![]() Since I didn’t have breadcrumbs, I cut up a slice of my fav bread into little squares and toasted them in a pan on low heat until they were dry, moving them around now and then. They weren’t exactly like the recipe b/c I didn’t have some breadcrumbs and also b/c I was lazy in some ways. Pro tip (I don’t know if this was mentioned, sorry if I’m repeating anything!) If you dip your hands I’m cold water while shaping the patties,the dough doesn’t stick to you!Įven my meat eater hubby who never likes anything I make thought these were delicious and requested me to make them the next day! They are the “right” colour to blend with this fabulous burger replacement! I wish I could post a picture because I am super impressed!! The only thing I would do differently is to use pinto beans next time. I probably used 2/3 of a cup of breadcrumbs to adjust because it was definitely a little wetter than unblended rice would be but the result is amazing!! They are so holdy together and flavourful and moist. So I cooked the rice,fried the onions,and then blended them together! Then I threw them back in the pan as a…one can only describe it as gloop…to make it….gloopier? And less watery. We just made this and I deviated so hard I don’t know if I should even comment? I have made these before and loved them but when I made them today I was considering my 3 year old who hates anything that resembles an onion and myself, who doesn’t mind eating rice in a burger but doesn’t love to know it’s there. I cooked them on the stove in a pan and would probably use a bit more oil next time. I made 6 largish burgers, not realizing how rich they would be, and would probably make them smaller next time. Highly recommend the stand mixer – way easier and I’m sure it saved some time. Then I added all of the other ingredients to the stand mixer and mixed on the lowest speed to combine, and it was super easy and well combined. Instead of mashing the beans with a fork, I put them into the bowl of my stand mixer and used the paddle attachment on low speed until they resembled the photo. Next time I will probably use all ingredients as stated in the recipe, just to see the difference. I used 3 tbsp low sodium tamari soy sauce instead of bbq sauce. I used about 1/2 the amount of paprika because I ran short. I diced the mushrooms and cooked them with the onions. I used one can of black beans and three baby portabella mushrooms. I didn’t have panko so I ground some oats into oat flour and used that instead. Also, I made a few changes that all worked out well, as far as I could tell given my lack of experience. This is the first veggie burger I’ve ever made, and although a little spicy for me, I liked them and they worked out well, ergo a 5-star rating. *Nutrition information is a rough estimate calculated with the lesser amount of BBQ sauce and without a bun or toppings. Reheat in a 375 degree F oven on a bare baking sheet for 20-30 minutes, or until warmed through and golden brown (or in the microwave for 1-2 minutes). Once frozen completely, seal in a freezer-safe bag or container and store for up to 3 weeks. Then set on a baking sheet or plate and freeze. *To freeze for later, cook burgers as instructed on grill or skillet. Add hot sauce or Sriracha for extra heat. *For a simple burger sauce mix 2 parts vegan mayo and 1 part ketchup. So if using canned, be sure to grab two cans (amount as original recipe is written // adjust if altering batch size)! Also, if black beans are unsalted, add 1/4 tsp extra salt to burger mixture (amount as original recipe is written // adjust if altering batch size). *One 15-ounce (425 g) can of black beans yields only 1 1/4 cups black beans. Prep time does not include cooking rice. ![]() ![]() It yields fluffy, perfect rice, which is key to keeping these burgers from becoming too wet or gummy in texture. *To cook rice, I recommend this method from Saveur. ![]()
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