My brain usually has an inexhaustible supply of meal ideas with repetitions of meals spread out several weeks if not months apart. This extended quarantine does challenge that track record at times. Saturday dinner was one such instance. So I asked my 10 year old foodie son, Kahan for dinner suggestions. And he looks up some ideas on "Tasty.co" and goes, "Mumma, how about we make burger patties from scratch?" And images of all the possible ingredients in the fridge started snapping in front of me. "Bingo! Those ignored honey wheat buns, that rarely ever used celery and that sweet potato begging to come out of its home would love to be finally put to good use!" I was sold on the idea and while he went through the different options about chick pea vs black bean burger, the sunflower seeds version seemed to strike my fancy!
So Kahan and I decided to improvise the recipe based on what we had on hand and boy were we all delighted with the final outcome! So here's the simple yet flavorful and healthy veggie burger recipe.
Ingredients
- Boiled sweet potato- 1
- Cooked cous cous- 3/4 cup
- Chopped carrot- 1 medium
- Chopped celery- 1 stalk
- Chopped scallions- 2-3
- EVOO- 2 tsp
- Seeds and nuts mix (sunflower and other seeds)- 1/2 cup
- Salt to taste
- Chili lime seasoning- 1 tsp
- Garlic power- dash
- Tandoori masala- 1 tsp
- Paprika powder- 1 tsp
- Lettuce, Tomato, Avocado, pickles, ketchup, Sriracha ranch, buns and cheese slices to assemble
Directions
Combine all the ingredients and mix well or use a food processor pulsing a few times to make the patty batter ready. Preheat the oven to 375 F. Use half cup measure to lay out the patties on a greased baking sheet. Spread them out a little to make even thickness patties. This makes about 5-6 good size patties. Flip them after 15 minutes.
Assemble the burgers and enjoy with your favorite condiments and salad.
No comments:
Post a Comment