Vegan Potato Veggie Burger
Potato veggie burgers with sun-dried tomato and basil are baked until crispy for a healthy vegan dinner.
Servings: 6 burgers
Calories: 213kcal
Ingredients
- 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
Instructions
- 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.
Notes
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.
Nutrition
Serving: 1g | Calories: 213kcal | Carbohydrates: 41g | Protein: 7g | Fat: 3g | Polyunsaturated Fat: 2g | Sodium: 887mg | Fiber: 6g | Sugar: 2g