So here by popular request, is the recipe for my yam sesame veggie burgers, which I created for lunch today. I love the combination of creamy yam and potato at the heart of the burger with the rich texture of toasted sesame coating the outside.
This recipe makes approx 16 burgers and is vegan.
1 1/2 cups brown basmati rice, rinsed
1 TBSP olive oil
1 tsp sea salt
Approx 3 1/2 -4 cups of water, or as needed
Rinse the rice. Add water and bring to a boil in a heavy bottomed pot. Lower heat to medium low and add salt and olive oil. Cover and cook til soft and a little mushy. Add extra water if required.There will be holes in the layer of rice when done. In the end if there is any excess of water, cook uncovered over low heat to allow steam to escape. Remove from heat and set aside.
While rice is cooking prepare the following:
1 cup organic orange yams, peeled and chopped small
1 1/2 cup organic potato's, peeled and chopped small
1 small organic red bell pepper, de-seeded and chopped into small cubes
1 small organic zucchini, shredded
1 stick organic celery, finely chopped (optional)
Steam all the above vegetables, adding the zucchini towards the end. When tender remove from heat and place into a bowl. Mash well with the following seasonings:
Approx 1 tsp beribere spice
1/2 tsp asafoetida
1 tsp smoked paprika
1/2 tsp black pepper
1 1/2 tsp sea salt or to taste
1/4 tsp black salt
Approx 2 TBSP coconut oil
1/4 cup fresh basil leaves, finely shredded (optional)
I like to let the mixture sit for approx 1/2 an hour before using it. Form into balls a little bigger than a golf ball. Roll in a bowl of toasted sesame seeds, and press into a round thick burger patty, avoiding any cracks.
Add a 1 TBSP coconut oil to a hot griddle - it should be on medium low heat. Place the burger patties on the griddle and cook each side til browned nicely. Be careful when turning them to avoid breakage - use a pan knife for the job.
Put burgers on paper towels to absorb excess oil. They will firm up as they cool.
Drizzle with a dip of your choice, garnish with fresh basil sprigs and offer with love. :-) I made a mustard tahini honey dip to dunk them in, which was a great combination! :-)
Great served warm or cold.