vegetarian

Fiery Thai Kettle Chips and Sweet Potato Burgers with Beer Sweet Chili Cream Sauce

Fiery Thai Kettle Chips and Sweet Potato Burgers with Beer Sweet Chili Cream Sauce

I was a vegetarian for 3 years. Mostly because I grew up on a farm, and I saw how the sausage was made. It didn’t stick, but what did stick is my true and complete love for non-meat burgers (and yes, I still love burgers of the meat-based variety, I just see them as two different things).

The flavors you can get from a patty made with a bowl full of produce is rather staggering, and this burger is easily my favorite.

Fiery Thai Kettle Chips and Sweet Potato Burgers with Beer Sweet Chili Cream Sauce

I’d love to take credit for the depth of flavors, but it’s due in no small part to these chips. Even when turned into crumbs and buried in a ton of other bold flavors, you can taste the heat and the lemongrass from the Kettle Brand Fiery Thai potato chips!

The burger also just so happens to pair beautifully with a winter ale. The malt and spices of a good winter ale will taste fantastic with the flavors of sweet potatoes, smoked paprika, and lemongrass.

I’m not going to lie to you, you can always see right through me. I ate these burgers for three meals in a row. I even put an egg on a patty, added some avocado and sweet chili sauce and ate it for breakfast. And I’m not even sorry about it.

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Fiery Thai Kettle Brand Chips and Sweet Potato Burgers with Beer Sweet Chili Cream Sauce

Yield: 6 servings

Ingredients

    For the Burgers
  • 1 lbs sweet potatoes
  • 3 tablespoons olive oil, divided (plus more as needed)
  • 1 (4.2 oz) bag of Kettle Brand Fiery Thai Potato Chips
  • ¼ cup rolled oats
  • 1 cup quinoa (red or black), cooked (1/3 cup pre-cooking volume)
  • 1 can black beans, rinsed and drained
  • 2 tablespoons cilantro, minced
  • 2 tablespoons green onions, minced
  • 1 teaspoon garlic powder
  • ¼ teaspoon smoked paprika
  • 3 tablespoons beer (winter ale, rye, Bock)
  • 6 hamburger buns
  • 1 large avocado, sliced
  • 1 tomato, sliced
  • Additional potato chips for garnish, if desired
    • For the Sauce:
  • 1 cup sour cream
  • ¼ cup Thai sweet chili sauce
  • 1 tablespoon beer (winter ale, rye, Bock)
  • 1/8 teaspoon cayenne pepper
  • ½ teaspoon salt
  • ½ teaspoon garlic powder

Instructions

  1. Preheat oven to 375° F.
  2. Peel the sweet potatoes, then cut into cubes. Add to a baking sheet, drizzle with 2 tablespoons olive oil. Roast until the potatoes are fork tender, about 20 minutes (boiling the potatoes will add too much moisture to the filling).
  3. Add the potato chips and the oats to a food processor, process until just crumbs remain.
  4. In a large mixing bowl add the chip crumbs, sweet potato cubes, cooked quinoa, black beans, cilantro, onions, garlic powder, smoked paprika, and beer. Mix until well combined. Form into 6 large patties, about ¾ inch tall.
  5. Heat remaining olive oil in a skillet over medium high heat, cook the patties until golden brown on each side, adding more olive oil to the pan when it starts to dry.
  6. In a small bowl stir together the sauce ingredients.
  7. Plate burgers in the buns topped with avocado slices, tomato, sauce and potato chips (if using), serve immediately.
  8. To make in advance, make the burger patty mixture, add to an air tight container, chill for up to three days before using.
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http://thebeeroness.com/2017/12/20/fiery-thai-kettle-chips-and-sweet-potato-burgers-with-beer-sweet-chili-cream-sauce/

 

Mushroom, Stout and Goat Cheese Pot Pie

A bunch of years ago I was in Dublin, Ireland for the St. Patricks day celebrations. I had flown over from LA, with only two nights booked at the Brewery Hostel at the base of the Guinness brewery.  The night of the festival I was without a room, all at once ecstatic to be in Dublin for the Merriment and panicked to be without a place to stay.

Mushroom Stout and Goat Cheese Pot Pie4

I had three options.

1. Through a friend of a friend twice removed, I was connected with an Irish man willing to take me in for the night.

2. I had met some lovely Australians who were working on renovating a flat in town, but it was completely empty of any furniture and the electricity and water were both shut off, but it was walls and a roof.

3. Wander the streets for the evening, falling in and out of pubs, until I pass out on the street with some of the more rowdy locals.

Mushroom Stout and Goat Cheese Pot Pie5

I hesitantly opted for option one. If you have ever been a young girl with a backpack and a guidebook in a foreign city, I don’t need to underscore the concerns I had with this set up. Lucky for me, this man was Irish to the core: friendly, hospitable and a perfect gentleman.

I spent most of the evening running around Dublin, from pub to pub, drinking the local beer (Guinness), probably offending the bartenders by tipping them (not a custom in Ireland, “Would you tip your doctor?!”) and watching the locals swell with patriotic pride as fireworks burst over the River Liffey in the heart of Dublin.

All of this, the people who welcomed me in, the beer that warmed my soul, and the celebration that swirled around me, will always give me a deep love for Ireland and Her people.

Kiss the Irish, they deserve it.

Mushroom Stout and Goat Cheese Pot Pie

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Mushroom, Stout and Goat Cheese Pot Pie

Ingredients

  • 2 tbs olive oil (plus additional as needed)
  • 4 large carrots, chopped
  • 2 large leek, chopped (white and very light green potion only)
  • 2 celery stalks, chopped
  • 2 cloves garlic, minced
  • 1 ½ lb assorted mushrooms (i.e. portobello, crimini, shiitake)
  • 1 cup peas
  • 1 cup broth (vegetable or beef)
  • 12 ounces stout
  • ¼ cup AP flour
  • 1 tsp dried oregano
  • 1 tsp black pepper
  • ½ tsp salt
  • 3 ounces goat cheese
  • 1 sheet puff pastry, thawed
  • 2 tbs melted butter

Directions

  1. Preheat oven to 375.
  2. In a large skillet, heat the olive oil. Add the carrots, leeks and celery, sauté until the carrots start to soften.
  3. Add the mushrooms and cook until softened and darkened, about 5 minutes (add additional olive oil if the pan starts to dry).
  4. Add the peas, broth and stout. Bring to a simmer. Sprinkle with flour, stir to combine. Stir in the oregano, pepper and salt. Cook until thickened, about 2 minutes, remove from heat.
  5. Divide evenly between 6 oven safe (12 to 14 ounce) serving bowls, sprinkle with crumbled goat cheese.
  6. Roll out puff pastry on a lightly floured surface, cut into 6 equal squares.
  7. Top each bowl with one square, press into shape.
  8. Brush with melted butter, slice 3 to 4 small slits in the top of each bowl.
  9. Bake at 375 until puff pastry is golden brown.
http://thebeeroness.com/2013/03/01/mushroom-stout-and-goat-cheese-pot-pie/

 

Mushroom Stout and Goat Cheese Pot Pie2