Recipes
HEALTHY BURGERS EXIST AND THIS IS HOW YOU MAKE THEM
‘What recipe?’ I asked yesterday. ‘What you’re eating this weekend, Simoon,’ they shouted back. Ha, and then you probably expect a huge green plate full of broccoli, kale, and green beans. Well, you’re mistaken, because it’s the weekend and I also choose comfy food. Tonight, I’ll flop on the couch with a thick, overly rich burger that you can’t possibly finish without getting your hands dirty. No, I’m not talking about a juicy burger from The Butcher, with a fresh bun and creamy cheddar (man oh man, that’s also pretty good right now), no, I’m going for a homemade veggie variant. Happy & healthy, creamy, spicy, and yes, healthy.
Do you have a blender at home? In no time, you’ll whip up a delicious burger, without feeling guilty afterward. And uh, especially don’t tell your partner what’s in it. Many a man has already been served this variant. And I can tell you: the plate didn’t need to go in the dishwasher.
Spicy bean burger (four pieces):
– 2 large sweet potatoes
– can of black beans
– 1 cup brown rice or quinoa
– 150 grams almond flour (or finely chopped walnuts)
– bunch of spring onions, finely chopped
– 1 tablespoon cumin
– 1 heaping teaspoon smoked paprika
– 1/2 tsp chipotle powder (optional)
– bunch of coriander
– 1 tbsp maple syrup
– salt to taste
– 4 heaping tablespoons Greek yogurt
– 1 tsp harissa
– avocado
– iceberg lettuce or a bun of your choice
1. Preheat the oven to 200 degrees.
2. Wrap the potatoes in aluminum foil (with the dull side on the outside) and drizzle them with olive oil and pepper and salt. Fold the packets closed and poke holes in them with a fork. Bake the potatoes for an hour in the preheated oven.
3. Meanwhile, cook the rice.
4. Place the black beans in a large bowl, add the cooled potato, spring onion, and rice. Mash everything with a masher or fork. I don’t make these burgers with a blender because I prefer them to have a bit more bite.
5. Add the almond flour, maple syrup, and all the spices. Mix everything so that the ingredients are well distributed. Taste and add some extra salt or pepper if necessary.
6. If the mixture is too wet, add extra rice or flour.
7. Form equal burgers from the mixture and let them sit in the fridge for half an hour.
8. Take a large frying pan, heat some olive oil, and fry the burgers until golden brown.
9. Mix the Greek yogurt with a teaspoon of harissa.
10. Slice the avocado.
11. Wash and peel the iceberg lettuce and use only the large leaves.
I use the leaves of the lettuce as a bun, nice and fresh. Prefer a real hamburger as it should be? That’s also possible, just use the iceberg lettuce as a filler. Place the burger on your (lettuce) bun, top with the avocado, and finish with a generous dollop of the harissa yogurt and fresh coriander.
Handy tip:
Instead of burgers, roll them into small balls (the size of a bitterball) and you have a delicious snack when friends come over.
