Yes, yes, folks it is here...if you follow me over on Instagram you will know I tried my hand at these gorgeous morsels and they were a success...hooray! I made quite a bit and some are still in my freezer for those protein starved rainy days.
 |
All rights to images reserved copyrights Alicia Lewis @ KitchenTakeovers
|
|
I loved the texture and flavour of these burgers, they were savoury with a slight hint of sweetness but the best bit was the kick from the scotch bonnet pepper. This is my favourite chilli, it doesn't just add heat, it has an amazing flavour which I can't really place, a bit vanillary but not overly so - just try it if anyone else reading this can put into flavourful words how the bonnet taste share with us!
 |
All rights to images reserved copyrights Alicia Lewis @ KitchenTakeovers
|
|
The scotch bonnet pepper is what I grew up in Jamaica using, it is for me reminisces of my early years, I remember we had a huge fan shaped scotch bonnet plant growing near the back door of our home...with the fruits hanging off looking tempting as ever, but I knew never to taste!
Aaahhh...another trip down memory lane - it always amazes me how flavours, smell and taste can transport us back to various points in this journey we call life...
Anyway, that's enough of that! let's get back to the recipe at hand!
Let's cook...
Soy beans are rich in protein and low in fat, they are a great source of vitamins, minerals and a fat emulsifier called lecithin. They're also the ONLY beans (known at time of this article), that gives us all 8 essential amino acids. Not only that, but for years the hormone like substances which mimics oestrogen. Has been used by women going through hormonal change to reduce the side effects of the menopause. These beans are versatile, and are used as a substitute for many dairy alternatives such as milk, cheese and yoghurt. In their sprouted form they are great for reducing stomach acidity and said to relieve rheumatism.
Per burger:
Manganese, Vitamin A
Vitamin K, Phosphorus, Iron, Magnesium, Copper
B1, B2, Potassium, B3, B6, Folate, Zinc, Selenium
Let's Cook...
Spicy Soy bean Burgers
Ingredients
serves 6-8
 |
All rights to images reserved copyrights Alicia Lewis @ KitchenTakeovers
|
|
- 1 1/2 cup dried soy beans soaked overnight in 3 times the amount of liquid to beans
- 1 large onion
- 2 cloves of garlic
- 4-5 cups of water
- 2 vegetable cubes or 2 tablespoon vegetable bullion
Season the Burger:
 |
All rights to images reserved copyrights Alicia Lewis @ KitchenTakeovers
|
|
- 2 cloves garlic minced
- 1 large shallot minced
- 1/2 large carrot or 1 medium carrot grated
- 1 knob of ginger grated
- 2 tablespoon chia seeds
- 1/2 cup oats
- 1 tablespoon all purpose seasoning
- 2 spring onions chopped
- 1/2 scotch bonnet pepper de-seeded and minced
- few springs of thyme
- back pepper
- cornflour to dust before frying
#As with all recipes on this blog unless otherwise stated they are my own; be kind enough to, link back to original, make, share and highlight - happy sharing #
Preparation
Step 1
First we are going to have to prepare the soy beans.
 |
All rights to images reserved copyrights Alicia Lewis @ KitchenTakeovers
|
|
Discard the water from the soaked soy beans and rinse well, fill a large saucepan with fresh water add the soy beans, onion, garlic, vegetable stock cubes and 4-5 cups of water.
 |
All rights to images reserved copyrights Alicia Lewis @ KitchenTakeovers
|
|
Bring to a rolling boil on med-high heat for 10 minutes.
 |
All rights to images reserved copyrights Alicia Lewis @ KitchenTakeovers
|
|
Turn the heat to low-medium and bring to a simmer for 40 minutes, keep an eye on your water levels make sure it doesn't get too low, stir occasionally to prevent the beans sticking to the base of the pan. After 40 minutes the beans should be soft enough to mash with a fork, if they are not continue cooking for a further 10-15 minutes.
Step 2
Now that we have our cooked soy beans we are ready to rock and roll...
 |
All rights to images reserved copyrights Alicia Lewis @ KitchenTakeovers
|
|
Drain the water from the cooked beans, leaving the onion and garlic. You can either use a potato masher, fork, food processor or blender (if you don't have pulse function on your blender you might get too smooth a paste).
 |
All rights to images reserved copyrights Alicia Lewis @ KitchenTakeovers
|
|
You want the beans blended or mashed with some roughness still in them, not entirely smooth.
 |
All rights to images reserved copyrights Alicia Lewis @ KitchenTakeovers
|
|
Next transfer this to a large clean mixing bowl and add all the other ingredients, combine well adjusting to taste with salt and black pepper.
Leave mixture to stand for 15-20 minutes the longer it stands the firmer it gets and is easier to work with.
 |
All rights to images reserved copyrights Alicia Lewis @ KitchenTakeovers
|
|
In a separate bowl mix together some cornstarch or rice flour and black pepper, this is for dusting the burgers before frying.
Step 3 & 4
 |
All rights to images reserved copyrights Alicia Lewis @ KitchenTakeovers
|
|
Dust a clean worktop or chopping board with some of the cornflour mixture. Take a handful of the mixture and flatten with the palm of your hand.
 |
All rights to images reserved copyrights Alicia Lewis @ KitchenTakeovers
|
|
Take a cookie cutter and press over the flatten dough to get a clean round shape. Remove the cutter and put the formed burger on a clean plate or baking parchment. Return the cut off to the main burger dough mixture and repeat the process till you have used up all the mixture.
 |
All rights to images reserved copyrights Alicia Lewis @ KitchenTakeovers
|
|
It's a messy business but worth the mess and it's fun!
 |
All rights to images reserved copyrights Alicia Lewis @ KitchenTakeovers
|
|
Heat a frying pan on low-med add some of the oil, gently place 2-3 burgers at a time in the pan. Don't over crowd the pan you want to leave enough room to flip them easily. fry on each side for about 2 minutes each side.
To keep them warm, simply put your oven on the lowest setting and put them in once they are cooked.
#Toptip: once they are cooled, you can warp them individually in parchment paper and freeze them, they keep well.
Done!
Serve it how you like, a bit of tomato salsa, or some avocado, or in a bun do what yah like you made it!!!
I served mine with fresh tomatoes, and courgette spaghetti
 |
All rights to images reserved copyrights Alicia Lewis @ KitchenTakeovers
|
|
Till next time, EAT mindfully, DRINK responsibly, and EXERCISE your mind and body!!!
***Disclaimer: Any of the information within this blog post and others on this site is for information and educational purposes only and is NOT intended to be taken as diagnosis, treatment, cure or to prevent any disease. Any reader concerned about his or her health is advised to seek medical advice from their GP or relevant medical professional***
Labels: dairy free, FAQs, Gluten free, Nut free, Recipe List, Vegan, Vegetarian
