Veggie Burger with Spelt
Makes 6 Patties
Ingredients:
1/4C uncooked Spelt berries
5 oz shiitake mushrooms sliced
3 tsp soy sauce
1 beet
2 carrots
14 oz cooked kidney beans (try Jacobs cattle beans from Mud Run Farm)
salt and pepper
1 - 2 TBS olive oil
1/2C oat flour or AP spelt flour
1/3C panko bread crumbs
2 TBS spicy Dijon mustard
2 TBS mayonnaise
2 scallions, sliced
2 garlic coves
2 eggs
4 oz tempeh crumbled
Directions:
Place the spelt in a bowl, cover with water and leave to soak overnight. Then drain well and rinse under running water. Place the spelt in a lidded saucepan. Pour in 1 cup of water and bring to a boil. Then reduce the heat to a simmer, cover and cook for about 50 min or until tender. Remove from heat and set aside to cool.
Preheat oven to 425F degrees. Spread out the mushrooms on a lined baking sheet and toss with 2 tsp of the soy sauce. Spread out the beets , carrots, and beans on a separate sheet. Season with salt and pepper and toss with the oil. Place the sheets in the oven and bake for 15min. Then remove from the heat and lightly toss the vegetables and mushrooms. Return to the oven, rotating the positions of the sheets. Bake for another 10 minutes or until the vegetables and beans are crisp and the mushrooms have lost their moisture. Remove from the heat and leave to cool.
Place the flour, bread crumbs, cooled vegetables and remaining soy sauce in a food processor and pulse until just combined. Add the mustard , mayonnaise, scallions, garlic, and eggs to the mixture. Season to taste with pepper and pulse to combine, Then add the spelt and tempeh and pulse lightly until just mixed. Transfer the mixture to a large bowl, cover, and chill in fridge for about 1 hour.
Set broiler or griddle pan at its medium-low setting. Divide the mixture into 6 equal portions and form into 1in thick patties. Broil the patties for about 5 min on each side, until crisp on the outside.
