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, or getting your priorities straight
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.
Ingredients
- 4 med-sized sweet potatoes or yams
- 1 garlic
- ½ onion chopped finely
- 1 teaspoon cumin
- ½ teaspoon salt
- juice of ¼ lemon
- ½ - 1 cup Tamari almonds chopped (start with ½ 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.