Friday, February 10, 2012

Bean-and-Veggie Sliders

I don't know what my deal is with sliders this week. Tonight I made Middle-Eastern Chickpea Miniburgers, and last night I made these Asian-inspired sliders. As a side note, tonight's repeater recipe was not, in fact, worthy of making it again. This is why I have a "worth keeping" pile - to try things out to determine if they really are worth making more than once or twice. And that recipe is not worth keeping around.

Neither is this bean-and-veggie one, for that matter. It's kind of neat, using the rice as a binder in the burger. It holds together nicely. The mango is an interesting twist. These were alright, but I feel like they were missing something exciting and I'm not sure what. I wouldn't make them again.


Bean-and-Veggie Sliders
Martha Stewart Living, January 2011

These mini bean-and-veggie burgers take inspiration from Vietnamese banh mi sandwiches. Blended beans and rice are the basis of these sliders, which are supercharged with grated carrots, broccoli, and ginger. Top them with cilantro and sliced mango for the brightest burgers ever.

2 cups cooked kidney beans
1 cup steamed jasmine or basmati rice
1/2 cup shredded carrot
1/3 cup shredded broccoli
2 tablespoons grated ginger
2 tablespoons finely chopped fresh cilantro
1/2 recipe flavor base (follow recipe in pot of beans, below)
1 tablespoon vegetable oil
12 small whole wheat rolls, split
Garnishes: Chili Mayonnaise (see below), lettuce, mango, red onion, and cilantro

1. Pulse beans in a food processor until mixture resembles ground meat. Pulse in rice. Stir bean mixture in a bowl with carrot, broccoli, ginger, cilantro, and flavor base. Form into twelve 2 1/2-inch round patties (1/4 cup each). Cook in hot oil over medium-high heat until golden, about 3 minutes per side. Sandwich in rolls, adding garnishes.

2. For the Chili Mayonnaise: Stir together 3/4 cup mayonnaise, 1/2 teaspoon Asian chili paste (such as sambal oelek), and a dash of toasted-sesame oil.

Servings: 12

Pot of Beans
1 pound dried beans, such as kidney, cannellini, navy, pinto, or black
8-10 cups water, plus more for soaking
Flavor Base:
2 tablespoons extra-virgin olive oil
1 onion, chopped
3 garlic cloves, chopped
1 fresh chile, chopped
Coarse salt
Optional flavor add-ins (see below)

1. Make the beans: Place beans in a large bowl; cover with water by several inches. Refrigerate, covered, overnight. Drain. (For a quick soak, cover beans in a saucepan with water. Bring to a boil. Remove from heat. Let stand, covered, for 1 hour. Drain.)

2. Make the flavor base: Heat oil in a pot over medium heat. Cook onion, garlic, chile, 1 1/2 teaspoons salt, and any add-ins until onion and garlic are soft, about 5 minutes.

3. Add beans, 8 cups water, and 1 1/2 teaspoons salt. Bring to a boil. Reduce heat. Simmer, partially covered, adding water as needed to keep submerged, until tender, 35 minutes to 2 hours, depending on type of bean. (Start checking for doneness after 30 minutes.)

Stir a few tablespoons of any of these into the flavor base: bell peppers, sausage, bacon, tomatoes. Or season with herbs and spices (cumin, paprika, cayenne, oregano, thyme, rosemary, bay leaf).

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