Tag Archives: burgers

Spent Grain Curry Burgers

11 Jul

A few months ago, I bought a kegerator. Yep, that thing that college frat boys pass onto each other from one year to the next, the fridge that’s bigger than a dorm fridge but smaller than your typical kitchen appliance, and that gadget which allows you to have beer on tap at home, 24/7.

And it is AWESOME. As a homebrewer, I had to bottle the beer up until recently, which was a major pain to do. The biggest selling point of the kegerator was that I no longer needed to bottle – simply transfer the fermented beer to a keg, set up the CO2 lines, and enjoy fresh draft beer whenever desired!

Spent Grain Curry Burgers | xtinaluvspink.wordpress.com

All the ingredients for our latest homebrew.

If you’ve ever considered homebrewing, just know that there’s a bit of a learning curve, but it’s so much fun! The satisfaction of having beer that YOU made, always at the ready, is pretty darn cool. Brew day makes the house smell amazing. The anticipation of waiting during fermentation is fun. And obviously the end result – 5 gallons of your own beer – is just wonderful.

 Spent Grain Curry Burgers | xtinaluvspink.wordpress.com

The first step of brewing involves steeping crushed grains in a big pot of water. These grains are then discarded. Unless you’re crafty and savvy! Large breweries are coming up with sustainable ways to recycle their spent grain, such as using it for animal feed, cooking with it, or turning it into an energy source. Homebrewers have much less spent grain, which makes it perfect to cook with, like in my spent grain pancakes or waffles.

Last weekend’s spent grain took a more savory turn. I was first introduced to spent grain burgers at The Lucky Monk, outside of Chicago. My recipe is slightly different, making use of curry flavors to balance out the sweet, wheat taste of the spent grain. It’s simple, vegetarian, and can be made into frozen patties, perfect for a quick meal in the future!

If you DON’T homebrew, don’t despair! You could replace the spent grain with a variety of other wet, cooked grains, such as rice, millet, farro, and/or steel cut oats.

Spent Grain Curry Burgers | xtinaluvspink.wordpress.com

I weaved romaine lettuce leaves to use in lieu of buns!

Spent Grain Curry Burgers, adapted from Brooklyn Brew Shop

Makes 10 burgers

  • 2 C spent grain (freshly spent, so they’re still soaking wet and warm)
  • 1 C cooked quinoa
  • 3/4 C ground old-fashioned oats (use your food processor, or use bread crumbs or cornmeal)
  • 3 eggs (or 3 tbsp flaxseed meal mixed with 8 tbsp water and set to gel)
  • 1/2 C curry ketchup
  • 1 tsp hot sauce
  • 2 tsp curry powder
  • 1-1/4 tsp sea salt
  • 1/2 tsp black pepper
  • Avocado or coconut oil, to cook
  • Burger accoutrement: buns or woven romaine lettuce leaves, sliced tomatoes, sliced pickles, mustard, curry ketchup, dairy-free cheese, and whatever else you prefer!

Mix all the ingredients together very well. It’ll be a slightly wet mixture when combined. Let set for a few minutes for the oat flour to soak it up.

Heat avocado oil in a skillet or griddle over medium-high. Use a spoon and your hands to form patties from the mixture. Cook 5 minutes before flipping and cooking another 5 minutes. Repeat with the rest of the mixture.

OR: you could cook as many as you want now, and freeze the rest for later! Line a baking sheet with parchment paper. Form patties with the remaining mixture and place on the baking sheet. Freeze until solid. Then, wrap tightly in plastic wrap and package into a freezer bags. Let thaw before cooking, as described above.

Serve hot with all the toppings you desire!


Black Bean Quinoa Burgers

25 Sep

Football season means unhealthy snacks, beer, burgers, shouting, and TV. And I embrace all of that 🙂 Minus the unhealthy part. I refuse to let 3 hours of a sport ruin my healthy mindset! Enter: black bean quinoa burgers.

Black Bean Quinoa Burgers

These healthy disks are low in fat and chemicals, but high in protein, fiber and flavor! They have a kick that can win points on the field, or in your kitchen. And are perfect atop a nicely toasted bun, with sliced avocado, tomatoes, plain nonfat Greek yogurt, ketchup, mustard…really, whatever you like to garnish your burgers with.

You and the family won’t be disappointed! My friend and I made a homemade roasted tomato soup to accompany these burgers – a perfect fall afternoon meal that sat well with beer and the Packers game (even though they lost).

So get cooking!

Black Bean Quinoa Burgers, adapted from Good Dinner Mom

Makes 5 patties

  • 1 15oz can black beans, rinsed and draied
  • 1 scant C cooked quinoa
  • 1/2 C bread crumbs (could use ground GF oats for a glutenfree variety)
  • 1/2 C diced bell pepper
  • 1 minced clove garlic
  • 2 tbsp minced onion (I used fresh, but dried would suffice)
  • 1 1/2 tsp cumin
  • 1 dash red pepper flakes
  • 1/2 tsp sea salt
  • 1 teaspoon hot pepper sauce (Sriracha, etc)
  • 1 large egg

Preheat oven to 350. Line a baking sheet with aluminum foil or parchment paper.

In a large mixing bowl, mash black beans with a fork. It’s ok to leave some beans in tact.

Mix in everything else. Combine well with a spoon.

Divide mixture into 5 even portions, and form patties with them, using your (clean!) hands. Place onto prepared baking sheet.

Bake for 20 minutes at 350. Remove from oven and serve on a bun, or just plain. Top however you like, and enjoy! This tasted great with our homemade tomato soup, but I bet some oven-roasted sweet potato fries, or parmesan green beans would be a great side as well!

Black Bean Quinoa Burgers

I left off the bun, and topped mine with diced avocado and plain nonfat Greek yogurt.

What football-watching snacks do you enjoy? Do you “healthify” anything?

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