Potato Burger Recipes

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HAMBURGER POTATO CASSEROLE



Hamburger Potato Casserole image

This is a recipe that my Grandmother used to keep me and my finicky cousins well fed! It is very kid friendly, and adults like it too!

Provided by GRAVYCLAN

Categories     Main Dish Recipes     Casserole Recipes     Vegetable

Time 1h30m

Yield 6

Number Of Ingredients 8

1 pound lean ground beef
3 cups peeled and thinly sliced potatoes
1 (10.75 ounce) can condensed cream of mushroom soup
½ cup chopped onion
¾ cup milk
salt to taste
freshly ground pepper, to taste
1 cup shredded Cheddar cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a medium skillet over medium heat, brown the ground beef; drain fat.
  • In a medium mixing bowl, combine cream of mushroom soup, onion, milk, salt and pepper to taste.
  • Alternately layer the potatoes, soup mixture and meat in a 11x7 inch (2 quart) baking dish. Bake in the preheated oven for 1 to 1 1/2 hours, or until potatoes are tender. Top with Cheddar cheese, and continue baking until cheese is melted.

Nutrition Facts : Calories 402.8 calories, Carbohydrate 17.1 g, Cholesterol 83.3 mg, Fat 26.9 g, Fiber 1 g, Protein 22.1 g, SaturatedFat 12.2 g, Sodium 538.3 mg, Sugar 4 g

POTATO HAMBURGER CASSEROLE



Potato Hamburger Casserole image

Found this in a recipe box that my mother buys at garage sales. Have not tried it yet, but it sounds good and want to post here so I don't lose it. That and the paper it is written on is very thin and fading. Simple basic meal of potatoes and meat, enjoy.

Provided by Shirl

Categories     One Dish Meal

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 lb ground beef
1 large onion, chopped
1 garlic clove, crushed
1 (10 1/2 ounce) can cream of chicken soup
salt and pepper
6 large potatoes
1 cup whole milk

Steps:

  • Brown ground beef and drain off fat, if any.
  • Add onions and garlic to ground beef, saute until translucent.
  • Add cream of chicken soup to ground beef/onions/garlic and stir to mix.
  • Salt and pepper to taste.
  • Peel and slice potatoes 1/4 inch thick.
  • In a greased casserole dish, layer 3 of the potatoes.
  • Layer hot ground beef mix over the top.
  • Topping with the last 3 potatoes.
  • Heat milk in pan that you used to cook the ground beef.
  • Pour heated milk over casserole. Hopefully 1 cup will work as directions say to experiment, poke potatoes during cooking and add more if necessary.
  • Cover with foil and bake for 1 hour to 1 hour and 15 minutes.
  • Removing foil last 20 minutes of baking to brown potatoes on top.

FRIED POTATOES AND HAMBURGER RECIPE - (3.9/5)



Fried Potatoes and Hamburger Recipe - (3.9/5) image

Provided by teachskinner

Number Of Ingredients 9

1 TBS vegetable oil
1 large onion, diced
1 lb hamburger
2 TBS minced garlic
2 TBS vegetable oil
12-15 fingerling potatoes
1 tsp salt (or to taste)
dash pepper
shredded cheddar, for topping (optional)

Steps:

  • Wash the potatoes and prick with a toothpick or cake tester. Microwave on high until they are almost tender through. Let cool until they can be handled. Rub off the peel and cut into small pieces. (some people like the peels on fingerlings, so they can be left on). Heat the oil in a large skillet over medium-high heat. Add the onions once the skillet is hot. Saute for 3-5 minutes, until the onions have browned slightly and are translucent. Add the ground meat and begin to brown. After the meat has browned slightly, push the meat and onions to the side of the pan and add the remaining oil and let heat. When oil is hot, add the potatoes and garlic. Stir to evenly coat and reduce heat to medium. Cook, stirring infrequently, until potatoes are nicely browned, about 15-20 minutes. Serve with shredded cheddar cheese, if desired.

HAMBURGER AND POTATO CASSEROLE



Hamburger and Potato Casserole image

This recipe is such a hit it's "traveled" all over the country! My mother originated the recipe in Pennsylvania...I brought it to Texas when I married...I'm still making it in California...and my daughter treats her friends to this "oldie" in Colorado.

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 10 servings.

Number Of Ingredients 8

2 pounds uncooked extra lean ground beef or ground round (90% lean)
4 pounds potatoes, peeled and sliced 1/4 inch thick
1 large onion, sliced
1/2 teaspoon pepper
1 low-sodium beef bouillon cube
1 cup hot water
1 can (28 ounces) diced tomatoes, undrained
Chopped fresh parsley, optional

Steps:

  • In a Dutch oven, layer half of the meat, potatoes and onion. Sprinkle with half of the salt and pepper. Repeat layers. Dissolve bouillon in water; pour over all. Top with tomatoes. , Cover and cook over medium heat for 45-50 minutes or until potatoes are tender. Garnish with parsley if desired.

Nutrition Facts :

POTATO BURGER



Potato Burger image

I had some left over potatoes and it was burger night so I thought Why not? My left overs were garlic mashed potatoes. It tastes delish and it does stretch that burger meat. They are a bit soft to handle so if you BBQ I recommend using a griddle under the burger (the ones with the holes) . I enjoy these burgers pan fried. I like this amount for 4 burgers but it will make 6 just increase the number of buns, tomato slices etc.

Provided by Bergy

Categories     Lunch/Snacks

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 1/2 lbs lean hamburger
8 ounces mashed potatoes
4 tablespoons creamy caesar salad dressing
4 tablespoons jalapenos, finely chopped (optional)
salt & pepper
2 cups mushrooms, sliced
1 1/2 cups onions, sliced
2 cups mixed sweet colored bell peppers, chopped
4 buns
4 slices tomatoes, 1/4-inch thick
4 lettuce leaves
4 slices cheese, your choice

Steps:

  • Mix together the hamburger, potato, jalapenos & Caesar dressing.
  • Season with Salt & Pepper.
  • Make into 4 patties.
  • Cook the patties on high heat in a large fry pan brown one side of the burgers, flip and turn heat to medium.
  • Add the Mushrooms & Onions & cover pan, stir the veggies a couple of times.
  • When the onions and mushrooms are almost golden add peppers, flip burger and cover the pan turn to low, continue cookig until burgers are no longer pink (entire time apprx 20 minutes).
  • Meanwhile toast the inside of the buns, add cheese and let it melt.
  • Assemble burger putting some of the Musrooms mixture on the burger along with the lettuce & tomate and have the rest of the veggie mixture on the side.
  • Nice to serve with Oven Fries.

POTATO BURGERS



Potato Burgers image

Some folks might call this recipe a form of Swedish potato sausage. I call it getting my meat and potatoes in one dish-deliciously!-Mary Arnold, Long Prairie, Minnesota

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 6-8 servings.

Number Of Ingredients 7

1 pound ground beef
2 cups grated peeled potatoes
1/2 cup chopped onion
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup water
Hamburger buns, optional

Steps:

  • In a bowl, combine beef, potatoes, onion, salt and pepper; mix well. Shape into six to eight patties., In a skillet, brown patties. Add water; simmer for 15 minutes or until the patties are cooked through. Serve on hamburger buns, if desired, or as a breakfast sausage.

Nutrition Facts : Calories 148 calories, Fat 7g fat (3g saturated fat), Cholesterol 38mg cholesterol, Sodium 177mg sodium, Carbohydrate 9g carbohydrate (1g sugars, Fiber 1g fiber), Protein 12g protein.

VEGGIE SWEET POTATO BURGERS



Veggie Sweet Potato Burgers image

Enjoy!

Provided by AR Cook

Categories     Main Dish Recipes     Burger Recipes     Veggie

Time 1h5m

Yield 4

Number Of Ingredients 12

1 cup cooked brown rice
1 cup cooked black beans, no salt added
1 cup cooked, mashed sweet potatoes
¼ cup chopped roasted red bell peppers
¼ cup diced tomatoes
3 green onions, finely chopped
¼ cup shredded carrots
¼ cup chopped cilantro
1 tablespoon no-salt-added chili powder
2 cloves garlic, minced
1 teaspoon hot pepper sauce (such as Tabasco®)
1 teaspoon ground cumin

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  • Combine rice, beans, sweet potatoes, roasted red bell peppers, tomatoes, green onions, carrots, cilantro, chili powder, garlic, hot pepper sauce, and cumin in a large bowl; mix well. Form mixture into 4 equal patties; place on the prepared baking sheet.
  • Bake in the preheated oven for 15 minutes. Flip patties; bake until browned and slightly crisp, about 15 minutes more.

Nutrition Facts : Calories 140.1 calories, Carbohydrate 27.3 g, Fat 1.3 g, Fiber 6.4 g, Protein 6.1 g, SaturatedFat 0.2 g, Sodium 89 mg, Sugar 1.8 g

POTATO BUN RECIPE



Potato Bun Recipe image

Potato buns are incredibly easy to make at home and turn out soft, squishy, and delicious. They're perfect for all of your burger needs! What makes this potato bun recipe both sturdy and soft is the use of bread flour, which adds structure to the dough because of the higher amounts of protein, and starchy potatoes, which help to break down some of the gluten in the flour leaving you with a soft bun.

Provided by Smells Like Home

Categories     bread | rolls | buns

Time 2h1m

Number Of Ingredients 8

½ lb russet potatoes, peeled and cut into 1-inch pieces
2 tbsp unsalted butter
2 ¼ cups (12 ⅓ oz) bread flour
1 tbsp granulated sugar
2 tsp instant yeast
1 tsp table salt
2 large eggs
1 tbsp sesame seeds (optional)

Steps:

  • Cover the potatoes with water in a medium saucepan, bring to a boil over high heat, then reduce the heat to medium-low; simmer until the potatoes are cooked through, about 8-10 minutes. Transfer 5 tablespoons of the potato water to a bowl then drain the potatoes and return them to the hot saucepan. Over low heat, cook the potatoes while shaking to remove the surface moisture, about 1 minute.
  • Process the potatoes with a food mill or ricer (or mash well with a masher - they should be very smooth) into the saucepan. Measure out 1 cup of potatoes, add to a medium bowl and mix in the butter until melted. Throw a kitchen towel or some foil over the bowl to keep the potatoes warm.
  • In the bowl of a stand mixer, combine the flour, sugar, yeast, and salt. Add the warm potatoes and mix with your hands until combined. Mix in 1 egg and the reserved potato water with the dough hook attachment and continue to mix on low speed until the dough is soft and a little sticky, about 8-10 minutes. The dough should still be warm.
  • Remove the dough and shape into a ball. Lightly grease the mixer bowl and return the dough to the bowl, coating it lightly in the oil. Cover tightly with plastic wrap and let the dough rise in a warm spot until almost doubled in volume, about 30-40 minutes. Very warm kitchens will require less time.
  • Turn the dough out onto a lightly floured surface, pat it into an 8-inch square, and cut the square into 9 equal pieces; separate the pieces and cover them loosely with plastic wrap to prevent a skin from forming on the top. Working with one at a time, roll the dough rounds into a tight balls and return them to the work surface under the plastic wrap; allow them to rest for 15 minutes.
  • Line two large baking sheets with parchment paper. Firmly press each dough round into a 3 ½-inch disk, pushing out large pockets of air from the dough. Line the disks up on the baking sheets and cover loosely with plastic wrap. Allow the dough to proof at room temperature until almost doubled in size, another 30-40 minutes. While the dough proofs, preheat the oven to 425° F with the racks in the two center positions of the oven.
  • In a small bowl, mix the remaining egg with a tablespoon of water. Lightly brush the tops of the dough rounds with the egg wash and sprinkle with sesame seeds, if using.
  • Bake for 15-18 minutes, rotating pans halfway through the time from top to bottom and front to back, until the buns are a deep golden brown. Transfer the pans to wire racks to cool for 5 minutes then transfer the buns to the racks to cool completely before slicing.

SUVIR SARAN'S PALAK KI TIKKI (SPINACH AND POTATO PATTIES)



Suvir Saran's Palak Ki Tikki (Spinach and Potato Patties) image

These are adapted from Suvir Saran's potato patties called palak ki tikki, from his lovely cookbook "Masala Farm." They are a striking green because of all of the raw spinach that gets packed into them. The big, spicy burgers are incredibly easy to put together and to cook. Suvir serves them with chutney, either green or tamarind, but we both agree that they're delicious with plain old ketchup. I made a quick raita to serve with the burgers by stirring sweet pickle relish into plain yogurt.

Provided by Martha Rose Shulman

Categories     dinner, lunch, burgers, main course

Time 50m

Yield Makes 10 substantial burgers (about 3 1/2 inches)

Number Of Ingredients 11

2 pounds red boiling potatoes, scrubbed and quartered
4 firmly packed cups finely chopped, stemmed, washed spinach (about 3/4 pound leaves)
1 fresh, hot green chili, finely chopped
1/4 cup chopped fresh cilantro
1 teaspoon garam masala
1/2 teaspoon cayenne pepper
1/2 teaspoon ground black pepper
Salt to taste (Suvir Saran uses about 1 1/4 teaspoons)
2 tablespoons fresh lemon juice
1 cup panko or chickpea flour (you will not use all of it)
2 tablespoons grape seed oil

Steps:

  • Steam potatoes over 1 inch of boiling water until tender, about 15 minutes. Transfer to a wide bowl and mash with a fork. Add remaining ingredients except panko or chickpea flour and oil and mix well with your hands, squeezing the ingredients together. There will still be small chunks of potato and potato skin in the mixture. Taste and adjust seasoning.
  • Scoop out about 1/2 cup of the spinach-potato mixture, roll it with the palm of your hand to make a ball, and coat with panko or chickpea flour. Then press down to flatten to a 3 to 3 1/2-inch cake. Continue with remaining mixture. Chill for at least 1 hour.
  • When you're ready to cook, place a rack over a sheet pan. Heat 2 tablespoons of oil in a large frying pan over high heat. Swirl pan to coat with the hot oil. Lower heat to medium. Place 4 to 5 patties in the pan (do not crowd), and cook until well browned on one side, about 4 minutes. Turn and brown for about 4 more minutes. Remove to the rack. Heat remaining oil in pan and cook remaining patties. Keep patties in a low oven until ready to serve. Serve with a salad and your choice of toppings, such as the usual (ketchup, mustard, relish), or yogurt raita, garlic yogurt, or chutney.

Nutrition Facts : @context http, Calories 141, UnsaturatedFat 3 grams, Carbohydrate 23 grams, Fat 4 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 0 grams, Sodium 337 milligrams, Sugar 2 grams

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