| 1 | ***Work in Progress: tweaks from [[Black Bean Burgers]] need to be integrated |
| 2 | back into this variant*** |
| 3 | |
| 4 | * Ingredients |
| 5 | |
| 6 | Combine the basic bean patty with a binder of your choosing, and add a |
| 7 | spice blend. Quantities for the binder and spices here are based on |
| 8 | one unit of bean patty mixture. |
| 9 | |
| 10 | ** Basic Bean Patty |
| 11 | |
| 12 | - 850g black beans cooked (2x425g cans no salt added black beans), |
| 13 | - 816g after draining |
| 14 | - 689g after drying in oven |
| 15 | - 425g cooked chickpeas, canned or from dry beans |
| 16 | - 1-2 tbsp sesame oil (for frying patties) |
| 17 | |
| 18 | or |
| 19 | |
| 20 | - 700g cooked from dry beans |
| 21 | |
| 22 | Makes six to eight patties. |
| 23 | |
| 24 | ** Binder |
| 25 | |
| 26 | - 1/4 cup vital wheat gluten |
| 27 | - 1/2 cup panko flakes |
| 28 | |
| 29 | Mix panko flakes and vital wheat gluten together. |
| 30 | |
| 31 | ** Spices |
| 32 | |
| 33 | - 2tbsp olive oil (for sauteing onions) |
| 34 | - 1 medium white onion |
| 35 | - 4 Serrano peppers (or 2 Serrano and 2 jalapeno) |
| 36 | - 1 habanero pepper |
| 37 | - 1 Sweet bell pepper (red, orange, yellow -- doesn't matter) |
| 38 | - ~12 cloves garlic (one head) |
| 39 | - 3 tbsp cumin |
| 40 | - 3/4 tbsp maras biberi flakes or Aleppo pepper flakes |
| 41 | - 1 1/4 tsp dried ground ginger |
| 42 | |
| 43 | * Directions |
| 44 | |
| 45 | ** Prepare Canned Beans |
| 46 | |
| 47 | 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 |
| 48 | bit. |
| 49 | |
| 50 | 1. Preheat oven to 350°F |
| 51 | 1. Drain black beans, discarding liquid. Don't rinse. |
| 52 | 1. Spread beans on foil lined baking sheet with sides |
| 53 | 1. Place in oven for ~15 minutes |
| 54 | |
| 55 | If using beans cooked from dry beans, this can probably be skipped? |
| 56 | |
| 57 | ** Prepare Chickpeas |
| 58 | |
| 59 | 1. Drain liquid from chickpeas |
| 60 | 1. Pulse in food processor or small chopper until they are crumbly |
| 61 | |
| 62 | ** Sauteed Herbs and Vegetables |
| 63 | |
| 64 | 1. Dice white onion |
| 65 | 1. Dice bell pepper |
| 66 | 1. Mince hot peppers and garlic |
| 67 | 1. Retain half uncooked of onions/peppers/garlic uncooked. Drain |
| 68 | while sauteing other half. |
| 69 | 1. Saute onion, peppers, and garlic with olive oil until onions are |
| 70 | lightly browned |
| 71 | 1. Squeeze in paper towel after cooled to drain any excess moisture |
| 72 | and oil. Do the same for the uncooked vegetables (gently). |
| 73 | |
| 74 | ** Combine! |
| 75 | |
| 76 | 1. Mix dry spices before and black beans in bowl **before** mashing (this |
| 77 | seems to help diffuse the spices more consistently). |
| 78 | 1. Mash beans to desired consistency in a mixing bowl. Mostly paste |
| 79 | with some partially mashed beans is good. |
| 80 | 1. Mix in processed chickpeas |
| 81 | 1. Mix in garlic, peppers, and onions |
| 82 | 1. Mix in binder |
| 83 | |
| 84 | Grab a ball of the mixture and form into a patty. It should be almost |
| 85 | as robust as a murder burger so should be able to handle being |
| 86 | squished into whatever shape by hand. |
| 87 | |
| 88 | ** Cook |
| 89 | |
| 90 | 1. Pan fry over medium-high heat for ~4 minutes per side (until |
| 91 | outside is browned and a bit crispy). Cooking spray or oil will be |
| 92 | needed to keep it from burning. Brushing the burgers with sesame |
| 93 | oil works well (one side at a time, just before putting into pan |
| 94 | and just before flipping). |
| 95 | |
| 96 | * TODO |
| 97 | |
| 98 | Should some liquid be included when processing chickpeas? |
| 99 | |
| 100 | Cumin level seems ok, but needs more onion and bell pepper (thinking |
| 101 | two bell peppers next time). |
| 102 | |
| 103 | ** 2019-04-29 |
| 104 | |
| 105 | Doubled cumin from 1.5Tbsp to 3 Tbsp |
| 106 | |
| 107 | Used three bell peppers |
| 108 | |
| 109 | Skipped sauteeing vegetables entirely |
| 110 | |
| 111 | ** 2019-06-?? |
| 112 | |
| 113 | - Added 1/4 cup pistachios. Seems like a reasonable idea, use more |
| 114 | next time. or just tahina... |
| 115 | - One can normal salt black beans (got it by accident), and one can |
| 116 | low salt. not sure if this affected anything other than salt |
| 117 | content. |
| 118 | - Added 1tbps cracked black pepper |
| 119 | - Added 1/2Tbsp oregano |
| 120 | - Used two bell peppers |
| 121 | - Halved fresh garlic, added 1Tbsp powder |
| 122 | |
| 123 | These were good, but I waited so long after making them to record |
| 124 | notes I can't remember what was better othan than maybe the nuts. |
| 125 | |
| 126 | ** 2021-06-19 |
| 127 | |
| 128 | Integrate more recent changes from base black bean burger recipe. |
| 129 | |
| 130 | Will be grilled, so needs tahini to be extra sticky. |
| 131 | |
| 132 | Skip sauteeing vegetables? |
| 133 | |
| 134 | *** Spices |
| 135 | |
| 136 | - 2 bell peppers? (guess if they're smaller food lion peppers) |
| 137 | - 1/2 tsp MSG |
| 138 | - 1 tsp fine grained sea salt |
| 139 | - Reduce 3 -> 2 tbsp cumin |
| 140 | |
| 141 | *** Binder |
| 142 | |
| 143 | - 6 Tbsp tahini |
| 144 | |
| 145 | Resulted ~1400g, 8 burgers. |