Mark made these a third time (!) after we recorded the podcast. He gets carried away. But yes, they're that good. As you can see by the picture, we had them with a vinagrette-y green salad, sliced avocados, and olives. But sometimes we like to load up the condiments: caponata, tapenade, mustard, you name it.
As we said, you can substitute spelt berries or soft white wheat berries. But Kamut is the thing! It offers a buttery flavor and luxurious texture. Here's one place to find it.
If you missed the podcast, it's right up there in the media player. Use the drop-drown menu at the top center to find it. Or go out to iTunes and subscribe. Click here. Mark will dance at your next wedding if you do. (Offer not valid in any plane of reality known to humans.)
And if you want to know more about the book, the only book to treat whole grains as main courses in and of themselves, click here to get a copy.
KAMUT BURGERS WITH SHALLOTS, PECANS, AND LEMON ZEST
From GRAIN MAINS
Makes 6 patties
- 2/3 cup Kamut
- 1/4 cup olive oil (divided)
- 1 medium shallot, minced
- 1/4 cup pecan pieces
- 1 tablespoon minced fresh sage leaves
- 2 teaspoons finely grated lemon zest
- 2 teaspoons stemmed thyme leaves
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- One 15-ounce can white beans, drained and rinsed (about 1 3/4 cups)
- 1 large egg, at room temperature
1. Fill a large saucepan about halfway with water and bring to a boil over high heat. Add the Kamut, reduce the heat to low, and simmer until the grains are super soft and tender, between 45 minutes and 1 hour. Drain in the sink through a fine-mesh sieve or a colander lined with paper towels. Transfer to a food processor.
2. Set a large skillet over medium heat for a couple of minutes. Swirl in 1 tablespoon oil, then add the shallot and pecan pieces. Cook, stirring often, until the shallot turns translucent, about 1 minute. Add the sage, lemon zest, thyme leaves, salt, and pepper.
3. Scrape the contents of the skillet into the food processor. Add the beans and egg. Process to form a somewhat grainy, thick, paste-like batter, scraping down in the inside of the canister at least once, preferably twice. Scrape down and remove the blade.
4. Wash and dry the skillet. Set it over medium heat for a couple of minutes. Add the remaining 3 tablespoons oil. With dampened hands, form the grain and bean mixture into six, round, fairly flat patties. Slip these into the skillet and cok until browned and crisp on one side, 3 - 4 minutes. Flip with a large spatula and the courage of your convictions. Continue cooking until browned and crisp on the other side, 3 - 4 minutes. Transfer to serving plates.
NOTE: If your skillet is not large enough to hold all the patties at once, use 1 1/2 tablespoons oil and fry the patties in two batches, adding the remainder of the oil after the first batch.