A healthy take on burgers and fries

The other day while browsing at Bed Bath & Beyond, I came across a curly fry cutter for 50% off. Combined with a 20% off coupon, it ended up being about 8 dollars – so of course, I snatched it up.

Have I ever mentioned that I’m a huge bargain shopper? Because I am.

Since I’ve been wanting a spiralizer for a while now, I figured this would be the next best thing.

It can also easily slice vegetables – which is another huge plus.

First up? Curly sweet potato fries.

It took a little bit of maneuvering and a helping hand from my sister, but the end result turned out pretty great.

See? Nice and curly.

I spiralized three huge potatoes and then tossed them in a bit of extra virgin olive oil, sea salt, and pepper. Finally, I baked them at 425 degrees for about 25 minutes until they were nice and crispy. As usual, crispier equals better.

Boom. A healthy side to go along with my homemade veggie burgers.

Because what goes better with fries than burgers?

Green Chile & Fire-roasted Tomato Chickpea Pinto Burgers (makes about 12 burgers)

  • 1/2 can garbanzos (drained & rinsed)
  • 1 can pinto beans (drained & rinsed)
  • 1/2 C. fire roasted tomatoes
  • 1/8 C. green chiles
  • 1 whole egg
  • 2 T. chopped yellow onion
  • 1/4 C. flax meal
  • 1/4 C. chickpea flour
  • 1 T. extra virgin olive oil
  • chopped cilantro (2 dorot cubes)
  • 1 clove crushed garlic
  • 1 1/2 T. cumin
  • freshly ground salt & pepper (a few turns of each)

Preheat the oven to 425 degrees.

Blend all ingredients in a high speed blender or food processor until relatively smooth.

Transfer the mixture to a bowl and fold in the following ingredients for a some texture:

  • the other 1/2 of the garbanzo beans
  • 2 T. green chiles
  • 1/4 C. chopped onions
  • 1/2 C. fire-roasted tomatoes

The end result was pretty sticky, so I used a measuring cup to scoop the mixture onto a greased baking sheet.

For each burger, I generously used a 1/4 C. of the mixture. Then, I sprinkled each burger with a little bit of garbanzo bean flour and ground flax to prevent sticking. Finally, I flattened and shaped them with a spatula.

This method worked like a charm and helped me to avoid getting all messy.

I baked the burgers for about 15 minutes (or until crispy) and then flipped and baked them for another 15 minutes.

We enjoyed these burgers on toasted whole wheat buns stuffed with tomatoes, pepper jack cheese, jalapeno Greek yogurt dip (from Costco), and sliced avocado.

I’m not kidding when I say that these were fantastic. Even the non-vegetarians liked them.

I wish I could say that I had leftovers. But between Sam, Adam, my niece, my sister, my brother, his girlfriend, and I – we devoured these easily.

Let’s just say that another batch will be made in the near future because these are easy, healthy, and delicious! I’m sure they’d freeze wonderfully too.

Make it a great week guys!

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