Food for Thought: Seasonal Recipes

By Alexa Sinatra

Food for Thought is a blog series all about Phipps sustainability efforts surrounding food! From the Edible Garden to Phipps Culinary Arts courses, there is so much to learn about the ways Phipps dishes out sustainable food practices.

Cooking with seasonal ingredients is one of the best ways to be more sustainable in the kitchen! During the summer, many fruits and vegetables, like cherries, peaches, corn and tomatoes, reach their peak freshness. Nothing screams summer more than vibrant, flavorful picnic food that incorporates seasonal ingredients. Read on to learn how to make the perfect plant-based summer meal: a smokey black bean burger served with sweet potato fries!  

Smokey Black Bean Burgers and Sweet Potato Fries

Ingredients:

For the Veggie Burger: 

• 1 cup cooked brown rice
• 1 cup walnuts
• 2 tbsp avocado oil (divided)
• 1 shallot
• 1 tsp chili powder
• 1 tsp smoked paprika
• 1 tsp kosher salt
• 1/2 tsp ground black pepper 
• 1 tbsp brown sugar
• 15 oz black beans
• 1/3 cup panko breadcrumbers
• 3 tbsp BBQ sauce
• 6 hamburger buns
• Burger toppings of your choice! Suggestions: lettuce, red onion, tomato and sriracha mayo 
• 1 ¾ cups lemon curd
• ½ cup heavy cream

For the Sweet Potato Fries:

• 2 large sweet potatoes
• 2 tbsp avocado oil
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 tsp kosher salt
• 1/2 tsp ground black pepper

Directions:

For the Veggie Burger:

1. Cook brown rice according to instructions.
2. Heat medium skillet over medium-low heat. Once hot, add raw walnuts and toast for four minutes, stirring frequently, until fragrant and golden brown. Remove from skillet and let cool. 
3. Mince the shallot. Heat the same skillet over medium low heat. Once hot, add two tsp of avocado oil and onion. Season with a bit of salt and pepper and sauté for 4 minutes or until the shallot is fragrant. Remove from heat and set aside. 
4. Add the toasted walnuts to a food processor or blender along with the chili powder, cumin, smoked paprika, salt, pepper and brown sugar and blend until a fine meal.
5. To a large mixing bowl, add drained, dried black beans and mash well with a fork, leaving only a few whole beans.
6. To the bowl, add the cooked rice, spice-walnut mixture, sautéed shallot, panko bread crumbs, BBQ sauce and mix thoroughly with a wooden spoon for 1 - 2 minutes, or until a moldable dough forms.
7. Divide the dough into six patties. To help form the patties, line your 1/2 or 1/4 measuring cup with plastic wrap and pack with burger mixture. Press down to pack firmly, then lift out by the plastic wrap’s edge and slightly flatten with your hands to form a 3/4-inch thick patty. Set on a baking sheet or plate for grilling or searing.
8. If grilling, heat the grill at this time and brush the grill surface with oil to ease cooking. Otherwise, heat the same skillet you used earlier to medium heat.
9. Once the skillet is hot, add just enough oil to lightly coat the bottom of your skillet, then add your burgers – only as many as will comfortably fit in the pan. Otherwise, add burgers to the grill and then close lid. Cook for 3 - 4 minutes or until well browned on the underside, then flip gently. They aren’t as firm as meat burgers, but will definitely hold their shape. Reduce heat if cooking/browning too quickly. Cook for 3 - 4 minutes on the other side
10. Remove burgers from heat to let cool slightly. Brush the cut side of your burger buns with oil and grill or toast in the skillet. Prepare your toppings if needed.
11. Assemble burgers and enjoy. 

For the Sweet Potato Fries:

1. Preheat oven to 400 degrees.
2. In a large bowl mix together the avocado oil, garlic powder, smoked paprika, salt and pepper.
3. Peel the sweet potatoes and cut into sticks approx. 1/4 inch wide and 3 inches long. Toss the fries in the seasoned oil until evenly coated.
4. Spread out on two baking sheets. Bake in the oven until brown and crisp on the bottom (about 15 minutes) then flip and cook until the other side is crisp (about 10 minutes). Serve hot.