: Verza (savoy cabbage) 1 cup (80 g); Spinach 1 ½ cup (40 g); Green apples 3 oz (80 g); Greek yogurt 0.4 cup (100 g); Extra virgin olive oil ¾ tbsp (10 g); Tabasco® - a few drops

Preparation

How to prepare Potato Burger

To make the potato burgers, first place the potatoes in a saucepan, cover them with water 1, and boil them for about 40 minutes or until they are soft. Clean and slice the onions 2, heat the olive oil in a pan, and add the onions 3,

cover them with water 4, and let them stew for about 15 minutes until they are soft 5. Meanwhile, chop the thyme, sage, and rosemary 6, and set aside.

In the meantime, prepare the salad: cut the cabbage in half 7, remove the tough central stem 8, then slice it into thin strips 9.

Place the cabbage in a bowl, salt it 10, and let it rest for about 30 minutes so it will become softer and release its liquids. Meanwhile, wash and dry the apples, cut them in half 11 and then into thin slices 12;

slice each piece into strips 13 and set aside. Now dry the cabbage with a cloth 14. Everything is ready to assemble the salad: in a bowl, pour in the washed and dried baby spinach, add the cabbage 15,

the apples, yogurt, olive oil 16, and a few drops of Tabasco 17. Stir to mix and set aside 18.

Once the potatoes are ready, put them hot and unpeeled in a potato masher, collecting the puree in a large bowl 19. Add the grated cheese 20, the chopped herbs, salt, and pepper 21.

Add the stewed onions, the beaten egg 22, then add breadcrumbs one tablespoon at a time until you get a firm mixture 23; the dough may require more or less depending on its consistency. Everything is ready to form the burgers: cut a square of parchment paper about 5 inches on each side and place it on a small plate 24.

Place a round pastry cutter with a diameter of 4 inches in the center of the sheet 25, insert the mixture inside the cutter 26, and press it well with the back of a spoon 27.

Carefully remove the cutter: this is how you get your burger 28. Now move on to cooking: heat a pan with a drizzle of olive oil, place the burger by lifting it with the paper so that it stays firm 29. Once placed on the pan, remove the parchment paper 30.

Cook the burgers for 3 minutes on one side and 2 minutes on the other 31, they should be golden on the surface 32. Serve the hot potato burgers immediately, accompanied by the yogurt salad 33.

Storage

The burgers can be stored in the refrigerator for a couple of days in an airtight container. Freezing is not recommended. The salad should be consumed immediately.

Advice

Want to bake the burgers instead? No problem, bake them at 355°F in a preheated static oven for 15 minutes on one side and 5 on the other to make them nicely golden. Potato burgers can be enjoyed all year round by varying the accompanying salad with seasonal vegetables.

For the translation of some texts, artificial intelligence tools may have been used.