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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Here you will find easy and nourishing vegan recipes for your everyday cooking. My goal is to make the transition to a Plant Based diet achievable and effortless using everyday ingredients. I draw my inspiration from classic, traditional, and modern cuisines from around the world. I take pride in creating recipes and videos for your best viewing experience.
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If I Could Only Make ONE Dish for guests
You are going to LOVE this vegan coconut chickpea curry
Curry has been a staple in my life and while I grew up with Jamaican curry dishes, as an adult I've grown to love curries of all backgrounds. This is a combination of a few cultural inspirations that I've thrown together into something my family loves to eat, especially when making it with some homemade naan.
It's fairly easy to make even though it looks like a lot of ingredients and I'm sure you'll love it.
Give it a try and let me know what you think!
???? Shop Merch! ????
★Recipe ★
????
Timestamps:
00:00 How to Make Vegan Coconut Chickpea Curry
3:50 Vegan Coconut Chickpea Curry Finished
4:02 Why I love curry
5:24 Why so many seasonings in curry
5:59 What curry to buy from the store
7:22 What else can I add to the dish
8:01 Tomato paste can vs tube
8:20 How to swap coconut milk
9:55 Merch launch announcement
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Simply Delicious Vegan: Tex Mex Black Bean Chili - New Day NW
Two top food trends unite!
Caitlin Shoemaker is a popular Vegan YouTuber, blogger, AND she lives in the Pacific Northwest! Since plant-based diets are one of the #1 food trends for 2021, we asked her to share some cooking tips and a recipe from her new cookbook, Simply Delicious Vegan. Give her Vegan Tex-Mex Chili a try and let us know how you like it! You'll find a ton more vegan recipes on her blog, From My Bowl.
RECIPE: Vegan Tex-Mex Chili
From Caitlin Shoemaker’s, Simply Delicious Vegan
FOR THE CHILI:
1/2 yellow onion, diced
3 cloves garlic, minced
3 jalapenos, seeded and dice
1/2 bunch fresh cilantro, finely chopped
1 tablespoon chili powder
1 tablespoon ground cumin
2 cups (390 g) dried black beans, soaked in water overnight
1 cup (240 ml) mild, medium, or hot store-bought salsa
1 (28-ounce/794 g) can petite diced tomatoes
OPTIONAL TOPPINGS:
Cashew Cream
Nutritional yeast
Fresh cilantro
1. Turn a pressure cooker on to the sauté setting; when it's warm, put the onion, garlic, and 1/4 cup (60 ml) water in the pot and sauté until translucent, 3 to 5 minutes. Add the jalaperios, cilantro, chili powder, and cumin, then cook for another 1 to 2 minutes.
2. Press cancel to turn off the heat, then add the beans, salsa, tomatoes, and 2 cups (480 ml) water. Close the Instant Pot, set the valve to sealing, and cook on Manual High pressure for 10 minutes.
3. When the timer goes off, press cancel to stop the keep-warm feature, then let the Instant
Pot sit for 5 minutes before manually moving the valve from sealing to venting to release the remaining pressure. Uncover the pot and let the chili sit for 5 minutes to thicken.
4. Divide the chili among serving bowls, then top with cashew cream, nutritional yeast, and cilantro as desired. Leftovers will keep in the fridge for up to 5 days, or can be frozen for up to 2 months.
note: If you'd like to increase the heat in this chili, use a spicy salsa. You can also leave a few of the jalapeno seeds in for extra kick!
Segment Producer Joseph Suttner. Watch New Day Northwest 11 AM weekdays on KING 5 and streaming live on KING5.com. Contact New Day.
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KING 5's New Day Northwest is Western Washington's only local daytime talk show. Watch it weekdays at 11 AM PST on KING 5 TV and streaming live on #newdaynw
Black bean chilli ‘non’ carne bowl by Chef Jamie Raftery - The holistic chef from Ireland
Ingredients:
- Avocado
- Mango
- Tomato
- Rainbow salad
- Cauliflower rice
- Cashew sour cream
Contact information:
Thanyapura Health & Sports Resort
Address: 120/1 Moo 7 Thepkasattri Road, Thepkasattri, Thalang, Phuket 83110 Thailand
Tel: +66 (0)76 336 000
Website:
#interview #people #Phuket #Thailand #phuket #hotel #photooftheday #Phuketindex #Phuket #Thailand #thanyapura #thanyapuraphuket #Almondbutter #orange #gojiberry #chiaseedjam #Acaiberry #coconutcrisp #the_holistic_chef
Quinoa Black Bean Chili
Yum! Quinoa Black Bean Chili!! Made this for dinner last night with friends! It's vegan, gluten free, and nut free (when served without the cashew sour cream). #vegandinner #veganfamily #glutenfree #glutenfreevegan #nutfree #dinnerwithfriends #manydifferentdietaryrestrictions #easydinner
EASY vegan Chili Recipe | HOW TO MAKE CHILLI
LAY HO MA everyone! I absolutely love making chili. Not only is it super easy to make, its just so comforting to eat. You can use it as a dip, on fries, on salad, or just straight up. Let's learn how to make vegan chili today! (chili as in the soup can also be spelt chilli, chili, or Chile).
Ingredients:
2-3 pieces garlic
1 onion
3 roma tomatoes
1 cup tomato sauce
1/4 cup black beans
1/2 cup frozen corn
1 tbsp olive oil
1 tsp cumin
1 tbsp chili powder
1 tbsp smoked paprika
1/4 of an avocado
1 tbsp fresh chopped cilantro
Directions:
1. dice up your garlic and onions and tomatoes
2. in a hot pan, add olive oil, garlic, and onions
3. season with salt and pepper, then add cumin, chili powder, and smoked paprika
4. stir and let the spices cook for about 2-3 minutes
5. add the tomatoes and stir
6. rinse your canned black beans in cold water and add in about 1/4 cup into your chili
7. add your corn and stir
8. add tomato sauce and stir
9. cook for about 3min and plate
10. serve with fresh avocado, and fresh cilantro
If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode!
Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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