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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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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#blackbeanburgerpattyrecipe #blackbeanburgers #veganburger #veganburgerrecipe #blackbeanburgerrecipe #veggieburgerrecipe #blackbeanburger #veganburgers #veganrecipes #veganburgerpatties #howtomakeblackbeanburgers #vegetarianburger
How to Make The Best Black Bean Burgers
These Black Bean Burgers are savory, filling and vegetarian. The perfect substitute for a regular beef patty and delicious and healthy to boot!
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PRINTABLE RECIPE: ????️ ????️
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✅Ingredients
• 1/2 large red onion chopped
• 1-2 whole chipotle peppers in adobo sauce optional
• 4 cloves garlic
• 2 (15 ounce) cans black beans drained and rinsed
• 1 cup plain bread crumbs
• 1½ teaspoons cumin
• 3/4 teaspoon salt
• 1/2 teaspoon black pepper
• 2 large eggs
✅Instructions
00:01:31 - What kind of spices to use in black bean burgers
00:02:11 - Freezing black bean burgers for later use
00:03:09 - Quick recap Best Black Bean Burgers
1️⃣ 00:00:13 - Place onion, chipotle, and garlic into a food processor and pulse until finely chopped. Add in black beans and pulse until the black beans are partially chopped, leaving some whole or partial beans. Transfer to a large mixing bowl.
2️⃣ 00:00:59 - Stir in the bread crumbs, cumin, salt, pepper and eggs until well combined.
3️⃣ 00:01:45 - Divide up the mixture to form 8 patties.
4️⃣ 00:02:17 - When ready to cook choose one of the following options:
SKILLET: 00:02:29 - Heat a lightly oiled skillet to medium high heat. Cook for 5 minutes on each side.
BAKED: Bake in a 400 degree oven for 5 minutes each side.
GRILLED: Cook on an outdoor grill for 5 minutes each side.
5️⃣ 00:02:47 - Serve hot on a bun with desired toppings.
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Spicy mexican Bean burger II Healthy bean Burger II Burger recipe II Healthy Burger recipe
In this video, I prepared spicy mexican bean burger but I haven't served in the bun. I wanted to eat in a healthy way. Instead of burger bun I used lettuce. You can choose as per your taste.
Enjoy this spicy mexican bean burger.
Pls like, share and subscribe to my channel.
Thanks
Sangita
Mexican Bean Burger Recipe | Veg Burger | How to make Mexican bean burger | Rekha's Cookhouse
Mexican Bean Burger Recipe | Veg Burger | How to make Mexican bean burger | Rekha's Cookhouse
#mexicanbeanburger #vegburger #mexicanburger
The Patty in the Mexican bean burger is crunchy outside and soft inside.
It has a distinct flavour of Mexican cuisine.
Other names:
Mexican Bean Burger Recipe | Veg Burger | How to make Mexican bean burger | Rekha's Cookhouse
#mexicanbeanburger #vegburger #mexicanburger
Ingredients:
For Patty preparations:
1) Red beans (Rajma) - 1 cup [overnight soaked & soft boiled]
2) Potato - 1 large (boiled & peeled)
3) Fresh Coriander - 2 tbsp (finely chopped)
4) Garlic paste - 1 tbsp
5) Salt - as per taste
6) Chilli flakes - 1 to 2 tsp
7) Oregano - 1 tsp
8) Jeera powder - 1 tsp
9) Corn flour - 1 tbsp
10) Oil - 2 to 3 tbsp (any vegetable oil)
For Salsa preparations:
1) Tomatoes - 2
2) Onions (diced) - 2 tbsp
3) Garlic (whole) - 4 to 5
4) Dry whole red chilli - 1
5) Capsicum (diced) - 1 tbsp
For assembling burger:
1) Capsicum - few roundels
2) Onions - few roundels
3) Prepared Salsa
4) Tomato ketchup - 2 tbsp
5) Cheese slice - 1
6) Mayonnaise - as needed
7) Prepared Patty
8) Oregano - a pinch
Tips n Tricks:
1) You can use the store bought Mexican salsa.
2) Spice can be added or reduced according to your taste.
3) Patty can also be used for a bread sandwich.
Follow Rekha's Cookhouse:
Y O U T U B E
F A C E B O O K
Music Credits:
1) Thanks to YouTube audio library free music (Barnyard_Surprise).
Vegan Mexican Bean Burgers
Veggie burger lovers, meet this Mexican inspired bean burger. The perfect pairing made with our coconut yogurt.
Discover more recipes at
Cooking Time (includes preparation time): 30 Minutes
Ingredients:
• Paprika - £0.85
• Cumin - £0.85
• 1 Red Onion - £0.21
• 2 Avocados - £1.89
• 4 Baps - £0.65
• 2 x 120g Pots of Coconut Collaborative Yogurt - £2.50
• Bunch of Spring Onions - £0.55
• Breadcrumbs - £0.80
• 800g Kidney Beans - £0.60
• 1 Lime - £0.30
• Bunch of Coriander - £0.70
• Total Cost – £9.95 - This covers absolutely everything. All we assume you have in your kitchen beforehand is SALT, PEPPER AND OLIVE OIL.
Method:
1. Drain two tins of kidney beans, reserving 2 tablespoons of the water from the kid. Add the bean water and the beans to a bowl, along with a finely chopped red onion, a teaspoon and a half of both cumin and paprika, salt, pepper and olive oil. Add 4 tablespoons of breadcrumbs, a tablespoon of coriander stalks and then mash everything together.
2. Form your mash in to a lump, divide into 4 and mould in to patties. Add to a piece of baking paper on a baking tray, drizzle with olive oil and place in over for 25 minutes, turning after 17 minutes to ensure equal browning.
3. Cooling yog sauce time. Add your yogurt to a bowl with 3 chopped spring onions, the zest and juice of a lime and a handful of chopped coriander. Mix everything together.
4. Slice up your avocados and toast your buns.
5. Assembly time. Dollop on some coconut yogurt sauce. Then add your burger. Top with avocado, more yogurt and then the bun. Take a huge bite and enjoy.