Commit | Line | Data |
---|---|---|
5ad4d1a1 | 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), | |
7b7496f6 | 10 | - 816g after draining |
09816bb9 | 11 | - 689g after drying in oven |
a3bcaa6b CE |
12 | - Sesame oil (for frying patties) |
13 | - For coating patties, mix 3 tbsp sesame oil with 1 tsp toasted | |
14 | sesame oil | |
5ad4d1a1 | 15 | |
16 | or | |
17 | ||
7b7496f6 | 18 | - 700g cooked from dry beans |
5ad4d1a1 | 19 | |
7b7496f6 | 20 | Makes six to eight patties. |
5ad4d1a1 | 21 | |
22 | ** Binder | |
23 | ||
09816bb9 | 24 | - 1/4 cup vital wheat gluten |
5ad4d1a1 | 25 | - 1/2 cup panko flakes |
a3bcaa6b | 26 | - Optional, for grilling or flavor: 4 tbsp tahini |
5ad4d1a1 | 27 | |
28 | Mix panko flakes and vital wheat gluten together. | |
29 | ||
a3bcaa6b CE |
30 | Tahini can be added if you want to make these a *lot* fattier. I leave |
31 | it out when pan frying because I am trying to eat a bit lighter and I | |
32 | don't find that it has an earth-shattering effect on flavor. However, | |
33 | when grilling the tahini is essential as it also makes the patties | |
34 | extremely sticky and robust, and without it they are just slightly too | |
35 | crumbly to cook directly on a grate. | |
36 | ||
5ad4d1a1 | 37 | ** Spices |
38 | ||
a3bcaa6b | 39 | - 1/2 large white or red onion |
7b7496f6 | 40 | - 2 Serrano peppers |
41 | - 1 habanero pepper | |
42 | - 1 Sweet bell pepper (red, orange, yellow -- doesn't matter) | |
43 | - 8 cloves garlic | |
44 | - 1 tbsp cumin | |
45 | - 1/2 tbsp maras biberi flakes or aleppo pepper flakes | |
46 | - 3/4 tsp dried ground ginger | |
a3bcaa6b CE |
47 | - 1/2 tsp MSG |
48 | - 1/2 tsp fine grained sea salt | |
7b7496f6 | 49 | |
50 | If you want this to be less spicy, either the habanero or Serrano | |
51 | peppers can be left out (If I had to choose, I'd drop the Serrano | |
52 | peppers as I find a habanero pepper complements the sweet bell pepper | |
53 | more, unless you can get ripe Serrano peppers). | |
5ad4d1a1 | 54 | |
a3bcaa6b CE |
55 | The MSG really puts these over the edge. Without it, they can be a bit |
56 | "thin" tasting. | |
57 | ||
5ad4d1a1 | 58 | * Directions |
59 | ||
60 | ** Prepare Canned Beans | |
61 | ||
7b7496f6 | 62 | 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 |
5ad4d1a1 | 63 | bit. |
64 | ||
a3bcaa6b | 65 | 1. Preheat oven to 350°F (convection oven to 325°F) |
7b7496f6 | 66 | 1. Drain beans, discarding liquid. Don't rinse. |
a3bcaa6b | 67 | 1. Spread beans on half sheet pan lined with foil or parchment. |
5ad4d1a1 | 68 | 1. Place in oven for ~15 minutes |
69 | ||
a3bcaa6b CE |
70 | I use a convention oven at 325°F and the beans dry a bit more |
71 | consistently than with the convection fan off. The beans usually take | |
72 | about 15 minutes to dry on a darkish pan, but I found with a brand new | |
73 | (shiny and bright) aluminum pan I had to increase the drying time by | |
74 | around five minutes. | |
5ad4d1a1 | 75 | |
a3bcaa6b | 76 | ** Prepare Vegetables |
5ad4d1a1 | 77 | |
78 | 1. Dice white onion | |
7b7496f6 | 79 | 1. Dice bell pepper |
80 | 1. Mince hot peppers and garlic | |
a3bcaa6b CE |
81 | 1. Separately wrap onions and bell pepper in paper towels and gently |
82 | squeeze to drain some excess moisture. Too much moisture from the | |
83 | bell pepper especially can make the burgers a bit soggy. | |
84 | ||
85 | Since these are just getting mashed into a patty and don't need to be | |
86 | pretty, I just run the onions and bell pepper through a few pulses in | |
87 | a food chopper. | |
5ad4d1a1 | 88 | |
89 | ** Combine! | |
90 | ||
7b7496f6 | 91 | 1. Mix dry spices before and beans in bowl **before** mashing (this seems |
92 | to help diffuse the spices more consistently). | |
5ad4d1a1 | 93 | 1. Mash beans to desired consistency in a mixing bowl. Mostly paste |
94 | with some partially mashed beans is good. | |
a3bcaa6b CE |
95 | 1. Mix in minced garlic and hot peppers |
96 | 1. Mix in onions | |
97 | 1. Mix in bell pepper | |
98 | 1. Mix in panko/gluten binder | |
99 | 1. If using tahini, mix in last | |
100 | ||
101 | Grab a ball of the mixture and form into a patty, making sure to work | |
102 | it a bit (which I think makes the gluten link into strands and binds | |
103 | things together better). It should be almost as robust as a murder | |
104 | burger so should be able to handle being squished into whatever shape | |
105 | by hand. | |
5ad4d1a1 | 106 | |
107 | ** Cook | |
108 | ||
a3bcaa6b CE |
109 | *** Pan Frying |
110 | ||
111 | 1. Preheat pan with a couple tablespoons of sesame oil | |
112 | 1. Brush one side of patty with sesame oil + toasted sesame oil | |
113 | mixture | |
114 | 1. Placing oiled side down, pan fry over medium-high heat for ~3 | |
115 | minutes. | |
116 | 1. Oil top of patty, flip, pan fry additional three minutes | |
117 | 1. Flip patty, add more oil to pan (1Tbsp should be enough), reduce | |
118 | heat to low, cover. Cook two minutes per side. | |
119 | ||
120 | *** Grilling | |
7b7496f6 | 121 | |
a3bcaa6b | 122 | It is important to make these with tahini when grilling. |
7b7496f6 | 123 | |
a3bcaa6b CE |
124 | 1. Build decent charcoal fire |
125 | 1. Brush one side of patty with sesame oil + toasted sesame oil | |
126 | mixture | |
127 | 1. Brush grate with vegetable oil | |
128 | 1. Placing oiled side down on grate, cover grill (with vents open, to | |
129 | keep high heat) and cook for two minutes | |
130 | 1. Oil top side of patty, flip, cook additional two minutes covered | |
131 | 1. Flip patty, cook additional two minutes per side covered | |
7b7496f6 | 132 | |
a3bcaa6b CE |
133 | Internal temp should hit around 180°F and the patty should develop a |
134 | nice char. |