Vegan Instant Pot: Hoppin’ John Burgers Recipe

Vegan Instant Pot: Hoppin’ John Burgers Recipe - Black-eyed peas and rice are the main ingredients in the Southern dish Hoppin’ John, and they make a great base for veggie burgers, too.
The burgers are spiced with Old Bay and a touch of cayenne, with chopped walnuts mixed in for a little more texture. The burger mixture is cooked in the Instant Pot, then shaped into patties and baked in the oven.

Makes 8 Burgers
Vegan Instant Pot: Hoppin’ John Burgers Recipe

Ingredients for Vegan Instant Pot: Hoppin’ John Burgers Recipe:

  • 3 tablespoons extra-virgin olive oil
  • 3 cloves garlic, minced
  • 1 small yellow onion, finely chopped
  • 4 ounces (about 6 medium) cremini or button mushrooms, finely chopped
  • 2 teaspoons Old Bay seasoning
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon cayenne pepper
  • 2 cups low-sodium vegetable broth (this page)
  • ¾ cup (4½ ounces) dried black-eyed peas
  • ¾ cup medium- or long-grain brown rice
  • 1 tablespoon tomato paste
  • 1 large carrot, finely shredded (use a coarse Microplane)
  • ¾ cup panko bread crumbs
  • ½ cup walnut halves and pieces, toasted and chopped
  • 8 hamburger buns
  • Iceberg lettuce, sliced tomatoes, sliced sweet onions, ketchup, mustard, and pickle chips for serving

Directions for Vegan Instant Pot: Hoppin’ John Burgers Recipe:

  1. Select the Sauté setting on the Instant Pot, add the oil and garlic, and heat for 2 minutes, until the garlic is bubbling but not browned. Add the onion and mushrooms and sauté for 5 minutes, until the onion softens and the mushrooms wilt and give up their liquid. Add the Old Bay, black pepper, and cayenne, and sauté for 1 more minute.
  2. Stir in the broth, black-eyed peas, and rice, using a wooden spoon to nudge loose any browned bits from the bottom of the pot. Scrape down any grains of rice stuck to the sides of the pot, making sure the rice and beans are fully submerged in the broth. Add the tomato paste in a dollop on top. Do not stir.
  3. Secure the lid and set the Pressure Release to Sealing. Press the Cancel button to reset the cooking program. Then select the Manual, Pressure Cook, or Bean/Chili setting and set the cooking time for 25 minutes at high pressure. (The pot will take about 5 minutes to come up to pressure before the cooking program begins.)
  4. When the cooking program ends, let the pressure release naturally for 10 minutes, then move the Pressure Release to Venting to release any remaining steam. Open the pot and, wearing heat-resistant mitts, lift out the inner pot. Add the carrot, bread crumbs, and walnuts and stir to combine. Use a potato masher to mash up some of the beans if you want a denser, more cohesive texture. Let the mixture stand for 10 minutes to firm up and cool down a bit.
  5. While the burger mixture is cooling, preheat the oven to 375°F. Line a baking sheet with parchment paper or a silicone mat and grease it lightly with olive oil or nonstick cooking spray.
  6. Using a ½-cup measure, portion the burger mixture out onto the baking sheet to make eight burgers. Use your fingertips to pat the burgers out into 4-inch patties, rinsing your hands between burgers if they become sticky.
  7. Bake the burgers for 20 minutes, until they are lightly browned and crispy on the outside. In the last few minutes that the burgers are baking, toast the hamburger buns.
  8. Use a thin, flexible spatula to transfer the burgers to the toasted buns. Serve warm, with lettuce, tomatoes, onions, ketchup, mustard, and pickles.

Vegan hamburger bun brands include Rudi’s Organic Bakery and Nature’s Own 100% Whole Wheat.
For thicker, restaurant-style burgers, portion out five ¾-cup scoops of the mixture onto the baking sheet instead of eight ½-cup scoops. Keep the baking time the same.

0 Response to "Vegan Instant Pot: Hoppin’ John Burgers Recipe"

Post a Comment

Iklan Tengah Artikel 1