Yield
6 servings (serving size: 1 burger)
Photo: Randy Mayor; Styling: Cindy Barr

How to Make It

Step 1

To prepare onions, heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add sliced onion to pan; sauté 12 minutes or until browned, stirring occasionally. Stir in vinegar, sugar, and 1/8 teaspoon salt; cook 30 seconds or until vinegar is absorbed. Remove onion mixture from pan; keep warm. Wipe pan dry with a paper towel.

Step 2

To prepare burgers, place potato in a large saucepan; cover with water. Bring to a boil. Reduce heat, and simmer 15 minutes or until tender; drain.

Step 3

Heat large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chopped onion and garlic to pan; sauté 5 minutes or until tender.

Step 4

Place potato, chopped onion mixture, oats, cumin, 3/4 teaspoon salt, and pepper in a food processor; process until smooth. Place potato mixture in a large bowl; stir in nuts. Divide potato mixture into 6 equal portions, shaping each into a 1/2-inch-thick patty.

Step 5

Wipe pan dry with a paper towel. Heat 1 1/2 teaspoons oil in pan over medium-high heat. Add 3 patties to pan; cook 4 minutes or until browned. Carefully turn patties over; cook 3 minutes or until browned. Remove from pan; keep warm. Repeat procedure with remaining 1 1/2 teaspoons oil and 3 patties. Place lettuce leaves and patties on bottom halves of buns; top each patty with 1 tablespoon chili sauce, about 3 tablespoons onion, and top halves of buns.

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