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Sunday, December 29, 2013

ChezCindy: "Faux-burgers"

Bean and Vegetable Patties

In no way ever, will I suggest that a hamburger is made of anything but meat.  I am not one to place meatless patties into the category of hamburgers.  There is a history to hamburgers.  And the history is rooted in ground beef.  Even the lamb-burgers and salmon-burgers are a stretch on the name.  But I just can't go there with the beans and vegetables.  That doesn't mean there isn't a place for the meatless options.  I just don't want to call them "hamburgers".

These patties look like hamburgers, but they are made of beans, rice and vegetables.  And they are delicious.  Consider making for a for a Meatless Monday dinner.  And looking ahead, keep this recipe in mind for Lent.

The recipe I list below is pretty straight forward, allowing for the beans and rice to be the focal point of taste.  But try switching up the spices and the vegetables for different flavor profiles.  Add chili peppers, and cumin for a Mexican dinner, served with salsa and tortillas.  Or consider adding ginger, cilantro, radishes and fish sauce for a Vietnamese-style patty.  You can also change-up the type of beans.  I used a combination of red kidney beans and black beans, as the color of these beans lend towards the appearance of hamburger meat. 





Bean and Vegetable Patties

1/3 cup finely chopped onion
1/4 cup finely chopped celery
1 clove garlic, finely minced
1/4 teaspoon kosher salt
1 tablespoon oil


1 1/2 cups cooked red kidney beans (15 ounce can)
1/2 cup cooked black beans
1 cup cooked brown rice
1/2 cup grated carrot
2 tablespoons chopped parsley
1 teaspoon kosher salt
1/4 teaspoon black pepper
2 tablespoons oil




Heat 1 tablespoon of oil in a pan over medium heat.  Add the onion, celery, garlic and salt.  Cook until the vegetables are soft, but not brown.  About 5 minutes. 

Rinse and drain the canned cooked beans.  Place the cooked beans in a food processor; pulse to create a coarse texture.  Add the cooked rice; pulse to combine.  The mixture should not be too finely combined.  Transfer the beans and rice to a medium size bowl.  Add the grated carrot, chopped parsley, and the cooked onion-celery mixture; sprinkle in the remaining salt and pepper.  Stir thoroughly to combine. 

Form into patties, 1/2-inch thick.  Wetting your hands will make this task easier and the bean mixture less likely to stick to your hands.  Heat the oil in a large skillet over medium-high heat.  Cook the patties in batches until brown, flipping once to brown each side.  Serve with your favorite condiments. 



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