I food experimented today. Oh boy! The initial batch of planned 5 to 6 somehow snowballed providing more than 2kg of burgers. Well, I guess I am going to freeze them and have quick and healthy snacks to the ready.
Experiment report:
200gr butter beans (soaked over night and then boiled for 20 min)
I left the water in which I boiled the beans in the pot and added polenta (approximately 1,5 cups)
Oh yes and 3 pinches salt
So I let this all cool down for several hours and then used my blender to mash it all up
After this I added flour (this time bread flour but next time I will try wholemeal) so this is where the measurements get a bit wonky because I had to keep adding the stuff. I ended up using about 400 grams.
Next step:
1,2 carrots —crate’em baby
1,2 celery stick —cut in small pieces
1/2 leek —cut into small pieces ( I recommend cut along the leek in the middle, then quarter and then slice against the growth)
1/2 red onion
1 tablespoon Italien herbs
1 teaspoon marjoram
1/2 teaspoon caraway seeds (ground)
and more salt
2 tablespoon paprika
So mix this all under the dough prepared from the beans, polenta and flour
Now the cooking part
So I put olive oil in my trusted heavy cast iron pan
heated it
then take out pieces from the dough and form burger shapes
put those into the hot oil
fry for 1 minute each side
Final Haul
I then laid the ‘pre-fried’ burgers onto pizza trays
Put those into the oven
and baked at 220ºC with hot air fan on for about 10-15 minutes
this way the burgers will not be as greasy as if you fried them until they are done
Now you can dug in!—Uhm, almost…
Serve with dips:
Yoghurt (mixed with salt, fresh herbs)
and/or my favourite
Mix equal parts Roasted Sesame Oil & Soy Sauce
