RPI: Bodacious Beet & Barley Burgers

The Lowdown:

Oh beets. All purple and stuff. I promised myself that I wouldn't make any corny beet jokes. However, in light of MCA, I will supply a flute loop beat to read this beet post to (song here). This post, is our fourth episode of RPI. By now, hopefully everyone knows what RPI is. If not, the RPI subheading can be found on the homepage. I must admit, the two of us were a little more... how do you say it. We made a boo-boo and forgot that this week was RPI so we skipped the battle-royale and chose beets. So ladies and gentlemen, put away your white bell bottom pants (or am I the only person that has a pair?), because this is about to get messy. Not cute messy either. You're kitchen will most likely resemble a scene from Stephen King's Carrie when you're done. So obviously exercise caution when handling these babies... and don't make me beat it into you.

Although the recipe says burgers, I lied. Oh did I ever. You're plans were foiled again! Muaha! Muahahahahaha! My evil plan is coming to fruition! They were in fact sliders! The evil minions of the burger world. The devious imps set out to take over burger joints all around the world (as lightning crashes in the background). And just when you though you were safe to go out at night, the slider strikes again! Now rise my little purple minions! Rise and take over the burger world once again!

I know they aren't stylish anymore, but I don't understand why you would want one larger burger (that is static), when you can have 3 versatile little bad-ass burgers. It's true, sliders are bad-ass - just doin' what they want... all the time. They may even be a sure shot way to please your dinner guests (song here).

If you have A.D.D taste buds you'll understand my love for sliders. When constructing a slider, I always feel like the ninja turtles and their whacky pizza creations. Really, if you make slider that is less bad-ass than it should be - it just isn't like, like bodacious and stuff - it doesn't matter. It literally is three bites and you're on to the next constructed masterpiece - that's like so tubular dudes. No need for the typical two all beef patties, special sauce, sesame seed bun (I can't remember the song, but you get the picture). No need for the usual suspects is what I was getting at. So put away the French's mustard and Heinz ketchup. They are sliders and they demand fun! They even fight for their right to party (song here).

All of the beats were provided by the Beastie Boys, so I hope you enjoy their beats while preparing your beets. Without further ado, ch-check, check it out!

The Playlist:

4 local Beets, shredded

1 cup Barley, over cooked

1 Egg

1/2 cup Fine bread crumbs**

1 small Red onion, finely chopped

3 cloves Garlic, minced

2 tsp Red mustard seed, ground

1 tsp Hungarian smoked paprika

1 tsp Coriander, ground

1 tbsp Apple cider vinegar

2 tbsp Olive oil

1/4 cup Parsley, finely chopped
3 Morita peppers, finely chopped (optional)*

Salt & Pepper, to taste

*I like the smoky taste of morita peppers, but you could replace them with any hot pepper if you'd like. Or don't add a hot pepper at all, you're an adult.

**If you'd like to avoid gluten then you can substitute this for chick pea flour.

The Skinny:

1. On medium heat, heat oil and cook onions and garlic until onions become translucent then add beets and cook for another 20 minutes (or until beets become soft).
2. Add apple cider vinegar to deglaze pan and cook for 2 minutes, then add remaining ingredients (except for the egg and bread crumbs). Mix until everything congeals then remove from heat. Once the mixture has cooled down, add the egg and bread crumbs and mix thoroughly.
3. Form into patties and bake for 25 minutes at 375*. Once baked broil them on high to get them charred (about 5 minutes).
4. The beet burgers go exceptionally well with fresh basil leaves, goat cheese, and sliced tart apples.
5. If you have left over beets, you can turn them into "fries." Simply put non-stick spray on a baking sheet and cook the beet fries on 425* for 30 minutes, then broil them to crisp them up. I put crushed anise seed (not star anise, but the seeds within the star) and kosher salt on mine and they taste wonderful. 

Featured in: Spain in Iowa, Food Renegade, Chef in Training, 33 Shades of Green, Premeditated Leftovers,  Lady Behind the Curtain
Amee's Savory Dish

Stay Rad - h

RPI: Mission Fava Beans - Habas Con Jamon & seared ahi tuna

 Imagine.....

....the smell of hot, humid pavement, salty ocean air, and the waft of fresh baked bread and simmering kitchens...

....hear the rustling of trees high up above the old world buildings, scooters honking, and the gentle klinking of spoons in coffee cups....

...look at the rows and rows of patio canopies, tiny winding cobble stone streets, little old men with bottles of wine for breakfast with their little pastries...

...feel those cobble stones and bricks beneath your feet, the warmth from the Summer sun, beads of perspiration tickling down your back, the breeze coming off the Mediterranean, and the hunger in your belly because your internal time clock is all fucked up...

...now taste all of it...

That was how I first experienced fava beans. In a dish called Habas con Jamon (Spanish for broad beans* with Jamon**). And that's how I'm presenting it to you. 

While in Barcelona we stumbled into a cafe for lunch one day and I found myself in absolute awe of a brilliant green dish that was placed in front of me. No where had I ever tasted anything so rich, so fresh, so buttery, and so perfect. Hello, fava beans. 

I've been in love with them ever since and while they're only available briefly in the Spring here on Vancouver Island - and they're a bitch to prepare - I definitely get my fill. You can find them at The Market on Yates right now, or make a trip to your local farmer's market (i.e. The Moss Street Market). You won't be sorry.

* You will need many more beans than you think. Once the casings are gone, there is significantly less volume than when you bought them. I recommend 1 and a half to 2 Lb per person with casings on. 

** Jamon is a very special cured meat from Spain made from Iberian pigs which is carefully produced with very stringent guidelines. If you can't find it you could substitute prosciutto but as I've discovered, it won't have the same flavor as the good stuff. Try your local artisan meat shop or Italian deli. You can get it in Victoria at Ottavio's Italian Bakery and Delicatessen.

Habas con Jamon 

(with seared ahi tuna)

(printable recipe)

Ingredients:

2 Tbsp Butter.

1 Brown Onion, diced.

175 g Jamon or Prosciutto, roughly chopped.

2 Garlic Cloves, minced.

4 Lb Fresh Broad (Fava) Beans.

2/3 C Dry White Wine.

3/4 C Chicken Stock. 

2 Yellowfin Ahi Tuna "Steaks" - for more information on the right tuna to buy click here.

Extra Virgin Olive Oil.

Kosher Salt & Fresh Cracked Black Pepper.

What to Do:

First, prepare the fava beans. This does take a bit of time but it's very easy. Snap off the top end of the bean and gently peel off the seam (like peas). Then gently wiggle your fingers inside to open the pod. Pop out the beans and discard the shells to the compost.

Now here's the time consuming part: the beans are tricky and have a second shell. You'll need to bring a large pot of water to a boil, dump the beans in, boil for about 30 seconds to loosen the second casing and then immediately drain and run cold water over the beans to stop the cooking process and maintain the brilliant green color. Now you can carefully made a tear in the outer coating near the "bum" of the bean (when you see them you'll know what I mean) and just gently pinch the bean out of it's casing. Tada! Bright green broad beans! Again, discard the shell.

Once shelled you can begin the cooking process (much faster than shelling):

Melt the butter in a large saucepan over medium heat and add the onion, Jamon and garlic. Cook over medium heat for about 5 minutes, stirring often, until onion softens.

Add the broad beans and wine and cook over high heat until the liquid is reduced by half.

Add the stock, reduce heat to low-medium, cover and cook for 10 minutes.

Uncover and cook for another 10, or until the beans are tender, and most of the liquid has evaporated, stirring occasionally, season well with black pepper.

Meanwhile, heat a pan over high heat. Add a touch of olive oil once hot, place very cold, sushi-grade, line caught, ahi yellow fin tuna into the pan. Sear for about 20 seconds on both sides. Remove from the pan. Slice into 1/4" slices. And sprinkle lightly with salt.

Serve beans hot, top with the tuna and saddle up with some crusty bread.

Eat.

What's your fondest (or least fondest) food memory?

This post is linked up with the Hearth & Soul Blog Hop via The 21st Century Housewife; Tasty Tuesdays; Slightly Indulgent Tuesday;