1 Tablespoon Toasted Sesame Oil
2 Cloves Garlic, Minced
1 Cup Diced Fresh Bamboo Shoots
1/2 Cup Finely Diced Button Mushrooms
3 Tablespoons Soy Sauce
1 14-Ounce Can (1 3/4 Cups Cooked) White Beans, Drained
5 - 6 Scallions, Thinly Sliced
1 Teaspoon Ground Ginger
1/4 Teaspoon Crushed Red Pepper Flakes
3/4 - 1 Cup All Purpose Flour
1 1/2 Cups Water
1 Cup Bamboo Rice
2 - 3 Tablespoons Sesame Oil
Mustard and/or Vegan Mayonnaise
Fresh Parsley or Cilantro
Preheat your oven to 400 degrees and line a baking sheet with aluminum foil. Lightly grease and set aside.
Heat the sesame oil in a medium saucepan over moderate heat. When shimmering, add in the garlic, bamboo shoots, and mushrooms, and saute until aromatic. This should take no more than 5 - 6 minutes; be careful not to overdo it and burn the garlic. Deglaze the pan with the soy sauce, turn off the heat, and let cool for at least 10 minutes minutes.
In a separate bowl, roughly mash the beans with a fork or potato masher. You want to keep the texture fairly coarse so that the burger maintains a satisfying bite. Add in the scallions and spices, mixing well to incorporate. Once cool enough to handle, introduce the sauteed vegetables and stir once more. Begin mixing in the first 3/4 cup of flour, making sure that there are no pockets of dry ingredients remaining before assessing the consistency. It should be soft but manageable; something you can fairly easily mold into patties that will hold their shape. Add up to 1/4 cup more flour if necessary.
Measure out between 1/3 - 1/2 cup of the burger mixture for each patty, and form them into round, flat pucks with slightly moistened hands. Space them out evenly on the sheet at least 1 inch apart. Bake for 30 - 35 minutes, until golden brown. Let cool for 10 - 15 minutes before removing from the sheet.
Meanwhile, prepare the rice "buns." (This can also be done well ahead of time, to streamline the serving process.) Bring the water up to a boil in a medium saucepan over moderate heat before adding in the rice and salt. Stir once, turn down the heat to low, and cover. Cook gently for 15 - 20 minutes, undisturbed, until the water has been fully absorbed. Turn off the heat and cool for at least 20 - 30 minutes, until you can comfortably handle it.
Transfer the rice to a non-stick baking dish and press it out into an even layer of about 1/4-inch in thickness. Use a lightly greased glass round cookie cutter to punch out circles to form the bun shape. Make sure that the rounds are large enough to contain your patties, without having a lot of overhang, either. Place the shaped rice buns on a sheet pan and move the whole thing into your freezer to chill rapidly. It's easier to fry them when they're very cold, or even partially frozen.
Heat a thin layer of sesame oil in a pan over medium-high heat and fry no more than 2 buns at a time. Cook each side until the exteriors are nicely crisped and amber brown. Transfer to a cooling rack and repeat with the remaining rice, adding more oil to the pan as needed to prevent the buns from sticking.
To assemble your bamboo burgers, spread a dollop of mustard or mayo on one rice bun. Top with sliced tomato, lettuce, a bamboo patty, and fresh herbs, as desired. The burgers are best enjoyed hot, but are still quite tasty cooled, packed in a lunchbox, and eaten at room temperature.
Makes 6 - 8 Burgers
©Hannah Kaminsky http://www.BitterSweetBlog.com