Friday, November 21, 2014

Recipe: Sweet Potato Burger with Avocado and Feta Cream Sauce

I have been trying for over a year now to make a proper veggie burger. And by proper, I mean that I wanted it to be vegetarian, not processed, able to hold its shape, and filling. I experimented a lot with quinoa and black bean burgers, and I could never get it quite right when I realized that sweet potato burgers could be a thing. After all, why do sweet potatoes have to only be relegated to desserts?
With some inspiration from How Sweet Eats, I set out to make my own version. There are lots of fermented goodies in my toppings, but I have alternatives as well.

Boyfriend review: Wow, this could be in a restaurant! I mean, your stuff is good and you should open your own restaurant, but a lot of it is weird. But this, this could be on a menu.

3 medium sweet potatoes
1 cup of cannellini beans, rinsed and drained
1/3 cup bread crumbs
1/3 cup all purpose flour
1 large egg
1 tsp paprika
1 tsp onion powder
1 tsp garlic powder
1/2 tsp salt
1/2 tsp cumin
1/2 tsp cayenne pepper
olive oil
bread rolls (I used challah bread rolls - found in the bakery)
1/4 cup feta, crumbled
2-5 tbsps milk kefir (or yogurt)
1 tsp fermented garlic (or roasted garlic)
fermented onions and peppers (or regular onions and peppers)

Clean sweet potatoes and stab with a fork a couple of times before placing them in the oven. Roast at 400 degrees for about 40 minutes.

Once they're finished, let them cool a bit before separating the skins. They should come right off - I sliced off an end and squeezed the innards into a mixing bowl. If you're having issues, feel free to toss into a blender (along with the beans) to speeds things up.

Add in the beans, bread crumbs, flour, egg, and spices and mix. Place in the freezer while you make the sauce: combine the crumbled feta and the fermented garlic. Pour just enough milk kefir (or yogurt) to cover. The sauce will still be chunky, as the cheese is chunky.

To cook the burgers, heat a skillet over medium heat. Add olive oil to the pan. Form patties with the mix - I take a large spoonful and put it in the skillet. Then, with my spoon, I flatten it out and, if necessary, correct the shape. Sometimes you may need to add a bit more; you should be able to judge the right size and shape of your own patty.

Cook on each side for about 5 minutes, until browned.

While the patty is cooking, toast your burger buns.

After toasting, I took part of an avocado and spread it on like butter. The other side of the bun got a nice heaping of the sauce we made.

Add the burger when it's ready and top with your choice of veggies. I added fermented onions and jalapenos.

Serves 6.

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