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Cost
$ $ $ $ $
Difficulty
• • • • •
Time
1h00
Serves
8

The Kinfolk Table

Posted by Workman Published See Workman's 24 projects » © 2019 Nathan Williams / Artisan · Reproduced with permission. · Extracted from The Kinfolk Table: Recipes for Small Gatherings by Nathan Williams (Artisan Books, £25). Copyright © 2013. Photographs by Parker Fitzgerald & Leo Patrone
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  • Step 1

    Position a rack in the center of the oven and preheat the oven to 350°F (177°C).

  • Step 2

    Arrange the potatoes on a baking sheet and cook them for about 45 minutes or until tender.

  • Step 3

    Transfer the sheet to a rack to cool the potatoes for about 10 minutes.

  • Step 4

    Meanwhile, rinse the quinoa under cold running water in a fine-mesh sieve until the water runs clear. Heat 1 tablespoon (15 milliliters) of the olive oil in a medium saucepan over medium-high heat until shimmering. Add the quinoa and 1/2 teaspoon (3 grams) salt and cook, stirring, for about 5 minutes or until the quinoa is beginning to dry and turn golden. Add the water and 
bring to a boil. Reduce the heat to medium and simmer for about 10 minutes or until most of the water has evaporated. Reduce the heat to low, cover, and cook for about 15 minutes until all of the water has been absorbed and the quinoa is tender. Fluff the quinoa with a fork and transfer to a salad bowl. Cool completely.

  • Step 5

    Peel the potatoes and mash them in a medium bowl. Mix in the quinoa. Add the chickpea flour 1/4 cup (0.75 ounce/22 grams) at a time, stirring well after each addition. The mixture should be tacky but soft. Cover the bowl with plastic wrap and refrigerate overnight.

  • Step 6

    The next day, fold in 1 teaspoon (3 grams) pepper and the celery seeds, coriander, sesame seeds, cilantro, and basil. Set aside.

  • Step 7

    Bring a medium saucepan of water to a boil. Add the green beans and blanch for 30 to 60 seconds or until they turn bright green. Drain and run the green beans under cold running water. Chop the green beans; set aside.

  • Step 8

    Heat 1 tablespoon (15 milliliters) olive oil in a large skillet over medium heat until shimmering. Add the bok choy, shallots, and garlic and cook, stirring, for 5 minutes or until the shallots are soft and translucent. Stir in the green beans, season with salt and pepper, then stir the mixture into the sweet potato mixture.

  • Step 9

    Using a 1-tablespoon (15-milliliter) measure, scoop out the burger mixture and form patties 3 inches (7.62 centimeters) in diameter. Spread chickpea flour on a plate and coat each patty, shaking off any excess.

  • Step 10

    Heat the remaining 2 tablespoons (30 milliliters) olive oil in a large skillet over medium heat until beginning to smoke. Cook the burgers for about 3 minutes per side or until well browned. Transfer to a plate and serve two patties in each hamburger bun. Serve with condiments of your choice.

    Note: You can coat the patties in sesame seeds instead of chickpea flour.

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