Well, welcome back
okay we are going to go
00:00:02.53\00:00:04.53
to this recipe which is called a
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vegetarian
burger, sounds good honey.
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It calls for:
00:00:08.76\00:00:12.70
Okay, now I like
this because we got
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a lot of stuff
burger time burger time
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we are using on it first part
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of show we are now
putting those grains
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and stuff
together and we're going,
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I'm gonna to make it vegetarian,
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making that
transition, that's right, right
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I'm gonna start
off with just adding
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in Curtis when you, you're gonna
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soak these beans overnight.
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Okay, when we do
the instructions on it,
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as you're gonna to
take the one cup of
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garbanzo beans
and put it in water,
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two cups of water
let it sit overnight,
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it will swell up
and make two and a half
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cups of garbanzos alright.
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Good point so we
got that with the water,
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we've already
done that, we're gonna
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go ahead and put
those all in and right away
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we're gonna to go
ahead and start adding in,
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we've got instant
oats and you can go ahead
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and get that
onion ready for me okay,
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you got instant oats
and you can just make
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it large, make it big,
you don't have to make it
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small alright, alright
we got the old-fashioned
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oats going in hmm,
we've got the pecan,
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this is pecan
meal, this going in also.
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This helps to get the texture,
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that the burgers
need to have as well,
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the nut kingdom
and then once you
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put those onion
in there for me, no,
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big chunks baby, to be
blended, as soon as our
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food processor gets
a hold of it, oh okay,
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it is going to
blend right on down okay.
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Okay, I like this
way, get on, get on top,
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put on top of that yeah. Okay,
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right, alright and I
like this combination,
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nice flavor one
onion okay that alright,
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alright we're
gonna put that top on
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and we're going to blend it.
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Now, you want to make sure
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that you blend this all away
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until this
becomes kind of a smooth,
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you don't see
the beans themselves
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as far as the
garbanzos, now what I'm gonna
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to do now is I'm
gonna add in the sage,
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the soy flavor,
nutritional yeast,
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the salt and the garlic powder
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and then I'm
going to lastly put in
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the soy sauce. Alright
okay I'm going to turn it back
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on let me start
first one time here,
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get all this down in there.
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Now you mentioned soy sauce,
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there's also, like,
Bragg's liquid amino liquid,
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which is just
about the same amount
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of sodium and soy
salt lite, right, yes,
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it's the same. I'll
like the soy sauce lite
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because it has a
hickory kind of a
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favorite to it. So I
like that flavor a little bit
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better, okay but you
can use the other one.
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Now what happens is
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you can see Curtis already make
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a nice kind of
okay, pasty texture here,
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I'm gonna go ahead
and get the skillet honey,
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go ahead and get
the skillet heated up
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because what
happens is now I want to say
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that once you make this up,
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it does take you, want
to let it sit for a while
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because so that
all those flavors
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cannot actually get in there.
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So I've already
pre made up a batch,
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so you can see
what it looks like
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when it's all
finished and this is
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the one we're
gonna actually put into
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our skillet, so
you've got your olive oil
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there, I mean canola
oil we're using right now.
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So lets get that
canola oil together
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and we're gonna, leave
all of it, that's enough right
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there, it's enough,
wanna get that skillet nice
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and hot and one of
the things that I've
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found out Curtis
is that when you do
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this if you would just
take you can spray your
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hand with a little bit of
spray, if you want to make
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the patties okay,
but I've found that if
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I take this 1/4 cup
measurement I can make
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a nice burger out of it
and so you don't have to
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worry about your
hands getting dirty okay.
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So once again you make this up
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and you would let
it sit for at least a
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good 10 minutes
before you start making your
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burgers and I'm going
to go ahead I'm going to go
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ahead on and lets
move that over that side
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and let's go ahead and
make the burgers, your pan
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nice and hot baby. Well,
is it hot, turned up a little
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bit there, it's 300
alright, you want it higher,
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350, 350, alright, gonna
put it in and we're gonna
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flatten it out.
Now how many burgers
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can this make
approximately based on this?
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This makes about
15 large burgers, 15
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15 large burgers if
you can see, see we do
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1/4th of a cup, okay
alright when I make it in the,
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I like to make the
circle with cords alright
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and let's say do
another one and then I wanted to
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tell you something
else I do with this as well.
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So then make 15 nice
burgers, just flatten it out
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and if you were
and this is going,
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making the transition,
transition is what we're
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talking about, this
is very inexpensive,
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yes of course you
know of course meat is
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very expensive but
using the whole grains
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and legumes
going to be inexpensive
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as compared to
meat, yes, as flat foods.
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Yeah, one thing I do Curtis too
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with this you
remember I've sage in it.
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That's right. Okay so
you can also turn this
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into like a
little sausage patties
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and the way you do
and I'm going to have
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get some in my hand and that is
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you would just take
a smaller amount of it,
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let's see if you
can get less than that,
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a smaller amount and then
oh and roll it up a little bit
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and make it
into sausage patties.
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Okay, and if you
want to make a long patty
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like you know
like the sausage length
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to add a little bit
of red peppers to it,
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if you want a
little bit more sage
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and you can actually
make it into a length
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oh okay, you need
variation that you'll like
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any variation you can make
up a combination it can work
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of different things
there I need to fit them now,
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I'm gonna tell you now
well, you want to brown up on
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that one side really
well it takes about a good,
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I would on a speed,
maybe about a good 10 minutes
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or so, because these
are beans and it is raw,
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remember that, okay not cooked.
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And so with that
in mind and you have a
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spatula over there, do
you not, I don't know where,
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you got a spatula, it
looks like it's looking
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pretty good there, lets
turn that first one over,
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lets turn it over so
we can see that brown,
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that nice brown
color it actually makes.
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Alright and than flatten
it down a little bit, hold on,
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flatten it down a
little bit there, alright
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nice golden brown, nice
golden brown, you can do
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the second one
there too okay as well.
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Don't smack it
too hard honey, don't
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smack it so hard,
let's move it down
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so that we can get the
other ones brown as well.
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And now you know
what's gonna happen
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is that's going to
be browning up like
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I said it will
make about 15 burgers,
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the size of the
burger bun, believe it or not
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and then it will
make something like almost
00:07:21.13\00:07:23.00
30 of the actual
little patties and it'll make
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almost 30 of those long
ones, so you can have it
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like we do the
little small ones,
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I think with waffles
on a Sunday afternoon,
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I do that with
waffles, Sunday like a brunch
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or something
like that yeah, yeah.
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So, let's go
ahead on and turn those,
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so we can see that
one, yeah go ahead,
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this burger, and
do the other burger
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okay and I don't
think the middle one
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is ready. Well,
let's just see what happens
00:07:43.53\00:07:45.33
there I just want
to see the little,
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the little one
okay oh it is yeah,
00:07:46.86\00:07:52.06
'cause it's sitting at
300, it's in at 350 alright.
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The main thing is you
want to make sure you get
00:07:57.23\00:07:59.26
that oil because
the oil is what actually
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causes the brown
okay. Now this is an
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excellent
combination, you got the beans,
00:08:06.93\00:08:08.63
you know you got all
those the whole grains,
00:08:08.63\00:08:11.70
the combination go
together there and you can
00:08:11.70\00:08:13.80
serve this once it's
done, once the burger
00:08:13.80\00:08:15.76
is done, you can serve
it on a whole wheat bread
00:08:15.76\00:08:18.23
with a soy mayonnaise,
alright and we also have
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our mayonnaise, as
we have in our book,
00:08:21.66\00:08:23.20
we revised the cook
and made easy, that's true,
00:08:23.20\00:08:25.13
lettuce and tomatoes you
known but I know you're saying
00:08:25.13\00:08:27.86
to yourself, I
still don't believe that,
00:08:27.86\00:08:29.76
so you know what
we want you to stay by
00:08:29.76\00:08:31.16
because we're getting ready
00:08:31.16\00:08:32.70
to show you the end product.
00:08:32.70\00:08:34.83