Last week, I posted a picture of my healthy version of the ramen burger, using a turkey burger sandwiched between two sweet potato noodle buns. I promised a recipe, and now I’m delivering!
This time around, I left the turkey burger out and added kale for some crunch! Honestly, the sweet potato noodle bun is so delicious, it’s a shame to muddle its flavor using a meat patty. Unlike traditional burger buns, this noodle bun is the star, so let it shine!
You’ll notice that I smeared the avocado-goat cheese spread on the bottom and top bun. It’s just that dang good! When you make the spread, taste it and if you want more avocado flavor, add more avocado and vice versa with the goat cheese.
Now that you know how to make a sandwich bun, think of all the possibilities… tuna sandwich? salmon burger? BLT?
Recipe: Spiralized Sandwich Bun
Ingredients
- For the noodle buns:
- 1 medium potato peeled, Blade C
- 1/2 tsp garlic powder
- salt and pepper to taste
- 1.5 tbsp olive oil
- 1 egg
- For the rest
- 1 onion ring slice
- 1-2 slices of tomato
- 1-2 pieces of kale
- 1/2 of an avocado
- 1 oz goat cheese about 1/4 cup crumbled
- cooking spray
Instructions
- Place a large skillet over medium heat and add in 1/2 tbsp of the olive oil. Place in the sweet potato noodles and season with garlic powder, salt and pepper. Cook for about 6-8 minutes or until noodles have softened. The noodles will turn bright orange when they are cooked.
- Place the noodles in a bowl and crack over the egg. Stir to combine thoroughly and coat all of the noodles.
- Take out the ramekins. Place in enough noodles to pack the ramekin half-way full.
- Place a piece of wax paper over the ramekins and push in to cover the noodles. Place a can of something (tomatoes, beans, etc) and press firmly down onto the noodles. Place the two ramekins in the refrigerator for at least 15-20 minutes.
- While the noodles are chilling, cook your onions. Place a skillet over medium heat, spray with cooking spray, and put in the onions, seasoning with salt and pepper. Stir frequently until onions are translucent and soften, about 3-5 minutes. Set aside once finished.
- Make the avocado-goat cheese spread. Place in the avocado and goat cheese into a bowl and mix thoroughly until no chunks of avocado or goat cheese are left. Set aside.
- Once the noodles are done cooling, remove the can and paper. Place a large skillet over medium-low heat and add in the other tbsp of olive oil. Very carefully, over the skillet, turn the ramekin over and tap the bottom with one hand until the noodles come out. Cook (without moving) the noodle bun for about 3-4 minutes and then flip over and cook an additional 2-3 minutes or until all noodles are compact. There will be a slight char on both sides.
- While the bun is cooking, place your tomato on a skillet with cooking spray and sear it for about 1 minute and flip over and cook for another 30 seconds. Set aside.
- Place one bun on the bottom and smear with avo-goat cheese spread. On top, place the kale, then onions, then tomato. Smear more of the spread on the bottom of the other bun and place on top.
- Use a toothpick to secure the sandwich and enjoy!
Instructions with Pictures
Place a large skillet over medium heat and add in 1 tbsp of the olive oil. Place in the sweet potato noodles and season with garlic powder, salt and pepper. Cook for about 6-8 minutes or until noodles have softened. The noodles will turn bright orange when they are cooked.
Place the noodles in a bowl and crack over the egg. Stir to combine thoroughly and coat all of the noodles.
Take out the ramekins. Place in enough noodles to pack the ramekin half-way full.
Place a piece of wax paper over the ramekins and push in to cover the noodles. Place a can of something (tomatoes, beans, etc) and press firmly down onto the noodles. Place the two ramekins in the refrigerator for at least 15-20 minutes.
While the noodles are chilling, cook your onions. Place a skillet over medium heat, spray with cooking spray, and put in the onions, seasoning with salt and pepper. Stir frequently until onions are translucent and soften, about 3-5 minutes. Set aside once finished.
Make the avocado-goat cheese spread. Place in the avocado and goat cheese into a bowl and mix thoroughly until no chunks of avocado or goat cheese are left. Set aside.
Once the noodles are done cooling, remove the can and paper. Place a large skillet over medium-low heat and add in the other tbsp of olive oil. Very carefully, over the skillet, turn the ramekin over and tap the bottom with one hand until the noodles come out. Cook (without moving) the noodle bun for about 3-4 minutes and then flip over and cook an additional 2-3 minutes or until all noodles are compact. There will be a slight char on both sides.
While the bun is cooking, place your tomato on a skillet with cooking spray and sear it for about 1 minute and flip over and cook for another 30 seconds. Set aside.
Place one bun on the bottom and smear with avo-goat cheese spread. On top, place the kale, then onions, then tomato. Smear more of the spread on the bottom of the other bun and place on top.
Use a toothpick to secure the sandwich and enjoy!
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