Those of you coming from the McDougall forums may have noticed a thread or two about translating Jeff Novick’s famous burgers into a bean less variation for those unable to eat legumes. Can’t eat beans?! Quel horreur! Without beans, peas, and lentils, I would die. Within days, if not hours.
But the proposed solution intrigued me. Use hominy instead of beans, mashing them, seasoning them, and combining them with the oats and cooked brown rice of the original. Out here in the West, we know hominy as posole, an essential ingredient in the stew of the same name. And, while many don’t know this, you can purchase it dried and cook it up yourself. This burger cooked up drier and with a crispier outside than the bean or tofu based burgers I have made before. I gravitated naturally toward what would go with posole, chilies or tomatoes and Mexican seasoning. But posole has a mild, neutral taste, so you could season them in many different ways to get different flavors.
3 C cooked posole (hominy)
1 C regular rolled oats
1 C cooked brown rice
1 4 oz. can chopped green chilies
1 t green Tabasco
1/2 t cumin
1/2 t coriander
Place the posole in a large mixing bowl and mash well with a potato masher.
Add remaining ingredients and mix well with your hands, mashing everything well.
Chill in the fridge for fifteen minutes or so.
Form into eight patties and cook in a covered skillet over medium high heat for five minutes or so per side. Adjust cooking time as necessary.
Build your burger the way you like it. I made mine with guacamole, salsa, lettuce and tomato.