Ingredients
Yam Burgers
1 Yam (medium sized)
1/2 Cup Uncooked Quinoa (1 Cup cooked)
1 Cup Water (for boiling quinoa)
1 Can Black Beans
1/2 Cup Almond Flour
1 Egg
1/2 Tbsp Cumin
1 Tsp Chili Powder
Low Carb Buns
1/2 Cup Cream Cheese (124 ml)
2/3 Cups Shredded Mozzarella Cheese
2 Eggs
2/3 Cup Almond Flour
1 Cup Shredded Cheddar Cheese
4 Tsp Baking Powder
1/2 Tsp Garlic Powder
Salad
4 Cups Mixed Greens (1 cup per serving)
4-6 Strawberries (sliced)
1/4 Red Onion (chopped)
Balsamic Glaze (or Pomegranate Balsamic Glaze if you’re cray)
Avocado
Burger Topping: honey dill, or Sriracha Mayo, sliced avoado.
Instructions
Total Prep Time & Cook time: 45 minutes
Makes appx 8 servings (with extra Yam burger mix that you can freeze)
Start with the low carb buns, as the dough needs to be refrigerated for 20-30 minutes, so that you can work with it.
Add cream cheese and mozzarella into one bowl together and microwave for 20 seconds at a time until melted.
In a second bowl, whisk together eggs and mix in dry ingredients: garlic powder, almond flower, baking powder, & cheddar cheese. Then mix in melted cream cheese/mozza mixture into the second bowl.
Layout Saran Wrap and sprinkle with almond flour (so the mixture doesn’t stick), use the Saran Wrap to form the dough into a ball. Place in the fridge for at least 20 minutes.
Place a pot of water on to boil, once boiling add quinoa, cover the pot, turn down the burner down to low and allow to simmer for 20 minutes (or until all the moisture is absorbed).
Cut up yam into chunks and place in a bowl of water, place in the microwave for 10 minutes (until chunks are tender with a fork).
Preheat oven to 350 degrees Fahrenheit, and line a baking sheet with parchment paper.
Pull out the food processor and add softened yam, cooked quinoa, almond flour, black beans, egg, cumin, curry, and chili powder. Pulse until mostly smooth (there will still be some small yam chunks).
Line a baking sheet, spoon yam mixture into the hands and form small patties, and place in lines on the baking sheet until all of the mixture is used up. Place the burgers in the oven and allow to cook for 15 minutes before flipping, and cook for another 10-15 minutes (until nicely browned on each side).
Pull out cooled dough and use a knife to cut the ball into approximately 8 pieces, and place on the parchment lined pan. Place the buns into the oven after flipping the yam burgers, and allow everything to cook for 10-15 more minutes.
While the burgers and buns finish cooking, prepare the salad - chopping up strawberries and onion to form a salsa. Place some strawberry salsa on mixed greens with balsamic glaze. Slice up avocado for burger topping.
Pull out the burgers and buns, lay down an open-faced cheese bun and top with your desired sauce, place yam burger on top with sliced avocado, and sprinkle some of the strawberry/onion salsa on top, pair with the salad and you’re done.
Note: You can freeze the yam black bean burger mix - either as a soft dough which you then have to thaw at a later date to form patties and bake, or you can also form the patties fresh, bake them, then freeze them. If you follow the second method you simply have to defrost, heat, and eat.
