At the Immigrant's Table

  • Home
  • About me
    • Contact
    • Privacy Policy
  • Shop
  • Travel
  • Jewish Recipes
  • Russian Recipes
  • Main Course Recipes
  • Healthy Side Dishes
  • Dessert Recipes
  • Travel
  • Gluten-free Recipes
  • Paleo recipes
  • Vegan recipes
menu icon
go to homepage
  • About Me
  • Recipes
  • Cookbook
  • Travel
  • Collaborate
subscribe
search icon
Homepage link
  • About Me
  • Recipes
  • Cookbook
  • Travel
  • Collaborate
ร—
Home ยป Recipes ยป Burgers, wraps and sandwiches

Roasted garlic and yam burgers with a Tamari almond coating {V, GF, Paleo}

By: kseniaprints ยท Updated: Aug 18, 2023 ยท This post may contain affiliate links.

  • Facebook
  • Flipboard
  • X
Jump to Recipe Pin Recipe
Roasted garlic and yam burgers with a Tamari almond coating


I have been waking up at 5am in the morning with panic attacks, my mind racing, my heart pumping, my body covered in a thin sheen of sweat. I have been dreaming endless, anxiety-filled, narrated dreams whereby the things I have been working endlessly to build all come crashing down. I have been fighting, slamming doors and (accidentally) breaking framed pictures. I have been a wreck. And unfortunately, it wasn't the taste of these delectable roasted garlic and yam burgers with a Tamari almond coating that's been keeping up - it's just been my own anxiety.

Roasted garlic and yam burgers with a Tamari almond coating

There is no use bemoaning what got me here. There is no use worrying. I have long-ago learned that in my case, anxiety is what accompanies anything worth fighting for, any risk, any new venture. So the point of this post is not to illicit sympathy - I truly don't feel that my situation warrants it (though I will take some positive energy!).

Roasted garlic and yam burgers with a Tamari almond coating

But the point of this post is to put it out there that I need to adjust my priorities. This blog is one of them, but so is my day job, and my relationship. And I have been trying to go full-steam ahead on all three of these, as well as about four others... And I feel like I have been coming up short on all fronts.

Save This Recipe Form

Want to save this recipe?

Enter your email below & I'll send it straight to your inbox. Plus you’ll get more great recipes and tips from me each week!

Roasted garlic and yam burgers with a Tamari almond coating

You see, when my day job fell into my lap, I truly wasn't expecting it. I was working hard to establish a rhythm with blogging, freelance assignments, and getting to know my city. The trouble was, my bank account was sorely showing the neglect. I still haven't opened the site up to ads - I guess I still lack the technical know-how, the knowledge about the rates, and in some part of me, the gumption to say - this is worth paying for. My work, my words, my soul and my ideas, they are all worth paying for. I know it, but it's been hard to proclaim it out loud to the internet via a glossy ad rate sheet (nor do I really know how to design a glossy ad rate sheet. Any helpers out there?).

Roasted garlic and yam burgers with a Tamari almond coating

And then my day job came. Glorious and exciting, but also terribly new, unknown and, truth be told, quite challenging. I loved diving into it, but it has also provoked fears and worries that weren't there before. You see, now people are counting on me. Now I have responsibilities. Now, I have found the limited space in my head split between recipe ideas and constant thoughts about programming, outreach, Judaism. Everything fit together, but in some ways, it also didn't. And it was, and remains, and adjustment.

Roasted garlic and yam burgers with a Tamari almond coating

This is all to say, I'm getting there. I am finding ways to balance, to juggle, to stay put. I am searching for my centre, and I wish I had more time to engage with it. I know it will all come to fit, but some concessions are going to have to be made. Some things will need changing, and others dropping.

Roasted garlic and yam burgers with a Tamari almond coating

So, dear readers, I'd like to ask you to bear with me as I work through these shifting tides. If you have ideas and advice about setting up ad rates for the blog and increasing its profitability, let me know. If you have great ideas about Jewish programming about food, send me an email. If you live in Montreal, are Jewish, and would really like to help a sister out, I'm all ears. And if you have a problem with the fact that on Fridays, I will continue posting links but cut out the recipe, then maybe this blog isn't the place for you.

Roasted garlic and yam burgers with a Tamari almond coating

Because this will never be the space that feeds an endless machine of content. Maybe, as a result, it will never be the space that gets millions of visitors and tens of thousands of dollars of ad revenue. But it will always be the place of honesty, self-reflection, and creativity. And I hope you'll join me for the ride.

Roasted garlic and yam burgers with a Tamari almond coating

Now, a word about these yam burgers: they rock. I usually tend to stray towards the side of chunky bean burgers, full of spice and heft and texture. But when the idea came to me to work with NaturSource's Tamari almonds in veggie burger form, I immediately thought their crunch and smokiness would pair nicely with a silkier burger. Experimentation led me to a roasted yam burger that is baked instead of fried, and laced with fragrant strands of roasted garlic. Wedged in a sourdough bun with curried vegan mayo or tahini sauce, and topped with my favourite quick-pickled vegetables and a bit of Sriracha, this roasted garlic and yam burger has truly been the stuff of dreams.

Roasted garlic and yam burgers with a Tamari almond coating

I urge you all to make it, pronto - and hope that it helps you find your balance, too.

Roasted garlic and yam burgers with a Tamari almond coating

For more curry recipes:

  • Winter dilly zucchini and carrot curry {V, GF, Paleo}
  • 30-minute squash and greens curry, or what my weeknight cooking looks like
  • {GIVEAWAY} German roasted cauliflower with curry cashew crust and a New German Cooking cookbook giveaway {V, GF, Paleo}
  • Roasted garlic and yam burgers with a Tamari almond coating {V, GF, Paleo}

P.S. - This is a sponsored post, but all opinions expressed here are my own. I am proud to support a local, family-owned business whose product I truly appreciate, and I thank you for supporting my sponsors.

Recipe

Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.

Roasted garlic and yam burgers with a Tamari almond coating

Roasted garlic and yam burgers with a Tamari almond coating, or getting your priorities straight

Ksenia Prints
A roasted garlic and and yam burger that is baked instead of fried, studded with salty almonds and laced with fragrant strands of roasted garlic. Wedged in a sourdough bun with curried vegan mayo or tahini sauce, and topped with my favourite quick-pickled vegetables and a bit of Sriracha, this burger has truly been the stuff of dreams.
5 from 2 votes
Print Recipe Pin Recipe Save Recipe Saved Recipe!
Prevent your screen from going to sleep
Course Lunch

Ingredients
  

  • 4 med-sized sweet potatoes or yams
  • 1 garlic
  • ยฝ onion chopped finely
  • 1 teaspoon cumin
  • ยฝ teaspoon salt
  • juice of ยผ lemon
  • ยฝ - 1 cup Tamari almonds chopped (start with ยฝ and add more if you need it)
  • For serving:
  • buns
  • a few leaves of kale/ spinach
  • Raw onion wedges OR Quick-pickled fall vegetables immigrantstable.com/2014/11/12/quick-pickled-fall-vegetables-or-how-to-punch-up-any-salad/
  • Curried mayo: a mix of 2 TBs of mayo with 1 teaspoon of curry powder OR
  • Tahini sauce: a mix of 2 TBs of raw tahini with 4 TBs lemon and 1 teaspoon of water and a sprinkling of salt

Instructions
 

  • Preheat oven to 425F. Arrange whole yams and garlic (with the top part cut off and the garlic cloves exposed) on an aluminum-covered baking sheet. Drizzle garlic with a bit of olive oil (not the yams). Bake for an hour, removing the garlic after 20 minutes. Let rest until it's cool enough to handle.
  • Into a big mixing bowl, squeeze out the garlic (do not be afraid to really get in there with your fingers and get all of that yummy roasted garlic flesh out). Cut yams in half, scoop out their flesh and add to the garlic.
  • Mince an onion finely, and add to bowl with yams and garlic. Season with cumin, salt and lemon. Try to form patties - they should easily stick together. If they don't, add gluten-free (or regular flour) until they do, one TB at a time; if mixture is too dry, add a bit more lemon juice.
  • Chop Tamari almonds into small pieces, but not crushed into powder - I put them in a plastic bag and hit the bag with a rolling pin until the nuts are crushed into small pieces. Pour into a shallow plate.
  • Form patties out of the yam mixture, and roll each patty in the crushed almonds; you may have to pat them a bit with your hands to ensure the nuts really get in there. (All this can be done in advance, and the burgers frozen with parchment paper separating between their layers.)
  • When ready to prepare burgers, preheat oven to 375F. Cover a baking sheet with aluminum foil, and drizzle with about a TB of oil, spreading it evenly. Arrange burgers on baking sheet, and bake at 375 for 8 minutes on one side, and then 5-8 minutes on the other. Remove from oven, and let cool a bit before eating.
  • Serve in your favourite bun with curried mayo or tahini, quick-pickled veggie burgers or raw onion, and the mandatory drizzle of Sriracha.
Tried this recipe?Comment + Rate Below!
Connect on Instagram!Find us @immigrantstable

More Burgers, wraps and sandwiches

  • A slice of whole grain toast topped with creamy beet spread, toasted pine nuts, and fresh dill, served on a white plate.
    Tofu Beet Toast
  • A plate with two pitas on it.
    Israeli sabich sandwich recipe with eggplant and potatoes
  • A white plate with a turkey kofta sandwich on it.
    Baked Turkey Kofta Pita Sandwich
  • Smearing harissa on vegan jackfruit shawarma pita.
    Vegan Shawarma Pita with Tahini Sauce
  • Facebook
  • Flipboard
  • X
selfie

About Ksenia

Welcome to At The Immigrant's Table! I blend my immigrant roots with modern diets, crafting recipes that take you on a global kitchen adventure. As a food blogger and photographer, I'm dedicated to making international cuisine both healthy and accessible. Let's embark on a culinary journey that bridges cultures and introduces a world of flavors right into your home. Read more...

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • TOP 5 MIDDLE EASTERN RECIPES

    Delivered straight to your inbox, plus invites to exclusive workshops, live sessions and other freebies for subscribers.

      We won't send you spam. Unsubscribe at any time.

      Comments

        5 from 2 votes (2 ratings without comment)

        Tell Me What You Think! Cancel reply

        Your email address will not be published. Required fields are marked *

        Recipe Rating




        This site uses Akismet to reduce spam. Learn how your comment data is processed.

      1. Valya @ Valya' s Taste of Home says

        November 24, 2014 at 4:33 pm

        Never tried adding nuts to burgers. Sounds good! ๐Ÿ™‚

        Reply
        • kseniaprints says

          November 25, 2014 at 10:51 am

          I don't do it often, but it worked great in this case! I imagine it would work well with milder things like fish and chicken, as well.

      2. Kimberly/TheLittlePlantation says

        November 25, 2014 at 4:49 pm

        Hi Ksenia,

        it's really funny but as I saw on instagram that you've posted yet another recipe I though to myself: Wow, I don't know how she finds the time. As a fellow blogger I know how time consuming this process is. Perhaps you are putting too much pressure on yourself. No one expects you to post 2-3 times a week, except you! I think as long as there is some consistency - i.e. a post once a week or once a fortnight, I think you'll be just fine. A blog ultimately should be a source of joy, not stress ๐Ÿ™‚

        I sadly don't know much about ad spaces as I've chosen to go down a slightly different route. But I know that you can google 'how to make money of your blog' and LOADS of tips and tricks are divulged by other boggers who have.

        Please look after yourself;)
        Wishing you well
        Kimberly

        Reply
        • kseniaprints says

          November 28, 2014 at 10:58 am

          Kimberly, of course you're right. But if I didn't put pressure on MYSELF, who would I stress instead?! Lol ๐Ÿ™‚ In all seriousness, I always struggle with my own expectations of myself. It's a constant battle, and I keep reminding myself how important balance can be... But then I forget it when I want to do 10,999 things before next Monday.

      3. Sarah says

        November 25, 2014 at 10:16 pm

        That is one good looking burger. I do hope you made time to enjoy it! ๐Ÿ™‚ Remember, everything happens for a reason.

        Reply
        • kseniaprints says

          November 28, 2014 at 10:58 am

          Don't I know it... Life is certainly full of surprising twists and turns.

      4. michelle falk says

        November 30, 2014 at 5:32 pm

        I'm trying these tonight. Wish me luck!

        Reply
        • kseniaprints says

          December 01, 2014 at 1:10 pm

          Hope it worked out for you!

      A woman cutting a pumpkin in a kitchen while preparing healthy international recipes.

      Privet, I am Ksenia Prints! I help adventurous home cooks explore the world through healthy international recipes.

      More about me โ†’

      Footer

      SEEN ON

      as seen on promo graphic

      SEEN ON

      as seen on promo graphic

      โ†‘ back to top

      About

      • About me
      • Privacy Policy

      Newsletter

      • Sign Up! for emails and updates

      Contact

      • Contact
      • Services
      • Media Kit
      • FAQ

      As an Amazon Associate I earn from qualifying purchases. This site occasionally uses stock photos from Depositphotos.

      This site is owned and operated by Prints Media. Copyright ยฉ 2025 At the Immigrant's Table. All rights reserved.

      Rate This Recipe

      Your vote:




      Let us know what you thought of this recipe:

      This worked exactly as written, thanks!
      My family loved this!
      Thank you for sharing this recipe

      Or write in your own words:

      A rating is required
      A name is required
      An email is required

      Recipe Ratings without Comment

      Something went wrong. Please try again.