Crispy Panko Potato Burger with a Flaky-Salt Center

Ingredients (all organic)

• ✓Yukon gold potatoes, 1 lb (about 3 medium)
• ✓Cannellini beans, 1.5 cups (one 15-oz can, rinsed, or cooked from dry)
• ✓Chives, 3 tbsp, minced
• ✓Lemon, 1 (zest, plus juice for the slaw)
• ✓Garlic, 1 clove, grated
• ✓Flaky sea salt, 1/2 tsp
• ✓Black pepper, 1/2 tsp, coarsely cracked
• ✓Olive oil, 3 tbsp (1 for the centers, 2 for frying)
• ✓Whole-wheat panko, 3/4 cup
• ✓Chickpea flour, 1/4 cup ⓘ
• ✓Unsweetened plant milk, 1/3 cup
• ✓Green cabbage, 2 cups, shredded
• ✓Apple cider vinegar, 1 tbsp
• ✓Dijon, 1 tsp
• ✓Whole-grain burger buns, 4

Dotted ⓘ ingredients have photos and store locations in the field guide.

How to Prep

1. 1Boil the potatoes in their skins until tender, about 20 minutes; peel while warm and mash dry — no milk, no salt. Mash the beans separately with a fork, then fold the two together with the chives and pepper.
2. 2Make the salt centers: stir the flaky salt, half the lemon zest, the garlic, and 1 tablespoon of the oil into a gritty paste and divide it into 4 little mounds.
3. 3Divide the potato mix into 8 equal discs. Set a salt mound in the middle of four of them, cap each with another disc, and press the edges sealed into 4 thick patties. Chill 30 minutes so they firm up.
4. 4Whisk the chickpea flour into the plant milk. Dip each patty in that batter, then press it into the panko so every surface is coated.
5. 5Shallow-fry in the remaining oil over medium heat, 4 minutes per side, until the panko is deep gold and crackles when tapped. Drain on a rack, not a paper towel, so the crust stays crisp.
6. 6Toss the cabbage with the lemon juice, vinegar, dijon, and the rest of the zest. Serve on toasted buns with the slaw.
7. 7Why the salt hides in the middle: a concentrated pocket tastes saltier to your tongue than the same amount mixed through, so the burger stays under Rootful's sodium line while tasting fully seasoned — and the unsalted crust, with no salt pulling moisture out of it, stays shatter-crisp.