I thought these were good, but the dough was horrible to work with. It was soo stiff! I want able to roll it out as large as I wanted...wasnt strong enough..hehe!
I followed the recipe and used black beans and brown rice. After shaping into burgers I stuck them in the freezer for 30 mins so they werent sticky then cooked them on a cast iron grill on the stove.
I really liked these. I've made them twice now, raising the temperature to 425 degrees, adding a lot more onion powder and sprinkling with smoked paprika...yum!
Now, how long are you suppose to let these ferment before eating them? How long do they store for? I suggest using pickling salt which you would need to reduce by a half tbs.
I followed the recipe exactly, using bacon bits at the bottom of the skins. They are sooo GOOD!! Hubby says he would like them better minus the chopped onion in the mix, I love onions, but I agree.
Bear Claws