Yamburgers

This recipe is 100% vegan and gluten-free (except for the buns), but would impress the pants off any meat eater who dared to try one. The sweetness from the sweet potatoes and corn mixed with the spicy kick from the red pepper flakes put this dish high on my list of faves. The sauce, which was a chipotle/cilantro cream, made me realize just how little I missed mayonnaise. Taste aside, this recipe is packed full of good-for-you ingredients.

Yamburgers with Chipotle Cilantro Cream 
(Vegan and gluten-free – makes 8-10 patties)

2 large sweet potatoes (about 2 lbs.), cut into 1/2 inch cubes
15 oz. black beans, drained
1 cup sweet corn
1/2 onion, finely chopped
3/4 cup quinoa, cooked
1/2 cup rolled oats (or almonds)
2-3 cloves garlic, minced
1 TBSP cumin
1 tsp. chili powder
1/2 tsp. coriander
1/2 tsp. paprika
1/2 tsp. oregano
1/2 tsp. salt
1/4-1/2 tsp. crushed red pepper flakes, or cayenne (more or less to taste)
1/4 tsp. cracked black pepper

Oil for pan frying.

Method:

  1. Cube your potatoes (leaving the skin on) and either oven roast (400f.), steam, or microwave in a large heat-safe bowl with a couple TBSP water until tender – I find the microwave to be a real time saver, and takes about 6-8 minutes. Stop to give them a stir every minute or two, until mashably soft. 
  2. Meanwhile, cook your quinoa. A 1/2 cup of dry will make enough for the burgers, but feel free to make extra. Add the quinoa to a small pot over medium heat, and let it toast for a minute or two. Add double the amount of water, bring to a simmer, and cover. Let cook 12-13 minutes, turn off the heat, and let it sit without removing the lid for another 5 minutes.
  3. Meanwhile, meanwhile… Add your oats (or almonds) to the bowl of your food processor and pulse until it looks like very coarse flour. About 30-40 pulses.
  4. In a large bowl, combine about 2/3rds of the beans, and 2/3rds of the sweet potato. Mash with a potato masher until slightly chunky and not quite smooth. Add in the rest of the beans, sweet potato and all of the seasonings. Give it another mash or two, keeping some of the texture.
  5. Add all the other ingredients, and stir to combine.
  6. Heat a skillet over medium-high, and add a drizzle of oil. Form about 1/2 cup of the mixture into a tight ball, then press it between your hands into a patty. Place patties in the hot skillet and cook 4-5 minutes per side. Remove to a plate in the oven to keep warm, and repeat with the rest of the mixture. Add oil and adjust the heat on the pan as needed.

For the chipotle/cilantro cream:
2 cups raw cashews, soaked in water (can be replaced with 1.5 cups vegan sour cream or mayonnaise)
2 chipotle peppers in adobo sauce
2 limes, juiced
2 cloves garlic
1/2 cup fresh cilantro, packed
Pinch of salt

If you’re using vegan sour cream or mayo, simply combine all ingredients in your food processor.
If not, drain the cashews and dump them to the food processor. Add the juice of both limes, and blend until smooth. Slowly add 3/4 – 1 cup water, until the cashews are about the consistency of a thick sour cream.
Add the peppers and garlic, blend until smooth, and then add the cilantro. Pulse a few times to combine, and season with a pinch of salt to taste.

Advertisements

One thought on “Yamburgers

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s