Seed to Serve LA
May Feeding Event — Union Station
A whole-food twist on a backyard classic — sweet potato waffles instead of buns, grass-fed smashed patties, bright chimichurri, a lighter Greek-yogurt aioli, oven fries, and a tangy red cabbage salad. No seed oils, no shortcuts.
- Grass-Fed Smashed Patty
- Sweet Potato Waffle Buns (top + bottom)
- Chimichurri & Greek Yogurt Garlic Aioli
- Roasted Sweet Potato Fries
- Red Cabbage Salad
Sweet Potato Waffle Buns
Sweet Potato Waffle Buns
Just sweet potato, flour, and eggs — no added salt, no other fats. They crisp up in the iron with a tender, naturally sweet interior.
| Whole sweet potatoes | 900 g |
| Italian "00" flour | 120 g |
| Large eggs | 2 (≈100 g) |
- Preheat oven to 425°F (220°C). Place whole sweet potatoes on a baking tray and bake 45–60 minutes, until a knife slides through easily.
- Let cool slightly, then peel off the skins.
- Add the sweet potato flesh to a bowl and mash until mostly smooth.
- Mix in the flour and eggs until combined.
- Preheat and lightly grease a waffle maker.
- Cook the batter in batches until crispy and golden, about 8–10 minutes per waffle. Make 8 waffles total — 2 per burger.
Grass-Fed Smashed Patties
Grass-Fed Smashed Patties
| Grass-fed ground beef | 680 g |
| Sea salt | 8 g (post-cook) |
- Divide the beef into 4 equal balls (about 170 g each).
- Heat a grill or flat-top over medium-high heat.
- Place a beef ball on the hot surface, flip it once while still round, then immediately smash with a burger press until thin.
- Cook until browned and crispy on both sides.
- Salt the patties after cooking so the crust doesn't sweat.
Burger Cabbage Topping
Burger Cabbage Topping
The fresh, crunchy contrast that goes inside the burger — no dressing, just clean crunch.
| Red cabbage, finely chopped | 120 g |
- Finely chop the cabbage.
- Use as the fresh, crunchy topping inside each burger.
Sweet Potato Fries
Sweet Potato Fries
Tossed with olive oil, garlic, and parsley before roasting — then finished with another hit of fresh parsley and garlic right out of the oven.
| Sweet potatoes, cut into fries | 900 g |
| Extra virgin olive oil | 20 g |
| Fresh garlic, minced | 10 g |
| Fresh parsley, chopped | 8 g |
| Sea salt | 6 g |
- Preheat oven to 425°F (220°C).
- Toss the fries with olive oil, minced garlic, parsley, and salt.
- Spread evenly on a baking tray in a single layer.
- Bake 35–40 minutes, flipping halfway through.
- Right out of the oven, sprinkle with extra fresh parsley and garlic before serving.
Red Cabbage Salad
Red Cabbage Salad
| Red cabbage, thinly sliced | 300 g |
| Dried cranberries | 60 g |
| Cilantro, chopped | 15 g |
| Extra virgin olive oil | 30 g |
| Apple cider vinegar | 20 g |
| Lemon juice | 15 g |
| Sea salt | 4 g |
| Black pepper | 2 g |
- Add all ingredients to a large bowl.
- Mix thoroughly and massage the dressing into the cabbage with your hands.
- Refrigerate 10–20 minutes before serving.
Chimichurri
Chimichurri
Bright, herby, with bite. Let it sit for 10–15 minutes before serving — the vinegar, lemon, and chili wake up the herbs.
| Fresh parsley | 40 g |
| Fresh cilantro | 20 g |
| Fresh oregano | 10 g |
| Garlic, minced | 12 g |
| Red chili flakes | 2 g |
| Red wine vinegar | 30 g |
| Lemon juice | 20 g |
| Extra virgin olive oil | 80 g |
| Sea salt | 4 g |
| Black pepper | 2 g |
- Finely chop the parsley, cilantro, and oregano.
- Add everything to a bowl and stir well.
- Let sit 10–15 minutes before serving.
Greek Yogurt Garlic Aioli
Greek Yogurt Garlic Aioli
A lighter take on aioli — Greek yogurt, garlic, lemon, and a splash of olive oil. Cool, creamy, and high in protein.
| Plain nonfat Greek yogurt | 240 g |
| Garlic, minced | 12 g |
| Lemon juice | 20 g |
| Dijon mustard | 10 g |
| Extra virgin olive oil | 15 g |
| Sea salt | 3 g |
| Black pepper | 1 g |
- Add all ingredients to a bowl.
- Mix until smooth and creamy.
- Refrigerate until ready to serve.
Assemble the Burgers
Assemble the Burgers
| Sweet potato waffle buns (above) | 8 (2 per burger) |
| Smashed patties (above) | 4 |
| Chimichurri (above) | ~50 g per burger |
| Garlic aioli (above) | ~75 g per burger |
| Burger cabbage (above) | ~30 g per burger |
- Spread garlic aioli onto the bottom waffle bun.
- Add the smashed grass-fed patty.
- Coat the top of the patty with chimichurri.
- Top with finely chopped red cabbage.
- Spread garlic aioli onto the top waffle bun and place on top.
- Serve with sweet potato fries and red cabbage salad on the side.
Nutrition Facts
Per complete meal. Values are estimates based on standard ingredients.
Nutrition estimates based on USDA FoodData Central values for each ingredient at the served portion, plus official quick-service published values for comparison meals. Sodium reflects realistic consumption — community-service seasoning is applied to the recipe but not all is consumed at the plate. A lower-sodium variant is available on request. Contains wheat/gluten (in the waffle buns) and dairy (in the aioli). % Daily Values based on a 2,000 calorie diet.
See how this plate compares to a shelter plate and a fast food kids meal →