Potato Burger


  • ¾ cup yellow onion, finely chopped
  • 4 garlic cloves, finely chopped
  • 2 tablespoons ginger, peeled, pureed
  • Ghee or vegan butter, as needed
  • 2 Idaho® potatoes, cut into small dice
  • 2 carrots, cut into small dice
  • 1 cup peas, frozen
  • 2 Anaheim green chilies, roasted, peeled, small dice
  • 2 tablespoons Garam masala
  • 1 teaspoon yellow mustard seeds
  • 1 tablespoon cumin seeds
  • Kosher salt, as needed
  • Freshly ground black pepper, as needed
  • 2 Idaho® potatoes, medium dice, boiled, mashed
  • 2 eggs
  • 2 cups flour
  • 6 pretzel or onion roll, buttered, toasted
  • Mango chutney, as needed
  • Cilantro, chopped, as needed
  • Curried fries, as needed
Curried Fries (Yield 9 ounces):
  • 9 ounces Idaho® potatoes, cut into shoestrings
  • Sea salt, as needed
  • Curry powder, as needed


  1. Saute onions, garlic and ginger in ghee until onions are browned.
  2. Add diced potatoes, carrots and peas to pan and cook until potatoes are tender.
  3. Remove potato mixture from heat and add chilies, garam masala, mustard, cumin, salt and pepper. Reserve, refrigerated, until cool.
  4. Combine potato mixture with mashed potato and eggs and form into 6-ounce patties. Place o na sheet tray, covered in plastic, and refrigerate until firm.
  5. Dredge patties in flour and fry in ghee until golden brown on both sides.
  6. Place burgers on toasted buns, smother with mango chutney and garnish with cilantro. Serve with curried fries.
Curried Fries:
  1. Deep-fry shoestring potatoes in 360°F oil until golden brown, then drain, toss with salt and curry powder. Serve.
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Yield: 6 servings

Dennis Samala
Cr8tive Kitchen Works, LLC.
Carlsbad, CA

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