Potato Burgers

I knew when I made the decision to switch over to a plant-based eating plan that I'd need to have some sort of burger that I could have ready and waiting in the freezer for those times when everyone else was choosing something ... well ... unhealthy. Or times when I'll have to scrap Plan A and go to Plan B. It would be just too easy to backslide and fall prey to the pull of McDonalds or the local pizza joint -- egads!)

So I looked around at various burger recipes and found a couple on the internet that showed promise. I changed them up a bit and this is the result. I really like the way they turned out and deliberately didn't add a lot of seasoning so I could add whatever toppings I might like when I make one up.

And since they consists of potatoes and corn -- they qualify as "comfort food". Which in my world means "heaven".

Potato Burgers
Makes 10 burgers

1 can beans (I used black, but cannellini or garbanzo beans would be OK too)
6 - 7 small potatoes (I used Yukon Gold but Red Potatoes would be awesome)
1 large carrot, grated
1/2 onion, finely chopped
3 - 4 button mushrooms (or baby bellas) finely chopped
1 cup of frozen corn, thawed and drained
2 T oat bran
salt and pepper

Rinse and drain beans. Set aside. Rinse frozen corn under warm water to thaw. Drain and set aside.

Scrub potatoes and chop into small pieces. Place in pan and cover with water. Bring water to a boil and then turn heat down, cooking until tender.

Meanwhile, saute onions, carrots, and mushrooms in a non-stick pan with a little bit of water -- just until tender.

Drain potatoes and let cool. Once the other veggies are soft, drain them as well and let cool. Pat them dry with a paper towel to remove any excess moisture.

Place potatoes and beans in a mixing bowl and mash until they are just slightly lumpy. Fold in the veggie mixture and then gently stir in the corn and oat bran. Season with salt and pepper to taste. Add other seasonings (such as Cajun spices, chili powder, or basil ...) if desired. Let mixture stand for a few minutes to firm up. You can refrigerate if you'd like.

Potato mixture should be somewhat moist but not soupy. Place a scoop of potato mixture into a burger press to shape and then place on a baking sheet lined with parchment paper or foil. Make sure patties are not rounded on one side as they will crack apart while baking. Place in a 325 degree oven for about 20 - 30 minutes. Remove from oven when heated through and beginning to appear cooked (dry.)

Let stand on the baking sheet for a few minutes before serving. If planning to freeze, let them cool completely and then place in individual freezer bags and place in freezer.

You can also cook burgers on a non-stick griddle or in a non-stick pan until golden (about 5 minutes each side.) You may need to add a spritz of cooking spray or a little water to the pan to keep potatoes from sticking or getting overly brown.

Serve on a multi-grain bun, or over greens. Can also be served with a sauce or gravy as a main course.