Whenever I figure out how to use an ingredient in a way I have not thought of before, I start thinking of all the things that I could do with it. So you will have to excuse me for a third recipe in two weeks whose main ingredient is nyimo. I get really really excited. Like a kid with a new toy.
I started with cooked nyimo and smashed them. You can even put them in a blender.
I forgot to take a picture with the rest of the ingredients I added to make the burger patties, but here is what the patties look like before you fry them. Just like bean burgers, these patties will not shrink in size when you fry them so keep that in mind.
- 2 cups cooked nyimo
- 1 cup italian breadcrumbs
- 1/4 cup white onion, grated
- 1 whole egg
- 1/2 teaspoon chili powder
- 1/4 cup chopped parsley
- Salt and pepper
- Ranch House Cheeky Chilli Peri Peri Sauce
- 8 slices swiss cheese
- 4 whole hamburger buns
- Lettuce Or Other Greens
- Sliced Tomato
- 1 red onion
- Place nyimo in a bowl and use a fork to mash them. Keep mashing until they're mostly broken up, but still have some whole nyimo visible. Add the breadcrumbs, onion, egg, chilli powder, salt, pepper, parsley and peri-peri sauce. Stir until everything is combined, then let the mixture sit for 5 minutes.
- Heat a tablespoon or two of olive oil with an equal amount of butter in a skillet over medium-low heat. Form the nyimo mixture into patties.
- Place the patties in the skillet and cook them about 5 minutes on the first side. Flip them to the other side, place 2 slices of cheese onto each patty, and continue cooking them for another 5 minutes, or until the burgers are heated through.
- Grill the buns on a griddle with a little butter until golden. Spread the buns with mayonnaise and hot sauce, then place the patties on the buns. Top with lettuce, onion and tomato, then pop on the lids!