Cook onion and bell pepper in the butter in a 12-inch heavy skillet over medium heat, stirring occasionally until softened, about 5minutes. Add the chopped mushrooms, the garlic, ¾ teaspoon salt, and ½ teaspoon pepper and cook over medium-high heat, stirring occasionally until any liquid the mushrooms give off is evaporated and the mushrooms begin to brown, 8 to 10 minutes. Transfer mixture to a large bowl and stir in the rice, parsley, soy sauce and ½ cup bread crumbs. Cool 10 minutes. Stir in egg. Form patties and chill 1 hour.
Heat oil in a 12-inch heavy skillet over medium-high heat. Fry patties until deep golden brown, turning over once, about 4minutes total or until cooked through.
This recipe is adapted from “The Epicurious Cookbook,” by Tanya Steel and the editors of Epicurious.com (Clarkson Potter, $27.99).
VEGGIE BURGERS WITH MELTING CHEESE
Slightly undercooked puy lentils replaced the aduki beans. A teaspoon each dried basil and dried parsley were used in place of the 1 teaspoon mixed herbs. Finely chopped onion added texture. A batch made with 1 tablespoon sunflower seeds was good, but increasing the sunflower seeds to 3tablespoons in the second batch produced a tastier patty. Pictured below right.
1 (14-ounce) can aduki beans, drained
2 carrots, grated
1 small onion, grated
1 ounce mixed nuts
1½ cups fresh bread crumbs
1 teaspoon dried mixed herbs
1 tablespoon mushroom ketchup or Worcestershire sauce
Salt and freshly ground black pepper
1 small egg, beaten
Sunflower or vegetable oil, for frying
4 burger buns
4 slices Swiss cheese
Tomato and lettuce for garnish
Mash beans with tomato masher or fork. Add carrots, onions, nuts, bread crumbs, mixed herbs, mushroom ketchup and some salt and pepper. Combine thoroughly. Mix with just enough of the beaten egg to bind the mixture together.
Shape into 4 burgers, place on parchment-paper lined plate, and chill for 30 minutes. Heat enough oil to cover the base of a large non-stick frying pan. Fry burgers over a moderate heat for 6 to 7 minutes on each side until golden.
This recipe is from “Vegetable Please: The More Vegetables, Less Meat Cookbook,” By Carolyn Humphries (DK, $25).