Yamburgers: Cook This…Get Laid

Share, if you dare...Share on FacebookPin on PinterestTweet about this on TwitterShare on Google+Email this to someone

Recipe adapted from “Will Cook For Friends” blog.           Photo Credit: Willow Arlen

Just so you know, I eat just about anything.

Even though I have a vegetarian husband, I subscribe to the belief that I’ll be putting fish, chicken, turkey, lamb and other things in my mouth until I leave this earth. Pork isn’t on my list, but that’s another story.

But I don’t eat meat everyday. I stay with mostly fish, and eat meat a few times a month.  I do this because our bodies have a difficult time digesting animal protein.

But I also believe there’s nothing sexy about a pale chunk of soy or faux-meat products either.  So I’ve become very creative in making dishes with fresh ingredients (oregano, cilantro), along with roasted vegetables (sweet potato), whole grains (quinoa, oats), good seasoning (cumin, chili powder, Kosker salt and cracked pepper) and some non-processed foods that make this dish healthy and incredibly delicious.

Stop groaning. Try it, and if you hate my Yamburgers – write me back and I’ll be more than happy to admit (publicly) that someone hated them. Now just shut the hell up and make them.

I’m not suggesting you give up meat altogether, just give your insides a break once in awhile.  Be good to yourself, and her!  And if she’s a vegetarian, you’re DEFINITELY gonna be thanked by her.  Keep your eye on the ball gentlemen: this is a blog where you pick up recipes to cook for your lady.  We love this kind of stuff. 

And if you want your man to make this for you, the recipe is below. Or just forward him this link.

Thanks to Will Cook For Friends creator, Willow Arlen for this fantastic photo and recipe!

Yamburgers (recipe by Will Cook For Friends and slightly reworked by me)

Recipe Rating: 4 – A tasty and healthy meal

  • 2 large sweet potatoes (about 2 lbs.), cut into 1/2 inch cubes
  • 1 15 oz. can black beans, drained and rinsed
  • 1 cup sweet corn (I used frozen, but always buy fresh when in season)
  • 1/2 onion, finely chopped
  • 3/4 cup dry quinoa
  • 1/2 cup rolled oats (or almonds)
  • 2-3 cloves garlic, minced
  • 1 TBSP cumin
  • 1 small handful of cilantro
  • 2 sprigs of oregano
  • 1/2 tsp. salt
  • 1/4-1/2 tsp. crushed red pepper flakes, or cayenne (more or less to taste)
  • 2-3 twists of fresh cracked black pepper

Heat oven to 400 degrees.  Cube the potatoes and leave the skin on and roast for one hour.  While roasting brings the best flavor, Willow gives a great suggestion on how to save time, “…microwave in a large heat-safe bowl with a couple TBSP water until tender – I find the microwave to be a real time saver, and takes about 6-8 minutes.  Stop to give them a stir every minute or two, until mashably soft.”

Cook the quinoa by adding 3/4 cup quinoa to 1 1/4 cup vegetable stock or water.  I use a rice cooker, but preparing it just as you would rice in a saucepan (with the same measurements) over a medium heat works too.  On stovetop, let the quinoa cook 12-13 minutes, turn off the heat, and let it sit without removing the lid for another 5 minutes.

Then make a flour out of oats, by placing them in my magic bullet and had it on for maybe eight seconds, until it looks slightly coarse…similar to flour.  A food processor works too.

In a large bowl, add 3/4 of the beans, and 3/4 of sweet potato. Pulverize the mixture with a potato masher until slightly chunky and not quite smooth.  Add in the rest of the beans, sweet potato and all of the seasonings. Give it another mash or two, keeping some of the texture.

Add all the other ingredients, and stir to combine.  Make sure you taste it, to see if the seasoning is to your liking.

Heat a skillet over medium-high, and add a drizzle of vegetable oil. Form a ball of the mixture into your palm, then press it between your hands as a patty.  Place the patties in a hot skillet and cook 4-5 minutes on each side. Remove to a plate in the oven to keep warm, and repeat with the rest of the mixture. Add oil and adjust the heat on the pan as needed.

I served this with sliced avocado, some whole grain mustard and Ezekiel Bread.

 

Share, if you dare...Share on FacebookPin on PinterestTweet about this on TwitterShare on Google+Email this to someone

About Mona

I'm a food writer and home cook that loves to talk about healthy food and romance.
This entry was posted in Dinner, Gluten-free, Late Night Snack, Lunch and tagged . Bookmark the permalink.

2 Responses to Yamburgers: Cook This…Get Laid

  1. Willow says:

    So glad you liked this! Mustard would make a great accompaniment – good thinking. And I so love Ezekial bread!
    Great post, and thanks for the credits/attributions. 🙂