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.
9 - 850g black beans cooked (2x425g cans no salt added black beans),
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
18 - 700g cooked from dry beans
20 Makes six to eight patties.
24 - 1/4 cup vital wheat gluten
25 - 1/2 cup panko flakes
26 - Optional, for grilling or flavor: 4 tbsp tahini
28 Mix panko flakes and vital wheat gluten together.
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.
39 - 1/2 large white or red onion
42 - 1 Sweet bell pepper (red, orange, yellow -- doesn't matter)
45 - 1/2 tbsp maras biberi flakes or aleppo pepper flakes
46 - 3/4 tsp dried ground ginger
48 - 1/2 tsp fine grained sea salt
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).
55 The MSG really puts these over the edge. Without it, they can be a bit
60 ** Prepare Canned Beans
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
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
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
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.
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
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
98 1. Mix in panko/gluten binder
99 1. If using tahini, mix in last
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
111 1. Preheat pan with a couple tablespoons of sesame oil
112 1. Brush one side of patty with sesame oil + toasted sesame oil
114 1. Placing oiled side down, pan fry over medium-high heat for ~3
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.
122 It is important to make these with tahini when grilling.
124 1. Build decent charcoal fire
125 1. Brush one side of patty with sesame oil + toasted sesame oil
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
133 Internal temp should hit around 180°F and the patty should develop a