out with the oldPosted: March 1, 2010
how on earth did people plan a wedding / research vacation spots / search for a new apartment before the internet? there is TOO much information – it’s positively mind-boggling. but at the same time, SO FUN. although i tend to get carried away, as i’m sure it’s quite easy for many of us to do.
so, my recipe collecting is definitely going on the back burner. you may see a few repeats over the next…. year or so. but that just means i’ll be perfecting a new “classic”, right? right.
i did manage to put together a new dish last night for dinner – one that almost worked. vegetarian burgers are really difficult to make yourself, and near impossible to make perfectly. these ones were certainly tasty, they just lacked the right burger quality – as in, you definitely couldn’t eat them in normal burger fashion. it was more of a fork and knife event. regardless, a nice basis for something that could be great.
spiced red bean and bulgar burgers
adapted from a bbc good food recipe – makes 4 burgers
- 1/2 cup bulgar wheat (could use couscous or quinoa here)
- 1 onion, finely chopped
- olive oil
- 1 garlic clove, crushed
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- 1 can kidney beans , rinsed and drained
- 3/4 cup breadcrumbs (i used gluten-free)
- lettuce leaves , sliced tomatoes, and sweet chili sauce, to serve
- simmer the bulgar wheat/couscous/quinoa in boiling water for 5 minutes. drain really well, put back in the pan and put on a lid to steam and dry out for a few more minutes. cool completely. cook the onion in a tiny bit of olive oil in a small pan until golden, add the garlic and spices and cook for a few minutes. cool. roughly mash the kidney beans with the back of a fork so you still have some large bits of bean. mix in the cooled onion, bulgar and breadcrumbs, then season and form into 4 burgers. chill for 30 minutes, or until you want to cook them.
- to cook, heat a non-stick pan with a little oil. cook for 5-6 minutes on each side until golden and crisp, pushing against the edge of the pan to brown the edges.
- serve in rolls with lettuce and tomatoes and a dollop of sweet chilli sauce.
lesson learned: these burgers need a binding agent, as they crumble while they cook. at the very least, they need some water or oil to soften all of the dry ingredients (specifically the breadcrumbs). be warned!