How to Make Black Bean Burger/ Patty||
Hey guys! ????These Vegan Black Bean patties are soooooo good, I had to share it with you. I first made these patties for 4th of July and they were spectacular. I then made them again, but this time as an entree with rice.This is something different, full of flavor that is definitely worth a try.????????
Can we talk about Inexpensive too!! Eating vegan or plant based doesn't have to cost a fortune. It's all about creativity and versatility. I am not fully vegan but I do however eat a 90% plant based diet????, and I will sometimes on the weekends have some chicken or fish....
Please let me know if you try this recipe and how did it turn out for you...DON'T FOR TO SUBSCRIBE, LEAVE A COMMENT AND SHARE WITH EVERYONE ????
Black Bean Patty Ingredients
1-2 cans black beans (or 2cups black beans if you prefer to boil/soak them yourselves)
1 can pinto beans (or 1 cup pinto beans, if you prefer to boil/soak them yourselves)
1 tbsp garlic salt
1 tbsp paprika
1 tbsp Adobo seasoning* (optional)
1/2 tsp cayenne pepper
1 tsp habanero pepper
1tsp Kikoman Teriyaki Glaze (or barbecue sauce)
1/2 tsp dill
1/2 tsp cilantro
1 stalk escallion finely chopped
1/3 cup oats
1/3 cup cornmeal
1/2- 1cup flour (or more to get mixture to be doughy)
If you have access to a food processor, use it, if not your hand work just fine, ensure that the beans are all aww mashed before forming into patties.
Homemade Barbecue Sauce Recipe
2 tbsp Ketchup
2 tbsp Jerk Sauce
1 tsp Dill
1/2 tsp Cayenne pepper
1/2 tsp Garlic salt
4 0z Water
1 tbsp Teriyaki sauce or bbq sauce
Add all to saucepan and allow ingredients to simmer for 10mins or until thick. Add more seasonings, jerk sauce/ ketchup or water if making for more than 2 Black Bean patties.
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Delicious Veggie Burger Recipe - Homemade Veggie Burger - Black Bean Burger Patties | Food Impromptu
Delicious Veggie Burger Recipe - Homemade Veggie Burger - Black Bean Burger Patties
???? Let me know if you enjoyed my Vegan Burger Patties recipe?
▶️ 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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Pinto Bean Cakes Salsa - Kitchen Cat
Get the App from Google Play:
★ Kitchen Cat ★ Pinto Bean Cakes Salsa Recipe.
A recipe from the KC Main Courses collection.
For this recipe you will need:
✰ ✰ ✰ ✰ ✰ INGREDIENTS ✰ ✰ ✰ ✰ ✰
1/3 c : Yellow Cornmeal
2 : Garlic; Minced
1 sm : Onion; Finely Chopped
1/4 c : Fresh Cilantro; Chopped
1/4 c : Red Bell Pepper
1 c : Tomato-based Salsa
1 1/2 tb : Salad Oil
1 md : Fresh Jalapeno Chili
1/2 ts : Ground Cumin
1/4 ts : Pepper
2 cn : Pinto Beans (15 oz Each)
Cooking Spray (Optional)
1/8 ts : Liquid Smoke
LEARN HOW TO MAKE AUTHENTIC MEXICAN HUARACHES {BEAN-FILLED MASA CAKES IN THE SHAPE OF A SANDAL}
ORDER YOUR VEGETARIAN MEXICAN COOKBOOK, PLANT POWERED MEXICAN HERE:
IF YOU'VE NEVER HAD A HUARACHE...HAVE YOU EVEN LIVED?!
This plant-based Huaraches recipe takes you step-by-step through how to make these heavenly bean-filled masa cakes topped with tomatillo salsa, sautéed squash blossoms, and chipotle aioli. Gluten-free and vegan-adaptable!
INGREDIENTS
for the huaraches:
2 cups masa harina
1/2 teaspoon kosher salt
1-2 cups water
Scant cup of refried beans or 1 (15-ounce) can of pinto beans, drained, rinsed, and mashed with a potato masher
3 tablespoons olive oil
1 recipe Tomatillo-Avocado Salsa
for the chipotle aioli:
1/2 cup mayonnaise] (use vegan [mayonnaise to make this a vegan recipe)
2-3 chipotles in adobo, minced (depending on how spicy you like things)
2 cloves garlic, minced
2 teaspoons lime juice
1/2 teaspoon kosher salt
for the squash blossoms:
3 tablespoons olive oil
1 1/2 white onions, sliced (use the other half to make the tomatillo salsa)
9 cloves garlic, sliced
12 ounces squash blossoms, stems removed and cleaned
INSTRUCTIONS
Make the masa. Combine the masa harina and salt in a large bowl. Add the water, starting with 1 cup and mix to form a dough. Continue adding water until a soft, smooth dough forms. The dough should be tacky but not sticky or cracking. Knead the dough for two minutes to really hydrate the flour.
Divide the dough. Divide the dough into 6 equal portions, about 4 ounces or 1/2 cup each. Cover with plastic wrap to prevent from drying out.
Fill with beans. With wet hands pat one of the pieces of dough into a thick circle about the size of your hand (about 4-5 inches wide). Top with about a tablespoon of beans, spread out leaving about 1/2-inch border.
Roll up. Fold the dough around the beans like you're closing a taco and pinch the ends together to seal, then roll into a thick cylinder or cigar shape.
Press thin. Either using a tortilla press or a rolling pin (or a huarache press, if you have one), place the dough between two pieces of thin plastic (like the produce bags from the grocery store) and press to flatten slightly with your hand. Press down gently with a tortilla press or set on a counter and roll with a rolling pin until it is about 1/2-inch to 1/4-inch thick. Some beans may squeeze out, that's okay. Wipe off the plastic with a paper towel in-between uses.
Cook huaraches. Heat a comal or heavy skillet over medium-high heat until hot, but not smoking. Remove the top piece of plastic from the huarache. Wet hands and flip huarache over to your right hand. Remove other piece of plastic and swiftly flip huarache onto hot comal.
Let cook undisturbed until a crust forms and it easily removes from the comal, about 2-3 minutes. Flip and cook on the other side. Repeat with remaining dough and beans. At this step you can let the huaraches cool, wrap tightly and refrigerate for up to 5 days.
Make the chipotle aioli. Combine all ingredients in a small bowl. Taste and add more lime juice or salt if needed.
Make the squash blossoms. Heat oil in a large frying pan over medium-high heat. Add onions and season with salt and pepper. Cook, stirring occasionally, until tender and starting to brown. Add garlic and cook another minute. Add squash blossoms, season again with salt and pepper and stir until just starting to wilt, about a minute more. Cover and remove from heat.
Fry the huaraches. Heat a tablespoon of olive oil in a large frying pan over medium-high heat. Add 1-2 huaraches (as many as will fit in a single layer) and lightly fry on both sides until crisp, golden brown and warmed through. Keep warm in a low oven while you fry the rest.
Assemble and serve. Spread tomatillo salsa over the bottom of each huarache, divide squash blossoms evenly between them, drizzle chipotle aioli over the top and serve!
NOTES
Huaraches can be cooked (but not fried), cooled, then wrapped tightly and refrigerated for up to 5 days or frozen for up to 3 months.
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My name is Kate Ramos and ¡Hola! Jalapeño is where we celebrate Mexican flavors!
I’m a white girl from the Midwest who dreamed of being a chef. So I moved to Napa Valley, did just that, and at the same time fell in love with the most charming Mexican-American man you’ll ever meet.While working in restaurant kitchens in California I also fell hard for Mexican cuisine, it’s ingredients, and the beauty, depth and vibrance of Mexican food.
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So today, I have come up with this baked beans recipe in Indian style which takes only 10 minutes to prepare. It’s simple and delicious.
#bakedbeans #bakedbeanrecipe #instantpot #bestbeans #beanssidedish
Recipe:
Ingredients:-
Baked beans tin (बेक्ड बीन्स) - 1
Oil (तेल) – 2 tbsp
Onion (प्याज) - 1
Tomato (टमाटर) - 1
Green Chilies (हरी मिर्च) – 2
Ginger (अदरक) – ½ inch
Red Chilli Powder (लाल मिर्च पाउडर) - 1 tsp
Coriander Powder (धनिया पाउडर) - 1 tsp
Salt (नमक)
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