Potato Burger

  • Yield: 6 servings


3/4cup yellow onion, finely chopped
4 garlic cloves, finely chopped
2tablespoons ginger, peeled, pureed
2 Idaho potatoes, cut into small dice
2 carrots, cut into small dice
1cup peas, frozen
2 Anaheim green chiles, roasted, peeled, small dice
2tablespoons Garam masala
1teaspoon yellow mustard seeds
1tablespoon cumin seeds
1/2teaspoon kosher salt, as needed
1/4teaspoon freshly ground black pepper, as needed
2 Idaho potatoes, medium dice, boiled, mashed
2 eggs
2cups flour
6 pretzel or onion roll, buttered, toasted


  1. Saute onions, garlic and ginger in ghee until onions are browned.
  2. Add diced potatoes, carrots and peas to pan and cook until potatoes are tender.
  3. Remove potato mixture from heat and add chilies, garam masala, mustard seeds, cumin seeds, salt and pepper. Reserve, refrigerated, until cool.
  4. Combine potato mixture with mashed potato and eggs and form into 6-ounce patties. Place on a sheet tray, covered in plastic, and refrigerate until firm.
  5. Dredge patties in flour and fry in oil or ghee until golden brown on both sides.
  6. Place burgers on toasted buns, smother with mango chutney and garnish with cilantro.
Dennis Samala, Senior Culinary Manager, Jack in the Box, San Diego