Features of "Adzuki Bean Burgers"
Ingredients for "Adzuki Bean Burgers"
(Click here for measurement conversion)
1 cup dry adzuki beans
1/2 cup uncooked short-grain brown rice
3 lrg portobello mushroom caps
3 tbl olive oil
1 lrg leek, chopped
(both white and light green portions)
1/3 cup toasted whole-wheat bread crumbs
2 tsp whole dry green peppercorns, crushed slightly
(not packed in liquid)
1 tbl soy sauce
1 tsp Thai chile paste
1 tsp dry marjoram leaves, crumbled
1/4 cup fresh flat-leaf parsley, chopped
Freshly ground black pepper
1 tbl cornmeal, up to 2
Method of cooking "Adzuki Bean Burgers"
Makes 6 burgers The adzuki is a small, reddish brown bean that has been grown in China and Japan for thousands of years. Light tasting, it lends itself perfectly to these burgers, which can be made ahead and frozen; just be sure to thaw the patties completely in the refrigerator before cooking. Rinse the beans and place in a large bowl with 4 cups of cold water and set aside to soak overnight. To prepare the burgers, in a medium pot bring 1 cup of water to a boil. Add the rice and stir, boil again, then lower the heat and cover. Simmer until done, about 40 minutes, then remove from heat. Meanwhile, drain the beans of their soaking liquid and place in a medium stockpot with 4 cups cold water. Cover and simmer over medium heat until beans are tender, about 45 minutes. (They should crush easily when pressed with a wooden spoon or between your fingers.) Drain and set aside. Prepare a grill. Brush the mushroom caps with 1 tablespoon of the olive oil and grill until tender and well browned, about 12 to 15 minutes, turning often. Set aside until cool, then chop into a small dice to yield about 1 cup. In a large skillet over medium heat, saute leek in the remaining 2 tablespoons of olive oil until softened, about 2 to 3 minutes. Add 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 until well blended and the grains begin to break up and stick together, about 2 to 3 minutes on medium speed. (Be sure to start on the lower speed at first.) Add the mushrooms, leek mixture, and parsley. Continue to mix an additional minute or until well blended. (If you don’t have a mixer, you can use a large bowl and a potato masher or a wooden spoon and mix until the ingredients bind together.) Add a shake of salt and black pepper. With your hands (moistened in cold water) and an ice cream scoop or a 1/2-cup measure, pack the mixture 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 mixture and shape the patty. At this point, they can be wrapped and frozen in a single layer. Preheat oven to 425. Sprinkle 1 to 2 tablespoons 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 until heated through and golden, about 15 minutes. Note: Although burgers typically are grilled or fried, without the addition of a binder (traditionally fat), these patties won’t hold together on the grill and hence are baked. If you want to grill or fry the burgers, lightly beat 2 large egg whites and add to the mixture when you add the mushrooms. If you grill them, use a grill screen and be sure to flip the burgers very carefully with a wide spatula.