Re: Fw: Pinto Bean Burger Recipe + Stanford Inn's Sustainable Mindset Field School

[Robert <http://dummy.us.eu.org/robert>]

I assume that the flax seed is what holds this mess together.

 > From: Noelle <noelle>
 > Date: Fri, 27 Apr 2018 14:57:45 +0000 (UTC)
 >
 >  bean burger
 > 
 >    ----- Forwarded Message ----- From: Stanford Inn by the Sea <http://www.stanfordinn.com/~stanford>To: "http://dummy.us.eu.org/noelleg"; <http://dummy.us.eu.org/noelleg>
 >    Sent: Thursday, April 26, 2018, 11:01:55 AM PDT
 >    Subject: Pinto Bean Burger Recipe + Stanford Inn's Sustainable Mindset  Field School
 >   
 > | ALL-AMERICAN BURGER NIGHT AT RAVENS!
 > We've been featuring an "ethnic inspirations" night every Wednesday for years 
 > now! Ethiopian, Cuban, Indian, Spanish, Korean, Georgian (the country!), 
 > Brazilian, Japanese and much more...this month we decided, just for fun (the 
 > reason behind much of what we do...), to do an "All-American Burger" every 
 > Wednesday during April and May. What a huge hit it's been! With oven-baked 
 > fries (in a compostable cup of course!) and a creamy slaw, it's a very familiar,
 >  but plant-based version of a dish we've had our whole lives! The burger is our 
 > pinto bean burger (featured in our cookbook)...here's the recipe, so give it a 
 > try!
 > RAVENS PINTO BEAN BURGERS 1 cup diced red onion2 cloves garlic, minced1 
 > teaspoon salt1 tablespoon sunflower oil½ cup diced tomatoesJuice of 1 lime½ 
 > teaspoon smoked paprika1 teaspoon chipotle powder1 teaspoon turmeric1 teaspoon 
 > chili powder1 teaspoon ground cumin1 teaspoon cayenne pepper1 teaspoon pepper2 
 > cups cooked pinto beans1 ½ cup diced or crumbled tempeh½ cup diced sweet 
 > potato2 stalks celery, diced small1 zucchini, diced small¼ cup nutritional 
 > yeast2 tablespoons miso2 tablespoons ground flaxseed½ cup masa
 > 1. In a sauté. pan, sauté onion, garlic, and salt in oil over medium heat 
 > until translucent, about 5â??7 minutes.2. Add in tomatoes. Cook 3 more 
 > minutes.3. Add lime juice and all spices. Stir to combine.4. Let mixture cool 
 > for 20â??30 minutes and set aside.5. Once cool, combine mixture with all other 
 > ingredients in large mixing bowl and knead with hands for about 1 minute. Let 
 > mixture chill in fridge for at least 20â??30 minutes, or up to 2 hours.6. 
 > Preheat oven to 350 degrees.7. Form patties using ½ cup balls of mixture (use 
 > oiled ½ cup scoop or ½ cup measuring cup). Place patties on baking sheets 
 > lined with parchment paper.8. Bake for 15 minutes. Check for firmness and then 
 > flip. Bake for 10â??15 minutes longer, until golden. Alternatively, cook 
 > on stove top using a frying pan and spray oil to prevent sticking. Cook each 
 > side until firm, about 3â??5 minutes. |