| 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 | - 1-2 tbsp sesame oil (for frying patties) |
| 13 | |
| 14 | or |
| 15 | |
| 16 | - 700g cooked from dry beans |
| 17 | |
| 18 | Makes six to eight patties. |
| 19 | |
| 20 | ** Binder |
| 21 | |
| 22 | - 1/4 cup vital wheat gluten |
| 23 | - 1/2 cup panko flakes |
| 24 | |
| 25 | Mix panko flakes and vital wheat gluten together. |
| 26 | |
| 27 | ** Spices |
| 28 | |
| 29 | - 2tbsp olive oil (for sauteing onions) |
| 30 | - 1/2 large white onion |
| 31 | - 2 Serrano peppers |
| 32 | - 1 habanero pepper |
| 33 | - 1 Sweet bell pepper (red, orange, yellow -- doesn't matter) |
| 34 | - 8 cloves garlic |
| 35 | - 1 tbsp cumin |
| 36 | - 1/2 tbsp maras biberi flakes or aleppo pepper flakes |
| 37 | - 3/4 tsp dried ground ginger |
| 38 | |
| 39 | If you want this to be less spicy, either the habanero or Serrano |
| 40 | peppers can be left out (If I had to choose, I'd drop the Serrano |
| 41 | peppers as I find a habanero pepper complements the sweet bell pepper |
| 42 | more, unless you can get ripe Serrano peppers). |
| 43 | |
| 44 | * Directions |
| 45 | |
| 46 | ** Prepare Canned Beans |
| 47 | |
| 48 | 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 |
| 49 | bit. |
| 50 | |
| 51 | 1. Preheat oven to 350°F |
| 52 | 1. Drain beans, discarding liquid. Don't rinse. |
| 53 | 1. Spread beans on foil lined baking sheet with sides |
| 54 | 1. Place in oven for ~15 minutes |
| 55 | |
| 56 | If using beans cooked from dry beans, this can probably be skipped? |
| 57 | |
| 58 | ** Sauteed Herbs and Vegetables |
| 59 | |
| 60 | 1. Dice white onion |
| 61 | 1. Dice bell pepper |
| 62 | 1. Mince hot peppers and garlic |
| 63 | 1. Retain half uncooked of onions/peppers/garlic uncooked. Drain |
| 64 | while sauteing other half. |
| 65 | 1. Saute onion, peppers, and garlic with olive oil until onions are |
| 66 | lightly browned |
| 67 | 1. Squeeze in paper towel after cooled to drain any excess moisture |
| 68 | and oil. Do the same for the uncooked vegetables (gently). |
| 69 | |
| 70 | ** Combine! |
| 71 | |
| 72 | 1. Mix dry spices before and beans in bowl **before** mashing (this seems |
| 73 | to help diffuse the spices more consistently). |
| 74 | 1. Mash beans to desired consistency in a mixing bowl. Mostly paste |
| 75 | with some partially mashed beans is good. |
| 76 | 1. Mix in garlic, peppers, and onions |
| 77 | 1. Mix in binder |
| 78 | |
| 79 | Grab a ball of the mixture and form into a patty. It should be almost |
| 80 | as robust as a murder burger so should be able to handle being |
| 81 | squished into whatever shape by hand. |
| 82 | |
| 83 | ** Cook |
| 84 | |
| 85 | 1. Pan fry over medium-high heat for ~4 minutes per side (until |
| 86 | outside is browned and a bit crispy). Cooking spray or oil will be |
| 87 | needed to keep it from burning. Brushing the burgers with sesame |
| 88 | oil works well (one side at a time, just before putting into pan |
| 89 | and just before flipping). |
| 90 | |
| 91 | * TODO |
| 92 | |
| 93 | Increased onion and garlic, not sure if more dry spices are also |
| 94 | needed. |
| 95 | |
| 96 | At least needs more cumin... taste is a bit "empty". Thinking that |
| 97 | cumin should be doubled. Maybe add some ground pistachios or even a |
| 98 | bit of tahina as well. |