Yam Burgers with Roasted Brussels Sprouts

Yam Burgers with Roasted Brussels Sprouts Recipe

I hope you had a lovely, relaxing Thanksgiving weekend. We decided to escape the Black Friday craze and stayed home, baking and cooking a lot. I still had a loaf of artisan bread, a few yams, roasted Brussels sprouts, miso gravy and cranberry sauce left.

The obvious dish that came to mind was to make "yamburgers". I served them in toasted brioche buns with cranberry sauce and a roasted garlic butter spread. They fit my Meatless Monday tradition perfectly!


Yields: 28 patties

½ (13-ounce) loaf bread
2 cloves garlic, finely minced
2 (1-pound) yams
2 cups Brussels sprouts, trimmed and quartered, lengthwise
¼ cup milk
½ cup vegetable oil (or any neutral oil)
½ yellow onion, chopped
1 tablespoon ground ginger
2 teaspoons thyme
2 teaspoons oregano
2 teaspoons paprika
1 teaspoon fennel seeds
2 teaspoons oregano
1 teaspoon smoked pepper
2 teaspoons red chili flakes
4 tablespoons Italian parsley, finely chopped
2 eggs
1½ teaspoons salt


Seasoning the bread:

Preheat oven to 325°F.

Cut the bread into small cubes. Mix 3 tablespoons scallion oil with 1 clove of garlic. Toss well until evenly distributed. Place on a greased baking sheet and bake for about 6-8 minutes. Let cool and set aside.

Roasting the Brussels sprouts:

Preheat the oven to 400°F.

Brush a baking pan with 2 tablespoons oil. Spread the Brussels sprouts in a single layer evenly on the pan. Add 1 clove of garlic and drizzle with 1 more tablespoon oil to coat the greens. Toss well. Generously season with salt and pepper. Roast for 15 minutes. Toss half-way through the cooking process for even roasting and roast for another 10-12 minutes until the vegetables are tender and the leaves are crisp. Remove from the pan.

Boiling the yams:

Wash and peel the yams. Cut them into slices about 1"-thick. Place them in a small pot. Add enough cold water to barely cover them; that way they won't darken.  Bring to a boil and reduce the heat to medium-high (if you cook the yams at a roaring boil, they will fall apart). Cook for about  20-22 minutes. The yams should be fork-tender. Remove from the pot. Drain them thoroughly and let them cool a little. Once they're cool enough to handle and have dried, coarsely mash them.  

For the veggie burger patties:

In a bowl, lightly beat the eggs with the red chili flakes. 

Heat 2 tablespoons oil in a large pan, add the onions and cook for 4-5 minutes until fragrant. Transfer to a bowl, leaving as much oil as possible in the pan. Re-heat the oil, then add the fennel seeds, thyme, oregano, ginger and paprika. Add the mashed yams. Let cool to room temperature.

Place the bread in a mixing bowl. Cover with milk and lightly beaten eggs. Mix well. 

Add the cooked onions, parsley, mashed yams, herbs and spices. Season with salt and smoked pepper.

Assembly time:

Using the same non-stick pan, heat the remaining oil. Form 4½-inch diameter patties, insering a few of the roasted Brussels sprouts into the "yamburger" patties.

Place the burgers in the hot pan. Cook until a nice crust is formed. Flip the burgers and cook over low heat for about 3 minutes. Remove from the pan.

Serve warm with cranberry sauce or miso gravy on the side.

Bon appétit!


For a vegan version, you can omit the egg and use a combination of xanthan gum (fine powder used as a binder and emulsifier), liquid lecithin (egg yolk substitute) and a bit of oil. You can find these online or in any specialty food store such as Whole Foods. Look for a (32-ounce) liquid lecithin bottle, which is much easier to cook with than the capsules. Count 1 part each xanthan gum and lecithin to 2 parts oil ratio.

I used Bourbon Barrel Foods brand smoked pepper and paprika. 

Published By: Jacqueline Pham on December 2, 2013.


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