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Thursday, July 19, 2012

black bean + pearl barley burgers

Black Bean Burger

it is just past midweek, midsummer (!!), the sweltering heat wave in maryland leaving much to desire. our days are punctuated by the mundane routine of waking right as the moon goes to slumber, returning home to simple meals of csa bounty. rinse, repeat.

to provide us with some relief from the cycle but still make use of our stash from the farmer's market, we made black bean burgers this week. still relatively light in fare, but packed with protein + fiber, they turned out well, filling and flavorful. initially inspired by food loves writing, this is my 2nd attempt at making these. the first time, i loosely followed shanna's recipe and this time, i used what was in the fridge, in the pantry, and what my taste buds wanted.

Black Bean Burger

black bean + pearl barley burgers
makes 4 patties

just like with any burgers, meat-filled or vegetarian, you can adjust seasonings + flavors according to taste. i kept it simple this time, tho i bet mexican (with chipotle seasoning, cilantro etc) or indian (fennel, cumin, curry) would be lovely.

admittedly, the dried black beans were a challenge. we don't buy canned stuff anymore. i started soaking the beans sunday night. monday evening, after work, we boiled them for what we thought was only going to be an hour or so. 4 hours later, they were still toothy. tuesday evening, after work, we boiled them some more, for 1.5 hours. they were finally done. we'll crock pot them next time. this did not discourage us, it only made us all the more appreciative when we were finally successful.

1/2 cup dried black beans, soaked over nite, boiled until soft (avg time 45 min - 5 hours, or by dw's estimation, 1.5 years)
1/4 cup dried pearl barley, soaked over nite, cooked according to package instructions
1/2 green bell pepper
1/4 cup green scallions, chopped
1/3 cup carrots, diced fine
1/2 cup kale, rough chopped
approx. 2 TBL bread crumbs
olive oil
salt/pepper to taste
dash of ceyenne
1 TBL cumin

it seems like a lot of work for such few ingredients, it's not, it's just a number of pots/pans. cook up the pearl barley according to package instructions. boil up black beans until soft. in a pan, saute green bell peppers, scallions, carrots, and kale in a bit of olive oil. season accordingly. when carrots are sufficiently soft, kale is wilted, turn off heat and set aside.

pre-heat oven to 350F.

first, process cooked black beans in food processor. add in the pearl barley, pulse until mixed thru. then add in the veggies, with bread crumbs and maybe a dash of oil. season again with salt/pepper. pulse until all is incorporated.

you should be able to form patties, it won't be sticky but it should hold shape. fry patties in pan of olive oil (or whatever oil), until both sides are browned but not burnt. finish heating thru in oven for about 15 minutes.

build your burgers. i sliced up half an avocado, lightly doused with lime juice to retain color. we had arugula handy, and we topped them with a generous spoonful of purple basil pesto.

basil pesto

10 comments:

  1. Its the first time I've seen purple basil. I'm adding this to my collection of recipes to try. Love black beans and these burgers have made me very, very hungry (at 8:42 am). Is it possible to substitute the pearl barley (quinoa perhaps) just in case I don't find it in the stores near me?

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    1. vinita, i never paid much mind to purple basil but when we walked by it, it was so fragrant i had to purchase it.

      in lieu of pearl barley, certainly use whatever grain you want: rice, quinoa for gluten free option, barley, stale bread. i chose pearl barley because it was the first package i grabbed from the pantry & everything else required too much rifling around. just keep in mind, quinoa isn't as sticky as rice or pearl barley so you may require more binder for the patties.

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  2. love that last graphic! I have pearl barley left over from making barley water which I like to stock up in the fridge in summer, so this just comes in brilliantly! I don't soak my barley because it's not a whole grain, hmm is there a health reason why you soak it, should I start soaking it?

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    1. oh, do tell about barley water!

      the package (Bob's Red Mill) said that soaking would make it softer and fluffier if soaked for 5 hours or ideally over night. it also shortened cook time significantly. had i not soaked, the package said to cook for an hour. instead, i ended up cooking it for 20 minutes.

      so no there is no health reason, but since i was soaking the black beans, i just reached for another bowl to soak the pearl barley by rote.

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  3. These sound fantastic! I made veggie burgers recently, too, from red lentils... but the mixture was a bit wet, sort of like making risotto cakes. Yours look like you reached the perfect texture! Yumm

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    1. i've been playing with the idea of using lentils in burger patties too, great minds think alike!

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  4. The burgers look fantastic, and I love all of those ingredients. Really lovely pine nut + olive oil + purple basil photo -- fantastic idea and execution!

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    1. thank you! i think this might be my fave veg burger. i also think that i cannot have burgers without pesto.

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  5. I hop over from Jen's site and this is my first time visiting your blog and I really enjoyed browsing your gorgeous site! The food photography is AMAZING! This burger is stunning!

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    1. hello nami, and welcome! thank you so much for your kind words. i will be perusing your space shortly.

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