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Add the active dry yeast and 1 tablespoon of sugar into 1 cup of lukewarm milk. Wait for the yeast to activate (about 10 minutes). Add 3 cups of sifted bread flour to the mixer bowl. Add 2 tablespoons of sugar and ½ tablespoon of salt to the flour. Mix the flour and add in 8 tablespoons of melted butter.
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1 Add the garlic to the food processor bowl and pulse until finely minced. 2 Add the scallions, and then pulse until chopped small. Scrape down the sides, and then add the oats, walnuts, chili powder, smoked paprika, tamari, red wine vinegar, and maple syrup. Process into a fine texture that looks like breadcrumbs.
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In a large bowl, combine the beans, onion, garlic, chipotles, adobo sauce, tamari, balsamic, cumin, salt, and pepper. Use a potato masher to mash until the mixture holds together but still has some visible chunks of black beans. Add the egg and use a spatula to fold until combined. Then, fold in the panko.
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Step 7. Add 1 Tbsp. vegetable oil to skillet and heat over medium-high. Working in batches of 3 or 4 and adding more oil if skillet looks dry, cook patties, undisturbed, until deeply browned.
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Instructions. Drain and rinse the beans very well. Either combine all ingredients in a food processor or mash with a fork until evenly mixed. For non-mushy burgers, stop mashing before the mixture is completely smooth. Form into patties (add a little flour if needed). Either fry - flipping halfway through - or bake on a parchment-lined pan.
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Saute the onion and garlic in the oil for 2 minutes. Add the sauteed veggies to a large bowl then add all other ingredients and mix well. 1 teaspoon avocado oil, 1 medium onion, 3 cloves garlic. Form into 10 thick patties and place them on a baking sheet or platter in a single layer.
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Transfer beans to a large bowl and mash partially with a potato masher, leaving some whole beans. Place salsa in a fine-mesh sieve and stir a few times to drain excess liquid. Transfer the salsa to the bowl with the black beans. Add the breadcrumbs, onions, eggs, mustard, cumin, salt, and pepper.
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Instructions. Preheat oven to 325°F (163°C). Spread beans evenly onto a lined baking sheet and bake for 15 minutes until slightly dried out. Meanwhile, sauté olive oil, chopped pepper, onion, and garlic over medium heat until peppers and onions are soft, about 5-6 minutes. Gently blot some of the moisture out.
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Transfer mixture to a large mixing bowl, add the remaining can of black beans and the bread crumbs. Season with salt and pepper, to taste, and mix until well combined. Divide 2/3 mixture into 4.
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In a medium bowl, combine the egg, ketchup, smoked paprika, cumin, chili powder, salt and black pepper. Use a whisk to mix until well combined. Pour the egg mixture into the bowl with the black beans, using a small spatula to scrape all of the egg and spices into the bean mixture.
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In a large mixing bowl, mix together the vegetables, eggs, feta, sauces, and spices. Add in the mashed beans and the panko bread crumbs, then stir until the mixture is combined. Measure out the burgers, and form them into patty shapes. Grill the burgers, flipping halfway through the cooking time.
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Preheat Skillet: Preheat a large cast iron skillet or a grill pan over medium-high heat. Add oil and swirl it around. Form & Cook Patties: Divide the bean mixture into 4 equal balls and shape each ball into a patty. Transfer patties to the hot oil and cook for 4 minutes per side, or until browned.
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Set aside the buns for an hour. Brush egg batter on the buns. Bake them at 180 degrees Celsius for 15 minutes. Slather the squid sauce on the bottom bun. Add the meat, a spicy onion and garlic.
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Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to the medium-high setting, cover, and preheat for 10 minutes. Clean and oil the grilling grate. Form bean mixture into 6 to 8 patties as wide as your burger buns and brush top sides with oil.
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Mix well. Cover and reserve. For the black and blue burger: Preheat a grill to medium-high heat. Divide the ground beef into eight portions; roll each into a loose ball, then flatten into a 4-inch.
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To cook on the grill: Set patties on a greased piece of aluminum foil over medium/high heat. Cook each side for about 7 minutes, or until golden brown and firm. To cook in the oven: Arrange patties on a greased baking sheet and bake at 400°F (204°C) for 15 to 20 minutes, flipping once during cooking.
