***Work in Progress: tweaks from [[Black Bean Burgers]] need to be integrated
back into this variant***

* Ingredients

Combine the basic bean patty with a binder of your choosing, and add a
spice blend. Quantities for the binder and spices here are based on
one unit of bean patty mixture.

** Basic Bean Patty

 - 850g black beans cooked (2x425g cans no salt added black beans),
   - 816g after draining
   - 689g after drying in oven
 - 425g cooked chickpeas, canned or from dry beans
 - 1-2 tbsp sesame oil (for frying patties)

or

 - 700g cooked from dry beans

Makes six to eight patties.

** Binder

 - 1/4 cup vital wheat gluten
 - 1/2 cup panko flakes

Mix panko flakes and vital wheat gluten together.

** Spices

 - 2tbsp olive oil (for sauteing onions)
 - 1 medium white onion
 - 4 Serrano peppers (or 2 Serrano and 2 jalapeno)
 - 1 habanero pepper
 - 1 Sweet bell pepper (red, orange, yellow -- doesn't matter)
 - ~12 cloves garlic (one head)
 - 3 tbsp cumin
 - 3/4 tbsp maras biberi flakes or Aleppo pepper flakes
 - 1 1/4 tsp dried ground ginger

* Directions

** Prepare Canned Beans

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
bit.

 1. Preheat oven to 350°F
 1. Drain black beans, discarding liquid. Don't rinse.
 1. Spread beans on foil lined baking sheet with sides
 1. Place in oven for ~15 minutes

If using beans cooked from dry beans, this can probably be skipped?

** Prepare Chickpeas

 1. Drain liquid from chickpeas
 1. Pulse in food processor or small chopper until they are crumbly

** Sauteed Herbs and Vegetables

 1. Dice white onion
 1. Dice bell pepper
 1. Mince hot peppers and garlic
 1. Retain half uncooked of onions/peppers/garlic uncooked. Drain
    while sauteing other half.
 1. Saute onion, peppers, and garlic with olive oil until onions are
    lightly browned
 1. Squeeze in paper towel after cooled to drain any excess moisture
    and oil. Do the same for the uncooked vegetables (gently).

** Combine!

 1. Mix dry spices before and black beans in bowl **before** mashing (this
    seems to help diffuse the spices more consistently).
 1. Mash beans to desired consistency in a mixing bowl. Mostly paste
    with some partially mashed beans is good.
 1. Mix in processed chickpeas
 1. Mix in garlic, peppers, and onions
 1. Mix in binder

Grab a ball of the mixture and form into a patty. It should be almost
as robust as a murder burger so should be able to handle being
squished into whatever shape by hand.

** Cook

 1. Pan fry over medium-high heat for ~4 minutes per side (until
    outside is browned and a bit crispy). Cooking spray or oil will be
    needed to keep it from burning. Brushing the burgers with sesame
    oil works well (one side at a time, just before putting into pan
    and just before flipping).

* TODO

Should some liquid be included when processing chickpeas?

Cumin level seems ok, but needs more onion and bell pepper (thinking
two bell peppers next time).

** 2019-04-29

Doubled cumin from 1.5Tbsp to 3 Tbsp

Used three bell peppers

Skipped sauteeing vegetables entirely

** 2019-06-??

 - Added 1/4 cup pistachios. Seems like a reasonable idea, use more
   next time. or just tahina...
 - One can normal salt black beans (got it by accident), and one can
   low salt. not sure if this affected anything other than salt
   content.
 - Added 1tbps cracked black pepper
 - Added 1/2Tbsp oregano
 - Used two bell peppers
 - Halved fresh garlic, added 1Tbsp powder

These were good, but I waited so long after making them to record
notes I can't remember what was better othan than maybe the nuts.
 
** 2021-06-19

Integrate more recent changes from base black bean burger recipe.

Will be grilled, so needs tahini to be extra sticky.

Skip sauteeing vegetables?

*** Spices

 - 2 bell peppers? (guess if they're smaller food lion peppers)
 - 1/2 tsp MSG
 - 1 tsp fine grained sea salt
 - Reduce 3 -> 2 tbsp cumin

*** Binder

 - 6 Tbsp tahini

Resulted ~1400g, 8 burgers.