Plant-Based Potato Burger

Potato burgers with sun-dried tomato and basil are baked until crispy for a healthy plant-based, vegan dinner. 

See Cheryl's full post, including more photos, here


  • 2 pounds Idaho® Yukon gold potatoes (4-5 medium)
  • 1 tablespoon olive oil
  • ½ medium yellow onion, diced
  • 2 cloves garlic, minced
  • 1 cup cannellini beans, drained and rinsed
  • 2 tablespoons sundried tomatoes in oil, finely chopped
  • 2 tablespoons fresh basil, finely chopped
  • 2 teaspoons kosher salt
  • 1 teaspoon ground black pepper


  1. Preheat oven to 400°F.
  2. Place potatoes on a baking sheet and cover with foil. Baked for 40 minutes, or until easily pierced with a knife. Remove potatoes from oven and allow to cool. Carefully remove thin skin and discard.
  3. Heat olive oil in a sauté pan over medium heat. Add diced onion and minced garlic and cook until soft, about 6–8 minutes. Remove from heat and set aside.
  4. In a medium bowl, smash beans and potatoes with a potato masher, then add sundried tomatoes, basil, onion/garlic mixture, salt and pepper.
  5. Using a half-cup measure or scoop, portion 6 burgers and form into patties.
  6. Place patties on a lightly oiled, parchment-lined baking sheet. Bake for 10 minutes, flip and bake an additional 8 minutes.
Print Recipe

Yield: 6

Cheryl Bennett
Food Blogger
Pooks Pantry

Share this Recipe