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!
1. Info for Yam Burgers with Roasted Brussels Sprouts
- Cook Time: unavailable
- Total Time: unavailable
- Servings: 28
- Calories: unavailable
2. Ingredients for Yam Burgers with Roasted Brussels Sprouts
- 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
3. Directions:
- 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.
- 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.
- 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.
- 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.
- Serve warm with cranberry sauce or miso gravy on the side.
- Bon appétit!