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:
-
Rinse the beans and place in a large bowl
with four cups of cool water and set aside to soak overnight.
-
To prepare the burgers, in a medium pot
bring one cup of water to a boil.
-
Add in the rice and stir, boil again, then
lower the heat and cover. Simmer till done, about 40 minutes, then
remove from heat.
-
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.
-
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.
-
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.
-
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.
-
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.
-
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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