The Healthy Spiralizer Cookbook (59 page)

Shredder blade

Blade D

SERVES 4

GLUTEN-FREE

PER SERVING:
Calories: 847; Total Fat: 57g; Saturated Fat: 17g; Cholesterol: 283mg;
Total Carbs: 24g; Fiber: 4g; Protein: 61g

Spiralizer alternative:
An hourglass spiralizer will not work for the sweet potato. Instead, use a vegetable peeler to shave it into slices.

FOR THE BUN

2 russet potatoes, peeled, ends cut flat, and spiralized into spaghetti noodles

3 scallions (white and green parts), finely chopped

¼ cup almond meal

¼ cup grated Asiago cheese

3 eggs, beaten

1 teaspoon garlic powder

1 teaspoon Dijon mustard

½ teaspoon sea salt

¼ teaspoon freshly ground black pepper

3 tablespoons olive oil

FOR THE CARAMELIZED ONIONS

3 tablespoons extra virgin olive oil

1 onion, thinly sliced

½ teaspoon sea salt

½ teaspoon dried thyme

FOR THE BURGERS

1 pound ground beef

1 teaspoon fish sauce

3 garlic cloves, minced

½ teaspoon sea salt

¼ teaspoon freshly ground black pepper

¼ teaspoon stevia

4 ounces crumbled blue cheese

4 tablespoons Garlic Aioli (
here
)

2 tablespoons Dijon mustard

4 slices cooked bacon, halved

TO MAKE THE BUN

1. In a bowl, combine the potato noodles, scallions, almond meal, cheese, eggs, garlic powder, mustard, salt, and pepper. Mix well.

2. In a nonstick skillet, heat the olive oil over medium heat until it shimmers. Form the potato mixture into four patties and put them in the hot oil.

3. As they cook, press the fritters down with the spatula to flatten them.

4. Cook for about 5 minutes per side, until they are cooked through.

5. Allow the fritters to cool slightly.

TO MAKE THE CARAMELIZED ONIONS

1. In a large nonstick skillet, heat the olive oil over medium heat until it shimmers.

2. Add the onion, salt, and thyme.

3. Cook, stirring occasionally, until the onion is brown and caramelized, about 20 minutes.

TO MAKE THE BURGERS

1. Preheat the oven to 400°F.

2. Place a baking rack over a cookie sheet.

3. In a large bowl, combine the ground beef, fish sauce, garlic, salt, pepper, and stevia. Mix until well blended.

4. Form into four patties and put on the prepared baking sheet.

5. Bake until the ground beef registers an internal temperature of 145°F, about 20 minutes.

6. Turn off the oven, but leave the burgers in it. Sprinkle the blue cheese crumbles over each of the burgers. Close the oven and allow the cheese to melt, 3 or 4 more minutes.

TO ASSEMBLE

1. In a small bowl, mix together the aioli and the mustard. Spread each bun with the mixture.

2. Put one of the patties on top of the bun and top it with the bacon and caramelized onions.

Chipper blade

Blade B