Hojo burgers

My friend Holly has been inventing great burger recipes.  She gave me permission to share.  I haven't tried them yet but will.  They are gluten-free.   One is based on a recipe by Lukas Volger, who has this book:  Veggie burgers every which way.

Holly's Pueblo CakesMakes 7 patties
 

4 cups diced raw sweet potatoes, or 3 cups cooked

1 15-oz. can small white beans, low sodium, drained and rinsed (or 1.5 cups homemade)

½ medium red onion, finely diced (about ½ cup)

4 cloves garlic, minced

1/3 cup old-fashioned rolled oats, finely ground in a food processor OR 1/2 cup oat bran

1 poblano pepper, roasted, deskinned and chopped

4 T chopped fresh cilantro

1 tsp. cumin

1 tsp. dried oregano

2 tsp. chili powder

2 tsp. unsweetened cocoa powder

Prepare the whole poblano pepper by laying over an open flame or putting on a hot grill you are using for something else, or under the broiler.  Get it charred on all sides and then lay it to rest under a dish towel until ready to use.   When ready to use it, rinse under cold water and the skin will slide right off.  Remove stem and seed pod and chop pepper.

If using raw sweet potatoes, cook in microwave until soft.  You need 3 cups cooked to work with.  In large mixing bowl add sweet potatoes and white beans and mash with potato masher to break up the beans somewhat.  Mix well and add the onion, garlic, poblano pepper, cilantro and oats.  Mix well and add dried spices and cooca powder, again mixing well.  Form into equal sized patties (I got 7 4 oz. patties from this batch) and bake on foil-lined cookie sheet in hot (400*) oven for 15 minutes, then flip and bake for 15 more.  The patties will be golden brown when done. 


Quinoa Beet Greens Burgers
modified from this recipe
Makes 8 burgers
 

I used red and black quinoa and beet greens for this.

2 bunches beet greens, stemmed and washed (12 oz)

2 cups cooked quinoa, preferably colorful   

2 teaspoons ground ginger

2/3 cup finely chopped cooked beets

2/3 cup finely chopped cooked onion (I had roasted onions on hand, so I used those.  Otherwise a quick dry saute would work here.)

1 teaspoon ground cumin

2 garlic cloves

1 15 oz can no salt added chickpeas, drained and rinsed

2 T chopped fresh dill

1 to 2 tablespoons fresh lemon juice

Freshly ground pepper

1. Preheat the oven to 375 degrees. Either steam the beet greens for 2 minutes above 1 inch boiling water, or blanch in boiling water for 1 minute. Transfer to a bowl of cold water, drain, squeeze out excess water, and chop medium-fine. Place in a large bowl with the cooked quinoa.

2. Mix cooked beets and cooked onion and add the ginger, cumin and the garli nto the quinoa and beet greens mixture and stir well.    

3. Using a potato masher, crush the chickpeas along with the lemon juice Add to the quinoa mixture and stir everything together. Add the chopped fresh dill.

Cook the burgers.  I cooked these on the grill and they held together ok.   I think next time I will just put them on a foil-lined cookie sheet or silpat and cook in the oven, perhaps pan-frying first as the orignal recipe states:

4. Begin heating a heavy ovenproof skillet over medium-high heat. Seasoned cast iron is good, and so is a heavy nonstick pan that can go into the oven. Moisten your hands lightly and shape 8 large or 4 smaller patties. Working in batches if necessary, cook the patties for 1 to 2 minutes on one side, until nicely browned. Carefully turn the patties over and place the pan in the oven. Bake 10 to 15 minutes, until the patties are lightly browned; if they fall apart you can patch them together with some pressure from the spatula. Remove from the heat and serve, with or without buns, ketchup and the works. (I thought mustard went really well with these)

Yield: 8 appetizer sized or 4 large burgers.