Deconstructed Quinoa-Potato Burger, Kale Mango Salad, Peas Salsa – A protein-rich burger that is served with delicious kale-mango salad, topped with peppery peas salsa and creamy garlic yogurt sauce. It’s a mouth full of yumminess! You won’t miss the meat when you eat these succulent, restaurant style burgers right in the comfort of your home. It tastes absolutely divine and it’s healthy to boot!
I was in a mood to create something that was different, to combine flavors that I don’t normally eat in restaurants or make when I am working in one. You can say I was in one of my “moods”, as they call it at home.
I am not a methodical, write down the recipe and then make it kind of a person. I am like I explained in my bio, a mad scientist, pulling everything out of the refrigerator and staring at them till partial idea forms in my mind. I form my recipe as I go along. This dish is one such creation of mine.
I love kale and any greens actually. You will always see an assorted number of various varieties spinach stocked in my refrigerator. My husband’s usual question when I come home from the market is, “Did you buy anything other than spinach?” I like munching on them as I am preparing a meal. Yes, I do mean raw!
In the deconstructed Quinoa-Potato burger, the sweetness of the mango offsets slight bitterness of the kale beautifully and the salad is simply dressed to enhance the beauty of the patty. Rounding it off, the peas salsa kicks your taste buds into the stratosphere with its peppery taste and the creamy garlic-yogurt sauce quenches and makes it juicy. The medley of all of them together is a delight to your senses.
- If you make your patties ahead like I do and freeze them, you can make burgers any day of the week.
- I use a stainless steel skillet Cuisinart 722-24C Chef’s Classic Stainless 10-Inch Open Skillet
that I can use in the oven and on stovetop saving me time.
that I can use in the oven and on stovetop saving me time.
A protein rich burger that is served with delicious kale-mango salad, topped with peppery peas salsa and creamy garlic yogurt sauce.
Ingredients
- 1/2 Cup sliced Shallots (Red Onion will do too but shallots have a more delicate flavor)
- 5 pods of Garlic, crushed and minced
- 2 Cups of cooked fresh/frozen Peas (See Note 1 for how to cook Peas)
- 1/2 teaspoon of freshly ground Black Pepper (reduce the quantity according to taste)
- 1/2 teaspoon of Salt
- 1 Tablespoon Vegetable Oil
- 1 Cup thick Greek Yogurt (See Note 2 for variation)
- 1 Garlic pod
- 1 Tablespoon Extra Virgin Olive Oil
- 1/4 teaspoon Salt
- A pinch of freshly ground White Pepper (Black Pepper would do too)
- A pinch of Cayenne (red chili powder)
- 1 small bunch washed, dried and shredded Curly Kale
- 2 Cups cubed semi ripe Mango
- 1 Cups cubed Feta cheese
- 3 tablespoons Extra Virgin Olive Oil
- 1 tablespoon apple cider vinegar
- Pinch of kosher Salt
- A turn of freshly ground Black Pepper
Instructions
- Prepare according to the instructions here.
- Heat oil in a medium skillet, add shallots and garlic. Sauté till the shallots soften and the garlic emits a nice aroma. Increase heat and highly brown the shallots.
- Add the cooked peas, salt and pepper. Toss on high heat for a minute till combined. Take it off heat and keep warm for plating
- Whisk all ingredients to ensure a smooth consistency
- Wash and shock the kale in an ice water bath to crisp up the leaves and bring out the lovely green color. Dry throughly on paper towels or salad spinner
- In a mason jar with a lid or a bottle with a lid, combine extra virgin olive oil, apple cider vinegar, salt, pepper and honey. Close the jar and shake vigorously till all the ingredients are combined and you see an emulsion. See Note 3.
- Just before serving, in a medium bowl, toss the kale leaves in the vinaigrette. (Don’t dress the kale ahead of serving or they will look wilted)
- Add mango and feta and toss lightly again. Keep aside.
- Divide the kale salad into 4 portions.
- In a bowl or plate, arrange a portion of the Kale salad, giving it height.
- Spoon in a tablespoon or more of the peas salsa on top.
- Top it off with a tablespoon or more of the Yogurt Sauce
- Place the perfectly golden brown and crisp Fresh Herb Quinoa-Potato Burger Patty.
- Repeat Steps 2 to 5, for the other 3 patties
Notes
Note 1: The best way to cook the peas and retain its fresh green color is to bring a saucepan with water to a boil, cook the peas till they are tender and shock them in a ice water bath (cold water + ice) and drain.
Note 2: If you are using home made yogurt or other less thick yogurt, then line a stainer with muslin cloth with a bowl underneath the strainer, add the yogurt and tie up the muslin cloth. Squeeze out the excess moisture and let it drip for an hour/overnight in the refrigerator.
Note 3: You can also make the vinaigrette by combining all the ingredients except extra virgin olive oil, in a bowl and drizzling in the olive oil as you are constantly whisking to create an emulsion.
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