This easy potato burger with sun-dried tomato and basil is baked until crispy for a healthy vegan dinner. Like these deliciously simple melting potatoes, the oven does most of the work for you, making these burgers very low effort.
Vegan and vegetarian recipes are on the rise. It seems many of us are trying to eat a little less meat these days and this vegan burger is a great place to start.
This recipe is sponsored by my friends at Idaho Potato. I am so pleased to work with them. As always, all opinions, recipe and photos are my own. Thank you for supporting the brands that support Pook’s Pantry.
The ingredients for this potato veggie burger are pretty basic – potatoes, beans, onion, garlic, sun-dried tomato and basil.
Because this was new to me, I figured I would keep it simple. I’m more likely to try something new if it isn’t complicated. You too?
This recipe is also very versatile – by keeping it fairly basic, you can use it as a base (minus the tomato and basil) for all kinds of vegan or vegetarian burgers.
You can use the warm spices in my Middle Eastern lamb burger recipe to give these potato burgers a completely different taste.
The recipe makes six burgers and I used my 4 ounce scoop to portion them out evenly, which I find is the easiest way to do it.
Potato side dishes are a staple in our house, but we often have potatoes for breakfast. Hello, hash browns, anyone?
I topped the leftover burgers with an egg and these became our new favorite way to start the day.
If you find yourself in a rut and in need of a little potato-inspiration, here are a few more of our favorite Idaho® potato recipes:
- Potato broccoli cakes – delicious little shredded potato patties with broccoli.
- Grilled potato wedges – served with a spicy Cajun mayo.
- Pimento cheese potato salad – it’s as good as it sounds!
- Potato spinach casserole – perfect for holiday dinners and Sunday dinner with the family.
- Baked fingerling potato recipe – with brown butter and herbs, it is a reader favorite!
- Mashed potato cakes – great use for leftover mashed potatoes (save for the holidays!).
- Togarashi potatoes and shishito peppers – a Japanese spice blend and shishito peppers make potatoes extra flavorful.
How to cook a potato veggie burger
Before last week, I had never made a burger from potatoes. To be perfectly honest, I wasn’t sure if I could pull it off in a way that I’d be happy with.
I’m pleased to report that this veggie burger is so full of flavor that even the meat-eaters gave it a thumbs up.
The combination of creamy cannellini beans and potato gives this veggie burger a really nice texture. The addition of sun-dried tomato and basil makes it delicious.
I made the recipe several times, as you can see from the photo below. I tried it with a couple of Idaho® potato varieties and settled on the gold potatoes.
Now that I had the recipe figured out, I had to nail down the best way to cook it.
Pan frying – gave me the crispy texture that I wanted but left the sides decidedly not crispy. Nope.
Air fryer – I had high hopes for this and thought for sure it was going to be the clear winner. It was not. Browning was patchy at best and it dried out a little.
Oven – Once again, the old-school way of doing things wins. The oven (with convection fan) gave me the crispy, browned exterior that I was looking for – including the sides, and it did not dry out the patty, which made a great burger.
Here are a few suggestions for topping your delicious potato veggie burgers:
- tomato slices
- red leaf lettuce
- banana peppers
- red onion
- cheese (regular or vegan)
- sun-dried tomato mayo – mix a tablespoon of sun-dried tomatoes into 1/4 cup of mayo or vegenaise.
- pesto – would go great on these burgers!
- pickled radishes – for a little zing.
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- 2 lbs. Idaho® Yukon gold potatoes (4 -5 medium)
- 1 tbsp. olive oil
- ½ medium yellow onion, diced
- 2 cloves garlic, minced
- 1 cup cannellini beans, drained and rinsed
- 2 tbsp. sun-dried tomatoes in oil, finely chopped
- 2 tbsp. fresh basil, finely chopped
- 2 tsp. kosher salt
- 1 tsp. ground black pepper
- Preheat oven to 400°F/200°C/Gas Mark 6
- Place potatoes on baking sheet and cover with foil. Bake for 40 - 45 minutes, or until easily pierced with a knife.
- Remove potatoes from oven and allow to cool. Carefully remove thin skin and discard.
- In a sauté pan over medium heat, cook diced onion and minced garlic in olive oil until soft, about 6 – 8 minutes. Remove from heat and set aside.
- In a medium bowl, smash beans and potatoes with a potato masher, then add sun-dried tomatoes, basil, onion/garlic mixture, salt and pepper.
- Using a half cup measure or scoop, portion 6 burgers and form into patties.
- Place patties on a lightly oiled, parchment-lined baking sheet.
- Bake for 10 minutes, flip and bake an additional 8 minutes.
I left a few small chunks of potato in the mixture for texture. If you want your burger to be completely smooth, pulse the mixture in the food processor to break it up completely.
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Amount Per Serving: Calories: 213Total Fat: 3gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 887mgCarbohydrates: 41gFiber: 6gSugar: 2gProtein: 7g
Nutrition information calculated by a third-party company as a courtesy. It is intended as a guideline only.
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