Potato-Mushroom Burgers
Submitted by con810
Vegetarian potato-mushroom burgers with ground cashews, grated ginger, carrots, and a sesame seed crust. Grilled or pan-fried until golden and crispy outside.
YIELD
10 servingsPREP
10 minCOOK
15 minREADY
25 minThese vegetarian burgers hold together with mashed potatoes and breadcrumbs, get their savory depth from sauteed mushrooms and garlic, and pack a nutty richness from raw cashews ground to a coarse meal. Fresh grated ginger adds a warm, almost Asian-inspired edge that sets them apart from the usual veggie patty.
The sesame seed coating is the best part. Pressing each patty into a bed of sesame seeds on both sides gives them a crunchy, toasty crust that holds up on the grill and adds flavor you’d never get from plain breadcrumbs alone.
Chef Tips
- The mixture will be soft and moist. That’s normal. Wet hands help you shape the patties without sticking.
- Grind the cashews to a coarse meal, not a fine paste. You want bits of nut for texture, not cashew butter.
- Oil the grill grate generously before cooking. These patties are more delicate than beef burgers and will stick to a dry grate.
- Flip only once and handle gently. The more you move them, the more likely they are to fall apart.
Variations
- Pan-fry in olive oil instead of grilling for a crispier, more uniform crust on both sides.
- Add a splash of soy sauce or tamari to the mixture for deeper umami flavor.
- Serve on toasted buns with sriracha mayo, pickled carrots, and fresh cilantro for a banh mi-inspired veggie burger.
Ingredients
Directions
Sauté garlic, mushrooms and scallions in oil until vegetables are limp, about 5 minutes.
Meanwhile, place cashews in a blender or food processor and grin to a coarse meal.
Transfer mushroom mixture and ground cashews to a large bowl and add potatoes, carrots, ginger, salt and pepper.
Add bread crumbs a mix well.
The mixture will be soft and moist.
On a large baking sheet or bread board, make 8 to 10 beds of sesame seeds fo patties.
Using a large spoon, scoop out vegetable mixture and form 8 to 10 patties; place on sesame beds.
Flip to coat both sides generously.
Gently transfer to a well-oiled vegetable grill and grill for 3 to 4 minutes on each side, until medium brown.
Variation: Sauté burgers in olive oil until golden brown.
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