Whiskey Ketchup and Black & Purple Sweet Potato Burgers
Control. It’s all about control. In a world where so much is out of our control what we put on our plates is a decision over which we have control. I am not talking about being an overbearing control monger, but rather changing the perception of how we perceive food decisions that we regularly make shift from that of a dreaded chore to a radical act of self-care. Supporting one’s health is important whether you are healthy or sick. How we choose to eat directly affects how clearly we think, how quickly we recover from illness or how resilient we feel when undergoing medical treatments. Food nourishes us, comforts us, conjures up memories, gives us great joy, creates moments to share, defines us as a culture, celebrates special moments and keeps us alive.
My preferences on food have drastically changed over the past few years. Evolving our household from “Meatless Mondays” to now only indulging in meats, poultry or fish only a few times a week. I also like the concept of Gluten- Light. I can’t quit all gluten because I have a tremendous sweet tooth, but I have drastically reduced my pasta and bread intake and, I confess, I do feel better without it.
This recipe is a hearty vegetarian patty that is all about healthy eating, the privilege of enjoy the food we choose to eat and being lucky enough to do so.
This slightly sweet burger is balanced out by the tang of the ketchup.
15 oz tomato sauce
5 oz tomato paste
2 TBS whiskey
3 TBS apple cider vinegar
1/8 cup brown sugar
½ TBS Worcestershire sauce
½ tsp liquid smoke
¼ tsp salt
¼ tsp pepper
1 tsp onion powder
1 tsp garlic powder
Place all ingredients in a saucepan over medium heat. Bring to a boil and then reduce heat to simmer. Cook 15 minutes, stirring occasionally. Serve room temperature.
Black & Purple Sweet Potato Burgers
Sweet Potato Ingredients
2 cups cubed purple sweet potatoes (approximately 2 large sweet potatoes)
14 oz can of black beans, drained and rinsed
1/8 cup olive oil, plus more for frying
1 tsp cayenne
1 tsp garlic powder
1 tsp paprika
½ cup green onion, rough chopped
3 cloves garlic, minced
1 cup cooked brown rice or 1-1/2 cups rinsed and cooked quinoa
½ cup nut meal or finely chopped– walnuts or pecans
1 TBS Sriracha
1 egg, well beaten
hamburger buns and toppings
Sweet Potato Directions
Preheat oven to 400 degrees. Toss diced sweet potatoes with olive oil, cayenne, garlic powder and paprika. Spread on cookie sheet in a single layer and bake approximately 30 minutes or until soft – not crispy.
Prepare rice or quinoa according to package directions.
In a food processor, combine green onion, garlic and siracha and process until they finely minced. Set aside.
Place black beans and sweet potatoes in a medium bowl and smash with a potato masher until no big chunks remain and the mixture is well combined.
Add in rice/quinoa, garlic mixture, nut meal, and combine. Taste mixture to adjust seasoning. When satisfied with flavors add in egg and combine well. Place mixture in refrigerator for 30-60 minutes. To form patties, fill a plastic lined 1/4 measuring cup with mixture. Lift out patty and form into a thick burger. Recipe yields approximately 10 patties.
Note: to make balsamic glazed red onions, thinly slice onions and add to a pan with a dash of olive oil and a teaspoon of balsamic vinegar. Cook until softened and slightly caramelized.
To cook, heat olive oil to medium high heat and cook burgers until they are firm and start to darken; approximately 5 minutes on each side.
Alternatively, patties can be baked at 375 degrees for 35 minutes on a lightly greased baking sheet. Flip patties after 20 minutes to ensure even browning and cooking. Serve on a lightly toasted bun with accompaniments of choice; lettuce, tomatoes, pickles, grilled onions, avocado, cheese, etc.