YIELD: 1 BURGER
½ cup cooked heirloom beans
¼ cup cooked wild rice
1 tsp. roasted garlic, minced
1 tsp. onions, diced
1 tsp. parsley, chopped
salt, to taste
freshly ground black pepper, to taste
1 Tbsp. water
½ cup flour
1 egg
2 Tbsps. water
½ cup bread crumbs
frying oil
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Put beans, rice, garlic, onions, parsley, salt, pepper and 1 Tbsp. water into a food processor and pulse to a rough mix. Form a patty. Put flour into a small pan and coat both sides of the patty.
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Make an egg wash by whiskin the egg and 2 Tbsps. water together in a bowl. Coat the floured patty on both sides with the egg wash. In a small pan, add the bread crumbs and a pinch of salt and pepper. Coat the patty with bread crumbs on both sides.
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Place the patty in a pan with hot oil, enough to cover half of the patty. Fry the patty on one side until golden brown. Turn over and fry on the other side until golden brown.
Photo and recipe: Jason Connor, Flik Independent School Dining Executive Chef for the Horace Mann Upper School, Riverdale, NY
