4 cups Dehydrated hash browns
1 cup Potato Flakes or Instant Mashed Potatoes
4 ½ cups Boiling Water
4 ½ cups Chickpeas, drained
2 tablespoons Vegetable Oil
1 ½ cups Yellow Onion, chopped fine
2 tablespoons Garlic, minced
3 tablespoons Jalapeno, seeded and minced
4 tablespoons Tomato Paste
3 tablespoons Dijon Mustard
1 ½ tablespoons Curry Powder
2 teaspoons Cayenne Pepper
As Needed Kosher Salt
As Needed Black Pepper, freshly ground
2 tablespoons Parsley, fresh, chopped
- In a food processor, pulse the dehydrated hash brown potatoes 5-6 times. Add the hash browns to a large bowl along with the potato flakes and boiling water. Mix well and cover. Set aside for 10 minutes.
- In a food processor, pulse cooked chickpeas until they resemble small peas. Set aside.
- In a heavy skillet over medium heat, heat oil and sweat the onion, garlic, and jalapeno for about 4 minutes. Add tomato paste, mustard, curry powder, cayenne, salt and pepper, and cook for another 8 minutes. Add fresh parsley at the end and check for seasoning. Cool tomato mixture.
- Add the tomato mixture to the hydrated potatoes and mix well until fully homogenous. If needed, hydrate the “burger” mixture by adding a ¼ cup of boiling water at a time until it is soft enough to shape into a patty but not dried out.
- Measure out 3 ounces of the burger mixture and shape into 3-1/2” patties and place on a lined sheet tray. Heat patties over a griddle 3-4 minutes per side until warmed through and golden brown on either side.
- Serve with your favorite burger bun and accompaniments. The patties can be made and frozen for up to 6 weeks in advance.
Recipe courtesy of Potato USA