1 ***Work in Progress: tweaks from [[Black Bean Burgers]] need to be integrated
2 back into this variant***
6 Combine the basic bean patty with a binder of your choosing, and add a
7 spice blend. Quantities for the binder and spices here are based on
8 one unit of bean patty mixture.
12 - 850g black beans cooked (2x425g cans no salt added black beans),
14 - 689g after drying in oven
15 - 425g cooked chickpeas, canned or from dry beans
16 - 1-2 tbsp sesame oil (for frying patties)
20 - 700g cooked from dry beans
22 Makes six to eight patties.
26 - 1/4 cup vital wheat gluten
27 - 1/2 cup panko flakes
29 Mix panko flakes and vital wheat gluten together.
33 - 2tbsp olive oil (for sauteing onions)
34 - 1 medium white onion
35 - 4 Serrano peppers (or 2 Serrano and 2 jalapeno)
37 - 1 Sweet bell pepper (red, orange, yellow -- doesn't matter)
38 - ~12 cloves garlic (one head)
40 - 3/4 tbsp maras biberi flakes or Aleppo pepper flakes
41 - 1 1/4 tsp dried ground ginger
45 ** Prepare Canned Beans
47 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
50 1. Preheat oven to 350°F
51 1. Drain black beans, discarding liquid. Don't rinse.
52 1. Spread beans on foil lined baking sheet with sides
53 1. Place in oven for ~15 minutes
55 If using beans cooked from dry beans, this can probably be skipped?
59 1. Drain liquid from chickpeas
60 1. Pulse in food processor or small chopper until they are crumbly
62 ** Sauteed Herbs and Vegetables
66 1. Mince hot peppers and garlic
67 1. Retain half uncooked of onions/peppers/garlic uncooked. Drain
68 while sauteing other half.
69 1. Saute onion, peppers, and garlic with olive oil until onions are
71 1. Squeeze in paper towel after cooled to drain any excess moisture
72 and oil. Do the same for the uncooked vegetables (gently).
76 1. Mix dry spices before and black beans in bowl **before** mashing (this
77 seems to help diffuse the spices more consistently).
78 1. Mash beans to desired consistency in a mixing bowl. Mostly paste
79 with some partially mashed beans is good.
80 1. Mix in processed chickpeas
81 1. Mix in garlic, peppers, and onions
84 Grab a ball of the mixture and form into a patty. It should be almost
85 as robust as a murder burger so should be able to handle being
86 squished into whatever shape by hand.
90 1. Pan fry over medium-high heat for ~4 minutes per side (until
91 outside is browned and a bit crispy). Cooking spray or oil will be
92 needed to keep it from burning. Brushing the burgers with sesame
93 oil works well (one side at a time, just before putting into pan
94 and just before flipping).
98 Should some liquid be included when processing chickpeas?
100 Cumin level seems ok, but needs more onion and bell pepper (thinking
101 two bell peppers next time).
105 Doubled cumin from 1.5Tbsp to 3 Tbsp
107 Used three bell peppers
109 Skipped sauteeing vegetables entirely
113 - Added 1/4 cup pistachios. Seems like a reasonable idea, use more
114 next time. or just tahina...
115 - One can normal salt black beans (got it by accident), and one can
116 low salt. not sure if this affected anything other than salt
118 - Added 1tbps cracked black pepper
119 - Added 1/2Tbsp oregano
120 - Used two bell peppers
121 - Halved fresh garlic, added 1Tbsp powder
123 These were good, but I waited so long after making them to record
124 notes I can't remember what was better othan than maybe the nuts.
128 Integrate more recent changes from base black bean burger recipe.
130 Will be grilled, so needs tahini to be extra sticky.
132 Skip sauteeing vegetables?
136 - 2 bell peppers? (guess if they're smaller food lion peppers)
138 - 1 tsp fine grained sea salt
139 - Reduce 3 -> 2 tbsp cumin
145 Resulted ~1400g, 8 burgers.