Survival Burger

If you spend all your time outdoors, you’ll end up learning a thing or two about living off the land. Sometimes you have to be creative with what nature has to offer. This recipe does just that. It’s a special type of burger that is well loved by foragers, woodcutters, and adventurers of all kinds. The patty is made from eggplant, beans, and wonderful herbs, and it is satisfying and delicious on those long expeditions into the deep forest. I suggest using a sesame brioche bun. (I have a spot where I find them, but it’s secret.) Top the patty with pickled cave carrots and a special sauce, and I think you’ll be very, very happy.

Makes: 4 servings

INGREDIENTS

Burger Sauce:

• ⅓ cup mayonnaise
• ⅓ cup ketchup
• 2 tbsp yellow mustard
• 3 tbsp finely chopped dill pickle chips
• 2 tbsp finely chopped shallots
• kosher salt

Survival Burger Patties:

• 1 small eggplant (about 12oz), cut into 1-inch pieces
• 1 large shallot, peeled and quartered
• 4 garlic cloves, unpeeled
• 3 tablespoons extra-virgin olive oil
• kosher salt and freshly ground black pepper
• 1 large eggs
• ½ cup panko
• ½ teaspoon smoked paprika
• ½ teaspoon ground cumin
• ¾ cup canned cannelini beans, rinsed and drained well (or homemade canned; see Queen’s Tip)
• ¾ cup cooked and cooled wild rice (see Queen’s Tip)
• 3 tablespoons neutral high-heat cooking oil, tallow, or lard, for frying
• 4 slices sharp white cheddar cheese

Assembly:

• 4 sesame-seed brioche-style hamburger buns, split and lightly toasted
• 4 large pieces jarred roasted bell peppers, drained well (optional)
• pickled carrot ribbons (recipe follows)
• 4 lettuce leaves

METHOD

1. FOR THE BURGER SAUCE: In a small bowl, stir together the mayonnaise, ketchup, mustard, pickles, and shallots. Season with salt and refrigerate until ready to use.

2. MAKE THE PATTIES: Preheat the oven to 400°F. Line a large baking sheet with parchment paper. Line a small baking sheet with parchment as well.

3. Place the eggplant, shallot, and garlic on thelarge baking sheet. Drizzle with the olive oil and season liberally with salt and pepper. Bake until the vegetables are tender and golden brown in spots, 35 to 40 minutes, stirring several times to ensure even browning. Let the mixture cool for 20 minutes.

4. In a large bowl, whisk the egg until smooth, then stir in the panko.

5. Squeeze the roasted garlic out of the skins (discard the skins), then add the garlic, eggplant, and shallot to the bowl of a food processor. Sprinkle in the smoked paprika and cumin. Process until the mixture is partially smooth but still fairly chunky. Add the beans and wild rice, and pulse several times until just combined. Taste and season with salt and pepper, as needed.

6. Add the blended vegetable mixture to the panko mixture and use a rubber spatula or your hands to mix until well combined. Divide the mixture into 4 portions (about ½ cup each) and shape into ½-inch thick patties thatare roughly 3½ inches (8.8 cm) in diameter. Arrange the patties in a single layer on the small baking sheet and place in the freezer until the patties are dry to the touch and firm enough to pick up comfortably with your hands or a spatula, about 30 minutes. (You want the patties to be partially frozen on the outside but not rock-hard. If making ahead, you can fully freeze the patties, then let them thaw at room temperature for 30 minutes before cooking them.)