I am so excited to share this hash brown burger recipe with you! The patty is made of only a few ingredients, the most important being potatoes. They are gluten-free and vegan. I call it hash brown burger because the patty really resembles hash browns, and tastes like one, too! It is quite similar to tater tot in the US, but I do not deep fry it.
There are two options for making the patties. The first one is using apple pureé, the second one flax `egg´. Both can be used to make the patties hold together. However, please note that apple pureé makes the patties slightly sweetier. They are delicious both ways and you would never be able to tell there is fruit in the version with apple pureé. The method is simple. If you want your patties to have a nice burger-like appearence, fry them first with a little oil in a pancake pan (with several small moulds for little pancakes). Once the patties are formed and hold together, just pop them in your oven for about 20 minutes and they will be crispy and golden, ready to use in your bun!
- 4 medium potatoes, 3 of them grated and 1 diced
- 3 tbsp apple pureé OR 1 flax egg (1 tbsp flaxmeal mixed with 3 tbsp water, let sit for 10 minutes, then use)
- 2 tbsp olive oil
- salt and pepper
- celery or parsley leaves (optional), chopped
- cheesecloth/ straining bag
- Put a straining bag into your bowl and grate three potatoes so that the grated potato goes into the bag/cloth. This is because you will need to get rid of excess water and I find this way really easy. When all three potatoes are grated, strain them so that almost all water stays in the bowl and all your potatoes are `glued´ together in one ball. Discard the excess water and use the same bowl for mixing all the ingredients together.
- Dice the remaining potato (really really small cubes) and mix it with grated potatoes.
- Add apple pureé OR flax egg (decide what you prefer), olive oil, salt, pepper, and optionally some herbs, like parsley or celery leaves.
- Mix everything very well together. Heat a little oil on your pan and fill all the little pancake moulds with the mixture. Fry for a minute or two, just long enough to get the bottoms slightly golden. After about two minutes you should be able to easily turn the patties and fry the other side again for about two minutes.
- When all the patties are fried on a pan and hold nicely together, put them on a tray covered with baking parchment and bake for about 20 minutes at 180°C.
- You will have 6-8 patties depending how big or small you make them. Feel free to freeze some and simply reheat them when you make your burgers again!