Potato Carrot Burger With Spiced Mayo Recipes
POTATO CARROT BURGER WITH SPICED MAYO
Make and share this Potato Carrot Burger With Spiced Mayo recipe from Food.com.
Provided by anme7039
Categories Lunch/Snacks
Time 15m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Mash together all burger ingredients EXCEPT crumbs for dredging.
- Form into 2 burgers.
- Coat burgers in bread crumbs.
- Fry in a frying pan on med high heat in cooking sprayed pan until lightly browned.
- Serve on buns with lettuce and cheese with spiced mayo.
- Pop in toaster oven to melt cheese if you please.
- MAYO: Combine all ingredients.
Nutrition Facts : Calories 503.4, Fat 20.2, SaturatedFat 7.3, Cholesterol 130.8, Sodium 928.2, Carbohydrate 61.5, Fiber 3.6, Sugar 11.3, Protein 19.2
ULTIMATE VEGGIE BURGER WITH PICKLED CARROT SLAW
A low-fat veggie burger made with sweet potato, quinoa and mushrooms - a change from the standard vegetarian bean burger - make your barbecue menu stand out!
Provided by Jennifer Joyce
Categories Dinner, Main course
Time 35m
Number Of Ingredients 18
Steps:
- In a medium frying pan, heat 2 tsp vegetable oil. Add the onion, garlic and mushrooms, season and fry until everything is soft, about 5 mins. Put the sweet potatoes in a microwaveable bowl, cover with cling film and microwave on high for 5-6 mins until soft. Mash the sweet potatoes, then add to the pan with the onion mix. Tip into a large mixing bowl and leave to cool.
- Add the quinoa, beetroot, egg, coriander, lime zest, flour and some seasoning. Mix with your hands, then form into four large burgers. Sprinkle with flour and chill for 30 mins to firm up.
- Put the carrots in a small bowl with the vinegar, sugar and 1 tsp salt. Cover and leave to pickle until ready to eat. Mix the mayonnaise with the chilli sauce.
- Heat a frying pan and pour in a thin coating of oil. Fry the burgers on a medium-low heat to allow the centre to cook slowly. When browned, after about 7 mins, gently flip over and cook for the same time on the other side. Drain the pickled carrots and toast the buns.
- Brush the buns with the chilli mayo. Layer on the spinach or rocket, burgers and the carrot slaw.
Nutrition Facts : Calories 300 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 17 grams sugar, Fiber 8 grams fiber, Protein 8 grams protein, Sodium 0.1 milligram of sodium
POTATO BURGER
I had some left over potatoes and it was burger night so I thought Why not? My left overs were garlic mashed potatoes. It tastes delish and it does stretch that burger meat. They are a bit soft to handle so if you BBQ I recommend using a griddle under the burger (the ones with the holes) . I enjoy these burgers pan fried. I like this amount for 4 burgers but it will make 6 just increase the number of buns, tomato slices etc.
Provided by Bergy
Categories Lunch/Snacks
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Mix together the hamburger, potato, jalapenos & Caesar dressing.
- Season with Salt & Pepper.
- Make into 4 patties.
- Cook the patties on high heat in a large fry pan brown one side of the burgers, flip and turn heat to medium.
- Add the Mushrooms & Onions & cover pan, stir the veggies a couple of times.
- When the onions and mushrooms are almost golden add peppers, flip burger and cover the pan turn to low, continue cookig until burgers are no longer pink (entire time apprx 20 minutes).
- Meanwhile toast the inside of the buns, add cheese and let it melt.
- Assemble burger putting some of the Musrooms mixture on the burger along with the lettuce & tomate and have the rest of the veggie mixture on the side.
- Nice to serve with Oven Fries.
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