I was watching Chef’s Table: France on Netflix this afternoon and got really inspired by Alain Passard. Majority of his dishes are focused around fresh vegetable and fruits source directly from the farm. He creates new recipes everyday based on what arrives from the farm, which enables him to experiment with new elements and flavors. One example he mentions is about how two sets of turnips that were planted in the same farm at the same time, and just the soil used was different, resulted in two very different tasting turnips. So much attention to detail and flavors, would love to visit his three-Michelin star restaurant L’Arpege next time I am in Paris for a unique experience.
You can follow the genius on twitter @ArpegeLive he is truly an artist.
Cuisine: Fast Food
Total Time: 25 min
Serves: 4-5 burgers
1 cup Kidney Beans
3 Beetroot (grated)
1/4 Cauliflower (grated)
3 Garlic Cloves (minced)
1 tsp Red Paprika
1 tsp Garam Masala
4 slices Swiss Cheese (optional)
1 cup Coriander leaves (finely chopped)
1 cup Baby Spinach
Salt to Taste
4 burger buns
1. In a mixing bowl, add 1 cup Kidney Beans and mash well.
2. Add the grated Beetroot and Cauliflowers
3. Add Garlic, Red Paprika, Garam Masala and Salt and mix well.
4. Now shape them in patties based on the bun size.
5. Heat oil in a skillet and place the patties.
6. Cook the first side on medium heat for about 4 minutes.
7. Flip and cook the other side for about 5 minutes.
8. If you are planning to use cheese, place the slice on the patties while on the skillet for about a minute. This allows the cheese to melt evenly.
9. Toast the burger buns on the skillet, for minute on each side.
10. Place the bottom bun on to the plate and place a layer of baby spinach
11. Now place the hot patties on the spinach
12. Place thin slices of avocado and garnish with fresh coriander leaves.
If you are craving fries and still want to keep it healthy I would recommend making sweet potato fries to pair with this.