Veggie Burger Sous Vide
Courtesy of SousVide Supreme Culinary Specialist, Madeline Fiore
Makes 4 gluten-free, veggie burgers
- 1 cup (200 g) dried black beans, soaked overnight, rinsed and drained
- 28 ounces (800 ml) vegetable stock or water, divided use
- 2 ½ teaspoons (12.5 ml) sea salt, divided use
- 1 ½ cup (240 g) medium grain brown rice
- 1 tablespoon (15 ml) oat bran
- 1/4 cup (60 ml) favorite barbecue sauce
- 2 tablespoons (28 g) diced sous-vide cooked beets*
- 2 tablespoons (30 ml) green onions, minced
- 1 tablespoon (15 ml) celery, minced
- 2 tablespoons (30 ml) bell pepper, finely chopped
- 1 tablespoon (15 ml) garlic, minced
- 2 tablespoons (30 ml) cilantro, minced
- 1 tablespoon (15 ml) jalapeno pepper, seeded and minced
- ¼ teaspoon (1.25 ml) ground cumin
- ¼ teaspoon (1.25 ml) ground coriander
- 1/3 teaspoon chili powder
- 2 teaspoons (10 ml) black pepper
- 2 tablespoons (30 ml) safflower oil, plus extra for brushing ring mold
- Fill and preheat the SousVide Supreme water oven to 194F/90C.
- In a large zip-closure cooking pouch** put the beans, 14 ounces (400 ml) of the vegetable stock, and a scant teaspoon (4 g) of the sea salt. Use the displacement method (Archimedes’ principle) to remove the air and zip the seal.
- In another large zip-closure cooking pouch** put the rice and the remaining vegetable stock. Use the displacement method (Archimedes’ principle) to remove the air and zip the seal.
- Submerge the pouch of beans in the water oven to cook for 1 hour. Add the pouch of rice to the water oven and cook for another 20 to 25 minutes. When the rice is cooked, open the pouch and fluff with a fork.
- In a bowl, whisk together the oat bran, barbecue sauce, beets, green onions, celery, bell pepper, garlic, cilantro, jalapeno, spices, salt and pepper. Stir in the rice.
- Once the beans are cooked, open the pouch, drain off any excess liquid; pour the beans into a large bowl and mash by hand.
- Stir the rice mixture into the mashed beans.
- Brush 4 ring molds with safflower oil and form the burgers into ¾ – inch (2 cm) thick patties within each mold.
- Freeze the burgers in the ring molds for 2 hours or more.
- Remove the ring molds from each burger and set the burgers aside.
- Using a traditional stovetop in a skillet over medium-high heat, add the safflower oil and cook each veggie burger until brown on each side and warm through, being careful when flipping, as they fall apart easily.
- Serve on your favorite toasted bun with all of your favorite burger condiments and vegetables.
* Time saving tip: Make a batch of sous vide cooked Simple Beets to use what you need for this recipe and save the rest for another meal.
**We always recommend using zip pouches intended for sous vide cooking. Do not use a zip-closure bag intended for storage or freezing, as at this high temperature, an ordinary storage pouch may soften and could split.
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