Yams are cooked until tender and mixed with chickpeas and crunchy pumpkin seeds for a veggie patty which highlights the sweetly spiced flavors of Autumn. If served without a bun, this burger is ideal for those who suffer from common food allergies; this recipe contains no soy, no wheat and no animal products. This recipe comes to us from Jen Brody of Domestic Divas.
- 1 yam
- 1 Tablespoon grapeseed oil, divided
- 1 Cup quinoa, prepared according to package instructions
- 1 14-ounce can chickpeas, drained and rinsed
- 1 small onion, peeled and chopped
- 1 red bell pepper, seeded and chopped
- 2 carrots, peeled and chopped
- 1 Cup fresh spinach, tightly packed
- 2 Tablespoon sunflower seeds
- 1 Tablespoon pumpkin seeds
- Juice of 1 lemon
- 1 Tablespoon ground cumin
- 2 Tablespoon sesame tahini
- 1 Tablespoon hot sauce (optional)
- salt and pepper, to taste
- a little flour, for dusting the burger patties
Preheat an oven to 375 degrees.
Poke several holes in the yam using a fork. Place the yam in a paper towel and microwave on high for 5 minutes. Flip the yam and microwave 5 minutes more, or until tender. Slip off the yam’s skin.
Place 1 of the tablespoons of grapeseed oil in a sauté pan over medium heat. Add the onion and cook for 2-3 minutes, or until it begins to soften. Add the carrot and bell pepper to the pan and cook 3-5 minutes more, or until the veggies are just tender.
Transfer the sautéed veggies to a food processor and pulse to chop. Add the spinach and pulse a few more times until combined. Transfer the veggies to a large mixing bowl.