Instructions

01
Place the potatoes in a large pot and cover with cold water by one inch. Bring to a boil over medium-high heat, add a big pinch of salt, and simmer until fork-tender, 12-15 minutes.
02
While potatoes cook, combine the ground beef, lima beans, edamame, corn, garlic, panko, Parmesan, egg, and parsley in a large bowl. Mix gently until just combined.
Herb says
Overmixing makes patties tough, think gentle handshake, not wrestling match.
03
Form the mixture into 4 thick patties, about 4 inches wide. Place on a plate and refrigerate while prepping the mash.
04
Drain the cooked potatoes thoroughly and return to the pot. Let them steam-dry for 2 minutes.
Herb says
Evaporation here prevents watery mash and boosts flavor concentration.
05
Add the butter and milk to the hot potatoes and mash until smooth.
06
Stir in the roasted red peppers. Mash or beat until evenly mixed and fluffy. Taste and season with salt and pepper. Cover to keep warm.
07
Heat the olive oil in a large skillet over medium heat. When shimmering, add the chilled patties. Cook 5-6 minutes per side until well browned and cooked through.
08
Transfer patties to a plate and rest for 2 minutes.
Herb says
Resting lets juices redistribute, so your first bite gets max flavor, not a juicy napkin.
09
Pile a generous mound of roasted red pepper mash onto each plate, top with a beef and veggie patty, and sprinkle with extra parsley and Parmesan if desired.

HERB