I am excited to bring you a new twist on the traditional burger…my curried potato burger. This flavorful burger is loaded with flavor and healing properties.
Prepare a baking tray with parchment to bake the burgers and set your oven to 375 F.
Steam potatoes for 30 minutes in an electric steamer, or on a stove pot.
Set aside potatoes to cool. Once cooled off, peel.
Steam frozen peas for 3 - 5 minutes or simply thaw them out by covering them in hot water for 1 -2 minutes. Once thawed, drain the water out and then pat them dry with a kitchen towel or a paper towel. You don’t want wet peas when mixing in the potato burger.
After the potatoes have been peeled, mash them with a fork or potato masher. Add in all the spices - curry powder, turmeric, cayenne, garlic powder, onion powder, and sea salt and mix well. If you prefer, you can do this quickly in a food processor as well.
Add half the juice of one lemon to the potato mixture and the coconut aminos.
Next, add the arrowroot powder, potato starch, and peas and pulse for 1 - 2 minutes in the food processor. If you are mixing by hand make sure that the arrowroot powder and potato starch are well blended. These help to bind the burger together.
Make the cilantro tahini sauce or another sauce of your choosing to drizzle your burger with.
Scoop out the potato mixture onto a baking tray lined with parchment using an ice cream scoop for even measuring.
Then flatten the round scoop using a spatula to make a burger bun.
If you want to skip this step, that is OK, the burgers still turn out great without the breadcrumb coating. I like doing it, because it adds a crunch to the burger with a lovely texture.
Pour the gluten-free crumbs into a bowl. Dip the flattened burger patties into the crumbs bowl and ensure they are fully covered.
Place back onto the baking tray. Once all the burgers are coated in the gluten-free crumbs, bake in the oven at 375F for approximately 15 minutes per side or until the crumbs turn golden brown.
Serve in my Gluten-Free Burger Bun recipe in Bread SRSLY bread rolls. Layer with butter leaf lettuce, burger, tomato, and onion slices and a squeeze of lemon juice, and drizzle cilantro tahini sauce.