Straight-Up-Thanksgiving Burgers & Hunan-Style Sweet Potato Fries

November 23rd, 2012 5:11 pm by Kelly Garbato

Alternate title: The Obligatory Post-Thanksgiving Food Post.

 

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Since it was just the two of us – and an exhausted and otherwise occupied pair of cooks we were, at that – Shane and I didn’t go too overboard with this year’s food festivities. It was business as usual for most of the day, and then in the evening we made Thanksgiving dinner.

The main course: Straight-Up-Thanksgiving Burgers (recipe via evil junk food genius Joni Newman), topped with Hickory Smoked Tofurky slices and gravy and served on toasted onion rolls.

 

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OMG y’all, these burgers are AMAZING! They’re vaguely reminiscent of the fried mashed potato patties my mom used to make (in a futile attempt to get us kids to eat up the leftovers. In retrospect, I have no godly idea why we’d shun leftover mashed potatoes in the first place. Kids, who needs ’em.), only infinitely better. In addition to mashed potatoes, the burgers are mashup of stuffing, green beans, and French’s fried onions. SO NOMMY.

We halved the recipe, fried up two patties, and then set the leftover batter aside for later. I reckon we’ve enough left for three or four more burgers.

On the side: extra garlic & chive mashed potatoes and stuffing (my own recipes), as well as Hunan-Style Baked Sweet Potato French Fries with Chili Sauce (recipe via the upcoming The Chinese Vegan Kitchen, which I’m in the process of reviewing).

 

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The fries? Off the cuff! (Kids are still saying this. I’m not asking, I’m telling.) You bake ’em halfway and then fry them to finish. During the last few minutes of cooking, they’re coated in this delicious ketchup-soy sauce-chili paste concoction that’s finger-licking good. Though I must admit that I only used a quarter of the recommended chili paste, since I can’t handle hot foods very well. Shane thought they needed more chili paste, but he also thought we needed pie to wash down all those carbs. WHAT DOES HE KNOW?

I accidentally ate so much that I felt like I was going to die. I seriously had to swap my pants for a bathrobe. And we’re not talking jeans here – sweat pants! That’s how stuffed I was. Probably it didn’t help to snack on fried onions while I was making dinner.

My only regret? Aside from the chest pains, that is? I didn’t have any room left for soy chai ice cream. Homemade, yo!

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3 Responses to “Straight-Up-Thanksgiving Burgers & Hunan-Style Sweet Potato Fries”

  1. Homestyle Thanksgiving Leftovers » V for Vegan: easyVegan.info Says:

    […] I wouldn’t bother blogging my leftovers – but seeing as the gravy’s a new recipe, let’s have a gander, shall […]

  2. Cookbook Review: The Chinese Vegan Kitchen, Donna Klein (2012) » V for Vegan: easyVegan.info Says:

    […] stuffing, I made the Hunan-Style Baked Sweet Potato “French Fries” with Chili Sauce for Thanksgiving. Though neither the husband nor I deigned to smother them in gravy (like all the other foods), they […]

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