18 October 2011

Brussels Burgers

This past weekend I went on a quick climbing trip to Bishop; the climbing, weather, scenery, and company were all grand. The food... well, I guess I am spoiled. Bishop has enough coffee shops that I have a favorite one but the other meal options were very much not the urban fare to which I have become accustomed. There were many sandwiches and heavier foods, the veggie options being somewhat sparse. Far too lazy to cook the night I got back (hello burrito), I rectified matters the next night with what might be considered a veggie slam dunk. I've made bean burgers in the past, though the emphasis has always been on the beans. Not this time, though that did lead to issues.
A mostly-bean patty is easy; mashed beans stick together rather well. A patty which is half shredded veggies needs a little more coaxing. Even more so, in fact, than I could provide. I ended up with a few chicken nugget-sized patties but mostly got a hash of sorts. I would recommend either caving and using an egg for binding, upping the flax seed and water content, or trying something with more cornmeal and water. Possibly even using the liquid from the canned beans.
Brussels Burgers on Sweet Potato "Buns"
Makes maybe 10 patties (serves 3ish)
1 sweet potato
1 can garbonzo beans (15 oz, I think ~2 cups?)
~8 brussels sprouts (an equal volume to the beans)
2 shallots
4-6 button mushrooms
2 tbsp cornmeal + extra
2 tbsp water
1 tbsp flax seed
1 tbsp soy sauce
1 tbsp sesame oil
1 tsp cayenne pepper
1 tsp cumin
olive oil

Preheat oven to 350. Slice the sweet potato into thin, circular pieces. Toss them in a small amount of olive oil and salt. Put the slices on a baking sheet and place in the oven. Coarsely chop the shallots and put them in a large frying pan over medium with a dash of oil. Shred/dice the brussels and add them to the pan after the shallot has softened with a splash of oil. Stir every minute or so, and dice the mushrooms. After the brussels have softened, add the diced mushrooms and sesame oil to the pan and cook for another 5 minutes.

This should take under 20 minutes; at the 20 minute mark, flip all the sweet potato slices over and put them back in the oven. Empty the beans into a bowl and mash them into a paste; add enough of the pan contents so that it is 50/50 beans/not beans. Add in the cornmeal, water, flax seed, soy sauce, pepper, and cumin; stir to evenly distribute everything.

You'll want to take out the sweet potatoes 10-15 minutes after you flip them (depending on thickness), so that might be during the next stage. Just shut off the oven and leave them in if it is.

Heat the large pan from before with a nice amount of oil over medium high. Put a layer of cornmeal on a plate and take slightly-larger-than-golfball bits out of the mixture, shape into patties, and coat with cornmeal. Cook them for about 5 minutes, flip them, and cook them for a few minutes longer (enough to make both sides brown and somewhat crispy).

Serve on potato buns with any extra brussels mixture as a side. It shouldn't need ketchup, but some people are weird.

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