Green bean and potato burgers

Name: Green bean and potato burgers
Prep time: 30 min
Cook time: 55 min
Total time: 85 min
Yield: 3
Ingredients: Potatoes 0.9 lb; Green beans 2 ½ cups; Parmigiano Reggiano PDO cheese 1.8 oz; Breadcrumbs 1.8 oz; Eggs 1; Fine salt to taste; Black pepper to taste; Breadcrumbs ½ cup; Extra virgin olive oil to taste

Difficulty: Easy
Prep time: 30 min
Cook time: 55 min
Serving: 3
Cost: Low

PRESENTATION

Recipe by
Luisa Orizio

Green bean and potato burgers land somewhere between a potato cake and a proper veggie patty—golden and crisp outside, soft in the middle, and built from five straightforward ingredients: boiled potatoes, boiled green beans, grated cheese, egg, and breadcrumbs. The combination is earthy and satisfying in a way that recalls polpettone alla ligure, the Ligurian savory loaf that leans on the same vegetables. There is nothing fussy here—just honest, economical ingredients that happen to work very well together once shaped into patties and set in a hot pan.

Pan-fried in a drizzle of oil, the patties develop a genuine crust on the outside while staying tender at the center. Substantial enough to serve as a vegetarian main course, they pair naturally with a fresh salad or any seasonal side you have on hand. They also have a way of winning over the more reluctant vegetable eaters at the table—kids included—which makes them a practical choice for a weeknight dinner when you want something filling without a long list of steps or ingredients.

INGREDIENTS

For 6 burgers: Potatoes 0.9 lb (400 g); Green beans 2 ½ cups (300 g); Parmigiano Reggiano PDO cheese 1.8 oz (50 g); Breadcrumbs 1.8 oz (50 g); Eggs 1; Fine salt to taste; Black pepper to taste

For breading and cooking: Breadcrumbs ½ cup (50 g); Extra virgin olive oil to taste

Preparation

How to prepare Green bean and potato burgers

To make the green bean and potato burgers, first boil the potatoes starting in cold water for about 30-40 minutes from the boil 1, until they are soft. Meanwhile, trim the green beans and cook them in salted boiling water for 5 minutes 2. Drain the green beans and finely chop them with a knife 3.

Transfer the green beans to a large bowl and add the potatoes, mashed while still hot 4, then add the grated Parmigiano Reggiano 5 and the egg. Season with salt and pepper.

Fold in the breadcrumbs, adjusting the amount according to the texture of the mixture 7, then combine everything with a spoon 8 or with your hands. You should obtain a firm, homogeneous mixture 9.

Use a round cookie cutter about 3 1/8 inches in diameter 10 to shape 6 equally sized burgers 11. Coat each burger in breadcrumbs on both sides 12.

Place the burgers in a nonstick skillet with a drizzle of hot oil 13 and cook over medium heat for 7-8 minutes per side 14. When they have formed a nice golden crust, plate the green bean and potato burgers and serve with a side of your choice 15!

Storage

Cooked green bean and potato burgers can be stored in the refrigerator for 2 days. Alternatively, you can freeze them.

Raw burgers can be kept in the refrigerator for a maximum of one day.

Tip

If you don't have a cookie cutter, you can shape slightly flattened patties.

As an alternative to pan-frying, you can also bake the green bean and potato burgers in a conventional oven at 3746F - 3926F for about 20 minutes, or in an air fryer at 3566F for 12-15 minutes.

For the translation of some texts, artificial intelligence tools may have been used.

Print the recipe