I don’t know if y’all knew this, but I am writing book. An e-book. About Brussels Sprouts. Why are there no books dedicated to these little cruciferous balls of goodness? As with all the other children who grew up in the 80’s and 90’s, Brussels sprouts were usually prepared one way – by boiling them in a pot of water until they were tender…and stinky. Anyone remember how the smell of boiled Brussels sprouts lingered in the house for years after your meal?
Somewhere between the end of New Wave radio and now someone decided to try their hand at roasting Brussels sprouts. And not just Brussels sprouts, but any and all veggies. Carrots, broccoli, potatoes, onions – roasted veggies are the bomb-diggity. I have yet to meet a vegetable that doesn’t get crispy and caramelized in the high heat of a roasting oven. I wonder if anyone ever experimented with cooking in the 80’s or did everyone just follow the recipes on the back of mayonnaise jars? How did it take so long for the world to discover the deliciousness of roasted veggies, more specifically – Brussels sprouts?
I am writing a book on the many ways to prepare Brussels sprouts as they are just as versatile and tasty as any other vegetable, despite their having a bad reputation. Have you ever shredded raw Brussels sprouts then tossed them in lemon and extra virgin olive oil? You should try it. Mmmmmmmm.
Anyhow, we all know how Brussels sprouts are good for you – rich in fiber content as well a high percentage of Vitamin K, Vitamin C, and anti-oxidants. You don’t need me preaching from the rafters about how we should all be eating sprouts, you can read all about that in the book.
One thing I am doing is experimenting with a lot of recipes – from pasta toppings to snack chips to veggie burgers – all the different ways one can incorporate Brussels sprouts into your diet. And ways to hide them in other foods so your spouse/child/dog won’t know they are actually eating something that is <gasp> healthy for them.
So I present for you the latest Brussels sprouts recipe – Brussels sprouts burgers. I wish I could tout these as being Vegan, but they are not. There’s cheese and eggs and frankly, there is not a real good substitute for those. It is what it is. Here are some before baking and after baking photos:
I also made this super amazing bread topping thingy for the buns – I mixed shredded cheddar with low-fat mayonnaise and a pinch of onion powder, spread it on both buns (the top and the bottom bun) and broiled them. A mini piece of hamburger bun Heaven. This is, of course, optional depending on how Heavenly you want to get.
And by the way, your eyes are not deceiving you, and I am not sharing my Brussels sprouts burgers with insects. Yes, those are ants on my plate. Aren’t they adorable? It’s an ant “paper” plate I picked up at a kitchen store in Fredericksburg, Virginia. The plate looks like a paper one, but it is actually made of Melamine, which makes the plate durable and reusable. You can order your own set of 4 here –> “Paper” Ant Plate (<– affiliate link).
- 16 oz. Brussels sprouts, trimmed
- 1 cup grated parmesan cheese
- 1/4 cup almond flour **
- 3 tablespoons green onion, chopped, green parts only
- 2 eggs
- 1 cup goat cheese
- 1 tablespoon olive oil
- 1/2 cup shredded cheddar cheese
- 1/3 cup non fat or Vegan mayonnaise
- 1/2 teaspoon onion powder
- 4 burger buns
- Using the shredder attachment on the food processor, shred the Brussels sprouts.
- Transfer the shredded sprouts to a large mixing bowl.
- Mix in the grated parmesan cheese and almond flour to the Brussels sprouts and combine.
- Add the green onion, goat cheese, and eggs. Use hands to mix well.
- Heat the oil in a pan over medium high heat.
- Form the Brussels sprouts mixture into four patties.
- Cook burgers on each side for 3 minutes.
- Remove from pan and let "rest" on a paper towel lined plate for 30 seconds.
- Preheat oven to 350°
- Combine the cheese, mayo, and onion powder in a bowl.
- Divide the mayo mixture among 4 hamburger buns.
- Bake in the oven for 10 minutes.
- Top with the Brussels sprouts burgers and enjoy.
**While I prefer to use almond flour, you can use white, rice, or any other nut flour of your choosing.
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Try these other Brussels Sprouts recipes:
Brussels sprouts Hash with Poached Eggs
Creamy Brussels and Asparagus Pasta
Tarragon Marinated Brussels Sprouts
Brussels Sprouts Salad with White Bean Dressing and Pecan Crisps