10×10 in 2010

Archive for January 18th, 2010

Oats + Bamix = Oat Powder

After a mostly successful first attempt at making Black Bean Burgers, I decided to have another go for lunch today.  Keeping in mind Heather’s preference for *not spicy*, and a general desire to cut down on grains, we made a few adjustments to the recipe.

Recipe Revisions

• Drain & rinse the beans. A colander worked well for this, then after a few minutes to drain, spread the beans out on a paper towel to soak up even more moisture.
• Reduce the spices. Cut the chili powder down from 1 tablespoon to 1/2 tablespoon, and the Frank’s RedHot from 1 teaspoon to 1/2 teaspoon.  We left the cumin and garlic alone.
• Cut down the grains. Instead of using bread crumbs, Heather did a quick search and found that oats make a good substitute.  I got to learn what the grinder attachment does for the Bamix mixer! (That’s the Bamix in the photo, with the grinder attachment – best kitchen tool ever, next to a sharp paring knife.) It also only need a shade over half a cup, instead of the nearly two cups of bread crumbs (partly because I drained the beans this time…)
• Cut down the onion. The original recipe calls for half an onion, but I don’t think it meant the mutant-onion-that-ate-Detroit that I went with the first time.  We used a more respectively-sized chunk of onion this time.

Results

Outstanding!  There was just enough for 4 good-sized burgers, and while they still had some bite, it wasn’t overwhelmingly spicy.  Heather proclaimed them tasty.  In fact, she’s heading to the store for ingredients so I can make a couple dozen burgers and freeze them.

We’ll chalk this recipe up as a solid success!  If you get the chance to try the recipe out, add a comment below to let me know how it works out.