Posts tagged ‘sriracha’

July 11, 2012

Pea and Edamame Burgers with Sriracha

What’s your restaurant-going style?

Does the chef have to have a recognizable name? Is convenience your main priority? Are you all about what’s trendy? Do you choose places based on your eating ethos (nose-to-tail, vegetarian)?

I prefer a relaxed approach to food that’s inclusive of everyone – regardless of budget, diet and relative hipness, I think we all deserve a quality eating experience when we go out.

But when I look back on some of my favorite meals they have usually been simple backyard or picnic situations shared with favorite people in beautiful weather.

One experience that stands out as an exception (in that I was required to wear nice clothing and shoes) was at Blue Hill at Stone Barns. Situated on a farm in the Hudson Valley of New York – not too far away from New York City – guests aren’t presented with a menu, but a long list of food harvested from the farm and market that day. Any of these ingredients could end up on your plate throughout the evening.

We did an 8-course tasting, which is now (2 years later) unfortunately a blur of bright flavors, beautiful ingredients, exciting textures and general stokedness. But one thing that I remember exactly is the (warning: wanker alert) amuse bouche – a one-bite burger made of fresh peas on a mini brioche bun. Not only was it adorable looking, it was also completely packed with sweet pea flavor.

I’ve always promised myself I would attempt a version of my own, and here I am…finally – with a normal-sized version for those who prefer multiple bites of something delicious.

Pea & Edamame Burgers with Sriracha
(makes 4)

- 1 tablespoon olive oil
- 2 shallots, chopped
- 2 cloves of garlic, finely chopped
- 1 cup fresh peas blanched quickly in boiling water or frozen peas, thawed
- 1/2 cup shelled edamame, thawed
- 1 carrot, shaved into ribbons with a vegetable peeler
- 1 tablespoon sriracha, plus more for serving
- 2 tablespoons bread crumbs
- 1 egg
- salt & pepper

Heat olive oil in a medium pan over a medium- high heat. Saute shallots until softened and translucent, about 3-5 minutes. Add garlic and cook for an additional minute. Remove from heat.

Place peas, edamame, shallots, garlic and carrot in a food processor and pulse until the peas and edamame are broken down but still retain a little bit of their shape. (A whole pea here or there is totally fine.)

In a large bowl, combine the pea mixture with the sriracha, bread crumbs and egg – stirring with a fork to combine all the ingredients well. Let the mixture stand in the fridge for at least 30 minutes (you can leave it for a few hours if needed.)

Heat oven to 190 C/375 F. Line a baking tray with parchment paper.

Form patties from the mixture with your hands. I used the buns I  was serving them on as a sizing guide, making mine about 3 inches (7.5 cm) wide. (English muffins make a great burger bun!)

Place patties on the prepared baking sheet and bake for 10 minutes, flip the patties and bake for another 10 minutes until golden on each side. Serve with more sriracha and herbed yogurt on buns.

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February 17, 2012

Sriracha Roasted Chickpeas

If you haven’t gotten on the Sriracha bandwagon yet, it’s not too late!

If you don’t know what I’m talking about – Sriracha is a Thai chili sauce, most popularly sold in bottles with a bright green cap and a rooster on the label. If you like all things chili and spicy, you might totally fall in love with this stuff.

If I’m preaching to the choir, please join me and make some Sriracha roasted chickpeas. These babies are the new wasabi peas! (Yes, I’m for real with that statement.)

They’re an addictive snack and great garnish for salads, soups and pretty much anything else you can think of that might want a little extra awesome.

ALSO! I came across this Bon Appetit list that got me all fired up about going through another putting-Sriracha-on-everything-phase.

Get involved!

Sriracha Roasted Chickpeas
- 2 cans or 3 cups cooked chickpeas, drained and patted dry with a paper towel. (Make sure they’re very dry!)
- 1 tablespoon olive oil
- 2 tablespoons Sriracha
- 1/2 teaspoon of paprika
- 1/4 teaspoon salt

Preheat oven to 200 C/400 F.

Spread chickpeas out on a baking sheet and bake for 25-30 minutes. Check on them once or twice during this time, and shake the pan a little to make sure they cook evenly.

Remove chickpeas from the oven and place them in a mixing bowl. Pour olive oil, Sriracha, paprika and salt into the bowl and mix well to combine.

Spread the chickpeas out onto the baking tray again and bake for another 10 minutes. Let cool for 5 minutes and serve either warm or at room temperature.

Store in an airtight container.

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