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A place where food is celebrated, not feared. This is your guide to creating well-balanced meals while enjoying every single bite.

Couscous-  Sweet Potato Burger
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Burgers and fries are not only for cheat meals but for everyday.

Going out to have burgers is delicious and amazing, but making your own burger at home is better and cheaper. You can add as many vegetables into your burger that include more nutrients than a burger from a burger joint, which is what I have provided for you here, Couscous- Sweet Potato Burger.

I love burgers and if I could, I would eat a burger every day of my life until the day I die, but a take-out burger everyday isn’t idea, which is the reason I love making my own. At-home burgers I get to add my favorite ingredients like jalapeños, onion, zucchini, mushrooms and bell peppers into the the actual patty. I made this burger vegan by using sweet potato as the binder instead of eggs. This burger is perfect for anyone who craves a burger.

You can pair this with home fries, salad or fruit for something sweet. Give this burger a try next time you crave a burger.

Start to finish: 45 minutes

Servings: 6 (one, if you are meal prepping)

Ingredients:

1/2 cup cooked couscous

1/2 small red onion, finely diced

1 jalapeño, diced

1 medium sweet potato

Kosher salt

Pepper

1 large garlic clove, minced

1/2 pound white button mushrooms, sliced

1/2 orange bell pepper, diced

1 small zucchini, grated, diced

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: cooking spray of your choice)

Instructions:

Preheat oven to 375 F.

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. After the five minutes, fluff up the couscous with a fork, set aside.

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

Grate the zucchini into a kitchen towel, paper towel or cheese cloth because you will need to squeeze out all the water. By removing all the water, you will prevent your patties from breaking apart. Add the drained 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, bake the sweet potato in a 350 F oven 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 bread on a baking sheet and bake for 10-15 minutes. Keep your eyes on your bread after the 10-minute 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. If you do not, you can begin cooking the patties.

In a large skillet over medium heat, add 1 tablespoon of grape seed oil 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. Here is a tip to melting the cheese faster, add a splash of water and immediately place a lid over the patty. This technique helps the cheese melt quicker because the steam created by the splash of water is trapped by the lid, 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.

Enjoy with a side salad!


** All the portion sizes are based on a general serving size, but you may change all serving sizes to your specific portion size.


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