Fake-house burger

Photo by: Escoffier's disciple
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by Escoffier's disciple

about 1 year ago

Steakhouse style burger without the steak. Vegetarian friendly, and great on the grill. Once you try this version, it may have you breaking out the beans instead of the beef.

Makes 4 large burger sized patties, and toppings

"Burger" patties:

  • 2 cups Cooked black beans (or one can drained and rinsed)
  • 1 cup Cooked and cooled rice (White or brown, great use for leftovers)
  • Approx 4 ounces Porcini mushrooms (if using dried, rehydrate in water for 30 min. Drain and squeeze out excess moisture)
  • 1 piece Shallot, finely minced
  • 2 Cloves garlic, finely minced
  • Salt and Pepper to taste
  • 1 dash Worcestershire sauce (more if you like)
  1. Place the beans and rice in a large bowl. Mash them together using your hands, or a potato masher. It needs to have some texture to it, not smooth, and creamy.
  2. Next, add the shallot, garlic, and the Worcestershire sauce.
  3. Chop the drained mushrooms up finely and add them to the mix.
  4. Mix everything together until it is just combined. You don't want to over mix. Taste the mix and season with salt and pepper to your liking.
  5. Divide the mixture into four roughly equal portions and shape them into patties. Wrap them in plastic wrap and let them rest in the refrigerator to firm up, at least 30 min, overnight would be better.

Toppings and spread:

  • 1 large onion (I prefer Vidalia or other sweet onion)
  • Balsamic Vinegar
  • for the spread:
  • 2 Large Avocados
  • 1/4 cup Sour Cream (or silken tofu)
  • 3-4 dashes Liquid smoke
  • splashes lime juice
  • Salt to taste
  1. While the burgers are resting, slice the onion into 4 large slices.
  2. Place them into a shallow pan or dish just big enough for the onions to fit. Pour enough vinegar over the onions to just coat the bottom of the dish.
  3. About half way through your marinade time, turn the onions over to marinate the other side. Let the onions soak for at least 30 min.
  4. For the spread: Peel and remove the flesh of the avocados.
  5. Mash the avocados in a bowl. Add the liquid smoke and lime juice and sour cream. Mix to combine. Taste and adjust with salt and lime juice as needed
  6. final assembly: Grill the burgers like you would normally, either over coals, gas, or indoors. Toast the buns and put a thin (or thick) coating of the spread on both sides. After the first flip of the burgers, add the onions to the grill and cook through. Assemble the burgers with the onions and any other toppings you like. Enjoy.
Edamam

Nutrition Info:

PER SERVING:

  • 720 calories
  • 19g total fat
  • 4g saturated fat
  • 8mg cholesterol
  • 30mg sodium
  • 114g carbohydrate (23g dietary fiber, 6g sugar)
  • 28g protein
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