For the sake of not forgetting to post this recipe since I made them wayyyy back on Friday (so long ago) I’m just going to do a plain-Jane recipe post for these Purple Potato and Butter Bean Burgers.
Squeezing the lemon over the potatoes really surprised me - look how pretty!
I made these during the house arrest , and it so happened that my mom and her bf had the day off due to the snow, too. I offered one to everyone and they were all gobbled right up! The purple potatoes really make these fun, and I kept the ingredients pretty minimal, as well.
After I made the mixture and tasted it after forming them to bake and fry, I realized the mixture would be just as good eaten as a sort of mashed potato side. So, by all means, if you want to skip the whole burger part of this, do so. Even after baking/frying, the interior texture still remains pretty “mashed potato-y” so they might not be the best “sandwich-style” burger, but the frying just gives them a little bit more of a crust on the outside. If you choose to just eat this as a mashed potato mixture, I wouldn’t bother with adding the vital wheat gluten, though. It sort of just gives them that “extra oomph” to stick together for burger forming, and the protein doesn’t hurt, either.
On a separate note regarding vital wheat gluten, after making them I don’t feel that the VWG is critical to them staying in shape – the potato is a good enough binder, but adding in a tablespoon or so of breadcrumbs or flour can’t hurt.
My mom had hers as a sandwich on bread (…yes, Jess, sandwiches usually are with bread…) and I was sort of surprised she still liked it, just because I would have thought the texture of the bread and the burger were too similar. But, hey, whatever floats your boat. She also put mayonnaise on it, and I don’t think I’ve ever gone into my hatred for mayonnaise, but I really hate mayonnaise.
Purple Potato and Butter Bean Burgers
6 medium-sized purple potatoes
3/4 c. butter beans (generously measured)
juice of half a lemon
2 T. sliced scallions
1 t. italian seasoning
2 T. vital wheat gluten
salt and pepper, to taste
1 T. olive oil
Place the potatoes in a small pot, and cover with water. Sprinkle in a bit of salt, cover, and bring to a boil. Boil for about 10-15 minutes, or until they are easily able to be pierced with a knife. When they are, drain them and then mash them in the pot.
Add in the lemon juice, 1/2 c. of the butter beans, scallions, and italian seasoning. With a fork, mash the butter beans up against the side fairly well. When combined and mashed, add in the remaining butter beans and the vital wheat gluten. Stir to combine. If the butter beans prove to be too clumpy, just mash a few more up against the sides of the pot.
Begin to preheat a non-stick pan or griddle over medium-low heat and pour the oil in. Form the potato mixture into 3 large or 4 medium sized burgers, and place each in the preheated pan, moving the heat up to medium. Cook until golden and then flip, doing the same for the other side. (Note: I usually spray a little bit of non-stick spray on the side facing me before I flip.)
I had mine in salad form, topped with the last bit of fetacotta I had. Oh, and red onion that ruined my life. That was the worst red onion ever. I usually love red onion, but that one was so hot and sharp I thought I was dying. I’m surprised I can still taste anything.
…or maybe I can’t, and these really aren’t good at all, it was just my broken tastebuds telling me they were. Oh, and the “mmms” and “ahhhs” coming from the table.
So there you have it. Purple potato burgers. You can’t argue the fact that purple and green is quite lovely, you know.