Your humble, nutrient-dense, vegetable.
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- Stove Top
- 3 cups Prepared Mashed Potatoes (3-4 medium russet potatoes)
- 2 Tablespoons Vegetable Oil
- 1/2 cup Yellow Onion diced
- 1 Tablespoon Granulated Garlic
- 2 Tablespoons Curry Powder
- 1 teaspoon salt
- 2 Eggs
- 8 ounces Chickpeas drained, lightly chopped
- 8 ounces Diced Potatoes
- 1/2 cup Green Onions
- 1/2 cup Cilantro
- 1/2 cup All Purpose Flour; Optional: gluten-free flour
- 2 cups Plain Greek Yogurt, non-fat
- 1 tbsp Lemon Juice
- 1/2 tbsp Salt
- 1 tsp Black Pepper
- 1 tsp Dill
- 1 tsp Mint
- 10 each Burger Buns
- 10 each Pepper Jack Cheese Slices
- Prepare the mashed potatoes using dehydrated potatoes following the manufacturers instructions. Allow to cool to 40 F before using.
- In a tilt skillet or flat top, sauté the yellow onions in the oil over medium-high heat. Add the garlic and sauté 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 cool to 40 F before using.
- In a large bowl, combine the mashed potatoes, sautéed 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-degree oven for 12-15 minutes or until the internal temperature reached 160 F.
- To serve place each burger on a burger bun, top with sliced cheese, and 1 tablespoon of the yogurt sauce.