Mark Bittman’s black bean burgers, often referred to as "McBitty's Bean Burgers" or his "Simplest Bean Burgers," are a popular, versatile vegetarian recipe known for using rolled oats as a binder and incorporating porcini mushrooms for savory depth. The recipe typically produces a firm, non-mushy patty.
Core Ingredients (McBitty's Version)
Beans: 2 cups cooked or drained canned black beans (or mixed beans)
Binder/Texture: 3/4 cup rolled oats (not instant)
Flavor/Umami: 1/4 cup dried porcini mushrooms (soaked in hot water and chopped), 2 tsp minced garlic, 2 tsp chili powder or smoked paprika, 1 tsp cumin, 1 tbsp soy sauce
Binder/Liquid: 1 egg (optional, can be omitted for vegan)
Fat: Olive oil for frying
Key Preparation Steps
Prep the Mushrooms: Soak the dried porcini mushrooms in hot water for 5-10 minutes until pliable, then chop them, reserving the soaking liquid.
Combine: Place beans, oats, chopped mushrooms, garlic, spices, and soy sauce into a food processor. Pulse until combined but not puréed (you want some texture).
Adjust Consistency: If the mixture is too wet, add more oats; if too dry, add a few drops of the soaking liquid or water.
Chill: Shape into 4 large or 8 small patties.
Crucial Step: Refrigerate for at least 1 hour (or overnight) to firm up.
Cook: Heat oil in a large skillet over medium heat. Cook the patties for 5-8 minutes per side until browned and crisp.
Tips for Success
Texture: To avoid a mushy burger, ensure the beans are well-drained and the mixture is not over-processed.
Variations: You can replace oats with wheat or rye flakes, or add chia seeds for a firmer texture.
Serving: Serve on toasted buns with typical fixings like avocado, salsa, or mayonnaise.
Freezing: These patties freeze well, making them ideal for quick meals.
Nutritional Information (Approximate)
Calories: ~206 per serving (not including bun)
Fat: 8g
Protein: 7.5g
Fiber: 9.4g
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