All those B’s – it just has to be good for you! After all, it is a well known fact that alliteration is an essential ingredient in a balanced diet.
These burgers are currently being taste tested by Shrek, and depending on whether they pass the muster of his MasterChef taste buds they may even be the veggie burger of choice come the next Mangrove Mountain Country Fair.
Buy (or grow) these things:
- 3 large red beetroots (just under half a kilo)
- 1/2 cup brown rice (uncooked)
- 1 medium onion, diced small
- 3-4 cloves garlic, minced
- 2 tablespoons apple cider vinegar
- 1/4 cup rolled oats – not quick cook oats (see also below for note on making this recipe gluten-free)
- 2 (450g) cans black beans – or preferably cook the beans yourself (alternatively use kidney beans)
- 1/4 cup sun dried tomatoes, chopped into small pieces.
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon smoked paprika
- 2 teaspoons seed mustard
- 1 teaspoon cumin
- 1/2 teaspoon coriander
- 1/2 teaspoon dried thyme
- 1 teaspoon ground black pepper
- Salt to taste
Bashing it all together:
Heat the oven to 220c. Wrap the beetroots loosely in aluminium foil and roast until easily pierced with a fork, 50 to 60 minutes. Set aside to cool.
Meanwhile, cook the rice until it’s a little beyond al dente. You want it a little over-cooked, but still firm (not completely mushy). Drain any remaining liquid from the rice and set it aside to cool.
Heat a splash of olive oil in a cast iron pan over medium-high heat. Add the onions and a pinch of salt. Stir the onions every minute or two, and cook until they are golden and getting charred around the edges, if the onions are burning lower the heat.
Reduce the heat to medium-low and add the garlic and cook only until it is fragrant, about 30 seconds. Add the paprika, cumin, coriander and ground pepper and pour in the cider vinegar and scrape up the dark sticky crust. Continue to simmer until the cider has evaporated and the pan is nearly dry again. Remove from heat and remove from the pan so they can cool, and not overcook from the residual heat of the pan.
Process the oats in a bamix dry food processor attachment thingy (or food processor) until they have reduced to a fine flour. Transfer to a small bowl and set aside.
Drain and rinse the cans of beans. Transfer half of the beans to the food processor along with the mustard and the sun dried tomatoes. Pulse in 1-second bursts just until the beans are roughly chopped — not so long that they become mush — 8 to 10 pulses. Transfer this mixture to a large mixing bowl. Add the remaining half of the beans to the mixing bowl as well.
Scrape the skins off the cooled roasted beets; the skins should slip off easily. If still too hot to handle do this step under running cold water. Once cool enough to handle grate the peeled beetroots on the largest holes of a box grater.
Transfer the squeezed beetroot, cooked rice, and sautéed onion/garlic/spices to the bowl with the beans. Add the oatmeal flour and the thyme. Hand mix all the ingredients until thoroughly combined. Add salt, extra pepper or more of the spices to taste.
Cover the bowl and refrigerate the burger mixture for at least 2 hours or (ideally) overnight. The mix can also be kept refrigerated for up to three days before cooking, and once formed into burger patties can be frozen uncooked, separated by squares of waxed paper.
(Don’t) Burn them:
Shape into burgers.
Heat a cast-iron pan over high heat. Add a few tablespoons of olive oil to completely coat the bottom of the pan. Cook as many as will fit without crowding. Cooking time will depend on size of formed patties. Cook to a crust either side.
Adapting to gluten free:
Replace the oats with lightly toasted cashews, same weight and same processing
Add a binding agent. Recommended method is: two teaspoons of linseeds ground in the way as the cashews, then soaked in 2 tablespoons of water until gooey. Add this mix to the processor when doing the beans/mustard/sundried tomatoes.
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