Sweet on Weck...a Sweet Potato Patty on a Kimmelweck Roll
Why I Love This Recipe
I was lucky enough to be able to visit The Taste of The NFL this year in Indianapolis. Held the night before the Superbowl, The Taste of the NFL is a huge charity event that benefits food banks across the nation. There, I sampled food that represented each NFL team. One food that made me take notice, was called Beef on Weck from Buffalo, NY. Basically, it is sliced beef on a Kimmelweck roll. The roll was the best part. I had to research it as soon as I came home.Here is an easy version of the Kimmelweck roll that I have topped with a sweet potato patty so my vegetarian family can enjoy them, too.
Ingredients You'll Need
2 tablespoons olive oil, plus more if needed
1 bag (14 oz) frozen bell peppers and onions, preferably fire-roasted
1 cup frozen corn (again, I'm partial to the fire-roasted variety)
2 cloves garlic, crushed
1 (6 oz) bag baby spinach leaves
1 large sweet potato, baked and skinned*
1 (15.5 oz) can cannellini beans, drained and rinsed
1 teaspoon sea salt
1/2 teaspoon freshly ground pepper
1/2 teaspoon smoked paprika
2 teaspoons chili powder
1 egg, slightly beaten
1 cup crushed hot and spicy cheese crackers
1 cup panko bread crumbs
6 Kimmelweck rolls (easy recipe follows)
*Bake the sweet potato at 400 degrees F. for about an hour, or until soft.
Heat one tablespoon of olive oil in a large non-stick skillet over medium-high heat. Add the frozen peppers/onions, corn and garlic; stir with a wooden spoon and cook until the vegetables are heated through, about 5 minutes. Reduce heat to medium-low. Put aside a few spinach leaves for each sandwich and add the rest to the pan. Cook until the spinach leaves are wilted. Remove from heat and set aside.
Meanwhile, in a large bowl, mash together the cooked sweet potato and the cannellini beans. With a wooden spoon, stir in the pepper/onion mixture, salt, pepper, paprika, and chili powder, mixing until combined. Stir in the egg, cracker crumbs, and panko crumbs.
To form the patties, line a custard cup with plastic wrap, leaving an overhang, and fill nearly to the top with the sweet potato mixture. Carefully pull the sweet potato mixture out of the custard cup and fold the plastic wrap over the top to form into a patty. Repeat until 6 patties are formed, leaving wrapped in the plastic until ready to cook (you may freeze the patties at this point).
Add a tablespoon of oil to the skillet and heat over medium high heat. Unwrap 2-3 sweet potato patties and carefully add to the heated skillet. Reduce the heat to medium low and fry for about 5 minutes per side, or until browned and cooked through. Repeat for the remaining burgers, adding additional oil to the skillet, if needed.
For an easy, easy way to make a Kimmelweck roll, simply purchase some good quality Kaiser rolls at your favorite bakery or supermarket. Then, use this method: (adapted from Bobby Flay)
Mix together 1 tablespoon caraway seeds and 1 tablespoon coarse sea salt; set aside.
In a small saucepan, bring 1/2 cup of water to a boil. Dissolve 2 teaspoons of cornstarch in 1/4 cup warm water and stir into the boiling water. Cook until the mixture coats the back of a spoon. Remove from heat and cool until room temperature.
Preheat oven to 350 degrees F. Using a pastry brush, lightly coat the top of each Kaiser roll with the thickened cornstarch. Sprinkle desired amount of salt and caraway seed on each roll. Bake for 4 minutes or until the topping has dried.
To serve, simple top the bottom of the Kimmelweck roll with a few spinach leaves, add the sweet potato patty and top with some spicy ketchup (simply stir together 1/2 cup chili sauce with a few drops of Sriracha sauce), some raw onions and the top of the roll.