Adzuki Bean Burger Patties


Adzuki beans lend themselves perfectly to this burger recipe. They can be made ahead and frozen. Before cooking, be sure that they are completely thawed.

This recipe will make six burger (veggie patties). Although beef burgers can be grilled or fried without the addition of a binder agent, veggie patties will not hold together on the grill and are baked. If grilling or frying is desired, lightly beat two large egg whites and add it to the mixture when you add in the mushrooms. Use a grill screen and be sure to flip the burgers very carefully with a wide spatula.

Ingredients:

  • 1 cup dry adzuki beans

  • 1/2 cup uncooked short-grain brown rice

  • 3 large portobello mushroom caps

  • 3 tablespoon extra virgin olive oil

  • 1 large leek, minced (both white and light green portions)

  • 1/3 cup toasted whole wheat bread crumbs

  • 2 teaspoon whole dry green peppercorns, crushed slightly (not packed in liquid)

  • 1 tablespoon soy sauce

  • 1 teaspoon Thai chile paste

  • 1 teaspoon dry marjoram leaves, crumbled

  • 1/4 cup fresh flat-leaf parsley, minced

  • Salt to taste

  • Freshly ground black pepper

  • Up tp 1 tablespoon cornmeal

Directions:

  1. Rinse the beans and place in a large bowl with four cups of cool water and set aside to soak overnight.

  2. To prepare the burgers, in a medium pot bring one cup of water to a boil.

  3. Add in the rice and stir, boil again, then lower the heat and cover. Simmer till done, about 40 minutes, then remove from heat.

  4. Meanwhile, drain the beans of their soaking liquid and place in a medium stockpot with four cups cool water. Cover and simmer over medium heat till beans are tender, about forty-five minutes (They should crush easily when pressed with a wooden spoon or possibly between your fingers.) Drain and set aside.

  5. Prepare a grill. Brush the mushroom caps with one tablespoon of the extra virgin olive oil and grill till tender and well browned, about twelve to fifteeen minutes, turning often. Set aside till cold, then chop into a small dice to yield about one cup. In a large skillet over medium heat, saute/fry leek in the remaining two tablespoons of extra virgin olive oil till softened, about two to three minutes.

  6. Add in the bread crumbs to the skillet, along with the peppercorns, soy sauce, chile paste, and marjoram. Stir well, then remove from the heat and set aside.

  7. In the bowl of an electric mixer, place the beans and rice. With the paddle attachment in place, mix till well blended and the grains begin to break up and stick together, about two to three minutes on medium speed. (Be sure to start on the lower speed at first.) Add in the mushrooms, leek mix, and parsley. Continue to mix an additional minute or possibly till well blended. (If you do not have a mixer, you can use a large bowl and a potato masher or possibly a wooden spoon and mix till the ingredients bind together.) Add in a shake of salt and black pepper.

  8. With your hands (moistened in cool water) and an ice cream scoop or possibly a one-half cup measure, pack the mix tightly and make six burgers, setting them on a sheet of parchment paper. With a second sheet of parchment placed over the top, lightly press to compact the mix and shape the patty. At this point, they can be wrapped and frozen in a single layer.

  9. Preheat oven to 425ºF. Sprinkle one to two tablespoons of cornmeal on a baking sheet and place burgers on the sheet, about one inch apart. Lightly spray the tops with nonstick cooking spray to moisten. Bake till heated through and golden brown, about fifteen minutes and serve.

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