Storing bean burgers

4 posts / 0 new
Last post
strikingtwice's picture
strikingtwice
Offline
Joined: 2011-05-19 07:33
Storing bean burgers

So last night, on a whim and with some stuff i had in the fridge, i just happened to make the best black bean adn brown rice burgers i've ever had. I plan on making them again in larger quantity and I was wondering with this sort of thing, is it better to store them uncooked frozen and then thaw and cook, or just as well to cook, cool, and just nuke to reheat? The morning star brand ones are already cooked i mean, i was just wondering more for storage if anyone had any opinions.

In case anyone's wondering, black beans, cooked brown rice (i think being cold and older actually helped), egg, i had some diced onion i threw in, and bread crumbs JUST to dry them out a tiny bit more. They should be a little wet. The seasoning was just some lawry's seasoned salt and fresh cracked pepper. It was good becasue they were very versatile and didn't have somethign like chipotle in them whihc sort of takes you in a direction. I sauteed some baby spinach and garlic, topped it on burger and crumbled some feta and broiled the feta. wheat bun with mayo and fresh cracked pepper. They were damn close to sellable.

lrsshadow's picture
lrsshadow
Offline
Joined: 2012-12-17 17:13

Not sure, but I have frozen cooked hamburgers than froze in the past so I could take them to work and just heat them in the microwave.  They were good that way. 

Not sure about the veggie burgers you made. I think you would have better success with cooking and then freezing.  By cooking them first I think they would become more "together" whereas if you didn't cook them the freezing could cause the water to separate into crystals, when you tried to unthaw and cook they may not stay together well.

jacob burton's picture
jacob burton
Offline
Joined: 2015-05-25 20:37

Sounds good. I agree with Irssadow on this one. A lot of the issues with freezing meat, especially after it's cooked, has to do with the formation of ice crystals. As the water in the meat turns to ice, the relatively sharp edges will cut the proteins strands, causing them to lose more moisture when thawed and cooked.

With the bean burgers however, I think you could easily cook them first, cool, wrap tightly in individual plastic wrap (or even vacuum pack), and then reheat for later use.

strikingtwice's picture
strikingtwice
Offline
Joined: 2011-05-19 07:33

yea, that's why i wanted to ask, the ice crystals are something I was concerned with. Thanks to both of you for weighing in, that way i don't waste my next batch when I make them.

I think next time i'll try quinoa instead of the rice. Lot of versatility with bean burgers.

Newest Forum Topics

When I was in Honduras and had made a side trip to Guatemala, I found a coffee jelly/jam that I eventually used for a new recipe I developed. Now that I'm back in the States, I can't get that jelly any more, so I have been looking into making some myself. 

Comments: 2

I've been developing a seeded multigrain sourdough loaf with considerable success, if I do say so myself.

I'm interested in putting this on a firm mathematical footing in terms of baker's percentage.

In addition to bread flour, whole wheat flour, and rye flour, I'm using pumpkin seeds, flax seeds, sesame seeds, cracked wheat, and medium cornmeal.

So do I add grams of the "extras" as I calculate hydration? Perhaps I count the cornmeal and the cracked wheat but not the whole seeds?

Comments: 0

I'm happy with my sourdough rye, but my wife would perfer a less dense version, something more deli like.  She also, however, wants not to reduce the rye-ness.

I'm using 1 part Hodgson Mill whole grain rye flour to 2 parts major brand wheat bread flour..  It's at 65 percent hydration.

So what might I do assuming that I don't want to change the rye/wheat proportion?  I figure that proofing schedule, handling, or hydration could be variables worth looking at  But there's also oven temperature and how long the loaf's under cover that might have an effect.

Comments: 0

I wasn't sure which bread forum to ask this in. What I'm looking for, or interested in creating is a list of common ingredients used in various bread, expressed as range of bakers percentages used.

I know it could be be almost any percentage I would like depending on my personal taste. I'm just talking in general, a percentage range for fats, sugar, eggs, potato flakes, dried milk, cocoa etc. that you would find in in various breads.

Comments: 0

Hi chef Jacob and all forum users.

First I would like to say thank you for such a website. I really enjoy your videos and podcasts.

I want to ask a question if there is a way where you can list all the questions that you have ever asked or participated in?

I can't seem to find such a feature though it appears on some other forums that I'm linked up with such as the cha-cha developers website.

There is an option under my profile where I can list links to all topics I've contributed to.

Comments: 0