The Mean Bean – How to Make the Ultimate Veggie Burger
For years I have made veggie burger after burger with many different ingredients. First off, my goal in mind with this Veggie Burger is to make the best quality pattie with the most nutrition. Being vegan and not vegetarian this poses quite the challenge when it comes to binding veggie burgers. Furthermore, I can’t tell you how many times I made a pattie that disintegrated to only create a huge mess on my frying pan, or ended up being dry like cardboard. With years of experience from cooking different ethnic cuisines, I have got the science of binding down to an art form.
When making Vegetable Burgers, the biggest challenge is finding the right binders that can withstand the creation, and cooking process. I personally prefer the two step cooking method, going from frying pan to a pre-heated oven. In any event, I have taken my years of experience in making these vegetable patties and created a small guide for y’all to use, and guess what, you can make them gluten free without vital wheat gluten.
Creating the ultimate Veggie Burger Starts with great ingredients
Dry beans coupled with flaxseed are the two main ingredients alongside a mix of oils for moisture. Moreover all you have to do is grind down some dried beans in a food processor or blender to make the flour necessary to piece these super healthy burgers together.
To say nothing of, my personal favorite mix is to make them with mung bean, and lentils. Not only are the two legumes super food, but they also have tons of flavor, texture and a heartiness expected from vegetable patties.
All in all the the two flours together with our binder, flaxseed create the perfect pasty consistency needed to mold and make vegetarian burgers.
How to make the Ultimate Veggie Burger
First off you are going to need these ingredients
1 1/2 cups dried green lentil 1 1/2 cups dried mung bean (preferably shelled) 3/4 - 1 cup milled flax seed 1/2 cup Cold Pressed Extra Virgin Coconut Oil 1/2 cup Unfiltered California Estate Extra Virgin Olive Oil 1 Tsp Curry 3 Tsp Salt 5 Cups of water (or more depending on the dryness of the bean)
Second begin by processing the green lentil into a fine flour, then repeat the process with the mung bean. Finally, put all the dry ingredients into one huge mixing bowl. Furthermore the end result of all the dried ingredients should look like the picture on the left. Personally I love the taste of dill, so I added 1/4 bunch of dried dill to the dry mix.
Moreover, you are going to add the water and the oil. Use your hands or a wooden spatula to incorporate all of the ingredients. Once you are done mixing the ingredients the wet mix should look like the picture shown on the right. In either case the consistency should be that of a thick paste, and easily moldable.
Cooking the Ultimate Veggie Burger
With the wet mix pre made, now all you are going to have to do is get some oil hot enough for frying. As mentioned above, I prefer cooking these with the two step method to ensure proper cooking. Beans and legumes need to be completely cooked through because they have an enzyme inside that prohibits the digestion process.
Then the next step is to mold the patties into a proper thickness to ensure easy cooking. Additionally the raw veggie pattie should hold the mold even if you place them side ways as pictured. Once you have molded all the patties start shallow frying them in medium heat. I used a mix of coconut oil and olive oil to fry them.
Once the patties are golden brown all over they are ready for baking. Begin preheating the oven at 425 mid way through completing the fry for the vegetable burgers.
In short, you are going to bake these veggie patties for about 18 – 28 minutes. Some ovens are more efficient than others. You may want to have a sample vegetable burger that you are going to start testing around the 18 minute mark to make sure you don’t burn them.
By and large, Eating clean is the first step to a healthy lifestyle. Overall exercise is just as important.