Chard to a Crisp veggie burger
Binging with Babish · ♥ 89.8K likes · 3.3M views · 6 min video
Read about black beans in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 5 whole Swiss chard stems
- ½ whole onion
Saute the finely chopped chard stems in a hot pan with oil for a minute, add the chopped onion and saute five to eight minutes until soft.
Add the chopped garlic and saute about 30 seconds more until fragrant, then season with kosher salt.
- 1 cloves garlic
- kosher salt
- 1 can black beans
Drop the mixture and the rinsed drained black beans into a food processor and pulse, scraping down, until relatively smooth but still textured.
- 1 cup brown rice
- 2 tbsp nutritional yeast
- ¼ tsp cayenne pepper
- 1 tsp smoked paprika
- ¼ tsp cumin
Mix in the cooked cooled brown rice, nutritional yeast, cayenne, smoked paprika and cumin until distributed, and season with kosher salt.
- 1 inch oil
First attempt: deep fry the patty in one inch of 350 degree Fahrenheit oil. It neither crisped the burger nor held its structure.
- 1 whole egg white
- ¼ cup plain breadcrumbs
Mix in the egg white and the plain breadcrumbs for structure, chilling the patties to firm up if the mixture needs it.