Showing posts with label burger. Show all posts
INGREDIENTS
- 2 tbsp ground flaxseed + 3 tbsp water
- 2-14.5oz cans black beans, drained but not rinsed
- 1 cup Italian-style Panko breadcrumbs (I used Ian's)
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp cumin
- 1 tsp chili powder
- ½ tsp smoked paprika
- ½ tsp salt
- Freshly ground black pepper
- 1 tbsp sriracha
- 1 tbsp vegan worcestershire sauce
- Whole grain buns and toppings of choice
- Oil/cooking spray, for cooking
INSTRUCTIONS
- Place flax and water in a small bowl. Set aside to thicken.
- Preheat a large pan sprayed with cooking spray or olive oil over medium heat.
- Place beans in a large bowl. Mash with a potato masher or fork until most beans are broken up, leaving some whole beans in tact. Add breadcrumbs, onion powder, garlic powder, cumin, chili powder, smoked paprika, salt, pepper, sriarcha, worcestershire sauce, and flax mixture. Stir until well combined.
- Form into 6 tightly-packed patties.
- Cook on well-oiled skillet for 6-8 minutes per side, or until golden brown.
- Serve on whole grain buns with toppings!
https://www.hummusapien.com/easy-vegan-black-bean-burgers/#_a5y_p=5412860
Ingredients
- 3 Cups Bread Flour
- 2 Teaspoons Salt
- 3 Tablespoons Coconut Sugar
- 1/2 Cup Active Sourdough Starter I keep mine the consistency of thick pancake batter 100%hydration
- 1 Cup Water
- 1 Egg Yolk
- 2 Teaspoons Milk
- 2 Teaspoons Sesame Seeds
Instructions
Start the dough the night before.
- In a stand mixer or in a large bowl mix the flour, salt, coconut sugar, starter and water into a thick sticky dough. Knead the dough for 2-3 minutes until it's smooth and stretchy. It should be fairly sticky. Cover the dough and let the dough proof overnight.
The next morning.
- Turn the proofed dough out onto a floured surface.
- Gently roll and pat the dough into a log. Cut the dough into 6 or 8 equal portions. Working with one piece at a time form nice tight balls of dough. Start by folding the top down to the center. Working clockwise with your right hand fold all the sides into the center and push them down firmly while turning the dough counter clockwise with your left hand.
- After 8 or so turns the dough should feel tight and rounded. Pinch the bottom of the bun and roll it gently in your hands to further shape it. Place the bun on a floured baking sheet or baking stone. My favorite it this baking stone by Emile Henry.
- Once all the buns have been shaped cover them and let them proof again for 3-6 hours (the proofing time will totally depend on the climate, activity of the starter and so many other factors). You want the dough to rise to at least double if not triple its original size.
- Preheat your oven to 375°. Mix the egg yolk and milk together in a small bowl. Using a pastry brush lightly coat the top of each bun with egg wash. Sprinkle the buns with sesame seeds.
- Bake the buns for 30 minutes. Let them cool on the baking stone before pulling them apart. If they were baked on a baking sheet and do not touch they can be removed to a cooling rack to cool.
- Top the buns with all your favorites and enjoy your well deserved burger!
http://www.butterforall.com/traditional-cooking-traditional-living/soft-chewy-sourdough-burger-buns/
Ingredients
Hamburger Pattie
- 800g - 1kg / 1.6 - 2 lb ground beef (mince), 20%+ fat (Note 1)
- Salt and pepper
- 3 onions, peeled and sliced into rings
- 2 tbsp oil
- 4 - 8 slices cheese of choice, I use Swiss (optional)
Hamburger
- 4 soft hamburger buns, lightly toasted
- Lettuce, tomato slices
- Ketchup, mustard, relish, sliced pickles
Instructions
- Separate beef into 4 equal portions. Use hands to lightly form into patties the size of your buns (mine are about 10 cm / 4") - don't press hard, light fingers = soft juicy patties (see video for how I do this).
- Season generously with salt and pepper on both sides. Make a dent on one side (stop burger from become dome shape and shrinking when cooking).
- Heat 1 tbsp oil in a heavy based skillet or BBQ over high heat. Add onion and cook until wilted and caramelised. Season with salt and pepper, then remove.
- Heat 1 tbsp oil until smoking. Add patties and cook for 2 minutes until deep golden with a great crust. Do not press! Flip carefully, cook for 1 minute then top with cheese (if using). Cover with lid and cook for further 1 minute until cheese is melted.
- Meanwhile, toast the cut side of the buns lightly.
- To serve: Spread base of buns with sauce / condiment of choice. Top with lettuce then tomato, then hamburger patty. Pile over onions, sliced pickles, then more sauce/condiments. Top with lid of bun. Serve immediately.
https://www.recipetineats.com/hamburger-recipe/