Black Bean Burgers.html

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  18     <h1>Black Bean Burgers</h1>
  19    <div class="contents">
  20 <dl>
  21 <dt>
  22 <a href="#sec1">Ingredients</a>
  23 </dt>
  24 <dd>
  25 <dl>
  26 <dt>
  27 <a href="#sec2">Basic Bean Patty</a>
  28 </dt>
  29 <dt>
  30 <a href="#sec3">Binder</a>
  31 </dt>
  32 <dt>
  33 <a href="#sec4">Spices</a>
  34 </dt>
  35 </dl>
  36 </dd>
  37 <dt>
  38 <a href="#sec5">Directions</a>
  39 </dt>
  40 <dd>
  41 <dl>
  42 <dt>
  43 <a href="#sec6">Prepare Canned Beans</a>
  44 </dt>
  45 <dt>
  46 <a href="#sec7">Prepare Vegetables</a>
  47 </dt>
  48 <dt>
  49 <a href="#sec8">Combine!</a>
  50 </dt>
  51 <dt>
  52 <a href="#sec9">Cook</a>
  53 </dt>
  54 <dd>
  55 <dl>
  56 <dt>
  57 <a href="#sec10">Pan Frying</a>
  58 </dt>
  59 <dt>
  60 <a href="#sec11">Grilling</a>
  61 </dt>
  62 </dl>
  63 </dd>
  64 </dl>
  65 </dd>
  66 </dl>
  67 </div>
  68
  69
  70 <!-- Page published by Emacs Muse begins here --><h2><a name="sec1" id="sec1"></a>
  71 Ingredients</h2>
  72
  73 <p class="first">Combine the basic bean patty with a binder of your choosing, and add a
  74 spice blend. Quantities for the binder and spices here are based on
  75 one unit of bean patty mixture.</p>
  76
  77 <h3><a name="sec2" id="sec2"></a>
  78 Basic Bean Patty</h3>
  79
  80 <ul>
  81 <li>850g black beans cooked (2x425g cans no salt added black beans),
  82
  83 <ul>
  84 <li>816g after draining</li>
  85 <li>689g after drying in oven</li>
  86 </ul></li>
  87 <li>Sesame oil (for frying patties)
  88
  89 <ul>
  90 <li>For coating patties, mix 3 tbsp sesame oil with 1 tsp toasted
  91 sesame oil</li>
  92 </ul></li>
  93 </ul>
  94
  95 <p>or</p>
  96
  97 <ul>
  98 <li>700g cooked from dry beans</li>
  99 </ul>
 100
 101 <p>Makes six to eight patties.</p>
 102
 103
 104 <h3><a name="sec3" id="sec3"></a>
 105 Binder</h3>
 106
 107 <ul>
 108 <li>1/4 cup vital wheat gluten</li>
 109 <li>1/2 cup panko flakes</li>
 110 <li>Optional, for grilling or flavor: 4 tbsp tahini</li>
 111 </ul>
 112
 113 <p>Mix panko flakes and vital wheat gluten together.</p>
 114
 115 <p>Tahini can be added if you want to make these a <em>lot</em> fattier. I leave
 116 it out when pan frying because I am trying to eat a bit lighter and I
 117 don't find that it has an earth-shattering effect on flavor. However,
 118 when grilling the tahini is essential as it also makes the patties
 119 extremely sticky and robust, and without it they are just slightly too
 120 crumbly to cook directly on a grate.</p>
 121
 122
 123 <h3><a name="sec4" id="sec4"></a>
 124 Spices</h3>
 125
 126 <ul>
 127 <li>1/2 large white or red onion</li>
 128 <li>2 Serrano peppers</li>
 129 <li>1 habanero pepper</li>
 130 <li>1 Sweet bell pepper (red, orange, yellow &mdash; doesn't matter)</li>
 131 <li>8 cloves garlic</li>
 132 <li>1 tbsp cumin</li>
 133 <li>1/2 tbsp maras biberi flakes or aleppo pepper flakes</li>
 134 <li>3/4 tsp dried ground ginger</li>
 135 <li>1/4 tsp MSG</li>
 136 <li>1/2 tsp fine grained sea salt</li>
 137 </ul>
 138
 139 <p>If you want this to be less spicy, either the habanero or Serrano
 140 peppers can be left out (If I had to choose, I'd drop the Serrano
 141 peppers as I find a habanero pepper complements the sweet bell pepper
 142 more, unless you can get ripe Serrano peppers).</p>
 143
 144 <p>The MSG really puts these over the edge. Without it, they can be a bit
 145 &quot;thin&quot; tasting.</p>
 146
 147
 148
 149 <h2><a name="sec5" id="sec5"></a>
 150 Directions</h2>
 151
 152 <h3><a name="sec6" id="sec6"></a>
 153 Prepare Canned Beans</h3>
 154
 155 <p class="first">Stolen from <a href="https://www.seriouseats.com/recipes/2014/03/the-best-black-bean-burger-recipe.html">Serious Eats</a>, canned black beans should be dehydrated a
 156 bit.</p>
 157
 158 <ol>
 159 <li>Preheat oven to 350°F (convection oven to 325°F)</li>
 160 <li>Drain beans, discarding liquid. Don't rinse.</li>
 161 <li>Spread beans on half sheet pan lined with foil or parchment.</li>
 162 <li>Place in oven for ~15 minutes</li>
 163 </ol>
 164
 165 <p>I use a convention oven at 325°F and the beans dry a bit more
 166 consistently than with the convection fan off. The beans usually take
 167 about 15 minutes to dry on a darkish pan, but I found with a brand new
 168 (shiny and bright) aluminum pan I had to increase the drying time by
 169 around five minutes.</p>
 170
 171
 172 <h3><a name="sec7" id="sec7"></a>
 173 Prepare Vegetables</h3>
 174
 175 <ol>
 176 <li>Dice white onion</li>
 177 <li>Dice bell pepper</li>
 178 <li>Mince hot peppers and garlic</li>
 179 <li>Separately wrap onions and bell pepper in paper towels and gently
 180 squeeze to drain some excess moisture. Too much moisture from the
 181 bell pepper especially can make the burgers a bit soggy.</li>
 182 </ol>
 183
 184 <p>Since these are just getting mashed into a patty and don't need to be
 185 pretty, I just run the onions and bell pepper through a few pulses in
 186 a food chopper.</p>
 187
 188
 189 <h3><a name="sec8" id="sec8"></a>
 190 Combine!</h3>
 191
 192 <ol>
 193 <li>Mix dry spices before and beans in bowl <strong>before</strong> mashing (this seems
 194 to help diffuse the spices more consistently).</li>
 195 <li>Mash beans to desired consistency in a mixing bowl. Mostly paste
 196 with some partially mashed beans is good.</li>
 197 <li>Mix in minced garlic and hot peppers</li>
 198 <li>Mix in onions</li>
 199 <li>Mix in bell pepper</li>
 200 <li>Mix in panko/gluten binder</li>
 201 <li>If using tahini, mix in last</li>
 202 </ol>
 203
 204 <p>Grab a ball of the mixture and form into a patty, making sure to work
 205 it a bit (which I think makes the gluten link into strands and binds
 206 things together better). It should be almost as robust as a murder
 207 burger so should be able to handle being squished into whatever shape
 208 by hand.</p>
 209
 210
 211 <h3><a name="sec9" id="sec9"></a>
 212 Cook</h3>
 213
 214 <h4><a name="sec10" id="sec10"></a>
 215 Pan Frying</h4>
 216
 217 <ol>
 218 <li>Preheat pan with a couple tablespoons of sesame oil</li>
 219 <li>Brush one side of patty with sesame oil + toasted sesame oil
 220 mixture</li>
 221 <li>Placing oiled side down, pan fry over medium-high heat for ~3
 222 minutes.</li>
 223 <li>Oil top of patty, flip, pan fry additional three minutes</li>
 224 <li>Flip patty, add more oil to pan (1Tbsp should be enough), reduce
 225 heat to low, cover. Cook two minutes per side.</li>
 226 </ol>
 227
 228
 229 <h4><a name="sec11" id="sec11"></a>
 230 Grilling</h4>
 231
 232 <p class="first">It is important to make these with tahini when grilling.</p>
 233
 234 <ol>
 235 <li>Build decent charcoal fire</li>
 236 <li>Brush one side of patty with sesame oil + toasted sesame oil
 237 mixture</li>
 238 <li>Brush grate with vegetable oil</li>
 239 <li>Placing oiled side down on grate, cover grill (with vents open, to
 240 keep high heat) and cook for two minutes</li>
 241 <li>Oil top side of patty, flip, cook additional two minutes covered</li>
 242 <li>Flip patty, cook additional two minutes per side covered</li>
 243 </ol>
 244
 245 <p>Internal temp should hit around 180°F and the patty should develop a
 246 nice char.</p>
 247
 248
 249
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 282 <p class="cke-timestamp">Last Modified:
 283     March 15, 2020</p>
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