Veggie Burger with Taro Fries

Veggie Burger & Taro Fries
Photo by me.

Ingredients:

Veggie Burger Ingredients:

  • 6 Button Mushrooms (can sub with portobello, shitake, etc…)
  • 1/2 Red Onion
  • 1 Zucchini
  • 1/2 – whole Jalapeño (depends on desired heat)
  • 1 Garlic Clove
  • 1 Tablespoon Olive Oil
  • 1 Carrot
  • 1 Cup of Lentils
  • Handfull Fresh Parsley
  • Salt & Pepper
  • Chili Powder
  • 1 teaspoon Turmeric
  • 1/2 teaspoon Cumin
  • 1/2 teaspoon Coriander
  • 1/2 Cup Whole Wheat Flour or Oat Flour (blending up quick oats in the blender)
  • Whole Wheat Burger Buns

Lentil Ingredients:

  • 1 Cup of Lentils
  • 1 Tomato
  • 1/2 Bell Pepper
  • 1 Garlic Clove
  • Salt & Pepper

Guacamole Ingredients:

  • 2 Avocados
  • 1 Lime

TARO FRIES INGREDIENTS:

  • 1 Medium or Large Taro (the size depends how much you want to make)
  • 2 Tablespoon Olive Oil
  • Salt & Pepper

SRIRACHA AIOLI:

  • 1 Egg
  • 1 Tablespoon Dijon Mustard
  • 1 small Garlic Clove
  • Sriracha
  • 1/2 cup  of Grape Seed Oil

Instructions to make an aioli is on my previous post under “Chipotle Aioli”

Instructions:

Makes 10 patties

1. First, make the lentils. To make the lentils, measure one cup along with 2 cups of water. Also, blend up one garlic clove, 1/2 bell pepper, 1 tomato, and add it to the pot of lentils. Cook until the lentils or tender. Make sure you do not overcook lentils and the lentils are still a little hard because this way the lentils do not dissolve in the veggie patty mixture.

2. Meanwhile, begin  prepping your veggies for your burger mixture. Dice the zucchini, red onion, jalapeño, garlic, and mushrooms. In a large pan over medium heat, add 1 tablespoon olive oil, when the oil is hot, throw in the garlic clove and onion. Cook until onion turns translucent. Then add in jalapeño and zucchini. Cook that until the zucchini is tender (soft enough for you to bite). Season with salt and pepper to your liking as you stir. Add the mushrooms last, cook until the water drains out of the mushrooms. Set this mixture aside.

3. In a large bowl, add the veggie mixture you just cooked, 1 cup of cooked lentils, diced carrots, 1/2 cup of whole wheat flour or oat flour (I usually use oat flour), cumin, coriander, turmeric, chili powder, salt&pepper (if needed), and parsley. Mix until it is thoroughly combined. Set in the fridge for 30 minutes (This makes forming the patties easier, and for the mixture to not fall apart).

3.  For the taro fries, preheat your oven to 425F.

4. While the oven preheats, begin cutting the taro into medium-thick strips just like french fries Be careful you do not cut taro too thin because the fries will burn quickly in the oven.Once the taro are sliced into french fry form, place in a bowl and mix with the salt, pepper, & olive oil. Then lie each fry  in one layer on a baking tray lined with parchment paper, not wax paper because it tends to stick. When the oven has preheated, bake for 30 minutes.

5. Make an aioli as a dipping sauce for the fries. The recipe for an aioli is on the previous post, “Chipotle Aioli.” However, for this recipe I swapped the chipotle for Sriracha, so the recipe is the same aside from the chipotle chilis.

6. For the guacamole, in a small bowl, smash 2 avocados with a fork until you get a chunky consistency. Squeeze in 1 lime and season with salt & pepper to your liking. Set in fridge until you begin to assemble the burger.

7. Leave the taro fries in the oven when the timer rings to keep the fries warm, but make sure the oven is off to not dry out the fries

8. Now, take the patty mixture out of the fridge, and begin forming patties. These patties cook quickly, so keep your eyes on them. Cook these patties over medium heat for about 2-3 minutes per side. You should make about 10 patties.

9. By now everything is cooked and ready, so you can start assembling your burger in any way you want. Add any extra toppings like spinach, tomato, extra onion, etc., but remember to keep it clean that means ditch the bbq sauce, ranch, thousand island, ketchup, and extra Chick-fil-a sauces you may have lying around your kitchen.

This may be one of my longest recipes, but you will not regret making them. I promise you.

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