We pair opposite colours on the colour wheel with flavours that perfectly match. These delicious patties topped with fresh berry salsa are chock full of vitamin C and fibre—perfect leading into winter. Serve them as a main course or shape patties into small bites and serve as an appetizer or hors d’oeuvre.
Make a double batch, shape into patties, and freeze. Delicious for an after-work supper when time is in short supply.
Per serving:
Preheat oven to 350 F (180 C). On parchment-lined baking sheet, spread out diced yam. You should have about 2 1/2 cups (625 mL) diced yam. Bake in preheated oven for about 15 minutes or until tender when pierced with a fork. Alternatively, steam in a large saucepan until tender. Remove to a large bowl and set aside to cool. Keep oven temperature at 350 F (180 C).
In large skillet, heat 1 Tbsp (15 mL) oil. Sauteu0301 onion over medium heat until soft. Add to baked yam in bowl along with salt, pepper, garlic, and bread crumbs. Mash mixture together using a large fork.
In small bowl, place flaxseed. Stir in 1 Tbsp (15 mL) water until flaxseed is absorbed. Stir in nutritional yeast, Italian parsley, and cilantro until blended. Add to yam mixture, working in with your hands until evenly distributed. Shape mixture into 4 evenly sized patties. Place on parchment-lined baking sheet. Brush with remaining 1 Tbsp (15 mL) oil. Bake in preheated oven for 15 minutes, or until patties are crisp on the outside.
Meanwhile, in bowl, place Blackberry Ginger Salsa ingredients and gently fold together. Set aside.
When patties are done as you like, remove and serve with generous spoons of salsa overtop. Delicious served on a bed of wild rice blend.
Ever thought about making burgers as an appetizer or as a potluck meal for friends and family? Try making your favourite burger into bite-sized portions. They might be small in size, but they won’t be small in flavour. These burgers also pair well with a Greek salad for a delicious mid-week lunch or dinner. Fresh is best Squeeze fresh lemon on patties while cooking to give them the fresh zing of citrus.
What worldwide vacation is complete without a stop in Italy? Dad won’t miss the meat in this flavourful mushroom alternative complete with Italian spices and a zesty vegetable tapenade. Portobellos have a uniquely “meaty” texture and act as a sponge to lock in loads of flavour. This meaty plant-based burger is sure to become a favourite—even with any meat-lovers in your life. Custom-made! Don’t be afraid to customize your burger buns to fit your patties. If your bun’s too big, trim off excess and save the trimmed bits of bread, but don’t discard. Instead, cut into small cubes; drizzle with some olive oil, sea salt, and seasonings of choice; bake at 350 F (180 C) for 10 to 15 minutes, and you’ll have delicious homemade croutons for use in soups and salads throughout the week.
Next stop, Asia! This shrimp burger combines classic Asian flavours with unique toppings for rich umami flavour with the saltiness of the ocean. Whether served on a bun or over rice in a more traditional Asian-style meal, try some unique miso yogurt or wasabi mayo dressing for a fabulous flavour bomb. Keep those burgers juicy Place raw patties on a plate or tray, and cover and freeze or refrigerate for 15 to 30 minutes to keep them together and to lock in moisture.
While on your burger journey, visit Jamaica, where you’ll find the spicy jerk flavours native to this beautiful island. Maple syrup adds a unique, sticky sweetness, while fresh lime juice highlights the fresh, tangy flavours of the Caribbean. Try making your own jerk seasoning or purchase store-bought for an easy shortcut.