Placeholder Image

Subtitles section Play video

  • Hey, dudes. I'm Hilah, and today on Hilah Cooking, I have a brand new veggie burger

  • recipe to share with you. It is a black bean and quinoa veggie burger. These are so good.

  • They're spicy. There's kale in them. They're just like a veggie burger with a kick. So

  • healthy. Can you see my socks? That's embarrassing.

  • So now, we're starting on the burgers that'll get you farting. Just kidding. Farting is

  • good for you. So, in here I've got about one and a half cups of black beans. I cooked these

  • myself. You can use a can of beans. A regular 16 ounce can is about a cup and a half once

  • it's drained. The main thing is you just want to make sure you drain them really, really

  • well. If you are using canned beans, drain them in a colander or something, and then

  • give them a little rinse and shake them dry. [music].

  • So, once they look like this, like pretty much all the beans are smashed and mashed,

  • I'm going to add the quinoa. This has already been cooked. This is about a little over half

  • of a cup. You can totally, like if you're making quinoa for some other recipe, like

  • my quinoa salad, might I suggest, you can totally just cook extra, and then keep it

  • in the fridge and make these burgers later. I'm going to add some garlic. We're going

  • to saute some onion to add too. If you wanted the garlic to be less sharp and spicy, you

  • could saute it as well, but that's up to you. So, that's it for our basic mix.

  • I've got also -- we're going to add some kale. We're just going to grab the leafy part, and

  • then just pull the stem away, and it should just sort of come off like that. So, it's

  • a really quick way to de-stem collard greens and kale and stuff like that. [music]. Then,

  • once you get all your kale leaves, we're going to sort of do a little chiffonade, just to

  • get a really fine chop. Crunch this all up into tight a little log or a wad or a doobie

  • or whatever. Then, just slice it really, really thin. Mind your fingers. Don't chop your hand.

  • Take it from me. I've learned that the hard way. Okay. Then, I'll go through it the other

  • direction, just to get these really small. So, what you want is about a cup of kale leaves

  • if you compacted it into a tight cup. Great.

  • Now, and then I've got my onion and jalapeno. We're going to just saute these together to

  • get them softened up, and then we are halfway there, folks. So, I've got a warm skillet

  • here. I'm going to add just about a teaspoon of oil, and we're going to saute our onion

  • and jalapeno here. So, we're just trying to soften everything a little bit. I want to

  • keep some bite, some integrity in those onions. So, this is not going to take longer than

  • a minute or two. We just want the kale to sort of wilt down a little bit, turn bright

  • green, release some of that moisture.

  • I'm going to add a little couple pinches of salt to help the moisture release, kind of

  • sweat the onions a little bit. I've got some cumin seed here that's whole, and I just sort

  • of ground it up in my little mortar and pestle. Sort of toast up the cumin in the skillet

  • there and some black pepper. [music]. Okay. This looks good. So actually, once just the

  • kale turns green, and the onions are just barely starting to turn translucent, that's

  • fine. We can turn the heat off. Okay.

  • Then, I've got -- To the bowl with the beans and the quinoa and everything, I'm going to

  • add some Worcester sauce. So, this is a vegan Worcester sauce that I found that is hot.

  • It's not really that hot, but you can find vegan ones that don't have anchovy paste in

  • them. Or if you don't really care that much, you can just use regular, or you could use

  • a little bit of soy sauce. So, just a smidge of that. It just adds a depth of flavor, sort

  • of a "Oh, mommy. Oh, mommy." Okay. Then, I'll add our hot veggies. Oh. This handle's really

  • hot. Excuse me. My hands are so sensitive today. Beautiful.

  • And then, I'm going to add a little bit of bread crumbs. Just start with like a tablespoon

  • or so. If you're on a gluten-free diet, you can use gluten-free bread crumbs, or you can

  • use ground up oatmeal. That's our binder. I've also made this recipe and added cheese,

  • like grated cheese, which is really good. So, that's also an option for you. Okay.

  • So, you're going to end up with sort of a dough like this. What you want to do is make

  • sure that it's moist enough to stick together into a ball. So, this looks good. Now, what

  • I'll do is get my same cutting board, and just whatever bread crumbs you have left,

  • kind of sprinkle them out. You can use a plate too. Then, we're going to shape this mixture

  • into four patties. So, it'll be like almost a cup of dough for each one. And just kind

  • of compress it into a ball, and then flatten it out. Doughy. I'm sure you all did this

  • in preschool. And then, dredge it in the crumbs. So, I'm going to keep shaping these.

  • If you want to, at this point when they're dredged in crumbs, you can freeze them on

  • a plate until they're frozen solid, and then store them for later. And then, whenever you're

  • ready to cook them, you just cook them like normal but add a few minutes onto the regular

  • cook time. And if your dough is too dry, you can always add a little bit of water or something,

  • just a tiny bit at a time, like a teaspoon at a time. Or if it's too wet to stick together,

  • then add a little bit more bread crumbs, because a lot of it does depend on how dry those beans

  • are at the beginning. Okay.

  • So, now you've got a couple options. Also, if you want to cook them right away, you can

  • bake them on a parchment lined sheet with a little bit of oil, for about 20 minutes

  • at 400 degrees, or you can pan fry them, which is what I'm going to do because it's a little

  • faster and crispier. Just going to add a little oil to my pan. You could probably do this

  • with a nonstick skillet and some spray or something too. But, homie don't play that!

  • Then, we're just going to cook it for two to three minutes on each side, until it's

  • nice and golden brown. And then, we'll make sandwiches.

  • Alright. Let's see what we can do here. See how she's looking. Oh. That's beautiful. Got

  • our little crispy breadcrumbs, and the quinoa gets a little crispy there. Kind of redistribute

  • the oil a little bit. Yeah, boy. So, these are really, really quick, obviously, because

  • there's no egg or anything in them that needs to cook. You're really just kind of heating

  • everything through. So, brilliant. Okay. This looks good.

  • Time to make a sandwich, guys, or you could just eat it like this. But, I'm going to make

  • a sandwich because sandwiches are better than not a sandwich. To make the sandwich, I've

  • got a bun. You can use whatever you want, but I'm going to put a little mustard down.

  • And y'all, you know, burgers, veggie burgers, it's a very personal thing. So, you can really

  • put whatever you want on yours. This is what I'm going to put on mine. If you have a problem

  • with that, take it to my dad because he taught me how to make burgers. Just kidding. Don't

  • talk to him about that.

  • Then, I'm going to add some onions. Red, please. Some tomato for vitamins. I'm going to add

  • a little cilantro because we got this Tex-Mex thing going on here with the black beans and

  • the cumin and jalapeno and everything. So, I think that'll be nice. You could totally

  • add cheese on top. You could do whatever you want, man. It's a free country, dude. I'm

  • going to add a little bit of lettuce, just like that. And then finally, instead of mayonnaise

  • or anything, I'm going to add a couple slices of avocado on top. Then, show you how I like

  • to do it. I put the lid on it, and I like to mash it down a little bit. And then, I

  • like to eat it. This part, you're probably familiar with. Look at the pretty side while

  • I'm eating the bad side. Now, that's a fine veggie burger. Yay. Quinoa black bean veggie

  • burgers or black bean quinoa veggie burgers. Whichever way you want to say it is okay by

  • me.

  • There you go, guys. Hope you liked this recipe. I hope you try it. Please, leave me a comment

  • and visit Hilahcooking.com for printable recipes. And make sure that you also check out my other

  • veggie burger recipe after you like this one, because that other one is like real popular,

  • way more popular than me.

  • It's a sandwich song, and it's not too long, because the beauty of a sandwich is it's not

  • very slow. Fuck. That was terrible. I'm sorry. I will work on that.

Hey, dudes. I'm Hilah, and today on Hilah Cooking, I have a brand new veggie burger

Subtitles and vocabulary

Operation of videos Adjust the video here to display the subtitles

B1 quinoa veggie kale sandwich saute black bean

Black Bean Quinoa Burgers | Hilah Cooking

  • 64 6
    nckuba posted on 2014/03/31
Video vocabulary