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The adzuki is a small, reddish brown bean which has been grown in China and Japan for thousands of years.
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Light tasting, it lends itself perfectly to these burgers, that can be made ahead and frzn; just be sure to thaw the patties completely in the refrigerator before cooking.
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Rinse the beans and place in a large bowl with 4 c. of cool water and set aside to soak overnight.
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To prepare the burgers, in a medium pot bring 1 c. of water to a boil.
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Add in the rice and stir, boil again, then lower the heat and cover.
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Simmer till done, about 40 min, then remove from heat.
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Meanwhile, drain the beans of their soaking liquid and place in a medium stockpot with 4 c. cool water.
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Cover and simmer over medium heat till beans are tender, about 45 min.
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(They should crush easily when pressed with a wooden spoon or possibly between your fingers.)
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Drain and set aside.
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Prepare a grill.
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Brush the mushroom caps with 1 Tbsp.
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of the extra virgin olive oil and grill till tender and well browned, about 12 to 15 min, turning often.
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Set aside till cold, then chop into a small dice to yield about 1 c..
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In a large skillet over medium heat, saute/fry leek in the remaining 2 Tbsp.
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of extra virgin olive oil till softened, about 2 to 3 min.
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Add in the bread crumbs to the skillet, along with the peppercorns, soy sauce, chile paste, and marjoram.
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Stir well, then remove from the heat and set aside.
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In the bowl of an electric mixer, place the beans and rice.
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With the paddle attachment in place, mix till well blended and the grains begin to break up and stick together, about 2 to 3 min on medium speed.
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(Be sure to start on the lower speed at first.)
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Add in the mushrooms, leek mix, and parsley.
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Continue to mix an additional minute or possibly till well blended.
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(If you do not have a mixer, you can use a large bowl and a potato masher or possibly a wooden spoon and mix till the ingredients bind together.)
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Add in a shake of salt and black pepper.
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With your hands (moistened in cool water) and an ice cream scoop or possibly a 1/2-c. measure, pack the mix tightly and make 6 burgers, setting them on a sheet of parchment paper.
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With a second sheet of parchment placed over the top, lightly press to compact the mix and shape the patty.
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At this point, they can be wrapped and frzn in a single layer.
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Preheat oven to 425.
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Sprinkle 1 to 2 Tbsp.
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of cornmeal on a baking sheet and place burgers on the sheet, about 1 inch apart.
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Lightly spray the tops with nonstick cooking spray to moisten.
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Bake till heated through and golden brown, about 15 min.
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Note: Although burgers typically are grilled or possibly fried, without the addition of a binder (traditionally fat), these patties will not hold together on the grill and hence are baked.
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If you want to grill or possibly fry the burgers, lightly beat 2 large egg whites and add in to the mix when you add in the mushrooms.
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If you grill them, use a grill screen and be sure to flip the burgers very carefully with a wide spatula.
