Nutty potato & onion mini-burgers

I always like adding oregano and thyme (not either one, have to be both!) in potato. They're the herb I put into these burger "buns", which are actually mashed potato coated with nut, bread crumb and Parmesan. Sandwiched between the buns are balsamic vinegar glazed onion from Sher .

I'd suggest you going to Sher's blog to look at the onion she made, it has a beautiful ruby color. Mine doesn't get such an attractive color as I didn't use red onion as specified, but the taste is fantastic... tangy and caramelizing sweet; perfect with grilled vegetable, fish, meat ... oh, almost everything!

To make potato "bun", I used Yukon Gold (nicer color and flavor), cooked, mashed, added butter, oregano & thyme, Parmesan and salt. Shaped it with a 5 cm (2 inches) round mould or cookie cutter.

For coating, it included ground almond, bread crumb (made it from good artisanal bread) and Parmesan. The ratio is about 1 : 1 : 0.3.

Heat some oil in a fry pan, coated the "buns" with the nut mixture, fry them over medium heat until golden brown.

To garnish, I deep-fried some sage leaves as suggested by Kalyn. It's heavenly! So I'd like to take this chance to thank Kalyn, and submit this post to her wonderful weekly event Weekend Herb Blogging #37 .