Black Bean Burgers.muse

   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),
  10    - 816g after draining
  11    - 689g after drying in oven
  12  - 1-2 tbsp sesame oil (for frying patties)
  13
  14 or
  15
  16  - 700g cooked from dry beans
  17
  18 Makes six to eight patties.
  19
  20 ** Binder
  21
  22  - 1/4 cup vital wheat gluten
  23  - 1/2 cup panko flakes
  24
  25 Mix panko flakes and vital wheat gluten together.
  26
  27 ** Spices
  28
  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).
  43
  44 * Directions
  45
  46 ** Prepare Canned Beans
  47
  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
  49 bit.
  50
  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
  55
  56 If using beans cooked from dry beans, this can probably be skipped?
  57
  58 ** Sauteed Herbs and Vegetables
  59
  60  1. Dice white onion
  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
  67  1. Squeeze in paper towel after cooled to drain any excess moisture
  68     and oil. Do the same for the uncooked vegetables (gently).
  69
  70 ** Combine!
  71
  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
  77  1. Mix in binder
  78
  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.
  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
  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.