Friday, June 16, 2006

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 .


Anonymous said...

hi gattina, i think its simply a pleasure looking at those beautifully styled photos, not to mention trying out the recipe itself :p

Anonymous said...

Oh my goodness!! You are a genius! That looks so wonderful--I can't wait to make that. I love the idea of the potatoes and the coating, so clever. And as always, perfect photos.

Unknown said...

These buns are so so lovely! A feast for the senses!

archana said...

Gattina, sometimes i am just amazed how all these wonderful ideas sprout in your head. Very impressed, very !!!!! I learn a lot from your photos, thank you

Vineela said...

Hi Gattina,
Nice recipe.Yummy and Perfect photos.
Thanks for sharing.

Kalyn Denny said...

You are just amazingly creative in the kitchen!! Not to mention with the camera. I'm glad you liked the sage leaves. When I tried them I said to myself "Now I know what all the fuss is about these in food magazines!"

Pavani said...

Hi Gattina,
Those burgers look sooo good. Thats a wonderful idea, great picture and nice recipe. Will definitely try them.
Thanks for sharing.

Gattina Cheung said...

Evan, I'm a potato fan. Hope you'll enjoy this dish as much as I do!

Sher, don't tell me you're blogging on a plane, ha!

Angie, thanks again!

Archanat, I'm not that creative... just something I've seen somewhere. Thank you for your kind words!

Vineela, you're welcome, and thank you!

Kalyn, oh yes, that aroma of sage still lingered in the mouth for quite a while. Interesting is, I usually don't care this herb when using it with meat. I'll see you at WHB!

Pavani, you're welcome and thank you!

Anonymous said...

I'm speechless...

Absolutely awesome! I've said it before but i'll say it again, you are so creative. Sounds delicious.

barb said...

what a terrific idea........I am such a carmelized onion fanatic right now. I don't think I would have used red onions either but then that is an individual taste.
thanks for sharing!

Gattina Cheung said...

mae and doodles, thank you :)