Roasted garlic and yam burgers with a Tamari® almond coating

Roasted garlic and yam burgers with a Tamari® almond coating

Submitted by: Ksenia Printsburger


Serve with

  1. Preheat oven to 425F. Arrange whole yams and garlic (with the top part cut off and the garlic cloves exposed) on an aluminum-covered baking sheet. Drizzle garlic with a bit of olive oil (not the yams). Bake for an hour, removing the garlic after 20 minutes. Let rest until it’s cool enough to handle.
  2. In a big mixing bowl, squeeze out the garlic. Cut yams in half, scoop out their flesh and add to the garlic.
  3. Mince an onion finely and add to bowl with yams and garlic. Season with cumin, salt and lemon. Try to form patties – they should easily stick together. If they don’t, add gluten-free (or regular flour) until they do, one tbsp at a time; if mixture is too dry, add a bit more lemon juice.
  4. Chop naturSource Tamari® almonds into small pieces, (do not crush into powder) – I put them in a plastic bag and hit the bag with a rolling pin until the nuts are crushed into small pieces. Pour into a shallow plate.
  5. Form patties out of the yam mixture, and roll each patty in the crushed almonds; you may have to pat them a bit with your hands to ensure the nuts really get in there. (All this can be done in advance, and the burgers frozen with parchment paper separating between their layers.)
  6. When ready to prepare burgers, preheat oven to 375F. Cover a baking sheet with aluminum foil, and drizzle with about a tbsp of oil, spreading it evenly. Arrange burgers on baking sheet, and bake at 375 for 8 minutes on one side, and then 5-8 minutes on the other. Remove from oven, and let cool a bit before eating.
  7. Serve on your favourite bun with curried mayo or tahini, quick-pickled veggie burgers or raw onion, and the mandatory drizzle of Sriracha.

A little bit about the author:Ksenia

After finding that a career in journalism and political writing just wasn’t filling her up, Ksenia Prints decided to sink her teeth into cooking, baking, and food writing. She blogs, photographs and creates all content over at, where she details her allergy-conscious attempts to recreate and adapt her family’s migrant kitchen.