Change ONE ingredient for BETTER VEGGIE BURGERS
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- Опубліковано 27 вер 2024
- BEANS + QUINOA = BEANQUOIA Burgers. Inspired by you all, who hate mushy burgers that don't stay together, we're using gluten as a binder and forgoing bread crumbs and flax egg. This is now my go-to veggie burger recipe and I hope you all enjoy it as much as I do.
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GEAR I USED:
Bean/Potato Masher: amzn.to/3oXlXW6
Vital Wheat Gluten: amzn.to/3lWjgjG
Chef's knife: amzn.to/3jMvCIl
Storage containers: amzn.to/3jNkQSb
My camera: amzn.to/3XYYDDV
Recipe inspired by my hand written notes of an adaptation of a recipe I can no longer find. If you know who wrote the recipe here at this now-broken link, please let me know: www.humanesoci...
RECIPE:
Ingredients:
½ C dry Quinoa, cooked OR 40g walnuts processed
1 C water
2 Cans Kidney Beans
2 T worcestershire sauce
1/3 C Ketchup
¼ C soy sauce
2 T Mustard
1 T garlic powder
1 T onion powder
1 tsp Cumin
¾ C or 95g Vital Wheat Gluten
Steps:
Preheat oven to 350F or 175C
Rinse a ½ C of quinoa then add to a microwave safe bowl with 1 cup water, stir in a pinch of salt, cover with a plate and microwave for 9 minutes.
While that cooks add the onion powder, garlic powder, worcestershire sauce, soy sauce mustard and ketchup to a bowl and stir together.
Drain 2 cans of kidney beans and add 3/4s of them to the same bowl as the seasonings.
Mash the beans, and once it is a paste, add in the ¼ can that you set aside and mash those only until they are all smooshed and broken.
Stir in your cooked quinoa.
Add parchment paper to an oven save pan and oil the sheet.
Add the VWG and IMMEDIATELY mix together with your hands. Make sure the flour is dispersed in the dough.
From the dough, form into 90-150g balls. You may need to use a second sheet.
Press down from the middle out, forming into ½” thick-ish or larger patties.
Once complete, spray top of patties with oil.
Bake at 350F or 175C for 30 min. To make them drier put them in for another 5-10.
Let cool to room temp or fry up and enjoy immediately.
👍 I've been making bean burgers like this, using gluten, for years. The best grain I've found for a chewy texture, is cooked whole oat groats. I pulse them in the food processor until about 1/3 their original size. I like to make beefy burgers by adding porcini mushroom powder, beet powder, molasses, Montreal type steak seasoning, A1, tomato paste to the spice mixture. 😉
Oh hell yes. This sounds awesome.
@@BoldFlavorVegan 🤣 BTW you're right about using kidney beans, they are the best. Unless you're going for chicken patties, then chickpeas. My ratio for beans to oat groats is about 2 to 1.
@@Julia-dr4g0n thanks for your recipe, I will try it soon. You can't beat Montréal steak seasoning, imho...
Michèle from Montréal ; )
nice; a good spin on a classic. Everyone always complains about bean burgers crumbling!
I know! So nice to not have that happen. Is there anything gluten can't do?
I'm not a vegan at all, but I find these videos so fascinating and entertaining that I keep watching. I really respect what you're doing here.
😂 “they only use plant kidneys”
Also the way my face did the mindblown reaction when I saw that quinoa cooking method… wow! Why have I never done that?!
Yeah! I was surprised too. I just researched the fastest grain to cook and then researched the fastest way to cook it and came away with this. It's perfect for these burgers as you don't need it to be perfectly fluffy. If anything, a little more firm is better. If you're eating it on it's own, this will still work, but it won't be as good of texture as if cooked regularly (go figure). One thing I didn't try was toasting them before in the mic. Bet that would add a nice flavor to the burgers.
@@BoldFlavorVegan you’re rad, man! Thanks for making quinoa not-boring. I had a neglected container of it just sitting there collecting dust 😅
Ok so hear me out, I'm new to seitan and idk what I'm doing 😅 but let me tell you I made some substitution and it's only because it's raining and I can't go to the store. But.....BUT....this is by far the best damn burger I ever had 🤯🤯🤯 I substituted the bean for mushrooms and corn which I chopped in a food processor, added a little extra vwg and some chick pea flour until it held well enough and followed the rest of the recipe. I will never buy store burgers again! Thank you, thank you!! Fyi I'm a pescatarian Transitioning into Vegetarian, this makes me so happy!🎉🎉🎉🎉
Well done Friend. I followed closely suggested options (including my own) and if I had synthesized them as well as you would have come to a similar recipe - absolutely trust this people - I've made veggie burgers similar to this fo 25 years and this is the most basic and simple recipe available!
Thanks for sharing this wonderful recipe!
Sorry for all the exclamation points - but they are necessary!!!!!
Thanks and that is so great to hear. I've just always been so unsatisfied with other recipes with breadcrumbs or flax eggs. Just never comes out right. So glad I you think I was able to boil this down as that was my goal for the whole thing. Cheers!
Those look great. I like how they hold together.
Thanks! No one likes a crumbly burger. 🍔
I used steel ground oats and they worked out deliciously
What about subbing in beefless broth for the water in either the quinoa or the other step?
Yeah! Great idea. Bet that would be awesome.
This looks straightforward and tasty.
Looks super! I don't like Beyond or Impossible burgers and this is healthier and more natural.
Those look great.
Muy buena, Marley, saludos!
Gracias!
This looks like the best option I’ve seen. Not vegan myself, at least not yet, but having been so in my youth, I have struggled to find GOOD veggie burgers and I would definitely prefer a good veggie burger over a meat or Impossible Burger.
love it
This is so awesome! I did use wheat gluten as well but still didn’t hold and now I know why! I just didn’t put enough 😂🙌
That is what took the most testing. Too much and it is unpleasant, too little and it doesn't hold.
If you happen to have Yorkshire sauce, then you can sub for Worcestershire sauce.
Yorkshire sauce is the go to 'shire sauce' in places like Sheffield. It is commonly known as 'Henderson's Relish' which is a really bad name, because it is not a relish.
But the benefit is that it is vegan (and better than Lea and Perrins anyway!)
Oh cool - I've never heard of this before. Thanks for the tip! Hopefully this will help someone out. And yeah, I always go back and forth about including it in recipes, but it is so easy to find vegan here in the US and easy to sub if you can't.
great tip thank you, I will try it out.
Agreed! Henderson’s is the shiz!
"Until it looks like a Big Old Uhhhhhhhhhhhhhhhh...."
Lol, thanks for the laughs man, I needed them today.
I had fun with this one for sure haha
Bold Flavor Vegan is the Jack Stratton of the Food Fluencer Scene :D Loving it!
As a major Vulf fan, this is the greatest complement I've ever received.
5:05 Wife Hand! Wife Hand! 🖐️ 😂
POWER!! POWER 🔋 🏴 🔌 ✊️ 🚤
Not a fan of greasy processed burgers, these look awesome!
Thanks, yeah, really happy with how these came out.
👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏
😁🙏🏽
Why would you put it in the microwave instead of just cooking the quinoa?
It's faster and with less oversight than simmering. I wanted to cut down on the total time from starting to eating. You can cook it however you like, though.
So does this taste like seitan? Or more like the beans?
I'd say it tastes like the seasonings, the beans give it the texture :)
Thanks for your recepices... greetings from Roermond in the Netherlands 🌷🌷🌷🌷🌷🌷🌷🌷🌷🌷🌷
This looks like perfection! I don't like quinoa by itself and I need to use up my stock. Enough seasonings and I won't be able to taste that nutritious but nasty quinoa!
Would chickpea flour work if you need to avoid gluten?
You are the Bestest! 🤗
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Omg this looks so good
To much oil for me. 🙂