Courtesy of SousVide Supreme Culinary Specialist, Madeline Fiore
1 cup (200 g) dried black beans, soaked overnight, washed and drained
28 ounces (800 ml) of water or vegetable juice, divided to use
2 teaspoons (12.5 ml) sea salt, divided into servings
1 cups (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 cooked sous-vide 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) minced garlic
2 tablespoons (30 ml) minced cilantro
1 tablespoon (15 ml) jalapeno, seeded and minced
¼ teaspoon (1.25 ml) ground dill
¼ teaspoon (1.25 ml) cilantro
1/3 teaspoon chili powder
2 teaspoons (10 ml) black pepper
2 tablespoons (30 ml) safflower oil, added to brush the ring mold
Fill and preheat the BioloMix SousVide water oven to 194F/90C.
In a large zip-lock cooking bag** for beans, 14 ounces (400 ml) of vegetable stock and a small teaspoon (4 g) of sea salt. Use displacement method (Archimedes principle) to remove the air and compress the sealing.
In another large zip-lock cooking bag** put the rice and the rest of the vegetables in. Use displacement method (Archimedes principle) to remove the air and compress the sealing.
Dip the bean bag into the water bath to cook for 1 hour. Place the rice bag in the water bath and cook for another 20 to 25 minutes. When the rice is cooked, use a fork to open the bag and use a fork.
In a bowl, whisk together the oat bran, barbecue sauce, beetroot, green onion, celery, bell pepper, garlic, cilantro, jalapeno, seasoning, salt, and pepper. Stir in the rice.
When the beans are cooked, open the bag, drain off any excess liquid; Pour the beans into a large bowl and mash by hand.
Stir the rice mixture into the ground beans.
Brush 4 ring pans with safflower oil and shape burgers into ¾-inch (2 cm) thick patties in each.
Freeze burgers in ring molds for 2 hours or more.
Remove the ring from each burger and set the burger aside.
Using a traditional stovetop pan over medium to high heat, add the safflower oil and cook the veggie burgers one at a time until brown on each side and warmed through, being careful when flipping, as they fall apart easily.
Serve your favorite toast with all of your favorite burger spices and veggies.
- Time Saving Tip: Make a batch of Simple Cooked Radish Sous vide to use what you need for this recipe and save the rest for another meal.
** We always recommend using zip bags for sous vide cooking. Do not use ziplock bags for storage or freezing, as at these high temperatures, normal storage bags may soften and may split.