Yield: 1 Servings
|2 cups||Well cooked great northern beans (small white beans similar to navy beans)|
|2 cups||Cooked brown rice|
|2 \N||Grated carrots|
|2 \N||Garlic cloves crushed|
|½ \N||Onion minced finely|
|½ teaspoon||Ground sage|
|½ teaspoon||Ground oregano|
|¼ cup||Chopped corriander (cilantro)|
|1 tablespoon||Miso (I used mugi a red miso containing soybeans and barley. It has a strong rich taste). (Substituting soy sauce also works)|
|¼ \N||Very finely chopped green veggies (eg brocoli etc)|
|¼ cup||Finely chopped mushrooms|
Using my Braun hand blender (my most used gadget) I mushed ¾ of the rice and beans till they had the texture of refried beans (perhaps a bit more chunky) then added all the other ingredients and let the mixture sit for ½ an hour.
I then formed the mixture into patties about the size of a commercial garden burger and baked them on a nonstick cookie sheet for 25 minutes at 350F, turning once. They had the best texture of all my attempts - just like working with h*mburger! They are done when they are golden brown and crisp. Divine with a dab of mustard and all the fixings.
The basic rice and bean mixture provides the texture that makes the burger work.
**I also made another Mexican flavored batch using corriander chile powder, cumin and red peppers (capsicum). Really yummy with a dab of salsa!** ** I'm also planning Thai flavored ones with thai basil, corriander, chiles, lime, ginger, garlic, chopped green beans, spring onions (green shallots) and vegetarian red curry paste. (The result should be similar to the Tod Man Pla fish cakes I loved so much...sigh).** Posted to fatfree digest V97 #200 by laurab@... (Laura Barwick) on Sep 5, 1997