Christmas Lima Bean and Broccoli Stem Burger
I used Christmas lima beans, broccoli stem two ways, and cranberry sauce to put together a creative, cohesive burger!
Servings: 4 burgers
Cast iron skillet
- 1 cup cooked Christmas lima beans or lima beans
- 1 broccoli stem 4-6 inches
- 1/2 cup cooked brown rice
- 2 tbsp cranberry sauce optional
- 1 shallot
- 1/2 tbsp salt unrefined
- 1/2 tbsp black pepper freshly cracked
- 1/2 tbsp dried thyme
- 1/2 tbsp dried basil
- 1 tsp cayenne pepper
- 1/2 cup brown rice flour
- 4 burger buns
- 1/4 cup Vegenaise or mayonnaise
- 1 clove garlic
- 1 broccoli leaf optional
- 1/4 Meyer lemon or lemon
- 1 tomato
- 1 head crunchy lettuce
Dice shallot and sauté in olive oil for 3-4 minutes, until semi-translucent.
Roughly dice broccoli stem and pulse in food processor until bits are 1/4" and smaller.
Gently pulse cooked Christmas lima beans in food processor, until there are only about 25 percent full beans left.
Combine beans, rice, broccoli stem, shallots, cranberry sauce, and seasonings in a large mixing bowl. Mix to combine.Add brown rice flour and mix to combine. If patties are too moist and loose, add more flour as necessary.Form patties to your desired size and shape. Heat skillet over medium heat. Add olive oil, and sear on first side for 4 minutes.Heat oven to 400 ºF.
Sear on second side for 4 minutes. Flip, and put entire skillet in oven for 4 minutes.
Flip burger after 4 minutes and return to oven. Remove skillet, and place burger to side to finish toppings.
In hot skillet, add olive oil. Pan-fry thinly sliced broccoli stem for 2-3 minutes on each side, until they are golden-brown.
Slice tomato, tear and clean lettuce. Toast burger bun.
To make aioli:Finely chop broccoli leaf. Finely mince garlic.Combine Vegenaise, Meyer lemon juice, broccoli leaf, and garlic. Optionally, add a touch of cranberry sauce for a more tart topping. Assemble burger: bottom bun, aioli, lettuce, burger patty, tomato, fried broccoli stem, lettuce, aioli, top bun!Enjoy!!