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.
9 - 850g black beans cooked (2x425g cans no salt added black beans),
11 - 689g after drying in oven
12 - 1-2 tbsp sesame oil (for frying patties)
16 - 700g cooked from dry beans
18 Makes six to eight patties.
22 - 1/4 cup vital wheat gluten
23 - 1/2 cup panko flakes
25 Mix panko flakes and vital wheat gluten together.
29 - 2tbsp olive oil (for sauteing onions)
30 - 1/2 large white onion
33 - 1 Sweet bell pepper (red, orange, yellow -- doesn't matter)
36 - 1/2 tbsp maras biberi flakes or aleppo pepper flakes
37 - 3/4 tsp dried ground ginger
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).
46 ** Prepare Canned Beans
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
51 1. Preheat oven to 350°F
52 1. Drain beans, discarding liquid. Don't rinse.
53 1. Spread beans on foil lined baking sheet with sides
54 1. Place in oven for ~15 minutes
56 If using beans cooked from dry beans, this can probably be skipped?
58 ** Sauteed Herbs and Vegetables
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
67 1. Squeeze in paper towel after cooled to drain any excess moisture
68 and oil. Do the same for the uncooked vegetables (gently).
72 1. Mix dry spices before and beans in bowl **before** mashing (this seems
73 to help diffuse the spices more consistently).
74 1. Mash beans to desired consistency in a mixing bowl. Mostly paste
75 with some partially mashed beans is good.
76 1. Mix in garlic, peppers, and onions
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.
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
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).
93 Increased onion and garlic, not sure if more dry spices are also
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.