Participants: Curtis & Paula Eakins
Series Code: AL
Program Code: AL00176B
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00:02 Well, welcome back okay we are going to go
00:04 to this recipe which is called a 00:06 vegetarian burger, sounds good honey. 00:08 It calls for: 00:40 Okay, now I like this because we got 00:43 a lot of stuff burger time burger time 00:44 we are using on it first part 00:46 of show we are now putting those grains 00:47 and stuff together and we're going, 00:49 I'm gonna to make it vegetarian, 00:50 making that transition, that's right, right 00:51 I'm gonna start off with just adding 00:53 in Curtis when you, you're gonna 00:54 soak these beans overnight. 00:56 Okay, when we do the instructions on it, 00:57 as you're gonna to take the one cup of 00:59 garbanzo beans and put it in water, 01:02 two cups of water let it sit overnight, 01:04 it will swell up and make two and a half 01:06 cups of garbanzos alright. 01:09 Good point so we got that with the water, 01:10 we've already done that, we're gonna 01:12 go ahead and put those all in and right away 01:14 we're gonna to go ahead and start adding in, 01:16 we've got instant oats and you can go ahead 01:18 and get that onion ready for me okay, 01:19 you got instant oats and you can just make 01:21 it large, make it big, you don't have to make it 01:23 small alright, alright we got the old-fashioned 01:26 oats going in hmm, we've got the pecan, 01:30 this is pecan meal, this going in also. 01:35 This helps to get the texture, 01:37 that the burgers need to have as well, 01:40 the nut kingdom and then once you 01:42 put those onion in there for me, no, 01:44 big chunks baby, to be blended, as soon as our 01:46 food processor gets a hold of it, oh okay, 01:49 it is going to blend right on down okay. 01:51 Okay, I like this way, get on, get on top, 01:55 put on top of that yeah. Okay, 01:57 right, alright and I like this combination, 02:02 nice flavor one onion okay that alright, 02:05 alright we're gonna put that top on 02:07 and we're going to blend it. 02:22 Now, you want to make sure 02:24 that you blend this all away 02:25 until this becomes kind of a smooth, 02:27 you don't see the beans themselves 02:30 as far as the garbanzos, now what I'm gonna 02:31 to do now is I'm gonna add in the sage, 02:33 the soy flavor, nutritional yeast, 02:36 the salt and the garlic powder 02:39 and then I'm going to lastly put in 02:41 the soy sauce. Alright okay I'm going to turn it back 02:44 on let me start first one time here, 02:47 get all this down in there. 02:49 Now you mentioned soy sauce, 02:51 there's also, like, Bragg's liquid amino liquid, 02:53 which is just about the same amount 02:55 of sodium and soy salt lite, right, yes, 02:57 it's the same. I'll like the soy sauce lite 02:59 because it has a hickory kind of a 03:01 favorite to it. So I like that flavor a little bit 03:03 better, okay but you can use the other one. 03:38 Now what happens is 03:41 you can see Curtis already make 03:43 a nice kind of okay, pasty texture here, 03:46 I'm gonna go ahead and get the skillet honey, 03:48 go ahead and get the skillet heated up 03:49 because what happens is now I want to say 03:53 that once you make this up, 03:55 it does take you, want to let it sit for a while 03:58 because so that all those flavors 04:00 cannot actually get in there. 04:01 So I've already pre made up a batch, 04:04 so you can see what it looks like 04:06 when it's all finished and this is 04:07 the one we're gonna actually put into 04:09 our skillet, so you've got your olive oil 04:10 there, I mean canola oil we're using right now. 04:12 So lets get that canola oil together 04:14 and we're gonna, leave all of it, that's enough right 04:19 there, it's enough, wanna get that skillet nice 04:20 and hot and one of the things that I've 04:23 found out Curtis is that when you do 04:24 this if you would just take you can spray your 04:28 hand with a little bit of spray, if you want to make 04:30 the patties okay, but I've found that if 04:32 I take this 1/4 cup measurement I can make 04:37 a nice burger out of it and so you don't have to 04:39 worry about your hands getting dirty okay. 04:41 So once again you make this up 04:42 and you would let it sit for at least a 04:44 good 10 minutes before you start making your 04:45 burgers and I'm going to go ahead I'm going to go 04:49 ahead on and lets move that over that side 04:50 and let's go ahead and make the burgers, your pan 04:53 nice and hot baby. Well, is it hot, turned up a little 04:56 bit there, it's 300 alright, you want it higher, 04:58 350, 350, alright, gonna put it in and we're gonna 05:02 flatten it out. Now how many burgers 05:05 can this make approximately based on this? 05:06 This makes about 15 large burgers, 15 05:09 15 large burgers if you can see, see we do 05:10 1/4th of a cup, okay alright when I make it in the, 05:13 I like to make the circle with cords alright 05:15 and let's say do another one and then I wanted to 05:19 tell you something else I do with this as well. 05:21 So then make 15 nice burgers, just flatten it out 05:24 and if you were and this is going, 05:26 making the transition, transition is what we're 05:29 talking about, this is very inexpensive, 05:31 yes of course you know of course meat is 05:33 very expensive but using the whole grains 05:36 and legumes going to be inexpensive 05:39 as compared to meat, yes, as flat foods. 05:41 Yeah, one thing I do Curtis too 05:43 with this you remember I've sage in it. 05:45 That's right. Okay so you can also turn this 05:47 into like a little sausage patties 05:48 and the way you do and I'm going to have 05:50 get some in my hand and that is 05:52 you would just take a smaller amount of it, 05:55 let's see if you can get less than that, 05:57 a smaller amount and then oh and roll it up a little bit 06:00 and make it into sausage patties. 06:03 Okay, and if you want to make a long patty 06:06 like you know like the sausage length 06:09 to add a little bit of red peppers to it, 06:13 if you want a little bit more sage 06:16 and you can actually make it into a length 06:20 oh okay, you need variation that you'll like 06:24 any variation you can make up a combination it can work 06:26 of different things there I need to fit them now, 06:29 I'm gonna tell you now well, you want to brown up on 06:31 that one side really well it takes about a good, 06:34 I would on a speed, maybe about a good 10 minutes 06:38 or so, because these are beans and it is raw, 06:40 remember that, okay not cooked. 06:41 And so with that in mind and you have a 06:43 spatula over there, do you not, I don't know where, 06:45 you got a spatula, it looks like it's looking 06:47 pretty good there, lets turn that first one over, 06:49 lets turn it over so we can see that brown, 06:51 that nice brown color it actually makes. 06:53 Alright and than flatten it down a little bit, hold on, 06:56 flatten it down a little bit there, alright 06:58 nice golden brown, nice golden brown, you can do 07:01 the second one there too okay as well. 07:06 Don't smack it too hard honey, don't 07:08 smack it so hard, let's move it down 07:09 so that we can get the other ones brown as well. 07:12 And now you know what's gonna happen 07:13 is that's going to be browning up like 07:16 I said it will make about 15 burgers, 07:18 the size of the burger bun, believe it or not 07:21 and then it will make something like almost 07:23 30 of the actual little patties and it'll make 07:25 almost 30 of those long ones, so you can have it 07:27 like we do the little small ones, 07:29 I think with waffles on a Sunday afternoon, 07:31 I do that with waffles, Sunday like a brunch 07:33 or something like that yeah, yeah. 07:34 So, let's go ahead on and turn those, 07:35 so we can see that one, yeah go ahead, 07:37 this burger, and do the other burger 07:39 okay and I don't think the middle one 07:43 is ready. Well, let's just see what happens 07:45 there I just want to see the little, 07:46 the little one okay oh it is yeah, 07:52 'cause it's sitting at 300, it's in at 350 alright. 07:57 The main thing is you want to make sure you get 07:59 that oil because the oil is what actually 08:01 causes the brown okay. Now this is an 08:06 excellent combination, you got the beans, 08:08 you know you got all those the whole grains, 08:11 the combination go together there and you can 08:13 serve this once it's done, once the burger 08:15 is done, you can serve it on a whole wheat bread 08:18 with a soy mayonnaise, alright and we also have 08:21 our mayonnaise, as we have in our book, 08:23 we revised the cook and made easy, that's true, 08:25 lettuce and tomatoes you known but I know you're saying 08:27 to yourself, I still don't believe that, 08:29 so you know what we want you to stay by 08:31 because we're getting ready 08:32 to show you the end product. |
Revised 2014-12-17