X-Git-Url: http://git.hcoop.net/clinton/website/site/unknownlamer.org.git/blobdiff_plain/5ad4d1a11b932c438c311c44503816ce30fe1ed0..HEAD:/Black%20Bean%20Burgers.muse diff --git a/Black Bean Burgers.muse b/Black Bean Burgers.muse dissimilarity index 60% index ef78b93..c69065c 100644 --- a/Black Bean Burgers.muse +++ b/Black Bean Burgers.muse @@ -1,74 +1,134 @@ -* 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), - ??? g after dehydrating in oven - -or - - - ??? cooked from dry beans - -About ??? patties. - -** Binder - - - 2tbsp vital wheat gluten - - 1/2 cup panko flakes - -Mix panko flakes and vital wheat gluten together. - -** Spices - - - 2tbsp olive oil (for sauteeing) - - 1/2 medium white onion - - 3 serrano peppers - - 6 cloves garlic - - 1tbsp cumin - - 1/2 tbps maras biberi flakes or aleppo pepper flakes - - 1/2 tsp 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 dehyrated a -bit. - - 1. Preheat oven to 350°F - 1. Drain beans, discarding liquid. - 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? - -** Sauteed Spices - - 1. Dice white onion - 1. Mince peppers and garlic - 1. Sautee onion, peppers, and garlic with olive oil until onions are - slightly browned - 1. Squeeze in paper towel after cooled to drain any excess moisture - and oil - -** Combine! - - 1. Mash beans to desired consistency in a mixing bowl. Mostly paste - with some partially mashed beans is good. - 1. Mix in dry spices - 1. Mix in garlic, peppers, and onions - 1. Mix in binder - -Grab a ball of the mixture and gently squish into a patty on wax -paper. Forming with hands may not work too well, it will be a bit more -fragile than a meat patty. - -** 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. +* 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 + - Sesame oil (for frying patties) + - For coating patties, mix 3 tbsp sesame oil with 1 tsp toasted + sesame oil + +or + + - 700g cooked from dry beans + +Makes six to eight patties. + +** Binder + + - 1/4 cup vital wheat gluten + - 1/2 cup panko flakes + - Optional, for grilling or flavor: 4 tbsp tahini + +Mix panko flakes and vital wheat gluten together. + +Tahini can be added if you want to make these a *lot* fattier. I leave +it out when pan frying because I am trying to eat a bit lighter and I +don't find that it has an earth-shattering effect on flavor. However, +when grilling the tahini is essential as it also makes the patties +extremely sticky and robust, and without it they are just slightly too +crumbly to cook directly on a grate. + +** Spices + + - 1/2 large white or red onion + - 2 Serrano peppers + - 1 habanero pepper + - 1 Sweet bell pepper (red, orange, yellow -- doesn't matter) + - 8 cloves garlic + - 1 tbsp cumin + - 1/2 tbsp maras biberi flakes or aleppo pepper flakes + - 3/4 tsp dried ground ginger + - 1/4 tsp MSG + - 1/2 tsp fine grained sea salt + +If you want this to be less spicy, either the habanero or Serrano +peppers can be left out (If I had to choose, I'd drop the Serrano +peppers as I find a habanero pepper complements the sweet bell pepper +more, unless you can get ripe Serrano peppers). + +The MSG really puts these over the edge. Without it, they can be a bit +"thin" tasting. + +* 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 (convection oven to 325°F) + 1. Drain beans, discarding liquid. Don't rinse. + 1. Spread beans on half sheet pan lined with foil or parchment. + 1. Place in oven for ~15 minutes + +I use a convention oven at 325°F and the beans dry a bit more +consistently than with the convection fan off. The beans usually take +about 15 minutes to dry on a darkish pan, but I found with a brand new +(shiny and bright) aluminum pan I had to increase the drying time by +around five minutes. + +** Prepare Vegetables + + 1. Dice white onion + 1. Dice bell pepper + 1. Mince hot peppers and garlic + 1. Separately wrap onions and bell pepper in paper towels and gently + squeeze to drain some excess moisture. Too much moisture from the + bell pepper especially can make the burgers a bit soggy. + +Since these are just getting mashed into a patty and don't need to be +pretty, I just run the onions and bell pepper through a few pulses in +a food chopper. + +** Combine! + + 1. Mix dry spices before and 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 minced garlic and hot peppers + 1. Mix in onions + 1. Mix in bell pepper + 1. Mix in panko/gluten binder + 1. If using tahini, mix in last + +Grab a ball of the mixture and form into a patty, making sure to work +it a bit (which I think makes the gluten link into strands and binds +things together better). It should be almost as robust as a murder +burger so should be able to handle being squished into whatever shape +by hand. + +** Cook + +*** Pan Frying + + 1. Preheat pan with a couple tablespoons of sesame oil + 1. Brush one side of patty with sesame oil + toasted sesame oil + mixture + 1. Placing oiled side down, pan fry over medium-high heat for ~3 + minutes. + 1. Oil top of patty, flip, pan fry additional three minutes + 1. Flip patty, add more oil to pan (1Tbsp should be enough), reduce + heat to low, cover. Cook two minutes per side. + +*** Grilling + +It is important to make these with tahini when grilling. + + 1. Build decent charcoal fire + 1. Brush one side of patty with sesame oil + toasted sesame oil + mixture + 1. Brush grate with vegetable oil + 1. Placing oiled side down on grate, cover grill (with vents open, to + keep high heat) and cook for two minutes + 1. Oil top side of patty, flip, cook additional two minutes covered + 1. Flip patty, cook additional two minutes per side covered + +Internal temp should hit around 180°F and the patty should develop a +nice char.