August 2011

Forbidden Rice and Shiitake Burgers

burgers forbidden rice mushrooms

1/2 c Forbidden Black Rice
1/2 c dried shiitake
2 c filtered water
1 cup yellow onion, rough chop
1 large carrot, rough chop (if organic no need to peel)
2 cloves garlic, minced
extra virgin olive oil
8 oz crimini mushrooms
1 ½ tsp sea salt
1 T fresh thyme, minced
1 T fresh sage, minced
Freshly ground black pepper
2 slices Ezekiel sesame bread, thawed and toasted

Mixed organic baby greens
German mustard
Preferred soft buns (or thaw more Ezekiel bread)
Quality pickles (or thinly slice an English cucumber and toss with sea salt and leave for 30 minutes to make your own)

Rinse ½ cup of forbidden black rice and drain. In a small saucepan bring 1 c of filtered water to boil with rice. Once boiling, cover, lower heat and simmer until cooked. Set aside 2/3 of the cooked rice for burgers and use the rest in another dish (like chocolate rice pudding?!) The rice must cool completely in order to handle and be dry enough for the patties to hold their shape.

Bring the other cup of filtered water to boil and pour over dried shiitakes in bowl. Soak about 10 minutes to soften.

In a food processor mince the rough chopped onion and carrot. Heat a large stainless steal or cast iron skillet with 1 tablespoon of olive oil and add the onion and carrots. Saute about 3-4 minutes and then add 1 teaspoon sea salt and minced garlic.

While that is cooking mince the criminis in the food processor too. Transfer to a bowl. By now the soaked mushrooms should be ready so drain and toss them in the food processor. Add both the minced mushroom varieties to your skillet with an additional ½ teaspoon of sea salt. Also, add the fresh minced herbs.

Place the toasted Ezekiel bread in the food process and create a fine powder.

Once the mushrooms have released their juices add the forbidden rice and some black pepper. When the mixture in the pan is pretty thick turn off the heat and stir in the bread crumbs. Transfer to a large bowl and cool by turning with a wooden spoon often for about 10 minutes.

Now with a ½ cup measuring cup scoop out 6 portions, patting well and making compact little burgers. Turn full measuring cup out on a plate and tap bottom to release your portions.

Heat a stainless steal skillet with a generous amount of olive oil (do not let the oil smoke!). Place a few patties on the skillet and press down with your steal spatula to broaden your patty. Cook for 5 minutes on the first side and flip. Cook 3 minutes on the second. Cook patties in batches so you don’t crown the pan. I used enough oil that nothing stuck to the bottom.

Once they are cooked mustard up your buns or bread, top with some greens and chomp some pickles as you enjoy your burger!

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