Okay: I’ve discovered another life-changing, mind-blowing recipe. It’s Indian. It’s American. It’s like a love child of both cuisines, ushered into being by a bit of brainstorming and a some pre-existing recipe adaptation. (We have Will’s sister and her veggie burger recipe from the family cookbook to thank for that.. THANKS BE TO KATHLEEN!) However the hell it came to be, I’m glad it did. The best part is that you can really create any sort of burger with this backbone. All it involves is a little creativity and ingredient substitution, or just using what you can find around the house. Here’s the scoop:
Makes about 6 burgers
1 cup diced sweet potato
1 cup diced red bell pepper
1 whole red onion, diced
5 small cloves of garlic, minced
1 can beans, lentils, garbanzos, or a mix of whatever you’re feeling
1/2 can tomato paste (3 oz total)
1/2 cup cooked quinoa or rice (figure it out yourself, home slice)
1 cup coconut flour (or any other thickener, but this is amazing)
Oil of your choice for the pan
Spices to taste: salt, pepper, fenugreek, cumin, curry powder, coriander, turmeric, chili powder, celery seed, cinnamon, anything you like!
**Also: Feel free to use any other veggies you like, including peas, carrots, corn, or anything you can boil and mash. The only thing you should be mindful of keeping consistent are the ratios listed above, for consistency’s sake. Because.. consistency.
Boil the sweet potato in a saucepan over medium-high heat, til soft but not falling apart. Concurrently fry the onion and pepper in a skillet, til onion is translucent. Add garlic and stir. When the veggies are prepared, mash them together til they’re homogenous. This is a great way to channel aggression, if anyone was wondering.
Warm the beans up in a saucepan. Add to the veggie mixture with the tomato paste. Now is the time to add spices of your choosing.. sprinkle away! Add the quinoa and eggs, making sure the yolks are well blended into the mixture. Lastly, add coconut flour until the ingredients are all acquainted with each other and the texture is right (binding together in a cohesive clump). Shape the mixture into a patty on a flat surface, and pan fry in some olive or coconut oil til warm and browning. If it breaks apart- eh, life goes on!
Serve on a bun, with tomato and pickles, with Kashmiri curry sauce and Sriracha, or over a bed of lettuce with the microgreens you’re growing in the spring (read: “the microgreens I am going to be growing in a windowsill very very soon, that you’ll probably catch wind of on this blog.”)
Makes about 2 large servings of fries
2.5 large sweet potatoes, cut into wedges
Olive or coconut oil
Spices (I did one sweet batch and one savory batch)
Sweet: I used Mike’s hot honey, cinnamon, coconut oil, and salt and pepper
Savory: I used rosemary, cumin, curry powder, salt and pepper, a teeeeeeeeeeeeeeeeeeeny bit of cinnamon, and paprika.. but use what you wish!
Carrots (I sliced up some purple ones into “coin” shapes for color; they roast really nicely alongside the potatoes)
Preheat the oven to 400 degrees. Mix enough oil to coat the potatoes (but not saturate them) with the spices in a small dish. This is usually 1 and 1/2 to 2 Tablespoons of oil, for reference. Dump the oily mixture over the potato and carrot wedges, and put them on a baking sheet. When the oven is preheated, place the baking sheets on a middle rack, and cook for 25-30 minutes. Feel free to check them around 20 minutes, and flip them so they become more evenly browned.
These are good.
**Oh yeah, not sure where I’m supposed to note this, but none of these pictures are mine. I guess you have to make these recipes yourself to find out what they look like! Mwahaha.