Guacamole Veggie Burger

Recipe from the Tasting Table Test Kitchen, original recipe by Manhattan's by Chloe


Yield: 6 burgers
Prep Time: 10 minutes, plus chilling time

Cook Time: 1 hour and 20 minutes

Total Time: 1 hour and 30 minutes, plus chilling time

Ingredients

For the Veggie Burgers:

1 medium sweet potato, scrubbed (about 1 pound)

2 tablespoons olive oil, divided

1 cup chopped white onion (from ½ large white onion)

1 teaspoon kosher salt, divided, plus more to taste

1 garlic clove, minced

¾ cup cooked quinoa

One 19-ounce can cooked black beans, drained and rinsed (2¼ cups canned beans)

½ cup panko bread crumbs

¼ teaspoon freshly ground black pepper, plus more to taste

½ teaspoon sweet paprika

¼ teaspoon ground cumin

For the Chipotle Aioli:

½ cup vegan mayonnaise (if you aren't vegan, you can use regular)

Pinch ground chipotle powder

Pinch sweet paprika

For the Guacamole:

2 avocados—halved, pitted and peeled

2 tablespoons fresh lime juice, plus more to taste (2 limes)

Pinch kosher salt, plus more to taste

1 small tomato, cored and diced

2 tablespoons chopped white onion

2 tablespoons cilantro

To Serve:

6 soft burger buns (such as Martin's potato rolls), split in half and lightly toasted

6 slices torn green lettuce

6 slices beefsteak tomato

6 slices red onion

1 cup tortilla chips or strips, broken apart
Directions

1. Preheat the oven to 375°. Poke the sweet potato all over with a fork and wrap in aluminum foil. Place on a baking sheet and roast until tender, about 1 hour. Let cool 10 minutes and roughly chop. Makes 1 cup of cooked sweet potato.

2. While the sweet potato is cooking, make the chipotle aioli: In a small bowl, mix together the mayonnaise, chipotle and paprika, and set aside.

3. Make the veggie burger: In a large skillet, heat 1 tablespoon of the olive oil over medium-high heat. Add the onions, season with a pinch of salt and sauté until soft and golden, 5 minutes. Add the garlic and cook, stirring often, until the onions and garlic are golden brown, 5 minutes more. Remove from the heat and transfer to a food processor. Wipe the skillet clean and reserve for later use.

4. To the food processor, add the chopped sweet potato, quinoa, black beans, panko bread crumbs, ½ teaspoon of salt, pepper, paprika and cumin, and pulse until the mixture is slightly chunky. Use your hands to form the mixture into 6 patties and transfer to a large plate. Chill in the fridge to firm up, uncovered, for 30 minutes or up to 1 day.

5. While the burgers are chilling, make the guacamole: In a large bowl, mash the avocados with the lime juice and season with a pinch of salt. Fold in the tomatoes, onion and cilantro, and adjust the seasoning to taste with lime juice and salt. Makes 2 cups of guacamole and can be stored in the fridge for up to 1 day.

6. In a large skillet, heat 1½ teaspoons of the olive oil over medium-high heat. Working in 2 batches, add the patties and cook until both sides are golden brown, 4 to 6 minutes per side. Remove the patties and drain on a paper towel-lined plate.

7. Spread the chipotle mayo on each bottom bun half. Divide the patties among the buns and top each with the lettuce, tomato, onion, a generous spoonful of the guacamole and a few tortilla chips. Top with the other bun halves and serve.

Breakfast Protein Pot Pie

Breakfast Pot Pie

Need:
Butter
1 c. onion
1 c. green pepper
10 slices cooked veggie bacon
Salt and pepper
6 eggs, or 6 egg beaters equivalent
Milk (Skim or 1%)
1 potato, shredded or hash browns
low fat Cheddar cheese, shredded
Biscuit dough, you can do whole wheat biscuit dough, frozen food section or from scratch
Maple syrup, sugar free

DIRECTIONS:

1 TBSP butter melted in pan
Add:
1 cup chopped onion
1 cup diced green pepper
Salt on top in pan & sauté
Add:
6 eggs to a bowl and a splash of milk & mix
Add:
onion & pepper mixture and salt and pepper
Coat baking dish with butter and layer bottom with 1 shredded potato, add salt & pepper on top. Place egg/onion/pepper mixture on top of layer of potatoes. Place 10 strips of COOKED bacon in a row across the casserole dish. Cover bacon with 1 cup of shredded cheddar cheese. Cover top of cheese with spoonful/dollops of biscuit dough using spoon across entire top.
Bake 425 for 25 mins
Drizzle with maple syrup (sugar free)

Best Potato Salad

In a large pot, cover 3 lbs of unpeeled red potatoes with salted cold water and bring to a boil over high heat. Cook until they are easy to pierce with a fork, about 30-45 mins. DO NOT PEEL POTATOES!

Combine 3/4 cup each: chopped white onion, red pepper and celery and 1/2 cup finely chopped dill pickles and 3 chopped hard boiled eggs in a large bowl.

Drain potatoes and cut into 1/2 inch pieces while still l warm. Transfer to the bowl and sprinkle with 2 tablespoons of dill pickle juice and 1 tablespoon of cider vinegar. Toss salad gently with 3/4 cup Fat free or Reduced fat Mayonnaise. Season with salt and fresh ground pepper, chill before serving.

Roasted Corn Summer Salad (add seafood for Pescos)

4 ears of fresh corn
1 smal bag of baby red potatoes
1 small red onion, quartered and sliced
1/2 cup fresh basil, roughly chopped
1 pint cherry tomatoes, halved
1 pound of crabmeat or lobster for pesco vegetarians
2 lemons
1/3 cup olive oil
salt and pepper to taste

Run ears of corn under water and then put in Pyrex dish. Place it in a 400 degree oven for 40 minutes. Remove and let cool. Boil potatoes for 15 min or until tender with fork, let cool. Shuck ears of corn and then cut the corn kernels off the ears into a bowl. Quarter the baby red potatoes and put them into the same bowl. Add lobster or crab, thinly sliced red onions, tomatoes and chopped basil. Wisk together juice of 2 lemons with no seeds and the olive oil. Pour over the mixture and toss lightly. Add salt and pepper to taste.

Sweet Potato Casserole

3 lbs sweet potatoes or yams (try to find ones that are about the same size)
1½ cups pecan pieces
2 teaspoons cinnamon
½ teaspoon nutmeg
1 teaspoon salt
¼ teaspoon pepper
5 Tablespoons butter
1 egg
Sugar substitute

Preparation:
1. Poke the sweet potatoes/yams several times with a sharp knife and roast at 400 F. until soft - about 45-60 minutes depending upon the size.
2. Make the topping - pulse 1 cup of the pecans in food processor or blender until it is ground into a meal. Add about 1/4 cup worth sugar substitute, 1 teaspoon cinnamon, a pinch of salt, and 2 Tablespoons of the butter and process until blended. Mix the rest of the pecan pieces in by hand.
3. Let the sweet potatoes cool for 10-15 minutes. Split them and remove the pulp. Put them into the food processor or blender (no need to wash between topping and sweet potatoes) and process with the rest of the butter (3 Tablespoons). Mashing with a potato masher is also fine, but the texture will be somewhat smoother if you blend/process. Add the rest of the seasonings - (1 teaspoon cinnamon, the nutmeg, salt, and black pepper). The amount of sweetener you add will be up to your taste and the sweetness of the yams. When the seasonings are to your taste, add the egg and blend.
4. Put sweet potato in buttered baking dish and sprinkle pecan topping over the top. Bake at 375 F. until the topping is browned.

Sweet Potato Hash

1 pound sweet potatoes, peeled and diced
1/2 red onion, sliced
1/2 red bell pepper, diced

1/2 green pepper, diced
1 (12-ounce) can black-eyed peas, drained and rinsed
1 small clove garlic, chopped
2 tablespoons diced jalapeno pepper
2 tablespoons chopped fresh cilantro leaves
1/4 teaspoon dried thyme
1/4 teaspoon kosher salt
1/4 teaspoon ground black pepper

3 eggs

Directions
In a large pot, place peeled and diced sweet potatoes and fill with enough cold water to cover. Bring to a boil, reduce heat to a simmer, and cook the potatoes until soft, about 15 to 20 minutes. Drain and cool potatoes. In a large bowl, combine the cooled potatoes, onion, red pepper, peas, garlic, jalapeno, cilantro, and thyme. Season with salt and pepper and serve with an egg over easy placed in the middle of the pile.

Serves 3