| 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 | - Sesame oil (for frying patties) |
| 13 | - For coating patties, mix 3 tbsp sesame oil with 1 tsp toasted |
| 14 | sesame oil |
| 15 | |
| 16 | or |
| 17 | |
| 18 | - 700g cooked from dry beans |
| 19 | |
| 20 | Makes six to eight patties. |
| 21 | |
| 22 | ** Binder |
| 23 | |
| 24 | - 1/4 cup vital wheat gluten |
| 25 | - 1/2 cup panko flakes |
| 26 | - Optional, for grilling or flavor: 4 tbsp tahini |
| 27 | |
| 28 | Mix panko flakes and vital wheat gluten together. |
| 29 | |
| 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 | |
| 37 | ** Spices |
| 38 | |
| 39 | - 1/2 large white or red onion |
| 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 |
| 47 | - 1/2 tsp MSG |
| 48 | - 1/2 tsp fine grained sea salt |
| 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). |
| 54 | |
| 55 | The MSG really puts these over the edge. Without it, they can be a bit |
| 56 | "thin" tasting. |
| 57 | |
| 58 | * Directions |
| 59 | |
| 60 | ** Prepare Canned Beans |
| 61 | |
| 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 |
| 63 | bit. |
| 64 | |
| 65 | 1. Preheat oven to 350°F (convection oven to 325°F) |
| 66 | 1. Drain beans, discarding liquid. Don't rinse. |
| 67 | 1. Spread beans on half sheet pan lined with foil or parchment. |
| 68 | 1. Place in oven for ~15 minutes |
| 69 | |
| 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. |
| 75 | |
| 76 | ** Prepare Vegetables |
| 77 | |
| 78 | 1. Dice white onion |
| 79 | 1. Dice bell pepper |
| 80 | 1. Mince hot peppers and garlic |
| 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. |
| 88 | |
| 89 | ** Combine! |
| 90 | |
| 91 | 1. Mix dry spices before and beans in bowl **before** mashing (this seems |
| 92 | to help diffuse the spices more consistently). |
| 93 | 1. Mash beans to desired consistency in a mixing bowl. Mostly paste |
| 94 | with some partially mashed beans is good. |
| 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. |
| 106 | |
| 107 | ** Cook |
| 108 | |
| 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 |
| 121 | |
| 122 | It is important to make these with tahini when grilling. |
| 123 | |
| 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 |
| 132 | |
| 133 | Internal temp should hit around 180°F and the patty should develop a |
| 134 | nice char. |