Peanut red bean burgers, with fruity sauce

I really like peanuts, I often eat them just like that. Today, I’ve included them in some spicy bean patties to bring nuttiness and crunchiness.

I broke the peanuts in the mortar. I keep the red skin, it’s full of nutrient. Added in : Taisho kintoki red beans (boiled), onion, ginger, garlic and stalks of nira. It’s flavored with an Indian spice mix containing mango powder. A little potato starch for binding. Pan-fried.

The fruity sauce is made by blending carrot, 1/2 konatsu pomelo, a piece of onion, chili pepper and a pinch of salt.

Sides : salad with goya (bitter squash) and yamaimo simply diced.

Veg veg burgers, and Bulldog

Veg burgers again, but new ones. They are never the same.

The carrot and romaine are the byproduct of juicing. I have added a little potato starch as a binder, and spicing is very light, salt, black pepper, a pinch of curry spices.

They had to be “lightly flavored”, because I have put some Bulldog sauce on them…

Bulldog sauces
That’s a brand of Worcester-like Japanese sauces, that is relatively classic now as they started in 1905 it seems. Click here and follow the arrows. It’s in Japanese but thanks to the photos, you can see the ingredients of the sauce, fruits, veggies and spices, plus vinegar and salt. The 3 sauces are relatively similar but more or less liquid. I have the 中濃 (chuno) which is medium thick.
Well, I should make mine someday. They are usually called “so-su” (sauce) in Japanese conversation, as that’s the sauce by default.

Heated rounds of bread to make sands.

Spicy crazy ramen burger (black bean burger part 2)

Ramen burger ! Yeah, and it’s probably addictive. At least, my version is. You should really try.
If you wonder who came with this crazy idea, here is a little historic explanation. Everybody knows Fukushima, the region is famous for its… atomically good ramen. Well that’s a true.
喜多方ラーメン (Kitakata ramen) from the town of Kitakata are said to be one of the 3 best in Japan.
ramen source “tourist info”
They are ramen, topped with chashu (pork roast), a slice of surimi, menma bamboo shoots, negi… Then one shop had the idea to make to round patties of broth flavored noodles and serve the toppings inside :
ramen burger kitakata ramen-burger
source “the restaurant that started the ra’burger”
They have then been copied all by many others.

So, I have not followed their recipe at all. I’ve used a home-made black bean burger and improvised my fried noodles :
making the burger (click here).

Here are toppings. My sauce : neri goma (pasted sesame, tahini), rice vinegar, miso, a little sugar, paprika, chili pepper and turmeric.

The construction : a round of pan-fried ramen, a layer of greens, a bean burger, a good amount of sauce, pickled ginger, a second round of ramen, cut coriander leaves.

That’s a complete Spring spicy ramen burger. And it’s really delicious.

I tried to eat it with the hands, and I got greasy fingers, that I had to lick after… A sort of burger case would be convenient. I should get some printed at my name.

Dill veg’ burger

A quickie : azuki patties with dill gomadare sauce. It’s delicious.
Herbs are expensive in Winter, but when they have too much at the end of the day, the stores discount : at the condition that you take 4 packs of dill, you pay like 1/2 a pack. Oh, I’ll find something to do with it. I’ll just put some in everything.

Azuki beans. Well, you have to soak and boil them first.

The burger is made of half-mashed boiled azuki beans, onion and ginger cubes, powdered sesame, minced dill stalks, ninniku no me (garlic stalks).
It is flavored with salt and wuxi (Chinese 5 spices).

The sauce gomadare (sesame sauce) is pasted sesame seed, white miso and rice vinegar in equal amount. Plus a pinch of sugar. I’ve added dill in it and some water to make it liquid.

Enjoy the burger with the sauce. And some freshly baked bread to clean the plate.

Baked black bean burger and roasted red onions

A yummy veg’ burger, baked with some red onions.

A patty quickly made of black beans, black miso, grilled sesame, green togarashi chili and garlic.

Tsukemono pickles.
Made of goya bitter squash, cucumber, onion, red paprika and wakame seaweed. Plus a little sea salt. That macerated all together. It’s delicious, fresh and crunchy.