I’m forever in pursuit of the perfect beef burger, dedicating no fewer than two meals to research on trips I take to countries with strong burger cultures. Recently, however, I’ve begun to reevaluate veggie burgers. My original interest was killed by the seemingly unavoidable black bean base I found for any veggie burger option on restaurant menus. But early this year, I was introduced to the book Green Burgers by self-proclaimed “cabbage-butcher,” Martin Nordin. Martin’s book takes a broad approach to vegetarian recipes for burgers, sometimes in the patty form, sometimes deep fried, other times in artfully coiled vegetable compositions. There are a lot of recipes out there for quinoa and sweet potato burgers, but the ingredients list for Martin’s Quinoa Sweet Potato Burger with Horseradish Sour Cream, Shallots and Chives is short and sweet. It’s easy to make, and the horseradish sour cream completes the package and catapults it to the top of my list. If you make extra burgers, just wrap them well and freeze them, reheating them in the oven or a frying pan when you’re ready for more. —Kristina
Why Martin loves this burger: “The idea behind this burger was just that I love the combo between the sweet potato and the pungent peppery horseradish, which I cool down with the cold, creamy crème fraîche or sour cream. It is something that I have prepared so many times for weekend dinners. When choosing your bread, I would recommend going for a less sweet burger bun for this one since it is mainly sweet potato in the patty.”
To win a copy of Green Burgers, respond in the comments section below to the following question: What is your favorite combination of vegetables and how do you prepare it? Something you’ve eaten in a restaurant counts! Make us feel like we are sharing the dish and the memory with you!
About Martin: Martin Nordin, aka The Cabbage Butcher, has a wonderful sense of vision, style and flavor. He spends his weekdays working in advertising and communication, but spends his spare time composing burgers, perfecting dressings and balancing sweet and salt in the quest to create perfect pickled jalapeños. Find Martin on Instagram @Martin_Nordin.
{Food photography by Martin Nordin; Portrait of Martin by Oskar Falck}
Image above: Quinoa and Sweet Potato Burger with Horseradish Sour Cream, Shallots and Chives
Image above: Nut butter
Image above: Martin Nordin
from Design*Sponge http://www.designsponge.com/2018/02/the-tastiest-quinoa-and-sweet-potato-veggie-burger.html
from Home Improvment http://notelocreesnitu.tumblr.com/post/170419409014
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