Peanut red bean burgers, with fruity sauce

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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.

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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.

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

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

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Veg veg burgers, and Bulldog

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

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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.

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

bulldog 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.

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Heated rounds of bread to make sands.

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Spicy crazy ramen burger (black bean burger part 2)

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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 burgerkitakata 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 :
DSC07342-001 making the burger (click here).

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

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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.

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

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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.

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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.

A quick lunch, healthy and mmm…

Veggie and recycling : okara hamburg’

A “burger”, that the Japanese call hamburg’ or hanbaagu to differenciate them from the meat patties from the infamous fast-food chain.
It’s vegan and it’s “recycling” stuff. Yes, okara is a by-product of making tofu and it would only be discarded usually. That’s too bad as it’s full of healthy fibers, and I find it delicious.

The Daring Cooks’ February 2012 challenge was hosted by Audax & Lis and they chose to present Patties for their ease of construction, ingredients and deliciousness! We were given several recipes, and learned the different types of binders and cooking methods to produce our own tasty patties!

Read more.

I used 3 ingredients very common in Japan that may look a bit mysterious for European, American, African and South Pole readers of this blog. So look :

Okara

Soy bean fibers. How I make okara from dry soy beans

Konnyaku

It’s a root veggie that we buy cooked into blocks of different shaped, blocks or noodles. It has a firm jelly texture but it takes mostly the taste of the sauce. The good points : it’s nearly zero calorie per serving and it favors digestion. That’s really interesting here as it gives textures to very soft patties.

Hijiki

It’s a seaweed that you can buy fresh or dried.

I also used one dry shiitake mushroom, carrot, onion, flour (or starch).
Condiments : mirin (a syrup rice vinegar), soy sauce, salt.

Quantities : you will see and as you like.
Well, I mix about the same volume of veggies and okara and I count about 1/10th volume of flour per volume of okara. Then add enough liquid to get a paste you can form as patties.


Recipe :

-in a bowl, put water, the dry mushroom, the seaweeds (if they are dry). Let about 20 minutes. Keep the liquid, it will serve as a broth.
-grate the carrot, the onion. Cut the konnyaku in small cubes. Also cut the rehydrated mushroom.
-in a frying pan with a little oil, stir-fry the onion. Add in the other veggies. After 2 or 3 minutes add the okara and the broth. Add little mirin, soy sauce, salt to season lightly. Stir well. You get something quite dry. Take away from the stove.
-mix 1/4 flour and 3/4 water in a bowl, add to the previous mix.

-form patties in wet hands, sprinkle flour over them as you put them in a frying pan with hot oil. Cook both sides a few minutes.

To serve :
-brush the patties with Ikari Sauce (a cousin of the Worcester sauce), garnish with daikon radish (grated in paste) and sprouts of daikon radish.

And why not, a few leaves of crunchy ice plant ?

Patties make a party…

That’s the compil’ or pre-chewed goodies.

The first photo is okara hamburg’ (recipe here).

pattzukis (azuki bean patties, several posts)


Sato imo mochi (yam patties, same recipe as Taiwanese “carrot cakes”, with tutorial)


falafeves (ta’amiya, Egyptian falafel)


Shan “yellow tofu” with chana dals


red lentil croquettes

hanbaagu (Japanese burger)


tarragon carrot hanbaagu


Swiss roesti (no egg, no flour)


falafel

pommes dauphines


chicken spicy keftas


boulettes de foie (savory herb liver meat balls)