Yam Burgers with Roasted Brussels Sprouts
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 patties½ (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
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.
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.
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: on December 2, 2013.