Friday, January 20, 2012

Brown Rice Burgers

Dinner 01/20

Brown Rice Burgers

We experimented again with the Einkorn flour, this time making the burger buns (a yeasted dough) -- and, as you can see, they turned out really well, with a slight yellow-ish coloring and a fantastic flavor. They had an ever-so-slight crust on top and were well-structured through-out and held up to multiple condiments, lettuce and pickles.

Here's the recipe for the burgers. You can also make these as sliders and they will hold in a low oven if needed.

Brown Rice Burgers

1 cup brown (basmati or jasmine) rice, pressure cooked (yields about 4 cups)

1 large onion, sliced

1 garlic clove, minced
1 jalapeno chile, seeded, minced (optional)

1 chipotle in adobo
1/2 tsp. black pepper
2 tsp. smoked paprika

1/2 cup Cheddar Daiya
1/2 cup peas
1/4 cup toasted pumpkin or sunflower seeds

Pressure cook the brown rice (22 minutes, first ring) while prepping the rest of the ingredients. The brown basmati or jasmine are essential because of their "stickiness" which binds the burgers together.

In a large saute pan over med-low heat, add 1 tbs. olive oil and cook the sliced onions slowly with a pinch of salt until well cooked and golden brown, about 5-7 minutes. Add the garlic and optional jalapeno and cook 1 additional minute. Add the black pepper, smoked paprika, chipotle and cook 1 additional minute.

Add the cooked rice, Daiya, peas & pumpkin (or sunflower) seeds and mix to combine. Don't be gentle, mash the hell out of it if you like. ;) -- or put half of it in a food processor.

Check for salt. Remove from heat and place in a large bowl and let cool slightly.

Form the burgers into patties and cook in a cast iron pan (regular or grill pan) with a little olive oil until golden brown on both sides.

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