reggae burgers

[Guest guest]

Courtesy of Veggie Jews And Maida Genser

 

Sun Jul 15, 2007 12:32 pm (PST)

Reggae Burgers - Recipe

from Vegetarian Planet, by Didi Emmons (Harvard Common Press, 1997).

 

4 slices stale bread (or toasted sandwich bread)

2 tablespoons olive oil

1 1/2 cups chopped onion

2 garlic cloves, pressed or finely minced

1 tablespoon fresh ginger, finely minced

1/2 teaspoon allspice

1/2 teaspoon ground nutmeg

1 15-ounce can black beans, drained and rinsed

1 1/2 cups cooked rice

1/2 Scotch bonnet or habanero pepper, or 1 jalapeno pepper, chopped

salt and freshly-ground black pepper to taste

 

1. Using a food processor, pulse bread to make crumbs, then place

them in a large bowl.

 

2. In a large skillet, heat 1 tablespoon of the oil over medium heat

and add onions. Saute them, stirring occasionally, about 5 minutes or

until softened. Add garlic, ginger, allspice, and nutmeg, and saute

for 2 minutes more. Put this mixture in the food processor, then add

black beans, rice, and chopped pepper. Pulse ingredients until they

are chopped but not pureed, then transfer mixture to a bowl.

 

3. Add breadcrumbs to bowl, salt and pepper to taste, and stir

thoroughly with a spoon. Add more bread crumbs if mixture is too wet.

*

 

4. In a large skillet, heat remaining oil over medium heat. Form

mixture into 4 patties and cook about 4 minutes per side until

burgers have formed a dark brown crust.

 

5. Serve with your favorite rolls and lettuce, tomato, and ketchup, if

desired.

 

Serve 4.

 

*I find it works better to form and chill the patties for at least 20

minutes before cooking them. They hold together better. They can also

be frozen and cooked later.