Shiitake Hazelnut Burger

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with braised onion rings

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* Exported from MasterCook *

 

Shiitake Hazelnut Burger with Braised Onion Rings

 

Recipe By :Karen Hubert Allison

Serving Size : 6 Preparation Time :0:00

Categories : Meat Alternatives Vegetarian

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon olive oil -- or as needed

1/2 cup minced onion

1 cup minced steamed shiitake mushrooms -- see note

1/4 cup well-cooked black beans -- mashed

1/2 cup firm tofu -- crumbled

1/2 cup hazelnuts -- toasted and ground

1 cup cooked brown rice -- lightly processed

(to break or split grain)

1 egg white -- plus

1 egg white (optional) -- if needed

2 teaspoons dried thyme

3/4 teaspoon ground marjoram

1/2 teaspoon grated nutmeg

1/2 teaspoon ground cinnamon

2 tablespoons Thai peanut sauce (optional)

Salt and black pepper -- to taste

Whole wheat flour -- for dusting

BRAISED ONION RINGS

2 cups very thinly sliced red onion

1 teaspoon dark or red miso

1/2 cup red wine

1 tablespoon balsamic vinegar

1 tablespoon fruity olive oil

or toasted sesame oil

 

Heat 1 tablespoon of olive oil in a small skillet, add the minced onion and

mushrooms, and saute until the onions are tender and the mixture is dry, 5 to 8

minutes. Remove from the heat.

 

In a mixing bowl, combine the beans, tofu, ground hazelnuts, and rice with one

of the egg whites. Add the onion-mushroom mixture and the seasonings, including

the peanut sauce (if using). Mix well to combine: add another egg white if

necessary for the ingredients to stick together.

 

Shape into burgers, 1 per serving, and dust with whole wheat flour. Oil a

nonstick skillet and place over medium-low heat. Saute the burgers until golden

brown on both sides.

 

Meanwhile, make the braised onion rings: Put the onion in a small saucepan with

the miso. red wine, vinegar. and olive oil. Cover and braise for 10 to 15

minutes, adding a little water if the mixture becomes dry. Uncover and continue

cooking for a few minutes or as long as it takes the liquid to cook out, leaving

the onion sizzling in sauce.

 

Serve the burgers on buns and topped with the onion.

 

Source:

" Vegetarian Compass (1999 Karen Allison Com) "

S(Edited by):

" kitpath on 11/23/99 "

Yield:

" 6 pieces "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 340 Calories (kcal); 14g Total Fat; (34% calories from fat); 10g

Protein; 49g Carbohydrate; 0mg Cholesterol; 67mg Sodium

Food Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 2 1/2

Fat; 0 Other Carbohydrates

 

NOTES : This burger has some similarity in taste to pate. It is rich, earthy,

and meaty. Any wild mushrooms may be substituted, including porcini,

chanterelle, and portobello. The mushrooms are steamed and minced then sauted

lightly: this limits the amount of oil that is absorbed by the mushrooms. TIP:

Be sure to cook the liquid out of the mushrooms before you incorporate them into

the burger mixture. A mixture that is too moist falls apart easily while cooking

and does not hold its shape in the bun.

Nutr. Assoc. : 0 0 1365 2797 0 0 0 0 0 2130706543 0 875 0 0 2130706543

-9332 0 0 4712 905 0 0 3261 2130706543

 

-:-

Pat Hanneman (Kitchen Path recipes:

http://home.earthlink.net/~kitpath/)

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