Scallion Kidney Bean Burger Recipe
These veggie burgers are prepared with gluten free bread. I made scallion-flavored croutons out of the bread and mixed them with kidney beans. I served the burgers on a bed of scallion and maple-flavored barbecue sauce; if you were putting these patties in a bun, you could always slather the sauce on the inside of the bun instead of on the plate. No mustard or mayo required!
Unlike many vegetarian dishes, these burgers won't leave you dreaming of meat. The texture is interesting and non-uniform, and the flavor is in your face. It's not a meat substitute, but rather a unique dish unto itself. I don't think meat would add anything to the patties and even the most ardent of carnivores should be able to enjoy them as is. Ok, maybe next to a steak or something. But they'd still enjoy it!
The scallion flavor in this recipe is courtesy of Boyajian's fantastic Scallion Oil. Boyajian has an impressive array of oils, vinegars and vinaigrettes with some pretty exotic flavors. I love infused oils, and have been playing around recently with some of the products in Boyajian's lineup. Boyajian sponsored my development of recipes with their products and of course photographs of the dishes. I'll be sharing my culinary creations with you this week, and (shameless plug), if you'd like to try out any of the products, you can purchase them directly from Boyajian's website.
Yields: 4 servings2 slices day-old gluten-free bread
2 cloves garlic, finely minced
¼ cup Boyajian scallion oil
3 tablespoons vegetable oil (or any neutral oil)
1 small red onion, chopped
30 ounces vegetarian baked red beans, drained
2 tablespoons sunflower seeds
2 teaspoons red chili flakes
2 tablespoons Italian parsley, finely chopped
¼ cup scallions, finely chopped
1 egg, lightly beaten
1½ teaspoons salt
½ teaspoon black pepper
2 cups scallion and maple-flavored barbecue sauce (recipe follows in the tip section)
Seasoning the bread:
Preheat oven to 325°F.
Cut the bread into small cubes. Mix 3 tablespoons scallion oil with 1 clove garlic. Generously spread the garlic-scallion oil on the bread pieces. Place on a greased baking sheet and bake for about 6-8 minutes. Let cool and set aside.
For the veggie burger patties:
Heat the vegetable oil in a large pan, add the red onions and cook for 4-5 minutes until fragrant. Transfer to a bowl, leaving as much oil as possible in the pan.
Place the bread in a food processor and pulse until it becomes a coarse mill. Set aside.
Lightly oil the bowl of the food processor with a silicone brush. Add ¾ of the kidney beans. Coarsely blend until a thick paste is formed. Season with salt and pepper. Add the remaining garlic, cooked red onions and pulse 3-4 times. Transfer the paste into a bowl. Add the remaining beans, the sunflower seeds, red chili flakes, bread, parsley, chopped scallion, the egg and 1 tablespoon scallion oil. Using a spatula, mix well. Adjust seasoning with more salt and pepper if necessary.
Using the same non-stick pan, re-heat the vegetable oil.
Divide the veggie burger mixture into 12 equal portions and form small patties.
Place the burgers in the hot pan. Cook until a nice crust is formed. Flip the burgers and cook over low heat for about 3 minutes. Remove from the pan.
Cover a serving platter with the barbecue sauce and place the veggie burgers on top. Garnish with parsley.
I used pre-baked, seasoned beans. If that's not the case, make sure to adjust the seasoning with spices and herbs such as garlic powder, onion powder or oregano.
For a vegan version, you can omit the egg and use a combination of xanthan gum (fine powder used as a binder and emulsifier), liquid lecithin (egg yolk substitute) and a bit of oil. You can find these online or in any specialty food store such as Whole Foods. Look for a (32-ounce) liquid lecithin bottle, which is much easier to cook with than the capsules. Count 1 part each xanthan gum and lecithin to 2 parts oil ratio).
For the scallion and maple-flavored barbecue sauce: In a saucepan, melt the 2 tablespoons vegetable oil. Add 1 chopped yellow onion and cook for 5-8 minutes until softened and lightly golden. Add 1 teaspoon cayenne pepper (to taste), 6 tablespoons Boyajian maple vinegar, 1 tablespoon Cognac, ¼ cup light brown sugar, 3 tablespoons maple syrup, ¼ cup aged Bluegrass soy sauce, ½ cup ketchup and juice of 1 lemon. Complete with about ½ cup water. Mix well, bring to a boil and cook over low heat for 6-8 minutes. Thin the mixture with ¼ cup water (up to ½ cup). Cook for 15-20 minutes until the mixture thickens. Let cool, then transfer to a blender. Gradually add 6 tablespoons Boyajian scallion oil. Adjust seasoning and store in the refrigerator until ready to use.
For a kid-friendly version of the sauce, you can substitute ½ teaspoon of imitation brandy extract for the Cognac.Published By: on August 19, 2013.