These yummy potato veggie burgers have the perfect ratio of carbs and protein for a post-workout meal (make them ahead of time and freeze!)
- 1 pound baby yellow potatoes, roughly chopped (about 2 1/4 cups)
- 1/8 teaspoon kosher or sea salt
- 1/2 cup cooked edamame
- 2 tablespoons grated Parmesan cheese
- 1 egg
- 1 garlic clove, minced
- 4 tablespoons whole wheat breadcrumbs or panko
- 1 tablespoon olive oil
- 4 whole-grain hamburger rolls
- Optional toppings: tomato, lettuce, avocado
- Place potatoes and salt in a large pot. Cover potatoes with cold water. Bring to a boil. Once boiling, reduce to medium heat to a simmer. Cook for about 8 minutes or until the potatoes are fork tender. Drain and add the potatoes back into the pot. Set aside and cool down for 5 minutes.
- Add potatoes and edamame to a large bowl. Mash with a potato masher (it’s ok if the edamame isn’t completely mashed and that there are some potato chunks.
- Mix in Parmesan cheese, egg and garlic. Stir well or use your hands to incorporate. Mix in breadcrumbs.
- Form 4 large patties (about 3 1/2-inches in diameter.) Chill in the refrigerator for 15 minutes.
- Add oil to a large skillet over medium heat. Fry for 5 minutes per side or until golden brown. Serve in hamburger buns and toppings as you wish.
Per serving (1 burger), Calories 340, Fat 9g, Cholesterol 48mg, Sodium 442mg, Carbohydrates 54g, Fiber 5g, Potassium 19% DV, Protein 13g, Vitamin C 20% DV