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Who doesn't like burgers? But sometimes, a burger that's thick, rich and juicy doesn't have to be made of beef, or any kind of meat for that matter! Dina Cheney who wrote Meatless Every Day stopped by Tonia's Kitchen to talk about her fantastic bean burger. Dina uses both beans and lentils, because, when combined, canned or boxed beans provide an inexpensive, healthy alternative to the cow! She says pinto beans or lentils can provide a deliciously moist and juicy base for a wonderfully tasty burger.
- 1/4 cup uncooked short-grain brown rice
- 1/2 teaspoon coarse salt, plus extra for cooking the rice, divided
- 1/4 cup plus 1 tablespoon vegetable oil, divided
- 1 tablespoon coarsely chopped garlic
- 1 large portabella mushroom cap, coarsely chopped
- 1 15 ounce can chickpeas, rinsed and drained
- 1/2 cup shredded carrots
- 1/4 cup fresh flat-leaf parsley leaves
- 1/4 cup ketchup, plus additional for serving, if desired
- 1/4 cup coarsely chopped red onions, packed
- 2 tablespoons Dijon mustard, plus additional for serving, if desired
- 1 tablespoon reduced-sodium soy sauce
- 1 teaspoon liquid from canned chipotles en adobo
- 8 grinds black pepper
- 1 cup panko breadcrumbs
- 6 thin slices soy cheese
- 6 brioche buns, split and toasted
- 6 tomato slices, drained on a paper towel
- 2 ripe avocados, thinly sliced
1. Fill a small- to medium-sized saucepan two-thirds full with heavily salted water, cover, and bring to a boil over high heat. Once the water is boiling, stir in the rice and cook, stirring occasionally, until tender, about 40 minutes. Pour into a colander set in the sink and let cool to room temperature, about 15 minutes (the rice should have doubled in volume, to a bit more than 1/2 cup).
2. Meanwhile, heat 1 tablespoon oil in a small, heavy, nonstick saute pan over medium-high heat. When hot, add the garlic and saute until slightly softened, 1 to 2 minutes (watch carefully to prevent burning). Immediately add the mushrooms and saute, stirring, until tender and browned, about 5 minutes. Set aside off the heat to cool (you should yield 1/2 cup).
3. Add the cooked rice, the garlic-mushroom mixture, 1/4 teaspoon salt, the chickpeas, carrots, parsley, ketchup, onions, mustard, soy sauce, chipotle liquid, and black pepper to the bowl of a food processor. Puree until the burger mixture is combined well, about 40 seconds.
4. Mix the panko and the remaining 1/4 teaspoon salt in a large bowl. Add the burger mixture and mix well with your hands until combined. Shape into 6 patties and flatten each one to about 1/2 inch thick, using your fingers to make an indentation in the center of each.
5. Heat 2 tablespoons oil in a 10-inch, heavy, nonstick saute pan over medium-high heat. When the oil is hot, add 4 patties and cook until the first side is browned, about 3 minutes. Flip over and cover each patty with a slice of cheese. Cover the pan and reduce the heat to medium. Continue cooking until the cheese has melted and the other side is browned, about another 3 minutes. Transfer to a plate. Raise the heat to medium high, and add the remaining 2 tablespoons of oil and remaining 2 patties to the pan. Repeat the cooking process, turning the burgers over after about 3 minutes, then adding the cheese, covering the pan, reducing the heat to medium, and cooking until the cheese has melted.
6. Place a patty on half of each bun and top with a tomato slice and some avocado slices. Serve immediately, passing ketchup and mustard at the table.
