...now say that 10 times. Tongue-twister this may sound, but tongue-tantalising it sure will be. Burger craving and some left over kidney beans (from my son’s Quesadilla lunch from the previous day) led me to put this meal together the other night.
However, my cravings were not just for the burgers though. I wanted the whole nine yards...pickles, fries, slaw...et al! Feeling too lazy to step out and get the supplementary help with the trimmings, I decided to tackle the fridge and do it all. Had cukes, had vinegar, had rosemary, had slaw and most importantly, had my son’s help.
Needless to say, an hour- later, we had both created one healthy dinner and 3 very satisfied tummies thereafter.
So go ahead and build yourself a better burger. Hopefully, you will enjoy it as much as we all did!
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For the burger:
1 cup canned kidney beans; drained and rinsed
1/4 cup scallions; finely chopped
1/2 cup panko bread crumbs
1 tsp. grated ginger
1 medium chili; finely chopped
1 tsp. fennel seeds
1/4 cup red bell pepper; finely chopped
2-3 Tbsp. finely chopped cilantro leaves
salt and pepper to taste
2-3 Tbsp. Olive oil
For serving:
Whole-wheat Burger buns
Hummus (any variety)
Sliced red onions (I sautéd mine with a touch of oil on a non-stick pan)
Lettuce
Heat a non-stick pan on medium-high heat.
Put all of the burger ingredients in a food processor and pulse for few about 5-6 seconds until the beans are coarsely mashed and the mixture comes together. Taking about a golf-ball sized mixture in your hands, make small patties, 2-3 inches in diameter and about quarter inch high.
Swirl 1 Tbsp. of oil on the pan and cook 4-5 patties at a time for 4-5 minutes on each side or until they are golden brown.
Spread the hummus on the buns and serve the burger with some lettuce and onion and sides (see below) if desired.
Broccoli Slaw:
In a bowl, mix a cup of broccoli slaw with 1/4 cup sour-cream, 1 Tbsp. light mayo, 1 tsp. Dijon mustard, 1/2 tsp. sugar, 1/2 tsp. white vinegar and salt and pepper to taste. Refrigerate for at least 10 minutes before serving.
Pickles:
Dissolve 2 Tbsp. sugar, 1 Tbsp. salt in about 1/2 cup of white vinegar and 1/4 cup water. Add 1 Tbsp. fresh dill sprigs; chopped, 1 tsp. whole coriander seeds, 7-8 whole peppercorns. Mix thoroughly. Add 3 small Persian cucumbers and 1/2 red bell pepper; both thinly sliced. Mix and set aside until ready to eat. Leftover pickles will stay in the fridge for 2-3 days.
Oven-roasted rosemary-lemon fries:
Pre-heat the oven to 450O F. Cut 3 large potatoes into medium fries. Add to a large bowl. Add 3 Tbsps. Olive oil, 2-3 sprigs of rosemary, zest of 1 lemon, salt and pepper to taste. Toss thoroughly. Spread the mixed potatoes in a large baking sheet lined with parchment paper. Bake stirring occasionally for 25 to 30 minutes or until it is cooked and slightly brown on the edges. Serve hot.
