Sweet Potato and Provolone Burgers

 

                    There are lots of interesting textures and flavors vying for our attention in these tasty burgers. For an extra cheesy kick, pan-fry some slices of provolone cheese to serve on top of the burgers.

Serves 4-6

• 1 lb/450 gr sweet potatoes, peeled and cut into chunks
• Salt and pepper
• 6 oz//175 gr brocoli florets
• 2-3 garlic cloves, crushed
• 1 red onion, finely chopped or grated
• 1-2 fresh red jalapino chilies, seeded and finely chopped
• 6 oz/175 gr provolone cheese, grated
• 2 tablespoons whole-wheat flour
• 2-3 tablespoons corn oil
• 1 lb/450 gr onions, sliced
• 1 tablespoon chopped fresh cilantro

1. Cook the sweet potato in a pan of lightly salted boiling water for 15-20 minutes, or until tender.
2. Drain and mash.
3. Cut the brocoli imto small pieces, cook in a separate pan of boiling water for 3 minutes, then drain and plunge into cold water.
4. Drain again, then add to the mashed sweet potato.
5. Stir in the garlic, red onion, chili, grated cheese, and salt and pepper.
6. Mix well and shape into 4-6 equal-size burgers, then coat in the flour.
7. Cover and let chill for at least 1 hour.
8. Heat 1½ tablespoons of the oil in a heavy-bottom skillet.
9. Add the onions and cook over medium heat for 12-15 minutes, or until softened and stir in the cilantro and set aside.
10. Add the remaining oil to the skillet, add the burgers and cook over medium heat for 5-6 minutes on each side or until piping hot.
11. Place some bitter salad greens on the bases of 4-6 lightly toasted whole-wheat baps, top with the burgers, the onions, some sweet chili or hot pepper sauce.
12. Add the lid and serve.

BON APPÉÉÉÉÉÉTIT

Poulet aux Noix de Cajou

Pour 4-6 portions

• 450 gr blancs de poulet, coupés en cubes
• 45 ml sauce de soja claire
• 5 ml vinaigre de riz
• 1 pincée de sucre
• 2 ml sel
• 3 champignons chinois déshydratés, mis à tremper 20 minutes
• 30 ml huile d'arachide
• 4 lamelles de gingembre frais
• 5 ml ail haché
• 1 poivron rouge, épépiné et coupé en carrés de 2.5 cm
• 85 gr noix de cajou, grillées

1. Dans une terrine, mettre 30 ml de sauce de soja, le vin de riz, le sucre et le sel, ajouter le poulet et laisser mariner 20 minutes.
2. Égoutter les champignons, presser de manière à exprimer l'excédent d'eau et émincer finement en éliminant les tiges dures.
3. Réserver l'eau de trempage.
4. Dans un wok préchauffé ou une sauteuse, chauffer 15 ml d'huile, ajouter le gingembre et faire revenir jusqu'à ce que les arômes se développent.
5. Incorporer le poulet et cuire 2 minutes, jusqu'à ce qu'il commence à dorer, sans être totalement cuit, retirer du wok et réserver.
6. Rincer le wok, chauffer l'huile restante, ajouter l'ail et faire revenir jusqu'à ce que les arômes se développent.
7. Ajouter les champignons et le poivron, et faire revenir 1 minute.
8. Ajouter 30 ml de liquide de trempage réservé et cuire 2 minutes, jusqu'à ce que tout le liquide soit évaporé.
9. Remettre le poulet dans le wok, ajouter la sauce de soja restante et les noix de cajou, et faire revenir 2 minutes, jusqu'à ce que le poulet soit bien cuit.

BON APPÉÉÉÉÉTIT

Butternut Squash with Cornmeal Burgers

 

                    A large root vegetable similar to celery, celeriac is ideal for these burgers since it gives an excellent flavor as well as adding texture. Firm up the burgers in the refrigerator before coating in the flour.

Serves 4-6

• 1 lb/450 gr butternut squash (8 oz/225 gr after peeling and seeding), cut into chunks
• Two-third cup water
• Generous ½ cup instant cornmeal
• 4 oz/115 gr celeriac, peeled and grated
• 6 scallions, chopped
• 1 cup pecans, chopped
• ½ cup freshly grated Parmesan cheese
• 2 tablespoons fresh mixed herbs
• Salt and pepper
• 2 tablespoons whole-wheat flour
• 2 tablespoons corn oil

1. Cook the butternut squash in a pan of boiling water for 15-20 minutes, or until tender.
2. Drain and finely chop or mash.
3. Place the water in a separate pan and bring to a boil, slowly pour in the cornmeal in a steady stream and cook over gentle heat, stirring, for 5 minutes, or until thick.
4. Remove the pan from the heat and stir in the butternut squash, celeriac, scallions, pecans, cheese, herbs, and salt and pepper to taste.
5. Mix well, then shape into 4-6 equal-size burgers, cover and let chill for at least 1 hour and coat the burgers lightly in the flour.
6. Heat a heavy-bottom skillet and add the oil.
7. When hot, add the burgers and cook over medium heat for 5-6 minutes on each side or until cooked and piping hot.
8. Place a few watercress sprigs on the bases of 4-6 cheese-topped baps, top with the burgers, and sliced tomato.
9. Squeeze over some ketchup, add the lid and served with french fries and coleslaw.

BON APPÉÉÉÉÉTIT

Yam and Red Bell Pepper Burgers

 

                    In this recipe the burgers have a smooth texture, but if you prefer then to be chunkier, blend the mixture only briefly and do not peel the bell peppers.

Serves 4-6

• 8 oz/225 gr yam, peeled and cut into chunks
• Salt and pepper
• 14 oz/400 gr canned chickpeas, drained
• 2 red bell peppers, seeded and peeled
• 2-3 garlic cloves, crushed
• ½ cup pitted black olives
• 2 tablespoons sesame seeds
• 1 tablespoon chopped fresh cilantro
• 2 tablespoons whole-wheat flour
• 2 tablespoons corn oil

1. Cook the yam in a pan of lightly salted boiling water for 15-20 minutes, or until tender.
2. Drain well and place in a food processor.
3. Add the chickpeas, red bell peppers, garlic, olives, sesame seeds, cilantro, and salt and pepper to the yam in the food processor and, using the pulse button, blend together.
4. Shape into 4-6 equal-size burgers, then coat in the flour, cover and let chill for 1 hour.
5. Heat a heavy-bottom skillet and add the oil.
6. When hot, add the burgers and cook over medium heat for 5-6 minutes on each side or until cooked and piping hot.
7. Arrange some arugula leaves on the bases of 4-6 lightly toasted cheese-topped baps and add the burgers.
8. Spoon over some hummus and a little tomato salsa, add the lid and serve with a green salad and tortilla chips.

BON APPÉÉÉÉÉTIT

Poulet Chow Mein

 

Pour 4 portions

• 250 gr nouilles aux oeufs chinoises
• 30 ml huile de tournesol
• 280 gr blancs de poulet cuits, coupés en lanières
• 1 gousse d'ail, hachée
• 1 poivron rouge, épépiné et finement émincé
• 100 gr champignons shiitake, émincés
• 6 oignons verts, émincés
• 100 gr germes de soja
• 45 ml sauce de soja
• 15 ml huile de sésame

1. Briser les nouilles en morceaux, mettre dans une terrine et couvrir d'eau bouillante, laisser reposer.
2. Dans un wok, chauffer l'huile à feu moyen, ajouter le poulet, le poivron, les champignons, l'ail, les oignons verts et les germes de soja, et faire revenir 5 minutes.
3. Égoutter les nouilles, ajouter dans le wok et faire revenir 5 minutes.
4. Arroser de sauce de soja et d'huile de sésame, mélanger et chauffer le tout.
5. Transférer la préparation dans des bols et servir immédiatement.

BON APPÉÉÉÉÉÉÉTIT

Three-Bean Burgers with Green Mayo

 

                    If you are feeling adventurous, try using a hotter variety of fresh chili in the burgers, such as a small Scotch Bonnet, habanero, or even Thai chili. Remember to seed them before using.

Serves 4-6

• 10½ oz/300 gr canned cannellini beans, drained
• 10½ oz/300 gr canned black-eye peas, drained
• 10½ oz/300 gr canned red kidney beans, drained and rinsed
• 1 fresh red chili, deseeded
• 4 shallots, cut into quarters
• 2 celery stalks, coarsely chopped
• 1 cup fresh whole-wheat bread crumbs
• 1 tablespoon chopped fresh cilantro
• Salt and pepper
• 2 tablespoons whole-wheat flour
• 2 tablespoons corn oil

Green mayo

• 6 tablespoons mayonnaise
• 2 tablespoons chopped fresh parsley or mint
• 1 tablespoon chopped cucumber
• 3 scallions, finely chopped

1. Place the beans, chili, shallots, celery, bread crumbs, cilantro, and salt and pepper in a food processor and, using the pulse button, blend together.
2. Shape into 4-6 equal-size burgers, then cover and let chill for 1 hour.
3. Coat the burgers lightly in the flour.
4. Heat a heavy-bottom skillet and add the oil.
5. When hot, add the burgers and cook over medium heat for 5-6 minutes on each side or until cooked and piping hot.
6. Place the mayonnaise, parsley, cucumber, and scallions in a bowl and mix together.
7. Serve on few spinach leaves on the bases of 4-6 lightly toasted sesame seed baps with wedges of charred red and yellow bell peppers, add the burgers and spoon over a little Green Mayo and a little salsa.
8. Place the lid on top and serve with potato wedges.

BON APPÉÉÉÉÉÉTIT

The Ultimate Vegetarian Burger

 

                    This is a fantastic burger for vegetarians and nonvegetarians alike, full of flavor, texture, and healthy foods. You can, if you like, substitute the flageolets for black-eye peas or red kidney beans.

Serves 4-6

• Scant ½ cup brown rice
• Salt and pepper
• 14 oz/400 gr canned flageolets, drained
• Scant 1 cup unsalted cashews
• 3 garlic cloves
• 1 red onion, cut into wedges
• ½ cup corn kernels
• 2 tablespoons tomato paste
• 1 tablespoon chopped fresh oregano
• 2 tablespoons whole-wheat flour
• 2 tablespoons corn oil

1. Cook the rice in a pan of lightly salted boiling water for 20 minutes, or until tender.
2. Drain and place in a food precessor.
3. Add the beans, cashews, garlic, onion, corn, tomato paste, oregano, and salt and pepper to the rice in the food processor and, using the pulse button, blend together.
4. Shape into 4-6 equal-size burgers, then coat in the flour.
5. Cover and let chill for1 hour.
6. Heat a heavy-bottom skillet and add the oil.
7. When hot, add the burgers and cook over medium heat for 5-6 minutes on each side or until cooked and piping hot.
8. Shred few romaine lettuce leaves and arrange on the bases of 4-6 lightly toasted whole-wheat baps.
9. Add the burgers, 1-2 tomato slices, and a slice of provolone cheese, flash broil 2 minutes, or until the cheese starts to melt.
10. Add the lid and serve with chutney.

BON APPÉÉÉTIT