How To make Basic Bean Burgers
1 c TVP granules
1 Scant cup boiling water
1 T Tomato paste or ketchup
1 16-oz can pinto, kidney, or
Other beans, drained 1/4 c Whole wheat bread crumbs
2 Cloves garlic, finely
Minced 1/2 t Oregano
1 T Tarmari or soy sauce
1 t Sweetener
Salt and pepper to taste Whole wheat flour for Dusting Pour boiling water over TVP and tomato paste in a bowl. Stir and let rest for 10 minutes. In food processor, combine TVP mixture and remaining ingredients except for flour. Pulse until mixture is almost a puree. Dust hands with flour and shape mixture into 6 burgers. Dust them lightly in flour. Layer the burgers with sheets of waxed paper and refrigerate for at least one hour. Cook on a gill covered with foil for about 10 minutes on each side.
Victoria Schiloni, who owns and operates a vegetarian catering service in Philadelphia, offered her Basic Bean Burger (above) along with a peanutty variation (follows). Posted by Terry Frye
How To make Basic Bean Burgers's Videos
AN INSANELY DELICIOUS VEGGIE BURGER THAT WON'T HAVE YOU MISSING MEAT! | SAM THE COOKING GUY
For generations, hard, dry, tasteless veggie burgers have plagued the world. No longer my friends.
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00:00 Intro
00:35 Draining beans
00:55 Dry roasting vegetables & beans
2:16 Making the burger mixture
3:08 Forming patties
3:46 Caramelizing onions
4:45 Breading patties
4:55 Cooking burgers
5:32 PSA
6:10 Finishing the burgers
6:43 Prepping the bun
6:48 Building
8:03 First Bite
8:41 Outro
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How to Make The Best Vegan Black Bean Burgers
Throw away every other black bean burger you’ve tried because these vegan black bean burgers have all the classic tastes you love about traditional beef burgers.
These burgers are:
*insanely easy to make
*read in under 30 minutes
*completely vegan
*egg and dairy free
*Can be Top 8 Free (discussed in post)
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Allergy friendly options discussed in post!
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This is the homemade BBQ sauce we use -
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Ground Flax Seed -
Black Beans -
Panko Bread Crumbs -
Vegan Worcestershire sauce -
Cumin -
Chili powder -
Sriracha sauce -
Garlic powder -
Smoked paprika -
Olive oil -
Black Bean Burgers from scratch
Tonight the Brown family was in rare form lol but the burgers were still a success!! Here are the ingredients :
Black beans
Brown rice
Shitake Mushrooms
Red and green peppers
Onions
Garlic powder
Salt free spices
BBQ Dry rub
Liquid smoke
Bread crumbs
Brown rice flour
Grapeseed oil
And we are going to grind it up in my Ninja
Then make our patties
Throw them in the airfryer
Then honey we gonna eat good!!
All from the spirit so let’s pray thru this thang!
Bean Patties - Oil Free (quick & easy)
A super easy vegan GLUTEN & OIL FREE bean patty recipe!
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How to make the best Bean Burger (Delicious)
Tutorial
Step by step
2 cans black eye peas drained
1/2 cup bread crumbs
Salt pepper garlic powder onion powder Montreal steak seasoning
Cumin chili powder
Onion bell peppers
Tomato lettuce onion
Cheese
Buns
1egg
Bbq sauce
God bless enjoy ????
Bean Burgers so easy to make and they are so tasty gina young style I had a lot of fun making this video and when you put that little bit of. Bbq sauce on it it takes it to another flavor level enjoy the channel for more great recipes step by step tutorials make sure you comment share like and SUBSCRIBE TO THE CHANNEL AND CLICK THE NOTIFICATION BELL TO BE NOTIFIED WHEN I UPLOAD NEW CONTENT God bless you all
#BeanBurgerRecipes #BeanPatties #BeanBurgers #GinaYoung #GinaYoungStyle #FoodNetwork #CookingChannel #CookingShow
Delicious Veggie Burger Recipe - Homemade Veggie Burger - Black Bean Burger Patties | Food Impromptu
Delicious Veggie Burger Recipe - Homemade Veggie Burger - Black Bean Burger Patties
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▶️ RECIPE INGREDIENTS: (8 to 9 Patties)
2 Cups / 1 Can (540ml - low sodium) of Cooked Black Beans (Rinsed/well drained)
3 Tablespoon Olive Oil
2 Cups Onion - chopped
2 Tablespoon Garlic
2 Cups Finely Grated Carrot (240g)
2 Teaspoon Paprika
1 Teaspoon Cumin
1/2 Teaspoon Ground Black Pepper
1/4 Teaspoon Cayenne Pepper (Optional)
Salt to taste (I added 1+1/4 Teaspoon of Pink Himalayan salt)
1 Tablespoon White Vinegar (I added White Wine Vinegar)
1 Tablespoon Balsamic Vinegar
1/4 Cup / 60ml Passata or Tomato puree
1/2 Cup / 80g Chickpea Flour OR Gram Flour
1/4 Teaspoon Baking Soda
2 to 3 Tablespoon Oil for frying the patties
Siracha Mayo:
Vegan Mayo + Sriracha Sauce to taste
▶️ METHOD:
To a heated pan add oil, onion, 1/4 teaspoon salt and fry on medium heat until the onion is caramelized. Add finely chopped garlic and fry for about 1 minute or until fragrant.
Next add the black beans, Paprika, Cumin, Black pepper, Cayenne, salt and mix well. Fry the beans until all the moisture is evaporated and the beans are almost DRY. Regulate the heat if needed - to prevent the spices from burning. Add the finely grated carrot and mix. Cook on medium to medium-high heat until the carrots are cooked, moisture evaporated and the mixture is dry. Turn off the heat and then mash most of the beans. Allow the mixture to cool down UNCOVERED.
Add white vinegar, balsamic vinegar, tomato puree and mix. Then add chickpea flour and baking soda and mix thoroughly. Knead the dough with your hands until the ingredients are completely combined.
Oil a 1/3 cup and also rub oil on your palms to prevent the dough from sticking while forming patties. Make 1/2 inch thick patties. Fry as many as you want and store the rest of the raw patties in the refrigerator for later.
(NOTE: You could make these patties in advance and store it in the refrigerator in an airtight container separated/lined with parchment paper for 4 to 5 days. This recipe is perfect for meal prep)
To a heated pan, add 2 to 3 Tablespoons of oil. Let the oil heat up and then add the patties - 3 or 4 at a time, do not over crowd the pan. Now reduce the heat to medium-low to low (depending on the heat of your stove) and cook it for about 3 minutes or so. Cooking on lower heat will prevent the patties from burning and will also cook the chickpea flour properly and prevent any raw flour taste.
Flip the patties and cook for about another 3 minutes on medium-low heat. Towards the end turn the heat to medium-high and cook for 30 seconds or so to give a slight char/crust. Be careful not to burn it. Remove from the pan and on a plate lined with paper towel. This will prevent the patties from getting soggy and will also soak any excess oil.
Let it slightly cool down and serve with your favorite dip or make a burger. This recipe is perfect for meal prep.
▶️ IMPORTANT TIPS:
- Make sure to fry the beans until all the moisture is gone and the beans are DRY and only then add the grated carrots and then again cook until the moisture is gone and the mixture is dry. This will prevent the dough from getting soggy
- The White vinegar cuts down the sweetness of the carrots and enhances the flavour of the beans by adding a very slight sourness. It also reacts with the baking soda and makes the patties less dense. The Balsamic Vinegar adds a unique sweet fermented flavour to the patties. So please do not skip it
- Cooking the patties on a lower heat will prevent the patties from burning and will also cook the patties evenly
- Towards the end of the frying process, turn the heat to medium-high for 30 seconds or so to get a nice golden crust/slight char. This adds a lot of flavour
- You can make these patties in advance and store in the refrigerator, in an airtight container separated/lined with parchment paper for 4 to 5 days. This recipe is perfect for meal prep.
Enjoy!
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