After trying for weeks to come up with
a recipe and technique for a Black Bean Burger patty to put on the
menu at the restaurant I had almost given up, after several attempts
I just couldn’t get a good flavor or texture that I was willing to
charge people money for. I didn't want to go with the overpriced
frozen cardboard hockey pucks they sell at the food service supply
company and was almost ready to just not put it on the menu. I really
wanted one more vegetarian option on the menu so this week I did some
more research and and came up with a new recipe I tried it out
tonight and they came out better than I could have imagined, moist,
delicious, just spicy enough, and hold together great during cooking.
Turns out the secret is to use some cooked Quinoa as one of the
binder fillers it seems to hold the moisture in during the cooking
process also I left out the cumin and added some sweet chili sauce.
I’m really excited about how the recipe development is going on all
the dishes, cant wait till we get the restaurant open so some of you
can try these out. Dennis
