I blame @thevegannorwegian for this particular burger obsession. It all began with an Instagram post of a beet and mothbean burger, then another post, and then another. I began craving a beet burger with little opportunity to actually find one.
At some point amongst the posting of these delectable images, I found myself in Barcelona with my hands around an actual beet burger. That was a relief, but it wasn't enough!
I set out to recreate the deliciousness that had been depicted in the Instas that began this obsession. @thevegannorwegian was kind enough to share his recipe in a comment. Honestly, it is no small feat to share an entire recipe in an Insta comment. The best part?!? The recipe is dead simple and makes amazing burgers. My first attempt garnered great success.
Almost 6 months later and the memory of these burgers has come rushing back. I hit the kitchen and cranked out another round only to find the recipe just as easy and successful as the first time around.
Mothbeans were new to me, so I did a bit of quick research. I chose the bean that I ended up using based on its resemblance to images online.
Not surprising, but adding beets to the mixture really intensifies the color of the burger batter (is "batter" even the right word?).
INGREDIENTS
1 cup moth beans, soaked overnight* [best sub I could find: red mung whole (chowli)]
2 small beets, cut in chunks and boiled
1 small red onion, chopped/minced
1 tsp cumin
1/2 tsp garlic powder
1 tsp sea salt
1/4 tsp black pepper
1 T. baking powder
1 tsp. baking soda
1 cup gram flour
1 cup whole wheat flour
PROCEDURE
Process all ingredients in food processor or blend with a hand/infusion blender. Add flours 1/4 - 1/2 cup at a time until desired consistency is achieved. Shape mixture into small balls, then flatten and press into a patty. Measure burger batter in 1/3 cup or 1/2 cup for consistent sizing. Fry over medium heat, 2 - 3 minutes each side.
*If you don't always plan ahead (like me), pour boiling water over beans in a pot, cover, and cook beans on the stove top while you prep remaining ingredients.
At some point amongst the posting of these delectable images, I found myself in Barcelona with my hands around an actual beet burger. That was a relief, but it wasn't enough!
I set out to recreate the deliciousness that had been depicted in the Instas that began this obsession. @thevegannorwegian was kind enough to share his recipe in a comment. Honestly, it is no small feat to share an entire recipe in an Insta comment. The best part?!? The recipe is dead simple and makes amazing burgers. My first attempt garnered great success.
Almost 6 months later and the memory of these burgers has come rushing back. I hit the kitchen and cranked out another round only to find the recipe just as easy and successful as the first time around.
Mothbeans were new to me, so I did a bit of quick research. I chose the bean that I ended up using based on its resemblance to images online.
 |
| from an internet search |
 |
| what I found in real life labelled as "red mung whole (chowli)" |
After adding the whole wheat flour and the gram flour the consistency is just right to create patties. I began by measuring out 1/2 cup of batter, tossing it into my hand and forming a patty. I made about four patties this size, then scaled down to a more reasonable 1/3 cup of batter per patty. Probably 1/4 cup would make a nice size for sliders.
Initially, I added a scant amount of olive oil for frying, but didn't add any more after. The burgers brown up and cook through very nicely, 2 - 3 minutes on each side.
INGREDIENTS
1 cup moth beans, soaked overnight* [best sub I could find: red mung whole (chowli)]
2 small beets, cut in chunks and boiled
1 small red onion, chopped/minced
1 tsp cumin
1/2 tsp garlic powder
1 tsp sea salt
1/4 tsp black pepper
1 T. baking powder
1 tsp. baking soda
1 cup gram flour
1 cup whole wheat flour
PROCEDURE
Process all ingredients in food processor or blend with a hand/infusion blender. Add flours 1/4 - 1/2 cup at a time until desired consistency is achieved. Shape mixture into small balls, then flatten and press into a patty. Measure burger batter in 1/3 cup or 1/2 cup for consistent sizing. Fry over medium heat, 2 - 3 minutes each side.
*If you don't always plan ahead (like me), pour boiling water over beans in a pot, cover, and cook beans on the stove top while you prep remaining ingredients.
