Sweet Potato-Chickpea Burger w/ Caribbean Slaw & Vt Maple BBQ Sauce
Team: Turnip the Beet
Host School: Green Mt Union High
Age Group: Middle School
BURGERS; ; 3 3/4 ciups cooked Chick peas, 2 1/2 cups cooked mashed sweet potato, 2 1/2 teasppons Chili Powder, 1 bunch Scallions, 1/2 cup plus 2 teasppons medium grin cornmeal Salt and Pepper to taste.
BBQ SAUCE: 1 cup Tomato Puree, 1/4 cup Vt Maple Syrup, 2 Teaspoons cider vinegar, 1 1/2 teaspoons liquid, 1 teaspoons Worstershire Sauce, 2 Teaspoons garlic powder, salt and pepper to taste.
CARIBBEAN SLAW: 8 oz shredded cabbage, 1/3 cup sweetened coconut, toasted, 1/2 cup golden raisins, 1/4 cup shredded carrot, 1/2 cup scallions, 1/4 cup mayo, 1 lime juiced, 1/4 teaspoon allspice, salt and pepper to taste.
BURGERS:Wrap sweet potaotes and bake until soft, Aboout 35-40 mins,remove skin and mash. Mash chickpeas well in same bowl as potatoes. add all other ingreients and cool for 20 minutes. Form mixture into patties, bake for 20 minutes or until a golden brown. Flip halfway through the baking time.
BBQ SAUCE: Combine all ingredients and let sit for 30 minutes,
CARIBBEAN SLAW: Spread coconut in a thin layer on a full sheet pan and bake, watching carefully until golden brown. Careful not to burn coconut. Set asaide and allow to cool.
Combine all ingredients in a large bowl, toss and mix thoroughly. Cool for 20 minutes to allow flavors to combine.
ASSEMBLY: CREATE A SANDWICH:
BUTTER AND TOAST 2 1 INCH THICK SLICES OF FRENCH BREAD.
lAYER CHICKPEA/POTATO BURGER WITH BBQ SAUCE AND CARIBBEAN SLAW ON TOASTED FRENCH BREAD.
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