A Bombshell's Barbecue

It's officially here, my little morsels.

Cookout season.

And it has arrived in it's usual way...gregariously, wearing a floppy hat of boisterous fanfare.

We can give it an eye roll,

this bit.

though secretly we know how it's down-home charm can get to us.

 

Of course, our sophisticated selves hate to admit it.

At the first blush of sultry weather, we wax poetic about dining al fresco,

understated and elegant,

effortlessly tossing fresh, in-season goodies together in charm-filled dining chic.

But then,

that first whiff of smouldering charcoal  comes wafting under our noses,

and we...suddenly...crave...

Burgers.

No, not those kind. I haven't had an actual burger since I was a child.

But a delicious, seared, hot, mad-tasty veggie burger.

Not a heavy, oaty, lentil-y thing. 

And certainly NOT something frozen and full of fillers.

Give me something easy, packed with nutrients, and interesting.

Make my mouth water. Now.

I know you feel me, my succulent Summer lovers.

So, without further ado,

may I present...

The Vixen Burger.

The Vixen Burger

  • 1-1/2 C dried organic chick peas, soaked overnight, drained and rinsed
  • 2 Tbsp tahini
  • 1/2 tsp baking powder
  • 1 clove garlic, finely chopped
  • 1 large organic sweet potato or yam, peeled and grated
  • 1 Tbsp curry blend
  • 1 tsp turmeric
  • 1 tsp cayenne
  • 1/2 tsp xanthan gum (to bind it all)
  • 1-1/2 C raw organic greens, finely chopped (I used spinach and baby kale here)
  • Celtic salt and ground pepper 

Preheat your oven to 375 F.

Coat a baking sheet lightly with olive oil, painting it with a little pastry brush.

Combine all the ingredients, except the sweet potato, in your food processor or high-speed blender, together with a good pinch and grind of Celtic salt and freshly ground pepper. Blast it until it's smooth and blended, so the chickpeas are well ground. Now add in the sweet potato, raking with a fork until it all mingles beautifully. 

Form into patties, and place them on the baking sheet. Cover tightly with foil, and bake for 20 minutes.

Now you can either grill them, cover and transport them to the nearest BBQ, or continue to bake.

If you're baking remove foil, and let it go another 20-25 minutes, until the tops are golden and a little crispy. Flip, then do 10-15 minutes on the other side.

The pre-baking with the foil seals in the juiciness, so they stay that way, but get crispy on the outside. Mmmmmm! And so full of protein, vitamins, and gorgeousness-inducing spices...what's not to adore?

Makes 6-8 burgers, keeping them plump, so they retain their amazing texture.

Now, my little nibbles, how about a sexy side dish?

Sassy Slaw

  • 1 small or 1/2 large head organic red cabbage, sliced thinly
  • 2 organic carrots, julienned or peeled
  • 1 Tbsp ground mustard seed
  • 3 Tbsp raw apple cider vinegar
  • 4 drops liquid stevia
  • Celtic or Salish salt, and pepper 

Mix the ground mustard, cider vinegar, stevia, salt and pepper in a small bowl, then pour it over the cabbage/carrot combo. Toss it all together well with tongs. And that's it.

I love the little zing from the red cabbage, kind of a slight horseradish flavor that I like to work with, as opposed to overpowering, hence the ground mustard. It's a delicious, super-healthy side you can bring anywhere. Red cabbage is a rockstar, by the way. In addition to being loaded with vitamin C, it holds a serious amount of vitamins A, K, B6, potassium and manganese, is anti inflammatory, great for your skin, and  boasts glucosinolates that prevent certain types of cancer. Don't you just love it? 

Have a blast, my Gorgeous Ones!

When you've made the kitchen entirely too hot,

take it outdoors,

and fire up a wild afternoon...

(Just always remember to use condiments...*wink*)

I'll see you there.

XXX Alise

 

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