Tuesday, February 14, 2012

Burgers To Keep Vampires Away and Miso-Braised Bok Choy with Edamame and Carrots

The Daring Cooks’ February 2012 challenge was hosted by Audax & Lis and they chose to present Patties for their ease of construction, ingredients and deliciousness! We were given several recipes, and learned the different types of binders and cooking methods to produce our own tasty patties!

I did some learning...after having already purchased my very compacted and rather lean burger meat...so while my patties held nicely they weren't super soft.  Next time I'll go with fattier meat that isn't vacuum packed and be more aggressive with indenting the middle of the burgers to keep things light and more toward burger than meatball.

The good news is meatballs are just as tasty as burgers! Even when they have a vampire-fighting level of garlic inside. 27 minutes in the oven isn't long enough to mellow the flavor so unless you love, love, love garlic I'd reduce the tablespoon. You'll still get all the umami, especially if you plate it with the Miso-Braised Bok Choy with Edamame and Carrots.

Burgers To Keep Vampires Away

1 pound 85/15 Hamburger
1 tablespoon Minced Garlic
1 tablespoon Fish Sauce
1 Flax Egg (Combine 1 tablespoon ground flax seed with 3 of hot water and let it sit for 15 minutes to gel.)

1. Preheat oven to 350 degrees. Line a pan with foil.
2. Combine the gelled flax egg, hamburger and minced garlic in a bowl. Mix with your hands, gently.
3. Once everything is mixed up, use your hands to form patties...ideally of the same size and shape... Indent the patties with your thumb.
4. Bake, turning once, for approximately 27 minutes or until their internal temperature reads 160 degrees Fahrenheit. 

Miso-Braised Bok Choy with Edamame and Carrots

1/2 cup Water
1 tablespoon Miso Paste
1.5 pounds of Bok Choy
15 Baby Carrots
1 cup frozen, shelled Edamame

1. Cut off the bottom of the bok choy, so the leaves separate. Rinse them in cold water several times until all grit is gone. Cut baby carrots into thin strips.
2. Pour water into a large saucepan with a lid. Bring to a simmer.
3. Add miso paste to the water and swirl until it dissolves. Allow it to simmer a little more to reduce the water a bit.
4. Add bok choy and carrot to the saucepan. Cover. Let it cook, stirring occasionally, once the bok choy begins to wilt add the edamame.
5. Once the bok choy is completely wilted, remove from heat and serve.

And Happy Valentine's Day! These are a work in progress... Maybe next year I'll have the perfect meringues. In the meantime my multi-year tradition of a savory Daring Cook's post on Valentine's Day continues.

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