Potato Burgers

These potato burgers are about as simple as cooking gets. Grated potatoes, grated onion, whole wheat flour, and water. That’s the entire ingredient list. No eggs, no dairy, no oil. They cook on a nonstick pan or griddle until the outside turns crispy and golden while the inside stays soft and starchy.

The whole wheat flour binds the grated potato and onion into patties that hold together without falling apart on the pan. It also adds a nutty, slightly earthy flavor that plain white flour wouldn’t give you. The water loosens the mixture just enough to spread flat.

Use a food processor to grate the potatoes and onion quickly and evenly. Hand-grating works but takes longer and produces uneven shreds that cook unevenly. Press the patties flat once they hit the pan. Thinner patties develop more crispy surface area.

Kitchen Tips

• Don’t squeeze the liquid out of the grated potatoes. The starch in that liquid helps the patties hold together and contributes to the crispy exterior.
• Cook on medium heat for the full time. Higher heat browns the outside before the raw potato center cooks through.
• Flip only once. Repeated flipping breaks the fragile crust before it sets.
• These are best eaten immediately. The crispy exterior softens within minutes of leaving the pan.

Variations

• Add garlic powder, paprika, or dried herbs to the mix for more seasoning.
• Top with sour cream and chives for a loaded potato burger.
• Serve on a bun with lettuce, tomato, and ketchup for a proper veggie burger experience.