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1 | * Ingredients |
2 | |
3 | Combine the basic bean patty with a binder of your choosing, and add a |
4 | spice blend. Quantities for the binder and spices here are based on |
5 | one unit of bean patty mixture. |
6 | |
7 | ** Basic Bean Patty |
8 | |
9 | - 850g black beans cooked (2x425g cans no salt added black beans), |
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10 | - 816g after draining |
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11 | - 689g after drying in oven |
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12 | - 1-2 tbsp sesame oil (for frying patties) |
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13 | |
14 | or |
15 | |
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16 | - 700g cooked from dry beans |
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17 | |
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18 | Makes six to eight patties. |
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19 | |
20 | ** Binder |
21 | |
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22 | - 1/4 cup vital wheat gluten |
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23 | - 1/2 cup panko flakes |
24 | |
25 | Mix panko flakes and vital wheat gluten together. |
26 | |
27 | ** Spices |
28 | |
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29 | - 2tbsp olive oil (for sauteing onions) |
30 | - 1/2 large white onion |
31 | - 2 Serrano peppers |
32 | - 1 habanero pepper |
33 | - 1 Sweet bell pepper (red, orange, yellow -- doesn't matter) |
34 | - 8 cloves garlic |
35 | - 1 tbsp cumin |
36 | - 1/2 tbsp maras biberi flakes or aleppo pepper flakes |
37 | - 3/4 tsp dried ground ginger |
38 | |
39 | If you want this to be less spicy, either the habanero or Serrano |
40 | peppers can be left out (If I had to choose, I'd drop the Serrano |
41 | peppers as I find a habanero pepper complements the sweet bell pepper |
42 | more, unless you can get ripe Serrano peppers). |
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43 | |
44 | * Directions |
45 | |
46 | ** Prepare Canned Beans |
47 | |
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48 | Stolen from [[https://www.seriouseats.com/recipes/2014/03/the-best-black-bean-burger-recipe.html][Serious Eats]], canned black beans should be dehydrated a |
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49 | bit. |
50 | |
51 | 1. Preheat oven to 350°F |
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52 | 1. Drain beans, discarding liquid. Don't rinse. |
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53 | 1. Spread beans on foil lined baking sheet with sides |
54 | 1. Place in oven for ~15 minutes |
55 | |
56 | If using beans cooked from dry beans, this can probably be skipped? |
57 | |
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58 | ** Sauteed Herbs and Vegetables |
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59 | |
60 | 1. Dice white onion |
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61 | 1. Dice bell pepper |
62 | 1. Mince hot peppers and garlic |
63 | 1. Retain half uncooked of onions/peppers/garlic uncooked. Drain |
64 | while sauteing other half. |
65 | 1. Saute onion, peppers, and garlic with olive oil until onions are |
66 | lightly browned |
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67 | 1. Squeeze in paper towel after cooled to drain any excess moisture |
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68 | and oil. Do the same for the uncooked vegetables (gently). |
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69 | |
70 | ** Combine! |
71 | |
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72 | 1. Mix dry spices before and beans in bowl **before** mashing (this seems |
73 | to help diffuse the spices more consistently). |
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74 | 1. Mash beans to desired consistency in a mixing bowl. Mostly paste |
75 | with some partially mashed beans is good. |
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76 | 1. Mix in garlic, peppers, and onions |
77 | 1. Mix in binder |
78 | |
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79 | Grab a ball of the mixture and form into a patty. It should be almost |
80 | as robust as a murder burger so should be able to handle being |
81 | squished into whatever shape by hand. |
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82 | |
83 | ** Cook |
84 | |
85 | 1. Pan fry over medium-high heat for ~4 minutes per side (until |
86 | outside is browned and a bit crispy). Cooking spray or oil will be |
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87 | needed to keep it from burning. Brushing the burgers with sesame |
88 | oil works well (one side at a time, just before putting into pan |
89 | and just before flipping). |
90 | |
91 | * TODO |
92 | |
93 | Increased onion and garlic, not sure if more dry spices are also |
94 | needed. |
95 | |
96 | At least needs more cumin... taste is a bit "empty". Thinking that |
97 | cumin should be doubled. Maybe add some ground pistachios or even a |
98 | bit of tahina as well. |