Adzuki Bean Burgers Recipe
Servings: 4
Ingredients
- 1 c. dry adzuki beans
- 1/2 c. uncooked short-grain brown rice
- 3 lrg portobello mushroom caps
- 3 Tbsp. extra virgin olive oil
- 1 lrg leek, minced
- (both white and light green portions)
- 1/3 c. toasted whole-wheat bread crumbs
- 2 tsp whole dry green peppercorns, crushed slightly
- (not packed in liquid)
- 1 Tbsp. soy sauce
- 1 tsp Thai chile paste
- 1 tsp dry marjoram leaves, crumbled
- 1/4 c. fresh flat-leaf parsley, minced
- Salt
- Freshly grnd black pepper
- 1 Tbsp. cornmeal, up to 2
Directions
- Makes 6 burgers
- The adzuki is a small, reddish brown bean which has been grown in China and Japan for thousands of years. Light tasting, it lends itself perfectly to these burgers, that can be made ahead and frzn; just be sure to thaw the patties completely in the refrigerator before cooking.
- Rinse the beans and place in a large bowl with 4 c. of cool water and set aside to soak overnight.
- To prepare the burgers, in a medium pot bring 1 c. of water to a boil.
- Add in the rice and stir, boil again, then lower the heat and cover. Simmer till done, about 40 min, then remove from heat.
- Meanwhile, drain the beans of their soaking liquid and place in a medium stockpot with 4 c. cool water. Cover and simmer over medium heat till beans are tender, about 45 min. (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 1 Tbsp. of the extra virgin olive oil and grill till tender and well browned, about 12 to 15 min, turning often. Set aside till cold, then chop into a small dice to yield about 1 c.. In a large skillet over medium heat, saute/fry leek in the remaining 2 Tbsp. of extra virgin olive oil till softened, about 2 to 3 min.
- 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 2 to 3 min 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 1/2-c. measure, pack the mix tightly and make 6 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 frzn in a single layer.
- Preheat oven to 425. Sprinkle 1 to 2 Tbsp. of cornmeal on a baking sheet and place burgers on the sheet, about 1 inch apart. Lightly spray the tops with nonstick cooking spray to moisten. Bake till heated through and golden brown, about 15 min.
- Note: Although burgers typically are grilled or possibly fried, without the addition of a binder (traditionally fat), these patties will not hold together on the grill and hence are baked. If you want to grill or possibly fry the burgers, lightly beat 2 large egg whites and add in to the mix when you add in the mushrooms. If you grill them, use a grill screen and be sure to flip the burgers very carefully with a wide spatula.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 155g | |
| Recipe makes 4 servings | |
| Calories 369 | |
| Calories from Fat 99 | 27% |
| Total Fat 11.3g | 14% |
| Saturated Fat 1.67g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 236mg | 10% |
| Potassium 1014mg | 29% |
| Total Carbs 55.3g | 15% |
| Dietary Fiber 8.6g | 29% |
| Sugars 1.47g | 1% |
| Protein 13.83g | 22% |
