Wednesday, June 2, 2010
Vegetarian Bean Burger
Following the recipe, I give substitute tips for the dairy and eggs if you are vegan.
Check it out and tell me what you think.
1 cup white navel beans
1 cup black beans
1 cup chick peas
1 onion, diced
1 TBSP mashed garlic
1 TBSP mashed ginger
2 Sweet potatoes, diced
Vegetable bouillon powder (can substitute chicken powder if you desire)
1 TBSP sugar
Salt (optional and to taste)
3 Bay leaves
1 cup chick pea flour (or adjust for consistency)
1-2 eggs (depends on consistency)
Rinse clean beans and put to soak over night.
Fry 1 onion (diced) in a little butter, add mashed garlic and ginger (ginger helps reduce the gas that the beans create).
Add the beans and cover with water, allowing 3 inches above.
Add 3 bay leaves (this also helps remove the gas which the beans create).
Bring to boil and simmer for approx 45 minutes - 1 hour (you may need to add more water).
Then add 1 TBSP turmeric, 1-2 TBSP sugar (helps cut the bitterness), chicken powder, diced sweet potato (into 1" cubes). Let boil until it boils down... will start to thicken (add more water as needed and cook until the beans are completely cooked through).
Once the beans and potatoes are cooked thru, turn off the heat and allow to sit for a couple of hours. The liquid will absorb into the beans/potatoes and it will become very thick.
You may adjust the seasoning of salt here if you desire.
Mash the bean mix.
Add chickpea flour and 1 egg. Check consistency - you want the mix to be in such a consistency that you can form nice patty's. You can adjust the flour and egg to make sure you get this consistency.
Fry for a few minutes on each side until a little crisp on outside.
Serve with sliced tomatoes, lettuce, water-cress, alfalfa, and sprouts on a hamburger bun.
* If you are vegan, you can substitute the butter with vegetable ghee or soy margarine
** To substitute egg in the recipe, you can use Ener-G egg replacer