Main Dish

Potato Edamame Veggie Burgers

  • Ready Time: 45min
    No Reviews
  • Prep Time: 25min
    Cook Time: 20min
  • Potato Type: Petite
  • Serves: 4 burgers
    Prep Method: BoiledPan Fried
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Recipe by: Teaspoon of Spice (Deanna Segrave-Daly)

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 lb. petite 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

Prep Time: 25min | Cook Time: 20min

  1. 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.
  2. 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.
  3. Mix in Parmesan cheese, egg and garlic. Stir well or use your hands to incorporate. Mix in breadcrumbs.
  4. Form 4 large patties (about 3 1/2-inches in diameter.) Chill in the refrigerator for 15 minutes.
  5. 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.


Nutritionals are for 1 burger.


Vitamin C20%


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