Cranberry Bean - Kale Burgers, Quinoa (No Added Fat)
I loved the cranberry beans that I made in early September! Most of the places that I shop don't seem to carry these beans that cook into a filling, creamy texture, but I found them at Whole Foods Market in Durham, NC today. I had the idea of mashing the beans and then cooking them as burgers. I refined the idea to blend the beans instead of mashing them.
- One cup cranberry beans, soaked overnight (see above for variation)
- 1/2 t finely chopped (1/8" or so cubes) ginger
- Water (just enough to cover beans)
- Vegan bouillon cube
- 1/4 cup onion cut into large 1/2" pieces and separated into two halves
- Salt, and/or freshly ground black pepper, to taste - start with 1/2 t of each
- (Optional) Hot sauce or jalapeno
- 4-6 leaves kale, roughly cut into 1" squares, stems left behind
- (Optional) 2 cloves garlic roughly diced into 1/8" pieces or so
- (Optional but recommended) 8-10 leaves fresh basil
- (Optional but recommended) Approximately 1/4 cup bread crumbs
- 1T miso
- 1t nutritional yeast
- 1t chopped onion
- 1/4 cup water
- Rinse and drain the beans. (I didn't soak the beans overnight but soaked them about 7 hours; I used boiling water and changed the water - with a new batch of boiling water - about half way through.)
- Put the beans and ginger in the Instant Pot pressure cooker and put in just enough water to cover the beans; cook on high pressure for 22m. I should have added the bouillon cube but forgot; I instead added it before blending. (The ginger can be helpful to prevent gas, though my family doesn't seem to have an issue with these beans.)
- Let the pressure cooker cool down a bit (putting a moist towel on top helps) and then slowly reduce pressure and remove the top.
- Put the cooked beans, half the onion, salt and pepper, and the hot sauce or jalapeno (I omitted both as my daughter wouldn't have eaten this) into a blender (along with the bouillon cube that I missed earlier) and blend briefly to homogenize.
- Add the remaining onion, garlic (which I skipped, as my Dad doesn't eat garlic, but I've included in the writeup for the future), basil, and kale to the blender and blend briefly at medium (I used 70% power on my Vitamix variable setting), mixing everything in but being careful to keep recognizable small pieces of the newly added vegetables.
- I transferred this fairly thick paste to a bowl and, in turn, took two large tablespoonfuls into my clean hands, rolled into a ball, and flattened into a thick (3/4"?) patty.
- I had some prepared bread crumbs that included garlic as an ingredient. Since my Dad doesn't eat garlic, I cooked his burger as this patty. For the rest, I gently pressed both sides of the burgers into the bread crumbs first.
- I put the patties, with or without bread crumbs, into a cast iron skillet that had been preheated for a few minutes on medium high, but added no oil. I checked the bottom after about 3 minutes and then every minute or so until it was gently brown (I think it took about 4 or 5 minutes), then flipped and cooked the other side similarly.
- In parallel, I had made a miso sauce by blending the miso, nutritional yeast, additional teaspoon of onion, and water. I served the burger with the sauce on top.
I realized late in the process that I should have enhanced the sauce at least with ginger and some citrus perhaps. The dressing was reasonable, but the choice of ketchup for my daughter's burger may have been a better one for us all. The quinoa, as always, was good.