Vegan Burger Balls
All the flavor of an amazing cheeseburger and fries in handy dandy ball form!
So if you're scratching your head asking "the heck is a burger ball" I'm here to tell you that they are freakin' scrumptious. What we're gonna do is take some seasoned plant-based meat and then wrap some cheesy mashed potatoes around it, then dredge it using Ruffles potato chips instead of bread crumbs, and then deep frying them!
These were so dang good and totally worth all the work to put them together! My non-vegan neighbors approved (they even kept some for leftovers and had them the next day!)
This recipe would also be a great way to use up leftover mashed potatoes too!
It's worth noting that this was highly inspired by the Papas Rellenas I used to get at a local Cuban bakery in Burbank called Porto's! They are super good but sadly, not vegan! So I decided to make these and put my own Burger Dude spin on 'em!
Here's a video which will help out tremendously with this recipe!
So first off, I do have a full recipe, but I really kinda improvised this one. As per usual, there's a lot of room for customization. You definitely want to use cornstarch in your potato mixture. This will help it retain it's shape and will be easier to work with.
If you're adding cheese to your potatoes, I highly suggest grating it yourself, the texture is way better!
You can totally use bread crumbs instead of Ruffles, but I highly encourage using the Ruffles, they really add another tasty element!
I tried air frying these and unfortunately they didn't really work. The potatoes get soft and don't hold their form in time for the breading to crisp up, so for now, I only have deep fry instructions.
For the size, I made these kinda big, I would maybe make them a little smaller next time, but they worked great as is! Feel free to adjust to your liking.
For dippin' you can whip up a burger sauce. You can also make a cheese sauce if you want, recipe link for that HERE!
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Makes about 16-18 large balls
4 pounds Russet potatoes, peeled
1/2 cup unsweetened plant milk
2 Tbsp. melted vegan butter
2 Tbsp. cornstarch (more if needed)
2 Tbsp. nutritional yeast (more to taste)
Garlic Salt (to taste)
4 oz. vegan cheddar cheese (grated)
Couple shakes of Lawry's Seasoned Salt (optional)
12 - 16 oz. plant based meat
1/2 an onion (diced)
Montreal Steak Seasoning (to taste, or use any seasoning of choice)
2 Tbsp. ketchup
2 Tbsp. mustard
1 Tbsp. tomato paste
1/2 cup beefless broth (or use veggie broth)
1 1/2 cups vegan egg or vegan buttermilk*
1 cup flour
1 party size bag of Ruffles (crushed up in a food processor) or Panko Bread Crumbs (Probably about 3-4 cups worth)
Oil for frying
*to make vegan buttermilk, simply combine 1 1/2 Tbsp apple cider vinegar to 11/2 cups unsweetened plant milk and let it sit in the fridge for 10 minutes.
1/2 cup Vegan Mayo
1/4 cup Ketchup
2 Tbsp. Sweet Relish
1/2 tsp of Garlic Powder
1/2 tsp Paprika
2 Tbsp. White Vinegar
Peel your potatoes, cut them into quarters and add them to a large pot. Cover in cold water and season with salt. Bring to a boil, then lower the heat and cook until fork tender (should take about 20 minutes or so).
While potatoes are cooking, let's make the burger mixture. Sauté your diced onion until translucent (about 5-6 minutes). Add your plant-based meat and break it up with a wooden spoon, cook for 5 minutes until lightly browned.
Add in your seasonings, ketchup, mustard, tomato paste and beefless or veggie broth. Stir until well combined and then reduce to desired consistency. You want it to be in between a Sloppy Joe and ground beef consistency so it sticks together and is easy to work with, but not so liquidy that it falls apart.
Once your burger mixture is cooked, remove from heat and add it to a bowl, place in the fridge.
Your potatoes should be cooked through about now, just make sure they are fork tender (if you can pick them up with a fork they should slide off). Then drain and mash your potatoes.
Add your plant based milk, vegan butter and cornstarch to the potatoes and stir until combined. If your potatoes can be formed into a small patty that doesn't fall apart, you should be good to go. Otherwise add some more cornstarch until they do.
Season your potatoes to your liking, add the vegan cheese if you are planning to use it (highly recommended!) Stir to combine.
Now we just gotta roll up our balls. This does take some practice (and the video will visually show you how to do it) but you want to use a large spoon (I used an ice cream scooper) to scoop up about 1/3 cup of your mashed potatoes. Form a patty in one hand, and make a little indentation with your fingers in the middle. Then scoop about 1 large Tbsp. worth of the burger mixture into the center of the potato patty. Close up the potatoes around the burger mixture, and seal off any cracks or holes if you see any. Carefully roll it smooth.
Line a baking sheet with parchment paper and add all your balls to it. Place it in the freezer for 45 minutes or so. This will help firm up the balls which will make it easier for dredging and frying.
To set up your dredging station, add your vegan egg or buttermilk to one bowl, flour to another, and your crushed up Ruffles or panko to a third bowl.
Heat up some oil with a high smoke point (canola, vegetable, peanut etc.) to 375 F.
Dredge your balls first in the flour, then egg / buttermilk, and lastly the panko or Ruffles. Ensuring that you cover every inch of the ball and shake off the excess.
Carefully add to the pot of oil, fry until golden brown. Let them rest on a rack.
Prepare Burger Sauce or Cheese Sauce, or anything you wanna dip 'em in, and ENJOY!