I have tried many times to make black bean or veggie burgers. Each time they are okay but seem to fall apart. Thus the burger waffle idea. I came across "The Ultimate Veggie Burger" recipe in the October 2010 Parents Magazine. I thought I'd give it a try. I was happily surprised that this recipe was the winner! I tore it out of the magazine so I could have it in my cookbook and wrote "* Winner!" on the top.
I don't know what made the recipe work so well to maintain their shape. Was it the ingredients, the method of letting the mixture rest once mixed, or refrigerating after being shaped? I'm not sure but they are definitely a winner at my house, plus very tasty too!
The other winner about this recipe is that there aren't a lot of uncommon ingredients. Everything in the recipe is usually what most people have in their pantry or food storage.
I doubled the recipe one time and put the second batch in the freezer with wax paper and aluminum foil. We cooked them with the George Foreman grill and had quick burgers that were healthy and tasty!
The Ultimate Veggie Burger
Ingredients
2 cups (one 14oz can) black beans, red beans, or chickpeas, drained (reserve this liquid if needed)
1 medium onion, quartered
1/2 cup rolled oats (or more, I ended up adding a lot more)
1 T chili powder
Salt to taste
Freshly ground pepper to taste
1 egg
Bean-cooking liquid, stock, or water as needed
1 T olive oil or any cooking oil
How to Make:
Step 1. Place the beans, onion, oats, chili powder, salt, pepper, and egg in a food processor and pulse until chunky but not pureed; if it seem sdry or isn't sticking together, add a little liquid a tablespoon at a time--you want a moist but not wet mixture. Let rest in the fridge for a few minutes if time allows.
Step 2. With wet hands, shape into patties; refrigerate for 15-20 minutes if your schedule permits.
Step 3. Heat a large skillet or griddle over medium high and add just enough oil to coat the bottom of the pan. When hot, add the patties and cook until nicely browned on one side, about 5 minutes; turn carefully and cook on the other side until firm and browned, about another 5 minutes. Serve on buns with the usual burger fixings.
*Can be gluten free if you purchase certain kinds of oats.
Showing posts with label beans. Show all posts
Showing posts with label beans. Show all posts
Halloween Graveyard
A Halloween Graveyard!
What is it you ask? Black Bean Hummus, sprouts, and whole wheat pizza crust. Here are a few more pics to help you get the idea:
I used the hummus recipe from FatFreeVegan Kitchen. I love a lot of her recipes. It's a cute idea what she did with the spider & web. You could just make that for Halloween too!
Here is my slight variation of her recipe:
2 cloves garlic
4 cups cooked beans (I seasoned them like this recipe) OR 2 15-ounce cans black beans, drained and rinsed
1 tablespoons ground sesame seeds
4 tablespoons lime juice
1 teaspoon cumin
1/4 teaspoon hot sauce (not Tabasco)
1/2 teaspoon salt (or to taste)
With food processor running, drop in the garlic cloves and process until finely chopped. Add the black beans, and process until pureed. Add the remaining ingredients and process until smooth. Taste and correct seasonings, adding more as needed. Refrigerate until ready to serve.
Sprouts
I grew my own sprouts. I need to do a whole other post about sprouting. That's on my to-do list. In the mean time you can just buy the alfalfa sprouts, or go to this website to learn more.
Whole Wheat Dough
I've used this pizza crust recipe for years. It comes from a friend who put it in a ward cookbook. I've only altered the kind of flour, which is almost always whole wheat.
Dough:
1 c warm water
1 T dry yeast
1/4 c oil (I use canola)
2 t salt
3 - 3 1/2 c whole wheat flour
Pour water in mixer bowl. Sprinkle in yeast and let dissolve. Add oil, salt and gradually mix flour in until a soft dough is formed. Let rise once (15-20 minutes.) Bake at 400 degrees for 12-17 minutes.
I had a cookie cutter that I never used so I reshaped it into a tombstone. I rolled out the dough, cut with the tombstone cutter, then sprinkled a mixture of 2 parts cumin, 1 part oregano, and 1 part paprika to give the bread a Mexican flavor.
The Burger Waffle
Have you ever tried to make veggie/bean burgers only to have them fall apart? Well, we have and it's a challenge to get the right consistency to make them stay together.
My husband and I came up with a great idea...cook the veggie or bean burgers in the waffle maker! We use our traditional waffle maker (not the belgian waffle maker since we have both.) The end result seems to make it more sturdy to hold in your bun or even just on your plate. They might be able to hold up the test to an outside BBQ grill once they are cooked first in the waffle maker, then later reheated on the grill for a party.
We don't really have a recipe since each time it's different. It's kind of like making meatloaf, just throw whatever in there and it'll be good.
Here is a list of types of ingredients that we have used:
Beans - pinto or black, but I'm sure you could use any kind of beans. (I usually start with dry beans and cook them speedily in my pressure cooker.)
Grains - Bread crumbs, oatmeal, cooked rice/wheat/barley/etc.
Cheese - Just a enough to make it tasty
Egg - sometimes we have used an egg to hopefully gel the food together, but you could also use ground flax seed.
Spices - Montreal Steak Seasoning, Italian seasoning, salt, pepper, garlic, onion, whatever.
Condiments - Worcestershire sauce, A1, Vinegar, whatever.
Vegetables - You can either add whatever pureed or chopped veggies to the burger batter, or wait until afterward and just add it to your sandwich.
If you really need a recipe, there are a ton online. Just start with a basic recipe and make it your own by adding whatever is in your fridge or pantry. Enjoy!
My husband and I came up with a great idea...cook the veggie or bean burgers in the waffle maker! We use our traditional waffle maker (not the belgian waffle maker since we have both.) The end result seems to make it more sturdy to hold in your bun or even just on your plate. They might be able to hold up the test to an outside BBQ grill once they are cooked first in the waffle maker, then later reheated on the grill for a party.
We don't really have a recipe since each time it's different. It's kind of like making meatloaf, just throw whatever in there and it'll be good.
Here is a list of types of ingredients that we have used:
Beans - pinto or black, but I'm sure you could use any kind of beans. (I usually start with dry beans and cook them speedily in my pressure cooker.)
Grains - Bread crumbs, oatmeal, cooked rice/wheat/barley/etc.
Cheese - Just a enough to make it tasty
Egg - sometimes we have used an egg to hopefully gel the food together, but you could also use ground flax seed.
Spices - Montreal Steak Seasoning, Italian seasoning, salt, pepper, garlic, onion, whatever.
Condiments - Worcestershire sauce, A1, Vinegar, whatever.
Vegetables - You can either add whatever pureed or chopped veggies to the burger batter, or wait until afterward and just add it to your sandwich.
If you really need a recipe, there are a ton online. Just start with a basic recipe and make it your own by adding whatever is in your fridge or pantry. Enjoy!
Fiesta Chicken with Rice and Beans
I found this recipe in the Albertson's ad. It came from allrecipes.com.
Fiesta Chicken with Rice and Beans
Submitted By: Albertsons
Prep Time: 10 Minutes
Cook Time: 4 Hours
Ready In: 4 Hours 10 Minutes
Servings: 6
"Juicy chicken with a Mexican flair. . .all served with rice and beans."
Ingredients:
1 can (15 ounce) Tomato sauce
2 (14.5 ounce) cans Petite Diced Tomatoes
1 can Mild Green Chilies, undrained (I diced them)
1 cup uncooked long-grain white rice (I used brown rice, of course.)
1 (14 ounce) can chicken broth
1 (15 ounce) can pinto beans, undrained (I cooked some dry pinto beans earlier in the morning then used 2 cups of cooked pinto beans.)
1 pound boneless, skinless chicken thighs or breasts (I chopped the chicken to bite sized pieces)
1 (1 ounce) package chicken taco seasoning mix (I used 1/4 cup of taco seasoning)
Directions:
1. Combine tomatoes, rice, broth, beans, chicken, and seasoning mix in CROCK-POT slow cooker.
2. Cook on LOW setting for 8 hours or on HIGH for 4 hours. Stir before serving.
ALT: Or put in casserole dish and top with foil and bake at 350 degrees for 1 hr, remove the foil then bake for 10-15 minutes.
Fiesta Chicken with Rice and Beans
Submitted By: Albertsons
Prep Time: 10 Minutes
Cook Time: 4 Hours
Ready In: 4 Hours 10 Minutes
Servings: 6
"Juicy chicken with a Mexican flair. . .all served with rice and beans."
Ingredients:
1 can (15 ounce) Tomato sauce
2 (14.5 ounce) cans Petite Diced Tomatoes
1 can Mild Green Chilies, undrained (I diced them)
1 cup uncooked long-grain white rice (I used brown rice, of course.)
1 (14 ounce) can chicken broth
1 (15 ounce) can pinto beans, undrained (I cooked some dry pinto beans earlier in the morning then used 2 cups of cooked pinto beans.)
1 pound boneless, skinless chicken thighs or breasts (I chopped the chicken to bite sized pieces)
1 (1 ounce) package chicken taco seasoning mix (I used 1/4 cup of taco seasoning)
Directions:
1. Combine tomatoes, rice, broth, beans, chicken, and seasoning mix in CROCK-POT slow cooker.
2. Cook on LOW setting for 8 hours or on HIGH for 4 hours. Stir before serving.
ALT: Or put in casserole dish and top with foil and bake at 350 degrees for 1 hr, remove the foil then bake for 10-15 minutes.
Homemade Enchilada Sauce & Bean Enchiladas
A few years ago, I found this recipe for Enchilada Sauce here. I've used it when I don't have a can of enchilada sauce on hand (which is almost always.) It's cheaper to make this stuff plus it's usually healthier.
Enchilada Sauce
2 tablespoons vegetable oil
2 tablespoons all-purpose flour
2 tablespoons chili powder
1/2 teaspoon ground cumin
1 (8-ounce) can tomato sauce (I used "no salt added" tomato sauce)
2 cups water
1 teaspoon salt
1/4 teaspoon garlic powder
1. Heat oil in large 2-quart saucepan; stir in flour and chili powder; cook for 1 minute.
2. Add remaining ingredients bring to a boil and simmer for about 10 minutes.
Makes 3 cups sauce.
This is enough to make one enchilada casserole in a 9x13 dish.
Bean Enchiladas
When I make enchiladas I usually like to fill them with a bean mixture. Last night I used the following:
1 can kidney beans
1 can olives
1 small can of green beans (hide them and no one will know!)
1/2 package tofu
mexican seasoning (I used The Spice Hunter brand, and it's great!)
onion powder
a dash of garlic hot sauce (I found at Dollartree.)
Spray 9x13 casserole dish. Add a layer of enchilada sauce. Fill 8 tortillas with bean mixture and place in dish. Pour remaining enchilada sauce over tortillas ensuring to get all parts of tortilla. Sprinkle cheddar cheese on top and decorate with green onions or chives.
Place in pre-heated 350 degree oven for 20 minutes. Broil for a few minutes afterward if desired to get the cheese crispy.
When I make this again I'm sure it will be different. The filling is never the same. You could add cheese to the filling to make it extra good but it's also extra fattening and costly. :) If you don't have canned beans you could grind dry beans and cook with boiling water to get a bean spread.
Enchilada Sauce
2 tablespoons vegetable oil
2 tablespoons all-purpose flour
2 tablespoons chili powder
1/2 teaspoon ground cumin
1 (8-ounce) can tomato sauce (I used "no salt added" tomato sauce)
2 cups water
1 teaspoon salt
1/4 teaspoon garlic powder
1. Heat oil in large 2-quart saucepan; stir in flour and chili powder; cook for 1 minute.
2. Add remaining ingredients bring to a boil and simmer for about 10 minutes.
Makes 3 cups sauce.
This is enough to make one enchilada casserole in a 9x13 dish.
Bean Enchiladas
When I make enchiladas I usually like to fill them with a bean mixture. Last night I used the following:
1 can kidney beans
1 can olives
1 small can of green beans (hide them and no one will know!)
1/2 package tofu
mexican seasoning (I used The Spice Hunter brand, and it's great!)
onion powder
a dash of garlic hot sauce (I found at Dollartree.)
Spray 9x13 casserole dish. Add a layer of enchilada sauce. Fill 8 tortillas with bean mixture and place in dish. Pour remaining enchilada sauce over tortillas ensuring to get all parts of tortilla. Sprinkle cheddar cheese on top and decorate with green onions or chives.
Place in pre-heated 350 degree oven for 20 minutes. Broil for a few minutes afterward if desired to get the cheese crispy.
When I make this again I'm sure it will be different. The filling is never the same. You could add cheese to the filling to make it extra good but it's also extra fattening and costly. :) If you don't have canned beans you could grind dry beans and cook with boiling water to get a bean spread.
Cream of Chicken soup substitute
I have a grain mill and I grind white beans to make a flour. If you don't have a grain mill, get a cheap coffee grinder and it will do an okay job of making the flour.
I got this recipe from Country Beans by Rita Bingham.
Cream of Chicken soup substitute
1 3/4 cup water
5 TBL White Bean Flour
4 tsp chicken bouillon or soup base (find some without MSG)
Bring water and base to a boil. Reduce heat or lower heat and whisk in bean flour. Mixture will thicken within 1 minute. Cook on medium heat for 2 more minutes.
This mixture can be refrigerated up to 1 week, and used in place of canned soup. Up to 1/4 cup chicken chunks can be added if desired.
*********
The USU Extension division also has a recipe to use for a cream soup mix. I haven't used it but I'll include it since some people might not have white bean flour for the other recipe.
Homemade "Cream" Soup Mix
2 c powdered nonfat milk
3/4 c cornstarch
1/4 c instant chicken or beef bouillon (find some without MSG)
2 T dried onion flakes
1 t basil leaves
1 t thyme leaves
1/2 t pepper
Combine all ingredients, mixing well. Store in air-tight container until ready to use. Makes enough to replace 9 cans of creamed soup.
Cream of Chicken Soup: Combine 1/3 cup of cream soup mix with 1 1/4 cups of cold water in saucepan. Cook and stir until thickened. Substitute for 1 can of soup for casserole recipes.
From USU Extension
I got this recipe from Country Beans by Rita Bingham.
Cream of Chicken soup substitute
1 3/4 cup water
5 TBL White Bean Flour
4 tsp chicken bouillon or soup base (find some without MSG)
Bring water and base to a boil. Reduce heat or lower heat and whisk in bean flour. Mixture will thicken within 1 minute. Cook on medium heat for 2 more minutes.
This mixture can be refrigerated up to 1 week, and used in place of canned soup. Up to 1/4 cup chicken chunks can be added if desired.
*********
The USU Extension division also has a recipe to use for a cream soup mix. I haven't used it but I'll include it since some people might not have white bean flour for the other recipe.
Homemade "Cream" Soup Mix
2 c powdered nonfat milk
3/4 c cornstarch
1/4 c instant chicken or beef bouillon (find some without MSG)
2 T dried onion flakes
1 t basil leaves
1 t thyme leaves
1/2 t pepper
Combine all ingredients, mixing well. Store in air-tight container until ready to use. Makes enough to replace 9 cans of creamed soup.
Cream of Chicken Soup: Combine 1/3 cup of cream soup mix with 1 1/4 cups of cold water in saucepan. Cook and stir until thickened. Substitute for 1 can of soup for casserole recipes.
From USU Extension
Heather's Hummus
Heather's Hummus
Ingredients:
1 cup Garbanzo Bean Flour*
3-1/3 cups Water
2 Garlic cloves, minced
1/4 cup Tahini (ground sesame seeds)
1/4 cup Lemon Juice
1/2 tsp Cumin, ground
Salt and Pepper to taste
1/4 cup Olive Oil
Bring 3-1/3 cups water to boiling on medium heat. Whisk the garbanzo bean flour into the boiling water. Cook 1 minute stirring constantly. Turn heat down to medium low and continue cooking 5 minutes. Let cool.
Add the garlic, tahini, lemon juice and mix until smooth. Then add the cumin, salt, pepper and slowly pour the olive oil and mix thouroughly.
* NOTE - I grind my garbanzo beans in my grain mill, but you can buy bean flour too, or probably just use canned or cooked garbanzo beans.
Ingredients:
1 cup Garbanzo Bean Flour*
3-1/3 cups Water
2 Garlic cloves, minced
1/4 cup Tahini (ground sesame seeds)
1/4 cup Lemon Juice
1/2 tsp Cumin, ground
Salt and Pepper to taste
1/4 cup Olive Oil
Bring 3-1/3 cups water to boiling on medium heat. Whisk the garbanzo bean flour into the boiling water. Cook 1 minute stirring constantly. Turn heat down to medium low and continue cooking 5 minutes. Let cool.
Add the garlic, tahini, lemon juice and mix until smooth. Then add the cumin, salt, pepper and slowly pour the olive oil and mix thouroughly.
* NOTE - I grind my garbanzo beans in my grain mill, but you can buy bean flour too, or probably just use canned or cooked garbanzo beans.
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