Spiced Sweet Potato & Wild Rice Burgers1
How was your weekend? We finally setup our family room with our fresh rug, plus I simply ordered a custom made designed ottoman, which I’m actually quite worked up about. We selected a dark blue velvet color and can’t wait to see it when it arrives in a couple weeks. Other new stuff? A black custom made french-looking desk and a little side table that’s going to be colored a bronze yellow metal. Obsessed can be an understatement.
Hmmm what else? Chicago’s been insane lately. We’ve had the Chicago marathon, the Cubs within the playoffs as well as the Bears actually won TWO video games. Thus, I’ve been eating a little too much pizza and club food lately. What I’m really craving now could be a seriously good veggie burger with a huge side salad.
Veggie burgers are wonderful because like regular burgers, you can get creative using the substances and toppings. I’ve produced a few favorite versions but that one is normally cozy, seasonal and flavored with curry and cumin. The vibrant flavors draw out the sweetness from the special potato and the savory goodness chickpeas. Like, love.
The nutrition shines with this recipe too! Almost 6g of fiber and over 7g of protein at under 200 calories. It’s a real, wholesome veggie burger you can truly feel great about consuming. And bonus! These are totally refrigerator friendly. Simply pop the uncooked patties inside a freezer-safe pot! Once ready to cook, merely thaw the burgers out and prepare them up as you normally would.
How to serve these burgers: I’ve been topping mine with striking arugula, creamy avocado and taking pleasure in with homemade special potato fries Highly recommend you do the same!
If you’re looking for more veggie burger meals, below are beef liver high in iron a few of my other favorites:
Happy #MeatlessMonday!
Calories: 190
Body fat: 1.5g
Sugars: 38g
Glucose: 7.2g
Fibers: 5.8g
Proteins: 7.3g
Prep time:
15 mins
Cook period:
1 hour
Total period:
Ingredients
1 – 15 oz can chickpeas, rinsed and drained
1 teaspoon curry powder
1 1/2 teaspoons cumin
1/4 teaspoon garlic clove powder
1/3-1/2 cup breadcrumbs OR oat flour
1/3 cup dried cranberries
Instructions
Preheat oven to 400 degrees F.
Work with a fork to poke nice potato several times. Place special potato on a little program lined with foil and bake in the range for 30-45 moments or until fork tender.
While special potato is cooking, cook the wild grain with the addition of 1 cup water and wild grain to a moderate saucepan. Bring to a boil, after that cover, reduce high temperature to low and simmer for 30-40 a few minutes or until sensitive.
Add cooked sugary potato (not your skin) and chickpeas to a large bowl; mash with a fork or potato masher. (Additionally you should use a meals processor and pulse them until relatively, but not completely soft.) Next mix in cooked outrageous rice, curry natural powder, cumin and garlic clove powder. Add sodium and pepper to taste. Then mix in breadcrumbs (or oat flour), cranberries and pecans, if using. The pecans add a lovely flavor, but aren’t necessary. Shape mixture into six patties. It’s simpler to shape and cook the patties when they are cold, so if you want you can keep the mixture within the refrigerator until chilly then form patties (I recommend doing it this way!).
Heat coconut oil over medium temperature in a large pan. Once essential oil is popular, add patties and cook for about 7-9 minutes, after that VERY carefully flip. Cook for an additional 7-9 minutes on the other side, adding more essential oil to the skillet if necessary. Serve on their own or in a bun! I love mine with avocado & arugula. Makes 6 burgers.
And these veggie burgers look ridiculous. Bring on the sweet potatoes!
I’ve produced these before and they’re certainly fantastic. My 1st try, I used corn (1 cup) in sub for the chickpeas, and utilized walnuts. I also place some oats within the grinder for the flour. It works really well. It had been surprising to truly have a curry-flavoured patty, but it’s unquestionably delish. My second period, I followed the recipe towards the tee with some walnuts. Yum yum. This is a staple to my meal-prepping as my weeks get very busy!
PS We also just try to ‘nuke’ the nice potatoes within the microwave to create it faster.