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Couscous- Sweet Potato Burger

Couscous-Sweet Potato Burger

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Couscous- Sweet Potato Burger

Couscous- Sweet Potato Burger

Ingredients:

1/2 Cup cooked couscous

1/2 Small red onion, diced

1 Jalapeño, diced

1 medium sweet potato

Kosher salt

Pepper

1 large garlic clove, minced

1/2 pound white button mushrooms

1/2 orange bell pepper

1 small zucchini, grated

1/2 Avocado, mashed

2 sliced toasted bread (bread crumbs)

1/2 lemon, juiced

1 sliced tomato (garnish)

Vegan cheddar cheese

Burger buns

2 Tablespoons grape seed oil +more for cooking patties (substitution: non-stick spray of your choice)

 Preheat oven to 375F.  First, bring 1/2 cup of water to a boil. Once the water boils, take the pot off the heat and add 1/2 cup of couscous, put the lid on and let the couscous sit for five minutes. Once the five minutes are over, fluff up the couscous with a fork, set aside.  Meanwhile, finely dice onion, bell pepper and jalapeño, set aside. Mince the garlic and add to the same bowl as onion, bell pepper and jalapeño. In a separate bowl add finely chopped mushrooms, set aside.  Grate the zucchini in a kitchen towel, paper towel or cheese cloth because you will need to squeeze out all the moisture. By removing all the moisture, you will prevent your patties from breaking apart. Add the zucchini into the bowl with the chopped mushroom, set bowl aside.  Wrap the sweet potato in a paper towel and cook in the microwave for 4-5 minutes until soften. If you do not want to use the microwave you can preheat the oven 350F for 30-45 minutes or until you can easily prick the sweet potato with a fork. Set cooked sweet potato aside.  Now it is time to make bread crumbs. Place the two slices of toast on a baking sheet at bake for 10-15 minutes. Keep your eyes on your toast after the 10 minutes mark. Once the bread is toasted, place in a blender, food processor or magic bullet and blend until you get crumbs, set aside.  In a large pan over medium heat, add 2 tablespoons grape seed oil. Add onions, bell pepper, garlic and jalapeño, cook until onion caramelize, about 3-5 minutes. Then add zucchini and mushrooms. Mix together. Season with salt and pepper. Add mixture into a large bowl.  In the same large bowl with the zucchini mixture, add 1/2 cup couscous, 1/2 mashed sweet potato and bread crumbs. Mix together. If the patty mixture is not sticking together, add the other half of the mashed sweet potato. Add lemon juice and season with more salt and pepper, if needed.  Begin forming your patties. If you have time, place formed patties into the refrigerator for at least 30 minutes to firm a little. If you do not, you can begin cooking the patties right away.  Add 1 tablespoon of grape seed oil to a large skillet over medium heat and begin to cook the patties, about 4-5 minutes per side. Once you flip the patty add a slice of vegan cheddar cheese, let the cheese melt. I usually add a splash of water and immediately place a lid of another pan over the patty. This technique helps the cheese melt quicker because the steam created by the splash of water and the lid traps the heat, which allows the cheese to melt.  Repeat this process until you are done. Make sure you add 1 tablespoon of oil every time you cook another patty.  Toast the bread, add mashed avocado, patty, tomato and any other toppings of your choice.

Preheat oven to 375F.

First, bring 1/2 cup of water to a boil. Once the water boils, take the pot off the heat and add 1/2 cup of couscous, put the lid on and let the couscous sit for five minutes. Once the five minutes are over, fluff up the couscous with a fork, set aside.

Meanwhile, finely dice onion, bell pepper and jalapeño, set aside. Mince the garlic and add to the same bowl as onion, bell pepper and jalapeño. In a separate bowl add finely chopped mushrooms, set aside.

Grate the zucchini in a kitchen towel, paper towel or cheese cloth because you will need to squeeze out all the moisture. By removing all the moisture, you will prevent your patties from breaking apart. Add the zucchini into the bowl with the chopped mushroom, set bowl aside.

Wrap the sweet potato in a paper towel and cook in the microwave for 4-5 minutes until soften. If you do not want to use the microwave you can preheat the oven 350F for 30-45 minutes or until you can easily prick the sweet potato with a fork. Set cooked sweet potato aside.

Now it is time to make bread crumbs. Place the two slices of toast on a baking sheet at bake for 10-15 minutes. Keep your eyes on your toast after the 10 minutes mark. Once the bread is toasted, place in a blender, food processor or magic bullet and blend until you get crumbs, set aside.

In a large pan over medium heat, add 2 tablespoons grape seed oil. Add onions, bell pepper, garlic and jalapeño, cook until onion caramelize, about 3-5 minutes. Then add zucchini and mushrooms. Mix together. Season with salt and pepper. Add mixture into a large bowl.

In the same large bowl with the zucchini mixture, add 1/2 cup couscous, 1/2 mashed sweet potato and bread crumbs. Mix together. If the patty mixture is not sticking together, add the other half of the mashed sweet potato. Add lemon juice and season with more salt and pepper, if needed.

Begin forming your patties. If you have time, place formed patties into the refrigerator for at least 30 minutes to firm a little. If you do not, you can begin cooking the patties right away.

Add 1 tablespoon of grape seed oil to a large skillet over medium heat and begin to cook the patties, about 4-5 minutes per side. Once you flip the patty add a slice of vegan cheddar cheese, let the cheese melt. I usually add a splash of water and immediately place a lid of another pan over the patty. This technique helps the cheese melt quicker because the steam created by the splash of water and the lid traps the heat, which allows the cheese to melt.

Repeat this process until you are done. Make sure you add 1 tablespoon of oil every time you cook another patty.

Toast the bread, add mashed avocado, patty, tomato and any other toppings of your choice.