Ingredients:

4 cups                          Dehydrated hash browns
1 cup                            Potato Flakes or Instant Mashed Potatoes
4 ½ cups                       Boiling Water
4 ½ cups                       Chickpeas, drained
2 tablespoons                Vegetable Oil
1 ½ cups                       Yellow Onion, chopped fine
2 tablespoons                Garlic, minced
3 tablespoons                Jalapeno, seeded and minced
4 tablespoons                Tomato Paste
3 tablespoons                Dijon Mustard
1 ½ tablespoons            Curry Powder
2 teaspoons                  Cayenne Pepper
As Needed                     Kosher Salt
As Needed                     Black Pepper, freshly ground
2 tablespoons                Parsley, fresh, chopped

Procedure:

• In a food processor, pulse the dehydrated hash brown potatoes 5-6 times. Add the hash browns to a large bowl along with the potato flakes and boiling water. Mix well and cover. Set aside for 10 minutes.
• In a food processor, pulse cooked chickpeas until they resemble small peas. Set aside.
• In a heavy skillet over medium heat, heat oil and sweat the onion, garlic, and jalapeno for about 4 minutes. Add tomato paste, mustard, curry powder, cayenne, salt and pepper, and cook for another 8 minutes. Add fresh parsley at the end and check for seasoning. Cool tomato mixture.
• Add the tomato mixture to the hydrated potatoes and mix well until fully homogenous. If needed, hydrate the “burger” mixture by adding a ¼ cup of boiling water at a time until it is soft enough to shape into a patty but not dried out.
• Measure out 3 ounces of the burger mixture and shape into 3-1/2” patties and place on a lined sheet tray. Heat patties over a griddle 3-4 minutes per side until warmed through and golden brown on either side.
• Serve with your favorite burger bun and accompaniments. The patties can be made and frozen for up to 6 weeks in advance.

Recipe courtesy of Potato USA