People, this year Thanksgiving and Hanukkah happen on the same day.
On November 28, 2013, for the first time in a long time, the first day of Hanukkah falls on the same day as Thanksgiving.
Thanksgiving + Hanukkah = Thanksgivukkah. (Yes, it’s like Sharknado all over again.)
To be precise, this happened once before, in 1888, and will happen at least two more times, in 2070 and 2165.
Since I’m not sure if I’ll make it to 2070, I say let’s take this once in a lifetime opportunity and cook the hell out of this 2013 Thanksgivukkah.
And eat it, A-L-L-!
I know...I get carried away by these “once in a lifetime” events.
Last year - for instance - I made a big fuss about the 12-12-12 day, but then none of my friends cared. Bummer.
But this Thanksgivukkah, I am NOT letting this one slip away.
I don’t care if I’m not Jewish, I love the idea of combining two traditions into one. If for no other reasons that it can be an awesome learning experience.
So the other day I was browsing through Pinterest looking for recipe ideas for Thanksgivukkah and I stumbled upon this video of a woman making a dope Thanksgivukkah sandwich.
She made it with sweet potato latkes, beet and potato latkes, fried sage, cranberry sauce and leftover turkey.
First off woman, yes you woman, you-are-genius. If it was up to me, I would award you with a Nobel Prize this instant. But I’m a no one, so you’ll have to wait a bit longer for that.
However - as awesome as that sandwich looked - there were way too many fried things in it for my personal taste. And I don’t have leftover turkey yet...not happening.
To solve this impasse, I’ve decided to come up with my personal take on that sandwich.
And made a Thanksgivukkah burger.
Picture this: Gluten-free baked sweet potato latkes to replace the buns, an awesome turkey patty, cranberry sauce, a bit of fried sage and maybe some gravy.
One word: YUM!
I believe it is one of the raddest burger I’ve ever made. It’s completely gluten-free, 100% paleo approved and totally THANKSGIVUKKAH compliant. Score!
(As you can see I’m already super stoked with Thanksgivukkah).
Inspired by Quinn Cooper
Makes 4 burgers
Baked Sweet Potato Latkes
1 ½ lb / 680 gr sweet potatoes (about 2 large)
2 scallions (or 1 medium onion), thinly sliced
2 free-range organic large eggs, lightly beaten
½ cup / 1.76 oz / 50 gr almond meal
2 teaspoons fine grain sea salt
¼ teaspoon ground black pepper
1 lb / 453 grams ground organic turkey
2 tablespoons mustard (Dijon mustard is definitely my favorite)
1 garlic clove, minced
1 scallion, thinly sliced
2 tablespoon almond flour
salt and pepper to taste
Toppings & Sauces
Preheat oven to 400°F (200°C), coat two baking sheets with olive oil.
Grate sweet potatoes with a medium sized grater (or, if you have one, using the shredding blade of a food processor), so you get decent shreds of potatoes.
In a large bowl combine scallions and eggs. Add almond flour, salt and pepper and mix until incorporated. Add sweet potatoes, and toss until combined and evenly coated.
Drop ½ cup of potato mixture onto the baking sheet, and with the help of a spatula flatten and shape into large flat discs. Repeat to obtain 8 big latkes.
Bake in the oven for 30 minutes, flipping halfway through. I recommend to rotate the baking sheet a couple of times to get an even crispiness.
The latkes are ready when they have a nice golden color and are bit burned around the edges.
While the latkes are baking, make the turkey patties.
In a large bowl using a fork gently combine ground turkey with cheese, scallion, almond flour, mustard and garlic. With dampened hands gently form 4 1-inch-thick patties.
Cook patties over medium-high heat on a grill pan (or a large frying pan) until cooked through, about 7 minutes per side.
To assemble burgers, spread each pattie on a sweet potato latke, top with cranberry sauce, caramelized onions, fried sage and some gravy. Top with another latke and HAPPY THANKSGIVUKKAH!
One burger with all topping and sauces yields (approximately) 405 calories, 20 grams of fat, 18 grams of carbs and 30 grams of protein.