Classic Grünkern and Kidney Bean Burgers

1.In a medium saucepan, combine the cracked Grünkern and vegetable broth. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15-20 minutes until the liquid is fully absorbed and the grain is tender; remove from heat and let it cool for 10 minutes.

2.Heat 1 tablespoon of olive oil in a small skillet over medium heat. Sauté the minced onion for 5-6 minutes until translucent, then add the garlic and cook for another 60 seconds until fragrant but not browned.

3.In a large mixing bowl, mash the kidney beans with a fork or potato masher until mostly smooth, leaving a few whole beans for a rustic, chunky texture.

4.Add the cooked Grünkern, sautéed onion mixture, tomato paste, soy sauce, marjoram, smoked salt, and black pepper to the beans. Mix thoroughly until the paste is uniform in color.

5.Fold in the breadcrumbs gently. If the mixture feels too moist to hold a shape, add an extra tablespoon of breadcrumbs, but avoid over-adding as it can make the burgers dry.

6.Form the mixture into 4 large patties, pressing them firmly between your palms to ensure they are compact. Place the patties on a plate and refrigerate for 30 minutes to allow the starches to set, which prevents them from crumbling in the pan.

7.Heat the neutral oil in a large heavy-bottomed skillet over medium heat. Once shimmering, add the patties and fry for 4-5 minutes per side until a deep, crispy golden-brown crust forms and the center is heated through.