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Indian BurgerFit Burger
Chef Doug Rouen and Alane BoydJump to Recipe
Alane traveled to Young Harris, GA, for the first episode of Cooking with My Friends. There, she visited Chef Doug Rouen and Corey Benoit, the previous owner of Restaurant Lorene and now the owner of Hiawassee Seafood Bar & Grill. Together, they cook an Indian-inspired meal including the Indian BurgerFit Burger.
We absolutely loved the food at Restaurant Lorene and were thrilled to be cooking with Chef Doug!
Why eat the Indian BurgerFit Burger?
Sulforaphanes are found in cruciferous vegetables such as cauliflower. These sulfur-containing compounds give cauliflower its slightly bitter bite but have also been studied for their antioxidant properties. Peas and cauliflower both add beneficial fiber to this burger. Dietary fiber is important for keeping the body regular, and has the potential to lower the risk of developing certain diseases such as hypertension.
Get the Recipes
These recipes are super easy to prepare and you’re going to have a blast making them!
Indian BurgerFit Burger
- 1 lb ground meat
- 1 cup cooked cauliflower You want the cauliflower to be a little soft. I go ahead and cook the entire head of cauliflower so I have some for a side dish.
- 3/4 cup chopped peas The peas can be fresh, frozen, or canned. I go ahead and cook all the peas so I have some for a side dish.
- 1 tsp paprika
- 1 tbsp curry powder
- 1 tsp salt
- 1 tsp garlic
- Rough chop the whole head of cauliflower, removing the leaves and stem. Add the cauliflower, ½ teaspoon salt, and ½ cup of water to a saucepan. Put heat on medium and bring to a simmer to cook the cauliflower, about 10 minutes. Reduce the heat if water is evaporating. You want the cauliflower soft but not mushy.
- Once cauliflower is cooked, drain the water and put the cauliflower, peas, paprika, curry powder, and garlic in the food processor (or finely chop). Taste vegetable mixture and add more salt if desired. Let the mixture cool completely.
- In a large bowl, add the ground meat and remaining teaspoon of salt. Gradually incorporate vegetable mixture into the ground meat. Add as much as you can while still being able to form your burgers as normal*If you end up adding too much vegetable mixture, don’t worry! Just form your burgers and cook in the oven for 20 minutes at 350 degrees.
- Cook burgers on medium heat on the stove for 5 minutes each side or to your preference. Cooking times can vary.
- Optional: Eat the rest of the cauliflower and peas as a side dish.
Jeweled Aromatic Rice
- 1/3 pumpkin roasted
- 1 sweet potato roasted
- 1/2 acorn squash roasted
- 2 cups basmati rice
- 2 tbsp olive oil divided
- 1 radicchio quartered
- 10 brussels sprouts roughly chopped
- 2 green onions finely chopped
- 1 tsp salt
- 1 tbsp butter
- 1/2 tsp dukkah spice
- 1/2 tsp curry powder
- 1/2 tsp garam masala
- 2 tbsp garlic minced
- 1/4 tsp ginger
- 1/4 cup dried apricots
- 1/4 cup raisins
- 2 tbsp benne seeds
- 1/4 cup almonds chopped
- 1/4 cup pomegranate seeds
- Cut pumpkin, potatoes, and acorn squash into 1-inch cubes. Coat with 1 tbsp olive oil. Roast in the oven on 350 degrees until soft. Remove from oven and set aside.
- Cook rice in a large pot of boiling salted water, stirring occasionally, until grains have lengthened but are still firm, 6–7 minutes. Drain and set aside.
- Quarter the radicchio and coat with olive oil and salt. Char on the grill or sautee on the stove.
- Heat a skillet on medium-high heat and add a tablespoon of olive oil. Add the chopped brussels sprouts, green onions, butter and a pinch of salt. Stir. Add the squash, sweet potato, pumpkin, spices and cooked rice. Stir completely.
- Cook for 7-10 minutes. Add the dried nuts and fruits and stir. Cook for 2-3 minutes.
- Remove from pan. Top the dish with the charred radicchio and pomegranate seeds.
Already have cabbage on hand? Cabbage makes a great substitute for cauliflower in this recipe.
Meet the Hosts
Alane has kept her 40 lb weight loss off since 2013, and created BurgerFit and Cooking with My Friends as a way to get her family eating better. Her health journey started in 2012 after being diagnosed with high blood pressure and obesity. Frustrated and determined, Alane decided to make small, sustainable changes in her diet so that it would be maintainable for a lifetime. Now Alane maintains a healthy weight range and has incorporated quick and easy recipes that keep her picky family members eating better!
Chef Doug Rouen
Chef Doug Rouen is a Chef at Hiawassee Seafood Bar & Grill, an amazing restaurant in Hiawassee, Georgia.
How We Met
You never know unless you ask. It was Christmas Eve at 3:30 pm and I was thinking about our trip down to Hiawassee, GA. We had made plans for a team and customer appreciation trip to spend a few days relaxing together. We made reservations at my husband and I’s favorite restaurant there, Restaurant Lorene. A few months prior, we took our 2-year-old son there for dinner. We had an amazing time and our son loved being there so much that by the end of the night, he shut down the restaurant by break dancing for everyone in the bar area. It’s one of my favorite memories! I can’t wait to visit their new restaurant, Hiawassee Seafood Bar & Grill.
When thinking about where I wanted to shoot my first episode for Cooking with My Friends, Restaurant Lorene instantly came to mind. I thought it would be a long shot but I went for it anyway. The owner, Corey Benoit wrote back in minutes saying they were all in! After getting in the kitchen together, Chef Doug and I found out we were both from Louisiana! No wonder we hit it off so well. I loved being able to record our first episode with Chef Doug and Corey Benoit were a freaking blast!!