Tuesday, April 1, 2014
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Bean Barley Burgers
These are still something of a work in progress, as a recipe. Mr. Ferdzy thought they were a bit bland, and I have to agree. Still, thats not really the problem. Seasoning is a personal thing and I expect people to adjust them to their own tastes.
The real problem is that the texture is a bit soft, and they tend to moosh out the sides of the bun. I need something to firm these up. Suggestions, please? Im trying to avoid egg to keep them vegan, but egg would do it, Im sure. Maybe some ground flaxseed, which might also help with that too-soft mouthfeel. But if anyone has other ideas, Id love to hear them. Those patties in the picture are half-size; the full recipe would make 16 of them.
These are somewhat slow to make, what with all the drawn-out stages, but that has some advantages. They can be made in advance, and cooked up as needed. Im pretty sure the formed but uncooked patties would freeze well.
8 regular sized burgers
30 minutes prep time not including cooking beans or barley
1 cup cooked barley (1/4 cup dry barley)
1 1/2 cups well drained cooked black or kidney beans
1/2 cup dried tomatoes
1/2 cup boiling water
1 cup grated carrot (1 medium)
1/2 cup chopped onion (1/2 medium)
1 cup shiitake mushrooms
1 tablespoon mild vegetable oil
1 teaspoon salt
1/2 teaspoon celery seed
1 teaspoon rubbed thyme
oil to fry
(added equivalent to 1/2 cup flour to second half of the batter, which helped but not enough)
flour to fry
Advance Prep:
You could use tinned beans, or beans you have cooked yourself from dry, but in either case drain them well. If you use tinned beans, do not add the salt until you have tasted the mixture to make sure you dont add too much.
Cook the barley. I do it in the rice cooker, at three parts water to one part barley. My rice cooker wont cook 1/4 cup raw barley, so I cooked more and have extra to put into something else. (Or to try these again.)
When you are ready to proceed, soak the dried tomatoes in the boiling water for 10 to 15 minutes.
Make the Burgers:
Peel and grate the carrot. Peel and chop the onion. Clean and slice the mushrooms. Sauté these together in the oil until softened and lightly browned in spots.
Put the sautéed veggies into a food processor with the drained beans, drained barley and drained tomatoes. Add the seasonings and flour. Blend well, leaving some texture, but until everything is well amalgamated.
Form the mixture into patties, 8 to 16 depending on what size you would like. Roll each patty in flour and set aside. Cover the bottom of a heavy skillet with a layer of oil. Heat the oil over medium-high heat, and cook the patties for about 3 minutes on each side, until they have a browned and slightly crisp finish to them.
Bean Barley Burgers
The real problem is that the texture is a bit soft, and they tend to moosh out the sides of the bun. I need something to firm these up. Suggestions, please? Im trying to avoid egg to keep them vegan, but egg would do it, Im sure. Maybe some ground flaxseed, which might also help with that too-soft mouthfeel. But if anyone has other ideas, Id love to hear them. Those patties in the picture are half-size; the full recipe would make 16 of them.
These are somewhat slow to make, what with all the drawn-out stages, but that has some advantages. They can be made in advance, and cooked up as needed. Im pretty sure the formed but uncooked patties would freeze well.
8 regular sized burgers
30 minutes prep time not including cooking beans or barley
1 cup cooked barley (1/4 cup dry barley)
1 1/2 cups well drained cooked black or kidney beans
1/2 cup dried tomatoes
1/2 cup boiling water
1 cup grated carrot (1 medium)
1/2 cup chopped onion (1/2 medium)
1 cup shiitake mushrooms
1 tablespoon mild vegetable oil
1 teaspoon salt
1/2 teaspoon celery seed
1 teaspoon rubbed thyme
oil to fry
(added equivalent to 1/2 cup flour to second half of the batter, which helped but not enough)
flour to fry
Advance Prep:
You could use tinned beans, or beans you have cooked yourself from dry, but in either case drain them well. If you use tinned beans, do not add the salt until you have tasted the mixture to make sure you dont add too much.
Cook the barley. I do it in the rice cooker, at three parts water to one part barley. My rice cooker wont cook 1/4 cup raw barley, so I cooked more and have extra to put into something else. (Or to try these again.)
When you are ready to proceed, soak the dried tomatoes in the boiling water for 10 to 15 minutes.
Make the Burgers:
Peel and grate the carrot. Peel and chop the onion. Clean and slice the mushrooms. Sauté these together in the oil until softened and lightly browned in spots.
Put the sautéed veggies into a food processor with the drained beans, drained barley and drained tomatoes. Add the seasonings and flour. Blend well, leaving some texture, but until everything is well amalgamated.
Form the mixture into patties, 8 to 16 depending on what size you would like. Roll each patty in flour and set aside. Cover the bottom of a heavy skillet with a layer of oil. Heat the oil over medium-high heat, and cook the patties for about 3 minutes on each side, until they have a browned and slightly crisp finish to them.
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