Spicy, nutty, and substantial, this burger is ready for cool weather. Toasted pecans, sesame seeds, and oats provide great depth of flavor while brown rice and adzuki beans provide binding and a satisfying, chunky body. This burger gets nice and crisp on the outside while the ground toasted nuts keep the texture firmer on the inside.
For those who like it hot (that's us), there's a generous helping of gochujang paste baked right in that pairs well with the cooling, tangy ginger-parsley spread and sweet-funky butternut squash kimchi. Feel free to adjust the quantity if you're sensitive to heat.
Gochujang-Brown Rice-Adzuki Bean Burgers with Kimchi and a Ginger-Parsley Spread
yields 8 burgers
For the burgers :
1/2 cup dried adzuki beans, soaked 8 hours
1/2 cup dried brown rice of choice
3/4 tsp fine sea or kosher salt, divided
1/2 tsp garlic powder
1/2 tsp onion powder
3 TBSP gochujang paste
1/2 cup rolled oats
1/2 cup pecan halves (unsalted)
2 TBSP sesame seeds
For the Ginger-Parsley Spread :
1/2 cup plain nondairy yogurt
2 tsp seasoned rice vinegar
1/8-1/4 tsp salt, to taste
1 2-inch piece ginger (generous 1 oz), minced
1/4 cup flat-leaf parsley
kimchi, store bought or homemade
Drain and rinse the adzuki beans, then cook at a low simmer in 2 cups of water with the pot lid cocked. When the beans are nearly done, around 45 minutes, add 1/4 tsp of the salt and cook until tender, another 15 minutes, or as needed. Drain well.
Meanwhile, bring 1 cup of water to boil in a small pot, add the brown rice, cover, bring back to a boil, and immediately reduce heat to low. Let cook undisturbed for 30 minutes, until all water is absorbed and the rice is tender.
Preheat the oven to 375.
Transfer the cooked rice and beans to a large mixing bowl and set aside. Stir in the remaining 1/2 tsp salt, garlic powder, onion powder, and gochujang paste. Mash roughly with a potato masher, leaving plenty of chunks. Set aside.
In a dry skillet, toast the oats, pecans, and sesame seeds, tossing frequently, until the oats are toasted and fragrant. Transfer to a food processor and process until the pecans are well ground. Stir into the bean and rice mixture. Press a handful of the mixture together. If it holds, shape into 8 tightly packed patties. If not, mash the mixture until it holds together when shaped.
Bake for 15 minutes, flip carefully, and bake another 10-15 minutes, until browned and crispy on the outside. Leftovers are best reheated in the oven.
To make the ginger-parsley spread, puree all ingredients until uniform in texture. Adjust vinegar and salt to taste. Serve burgers topped with the yogurt spread and kimchi.