Posts tagged with Veggie Burgers
Ever since the cold snap a few weeks ago, I’ve been drawn to dinner bowls that are basically half salad, half fresh-from-the-stove goodness.
And my most favorite version of this hybrid dinner bowl gets its inspiration from my favorite meal at the now-shuttered Local Burger: The burger salad.
Even though Local Burger shut down at summer’s close, Hilary Brown’s fabulous “World’s Greatest Veggie Burger” have been on sale for quite some time under the brand name “Hilary’s Eat Well.” I used to buy them in bulk back in the day at Local Burger, but now you can pick up two-packs of the yummy burgers at pretty much any Lawrence grocery store (plus nationally at Whole Foods, if you happen to be reading this anywhere but Lawrence).
Anyhow, when Local Burger was open, you could get any burger on top of a salad. It was a great idea that not only upped the satiation factor but also the nutritional value of each salad. Maybe it was nostalgia, or the cooler weather, or both, but for some reason, I wanted to make my own burger salad at home.
After many attempts and combinations, I think I’ve found my absolute favorite. It’s a sweet/salty/hearty mix that’s just perfect for a weeknight fall or winter dinner.
Of course, this recipe works with my own homemade veggie burgers, but I thought when I shared this recipe, I’d share it with the burger that was the inspiration for it.
Fall Burger Salad
1 frozen/uncooked veggie burger
1 small sweet potato
5-6 Brussels sprouts
1 handful baby spinach
¼ cup sauerkraut or kimchi
Dijon mustard (to taste)
Pepper (to taste)
Preheat oven to 400 degrees. De-stem (cut off the little bottom “nub”) the Brussels sprouts and half them, and peel the sweet potato and chop it into ¼-inch rounds, halving the largest of the rounds.
Rub the tops of the Brussels with a bit of coconut oil and place them, cut side up, on a parchment lined baking sheet. Make sure to line them up on one half of the sheet, as you’re going to use the other half for the burger in a few minutes. Put the sprouts in the oven and set a timer for 10 minutes.
Meanwhile, put the sweet potato pieces in a steamer pot and bring the water to a boil. Reduce the heat and steam the sweet potato on the stove.
When your 10-minute timer goes off, take the sprouts out and flip them with tongs. Then, before putting them back in the oven, add the frozen burger patty to the open side of the parchment. Set your timer for 5 minutes.
When the 5 minutes are up, flip your burger and put the baking sheet back in the oven. Next, check on your potato. If you can cut through the rounds easily with a spatula, they’re done. Take them off the heat to cool a bit while your sprouts and burger finish.
Check on the burger and sprouts and either pull them out when the timer goes off, or a bit earlier.
In a bowl, put your spinach on the bottom. Next, layer with sweet potatoes and sprouts. Top with your burger, cut into eighths. Add your kraut or kimchi and top with a dollop of Dijon and a bit of black pepper. Mash it all together and eat. Serves 1.
Well, that’s that. The CSA season is over, and, just like that, winter is coming. Darn it.
I suppose distance makes the heart grow fonder, but next spring feels like forever from now. Sigh. Well, when the CSAs do start up again, we’ll be that much more excited to have our first pickups, right? CANNOT WAIT.
So, for my last bag (sniff!) of the Rolling Prairie season, we received a pretty good haul: Swiss chard, sweet potatoes, apples, turnips (including black ones!), salad greens and green peppers.
If you’ve been reading this blog all season, you probably have a pretty good idea of what I did with most of that pickup: fajita veggies, roasted turnips, apples out of hand and Swiss chard in my homemade vegetable juices.
As for the rest of it, we enjoyed the salad greens and sweet potatoes on the very same night for a fabulous and hearty dinner. We used the salad greens as a basis for a delicious salad that also had carrots and cashews and bell pepper. We topped it off with homemade honey mustard dressing.
On the side, we had steamed kabocha squash (one of my very favorite squashes — I highly recommend you try it) and then for the main course, we had homemade veggie burgers.
If you look in the picture above, they kind of look like salmon patties with avocados on top, but they are actually sweet potato-based burgers and they are fantastic. Nothing fishy about them! We used a CSA sweet potato mixed with garbanzo beans and spices for a very hearty burger, that we both loved (the hubby had two, I had one and a half).
Note: They don’t stay together well, but trust me, you won’t have any problem chasing down every single crumb.
Sweet Potato Veggie Burgers (Adapted from kblog.lunchboxbunch.com — Check out her pictures of them, they are splendid!)
2 cans garbanzo beans, drained
1 large sweet potato, baked/peeled/mashed (about 2 cups)
2 tablespoons tahini
2 teaspoons maple or agave syrup
1 teaspoon cajun seasoning (or another fave spice!)
1/4 cup wheat flour
Optional: additional seasoning (whatever you have on hand - I used a few dashes cayenne, black pepper and a scoop of nutritional yeast) salt to taste if needed
Plentiful Panko crumbs
To serve: avocado, Dijon mustard, grain buns, romaine, onion, olive oil, pepper
Bake sweet potato. Peel, place in large mixing bowl. Keep oven on at 400 degrees.
Add drained beans to mixing bowl. Mash beans and potato together.
Mash in seasoning, flour and any additional seasoning. Your mixture will be quite soft and moist. But you should be able to form a patty. Add more flour or a scoop of breadcrumbs - or dry rice to thicken the mixture if needed.
Form a patty from mixture and coat in Panko crumbs. Yield eight patties (we made seven).
Place patties onto a parchment-lined baking sheet. Bake at 400 for 20 to 30 minutes, or until starting to lightly brown.
Serve open-faced with avocado on top or on a toasted bun with lotsa toppings.
Next week, I’ll run down the CSA season and then we’ll be onto yummy cold-weather eats!