Recipe Redemption: Veggie Burger Things & Smooth Lentil Soup
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- Опубликовано: 21 сен 2024
- In my budget challenge videos, the meals are often a bit of a flop, but failure invites a second chance - so let's try to redeem a couple of the recipes from my recent £1 for 1 day (in the expensive shops) challenge ...
Referenced video here: • Budget: £1 for 1 Day, ... 
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I think the saying is "Limitations breed creativity", and your budget challenges attest to that. Despite ingredients that seem so plain you manage to make things with a lot of potential. It's quite inspiring.
Going to be making the veggie patties in a few days, they look delicious.
Thanks - yeah, even when I don't even really end up making it all work, the process forces me to think about how ingredients work
Necessity is the mother of adventure
wouldn't that be a limitation challenge.
@@JoeKingAudits what? It is
@@nanchou7139 well I'm on a budget and I learned nothing how to save money from budget challenge and that's why I came. sorry just what I feel
I actually have a really good tip for lentil patties! I used to make them all the time (not sure why I don't anymore) and it's one of my all time favourite recipes:
if you soak the lentils in cold, seasoned water until they are soft instead of cooking them, it will keep the starch intact. Then you can blend them up to a paste (I like the consistency to still have a bit of texture), throw in whatever else you want in there (e.g. diced onion, spices, herbs, shredded carrot or paprika, tomato paste...) and a bit of oil and voila! With a bit of oil in the pan they will fry beautifully, and they have a great bite to them :)
Thank you! I will try that
I’m happy if I could help! :) it’s probably worth noting that I’ve only ever tried this with red lentils…I’d imagine any other lentil would take forever to completely soften up by just soaking! Curious to see if this will come up in any future video hehe :) happy cooking & greetings from Brighton!
Oooh thank you I have quite a bit of red lentils to use up and I am going to try this tomorrow!
@@jasminbaumer3775 ayy Brighton gang
Nice idea, how long approximately did it take for them to soften this way?
I love how this mans videos just radiate Father figure/Professor energy, but not the olden almost abusive kind of Father/Professor energy, hes got that kind, empathetic, morale boosting stuff
He reminds me so much of my late Grandfather, he was also very knowledgeable about lots and lot of things (gardening, foraging, wood turning, enamelling, baking; his fruit cake was better than my Granny's!). These videos give me just the same vibe as spending an afternoon with him
Lentil soup with cheesy toasts and then ICE CREAM from the van sounds amazing. Especially if the ice cream has that delicious radioactive pink artificial raspberry sauce on top.
Monkey’s blood!
Screwball or 99?
More of a unnatural bright blue sauce fan my self!!!
I like the radioactive lime stuff
If you would use raw soaked lentils, the starch from the lentils would also activate during cooking, helping to firm up the burger. (just like traditional falafel are made from raw soaked chickpeas, rather than cooked chickpeas and flour, like some recipes do)
this is my favorite cooking show 😁
This ain’t a cooking show lol
@@hypercane2023
Some of the videos are.
As a gastronomic incompetent I find your videos inspiring. The iterative processes, thorough explanations, easy charm, chaotic asides and general fascinatingness are deeply appreciated.
What did that thesaurus taste like?
Nobody is incompetent. It's more a matter of learning, trying new things, understanding what and why you do certain things to food. Just like with everything else. It's not that hard really, if you're able to take a failure and are willing to learn.
me after reading 1 "smart word" dictionary
@@rebel4466ie: competence is equal if you normalize for time
which renders the word useless, of course
There’s something about hearing an ice cream van in the background that feels so homely and nostalgic. I’m only 17, but that real childhood feeling is so warming.
I saw a sort of Bombay mix at my local supermarket and thought of you. I'm in New Zealand and things are frequently double or more the price I see in your videos. Doing my own budget challenge seems like a no brainer to see how far I can stretch the equivalent of £20 + cupboard essentials for a couple days and then work my way down to the equivalent of £5 and see how we go!
I've found a decently large foraging community in my local city as well which was a very pleasant surprise!
Making many different mistakes in kitchen leads to creating something delicious. I have a very good recipe for falafels, but the first time I have tried to make these, they have completely desintegrated in oil :) After few experiments and moments of thinking, those are now the best falafels I have ever tasted :)
True, I'm still trying to make the perfect hot chocolate, it's a *lot* of trial and error..
Please share your recipe & technique! 💕
....Instead of limited budget I'd love to see you do a limited time video as that's one of my major constraints. Ive been veg for years and I get so many great ideas from your videos; you come up so many interesting ideas thank you so much for your content!
"*Gasp*, ice cream! Let's get ice cream instead!" Got me good!
I think mashed potatoes would make it better if it is used instead of the lentils. Getting burgers with a potato patty is quiet common in my country. Would love to see you try it. 😊
That's a really good idea! Kind of like how some people use hashbrowns.
yep. learn from the og vegetarians!
The british have something like that and call it chip butty apparently. If you look at the wikipedia image, you'll notice the british have th efinest of cuisines....
I think the lentils are a good option to avoid eating carbs with carbs (you still are, but I imagine a potato patty with bread can get a bit much after a couple bites...)
We do that in the uk, too: go to most takeaway places and ask for a veggie burger. They're often not the nice soy ones but the really cheap potato ones that have the occasional sad slither of carrot and the odd lonely pea, with little or no seasoning other than salt.
I'm going to guess other countries do a much better job, though 😅
Well I confirm, this is another banger in the books.
Also, that soup & greens w/bread together looked fire. I bet that was scrumptious 🤙🏻 Thanks again for another chill upload. Much appreciated my friend. I hope that you and your loved ones are healthy and well. 🤜🏻🤛🏻
Greek way of eating wild greens is worth trying too - after blanching them just add salt, olive oil and lemon - perfect side :D
It's always nice to hear Jenny give you praise on your experiments.
Let's gooooo. Thanks for all your videos. I genuinely appreciate you. I've said it many times, you have a very calm vibe about you. That helps me more then I can even say. Thanks again. I'm just getting ready to lay down. I'm stoked to enjoy this with a nice joint.
Pass that 😉 😁
Ayyy, enjoy
Keeping it veggie.
I love how you tell us your thought process as you combine ingredients and decide on cooking methods and why you do what you do. It really helps us learn how to cook and make the same kind of decisions while we're in the kitchen also. Thanks for another awesome video 💛
Hey Atomic Shrimp, I think it would be interesting if you still occasionally allowed freebies like fast food condiment packs and such- I know inducing failure to learn is harder with that, but it's also wonderfully entertaining to see what variety you can think up using the condiments you're dealt!
Perhaps every other or every third challenge, so you learn from mistakes and limitations and then get to loosen up a bit?
Yeah, I'm planning to use some condiments or something like that in the next one. I don't think I'll so much forage them (that is, go looking on abandoned trays as before) as just save a few up in a drawer, then use those.
The ration pack videos may interest you if you haven’t seen them…he incorporates foraging and combines the things he finds with the standard meals/drinks in the packs👍
The first attempt would have been welcome food for me, if I was broke. However, this try looked delicious in its own right. Thank you for the video! Have a lovely weekend!
Also failure, acceptance and learning is good. The crucial thing is learning
All this cooking with lentils instantly reminds me of Neil from The Young Ones!!
"Lentils AGAIN!?!"
@@eloquentsarcasm there’s always sausages. Sausages and??……….sausages and plants and goldfish!🤣
Omg!! Me too!!
It's probably true for everyone that you learn more from failure. That's probably what play is all about: you learn immense amount of life skills from childplay when there is no pressure to succeed and errors have no impact on the future. Even in my career I made all the mistakes yet was regarded as some kind of wizard. I had one golden rule though, never hide your mistakes.
"Good judgement comes from experience, experience comes from bad judgement"
Hello Sir,
When I make my veggie burgers I put the cooked legumes on a parchment paper lined baking tray in a 325F/163C oven for 15 minutes. This keeps them from being mushy. Additionally I crust both sides of the burgers with cornmeal.
Just some unsolicted advice from someone who makes patties themselves. When I do them, I roll them out using a rolling pin, and I set a DVD on each side of the rolling pin so it rolls at exactly the right height to make a nice patty, then I cut the out using whatever round thing I have. Usually a piece of tupperware that is roughly the size I want, then I stack them between sheets of wax paper and then right into the freezer. The freezer is actually the most important part. Because these patties are usually very loose, I don't want them to cook from thawed or even from fridge temperatures. I want them to cook from frozen so that the outside cooks more solidly before the inside. This adds structure which is important for the integrity of the patty. The other recommendation you didn't ask for but I'm offering anyway, is to use contact cooking. This ensures that the patty cooks on both sides, from frozen, at exactly the same speed on both sides creating even better texture and strength. Normally I wouldn't try to convince anyone to add yet ANOTHER device into their kitchen, but they make contact cookers the size of your hand all the way up the some George Foreman XXL machine that is the size of 2 toasters that can make 16 burgers at a time. Worst case, sometimes people use those individual waffle irons which will absolutely work as well, but I find are harder to clean. Just my tips, and I hope they help. :)
What a legend, he made things that sound weird, but turned it into something I wanna eat 👏
ICE CREAM LETS GET ICE CREAM INSTEAD cheered me up tenfold
induced failure is the pro strats. Videos that show failures can be even more useful than videos that show successes because it shows the viewers where tehy can stop, it shows them the limits of creativity that can be explored within. But our information sharing culture is a descendant of trial by combat, which is a descendant of actual combat, and so much of information presentation is tainted with an air of "im doing this to establish dominance" and thus showing failures is sadly uncommon. Keep fighting the good fight
There's something immensely entertaining about hearing a middle-aged man get so excited at the sound of an ice cream van going by 😄
It's why I've been subscribed for so long. This content is just great!
i've been masking all day, really needed something like this to feel like myself again. thanks, mr. shrimp. i love recipe redemption.
Fails redeemed indeed! Lentil soups / dhals are always improved by a spritz of citrus at the end I find.
This is the way you should always look at "veggie burgers." Not as a meat replacement, but something tasty to eat between two buns.
Try a ground turkey or chicken burger with rolled oats as a combiner. It's delicious. So good.
Love your recipe videos. Please keep making them! I feel like they transport me to a cozy kitchen where I watch a mad scientist dad experiment with meals :)! Highly entertaining and relaxing! 😊😊😊
I was talking about Goosefoot to a bloke at work. He knew what I was talking about, and said that his mum used to call it 'Dirty Dick', because it would grow anywhere, including dung heaps on farms. I live in a rural part of Eastern England - a lot of very old farms here. However, I can now only see the plant as 'Dirty Dick'. Childish, I know, especially as I'll be 60 next year.
You could always strain the mushroom stock through a coffee filter, to save any waste of that incredible flavour imparted by the mushrooms.
Those burgers look seriously good. I'm an omnivore, but I do enjoy vegetables. Your burgers look top notch. Nice one.
I was inspired to try and make stinging nettle soup by this channel (mostly due to the frustratingly inadequately described flavor 😁) and it turned out to be one of the best soups I've ever had. I didn't expect a food known mainly as a last resort hunger food to taste so exquisite but it's one of the many things I've learned from this channel. Content like this is not only entertaining but also extremely useful and educational. Please keep it up!
Your videos are so relaxing and chill, I really appreciate your channel
This inspired me to harvest a bunch of goosefoot tops from my garden and make veggiburges for dinner. I usually use lentils, but I also typically add cooked brown rice, which helps bind, adds some good texture, and has an amino acid balance that compliments legumes, or so I am told. I always use chopped onions and garlic. A favorite addition from time to time is fine diced red beets, which gives an illusion of rare beef as well as good flavor. (I’m an omnivore but eat a largely veg diet to keep my BP, weight, and cholesterol numbers down.)
I love when jenny gives her comments. So when you induce failure, you are also preparing your self and other(those of us who watch) for situations when we dont have alot of money for food. Not everyone thinks a head to stock up. With the price of thing, we need to learn to cook on more of a budget
The height of evil is telling your kids that the ice cream van playing a tune is the ice cream man letting everyone know that he has run out of ice cream, so they don't waste their time all rushing out doors to greet him.
Wow. The second take on that lentil soup looks incredible!
Fun fact: Your scambaiting videos somehow made an appearance in one of my dreams the other night.
I was thinking about god knows what when all of a sudden you just say “I respond to aggression not with compliance but with righteous indignation” and I was like “heck yeah bait those scammers”
Ahahhaa I love how no one is completely immune to the siren call of the ice cream truck.
I love goosefoot, I have used it instead of spinach to make a veggies stew, froze some for later and used it in another saucy dish (like a green shaksuka) with onions, garlic, herbs, peppers, tomatoes and cavolo nero, frankfurters for protein and eggs cooked inside the dish. It was delicious with crusty toasted bread
I like seeing the recipes and food fully fledged without any restrictions after seeing the forager challenge ones, fantastic vid
I'm going to cook something similar to these but with spinach and bound with egg, I think it'll hold a lot better together that way
@Nachos Andcheese not really, it held together but ended up burning, I finely cut up some bacon and mixed that in with it and that worked really well though, OK its not vegetarian anymore but it was very nice, with and without the bacon, if you try it without the bacon add a little seasoning for sure
The magic ingredient for plant based patties is seitan aka wheat gluten. It'll firm up the mixture and give some chew in a way few other binders can.
Yup, it makes a great addition to patties/sausages.
Adding yet another way to improve firmness for your lentil burgers.
Shape them. Bake them, no need to worry about browning, that comes later. But to make them set and firm up. Chill them preferably overnight. Then fry to reheat and to give that nice surface.
3:37
Veggie burgers can be philosophically and legally be classified as burgers.
Though, it is more complicated because the word "burger" is a category rather than a specific food.
It's like saying "I'm going to hold this paper to this lightsource so I can see it better" and proceeding to go outside in a midday.
Its like I always tell my coworkers in the supermarket, Veggie or Vegan, its all more food in the great expansion of culinary expertise.
I like cooking and serving stuff for my friends, and coming up I want to start dabbling in vegetarian/vegan specific compositions for the sake of being able to do so. Variety is the spice of life and I love anything new and feasible from home
so happy you revisited these recipes especially the burger! loved them both, thank you 😊
When I first discovered this channel I thought he was something like a retired chef. This is great!
Your lentil based patties remind me of masala vadai/vada. Those are vegetarian as well. I love eating them between bread! Perhaps you could give them a try if you find them in a shop.
Savory veggie patties are great - have them every time I make, say, "potato pancakes" or "zucchini/squash fritters", etc. They're just vegetation prepared then cooked in such a way that they're formed into a shape that looks...like a patty. I love beef patties and chicken patties and savory veggie patties. It's all good and I like that you're showing how you make versions of them. Go you!!
That's so true about seasoning lentils. I always feel like I'm adding too much salt but it's not enough and then a dash more and I'm then questioning if I used too much. I don't cook with very much salt and I never add salt to my food at the table outside of things like baked potatoes or steamed vegetables that aren't seasoned during cooking.
I always enjoy watching your videos, especially the budget challenges. I find them to be very interesting how you are able to overcome the obstacles set before you with these challenges. These recipe redemption videos are also very interesting. I enjoy seeing what changes you would make when the budget isn't an issue. Keep on posting!
I do love the bits with Jenny in them.
I wonder if Jenny cooks experimentally too .
Jenny's preference is usually to work with a recipe (and I have to say, her results from following a recipe - especially cakes - are usually better than when I try to follow the same recipe). For casseroles, stews and soups etc, she's experimental and adaptive.
@@AtomicShrimp brilliant teamwork you two and lots of great cooking to compliment each other. !
i like you as your somebody who is educated and uses there brain. so many people could learn so much from your and you have a huge back catalogue of videos and i have learnt a lot too. but to many stupid people in this country some dont know how to make flat bread or anything more complex than ordering a takeaway or slamming fish fingers and chips in the oven. thanks shrimpy
At this rate, you really should eventually write a cookbook or something.
shrimp: here’s some stinging nettle, i’ll save it for the soup
me, an american whose heard like 3 horror stories of nettles and that’s all i know abt the plant: ⁿᵒ ˢʰʳⁱᵐᵖ ᵖˡᵉᵃˢᵉ ᵈᵒⁿ’ᵗ
You can skip blending the lentils, and add a few spices and chopped garlic tempered in oil to the lentils and herbs, and you get one of my favorite variation of palak (spinach) Dahl. Goes brilliantly with rice. But yours looks delicious for a soup too. I have some vegetarian friends visiting in a few weeks, definitely gonna try the burger to impress them.
Btw, I love your general idea: you use the challenges to think creatively and come up with unique dishes, and then you perfect them without any limitations. That's a brilliant strategy which I'm sure can apply to many creative problems.
silicone sheets on a baking tray is the best way I found to cook veggie burgers- more economical for bulk cooking unless the oven is going on anyway though.
My mother makes these as side dishes with rice. If you are planning to make more in the future, look into Besan or chickpea flour. It is an excellent binding agent for these patties or fritters. You can add them dry and knead it into the patty or make a wet slurry of it with water if you're planning ti dip the patty and deep fry them.
Nuts are also a good addition when processing the other ingredients to make the burgers. Ground chia or flax seeds can be used as a binder in place of eggs.
Love your cooking videos. I find them inspiring. I love the homely relaxed feel plus your problem solving.
Mike, I'm rather curious, you've spoken previously about your career in IT, but I'm interested as to what Jenny's line of study/career consisted or consists of. Of course, that's if you'd like to share. If not, I completely understand. Loved the recipe redemption! It looks quite tasty.
Adding a small amount of corn starch likely will make the burger more solid. Kneading in some flour certainly will. Sauteed mushroom can be good to dice finely and add. The saute process drives out a lot of the water and strengthens flavor. A mushroomy flavor is very savory. Adding a bit of water that was used to cook beets will shift the color a bit more red if needed.
I really really like watching your cooking videos/challenge videos! Keep up the amazing work.
"i dont think theyre actually crystals i think theyre little water filled sacks"
that sounds like trichomes! A very versatile plant structure, well known for creating little blobs of resin which sparkle like crystals. Afaik most white fuzzies growing off the flesh of a plant are a type of trichome. For example fuzzy cactus, the trichomes have evolved into a form which helps them condensate dew on their leaves. Some plants in the deserts of california rely entirely on trichome based condensation for their water supply, and thus get very very fuzzy. Or of course the well known crystal coated appearance of cannabis
16:50 wooo ice cream!
I'm not a huge fan of leafy vegetables in soup, personally, the texture is just kind of gross unless they are basically pulverized before going in. That being said, the plating for the lentil soup does look delicious and even knowing my problem with leaves in soup, I would still gladly eat it. The soup itself is thick enough that you could almost use it as a dipping sauce for veggies, bread, or crackers. Yes, I use thicker soups like dipping sauces. That might be weird to some, but I don't personally see the difference between a thin sauce and a thick soup.
The dipping sauce idea is basically the same logic as dipping toast in soup, or spooning soup over toast. You do your dipping, it is a good way to have soup.
the veggie patties might have had a bit more "meaty" flavour if you were to keep everything as it was originally but make a kind of demiglass with the mushroom stock instead of adding it as it was. However this would require more mushrooms, more water and more time so whether or not that's worth it is up in the air.
Wow, that ice cream truck was loud. Everything looked great.
I always love how hard on yourself you are in these recipe redemption thumbnails lol
I definitely understand learning from experience but it’s really nice to see you enjoy the dish you made
I'd love to see what Foraged Vegetables you could add to American dishes like Shrimp and Grits or something similar?
In the US south east, there is a mushroom that tastes quite seafood like. Hazel nuts have a taste that is somewhat smokey. Rose hips have and apple like flavor when cooked. Fiddleheads taste like peas (sort of). Amaranth tastes nutty. Gooseberry has a grape like flavor. Blackcurrents has a very distinct flavor that goes well with meaty flavors in small amounts. Puslane can add sort of a salt and lemon flavor.
@@beatlesboy95 You aren't American are you?
@@beatlesboy95 oh, fully agree, wish I lived almost anywhere else, I'm just saying that Shrimp and Grits are super super good and a fairly common meal in the south.
That lentil soup looks amazing and may try making it!
I love when you drop food and dogs just go SCHMACK. Expert timing.
Just wanted you to know that I love your videos in so many ways.
As far as i know flax seed with also bind, and not make it to bland, as oats can.
Lov the vids, keep up the great work!
In my personal experience, soup made with lentils (and split peas, and other such pulses) is always best blended smooth. It also helps if you either leave them to soak before cooking or cook them for a good while, much longer than you'd need to for the rest of the veg.
I love your little cheese eating mouse, my pug often hovers when Im in the kitchen hoping that treats start raining on her.
I just love your vids Shrimp, they genuinely cheer me up and make me smile. I live in Sholing too so recognise many of the places you visit. Thank you 🙏🏻
For that veggie burger, here are some ideas:
Using raw, thinly rasped potatoes (or other vegetables) for reinforcement. That stops the patties from smooshing too quickly. Similarrly you could ribbon cut some the greens and use it as reinforcement.
Also using flour as binding would help. four when cooked will firm up and keep things together (just like bread).
As a flacour suggestion, I'd suggest tamarind in the burgers, it gives a savory sourness to the dish.
That looks very good. Re the texture: I'd be thinking add a few cups of VWG into the blender and a few tablespoons of olive oil/sunflower oil, then add your lentils (can add other things for interest i.e chillies, cooked kidney beans, grilled pineapple, vegan grated mozzarella) shape into patties or sausages.
Tightly wrap in greaseproof paper then foil, pressure cook (above the water) for 30 mins or steam for 45mins on the hob.
That way when you fry them they will hold together. I make larger batches (varying the end mix), and freeze most of the patties/sausages (they cook well from frozen). Love your foraging and vegan/vegetarian content. Also re dried mushrooms... Blitz them in the blender to make mushroom powder which is great in just about everything and takes very little time to rehydrate. Can buy catering packs of dried mushrooms (shiitake, oyster etc), but since you forage dehydrating your own would be great.
I think the best thing you did is to introduce the world to "Everyday Africa" - I do enjoy your video's also - very interesting - even tried some of your recipes (Hade to modify them a bit for the food I had in my fridge) enjoy the scam baiting videos and the wilderness videos - keep up the enjoyable work -
Pepper was the one ingredient I thought should have been allowed in the last challenge. I'm not complaining, though! Your channel, your rules.
I soak oats in the yeast extract or a veg stock cube for 10 mins, when i make veggie burgers and i add ground Brazil nuts. Good stuff as per
I get the vibe that you’re a frugal person from your videos. In the best way. Wouldn’t mind hearing more about that if my hunch is correct!
Yes he is. There are multiple videos on this channel about him foraging, eating off of only $20 a week or only what he has in his pantry, etc.
@@beautifulllb9493 haha yes I’ve watched all those but doing some challenge videos vs an overall frugal lifestyle is a little different I think? I’d be interested to know his philosophical reasoning behind it all :)
Nice recipe. I have lots of nettles and goosefoot around the allotment. For a binding ingredient that's vegan (although Brioche buns aren't), there are egg replacements out there. They can be kind of expensive so here are the ingredients that I used to use in the Cafe: Potato flour, tapioca flour, cream of tartar and Xanthum gum. 3g and 2 tablespoons of water replaces a whole egg for binding and, on their own, you can make quite large containers for a lot less than the retail. Looking forward to some more interesting recipes!
These weren't brioche buns
Yes 👍 good for us vegetarian 🌱 ❤thank u for this video
I love recipe redemption! Especially when it looked good the first time.
I just love this channel, always relaxes me watching your videos 🥰
Awesome 👍✌️sir, this channel is outstanding!! Thanks
I would suggest grinding up the oats into a not super fine flour like texture, the lentils should be cooked into a porridge consistency, hence the oats will absorb more of the water and are more strongly dispersed throughout the patty. Another binder would be breadcrumbs or semolina for the same reason, or whole bread (slices) soaked in a liquid to release the starches.
those cheesy toasts look so godforsaken tasty im 90% sure i got hungry just looking at them
I know you had a couple in the black pudding, but have you tried walnuts (pickled works but soaked would work well too) or soaked sunflower seeds in vegan substitutes? I've heard good things about that.
Thank you so much for all of your content, it's been saving my sanity. 💜
Great redemption vid. I'm definitely going to go back and look at your black pudding videos. I think there's an overall technique evolving.
Hi Atomic Shrimp, I really enjoy your cooking videos and budget challenges. Especially the vegetarian ones. I can imagine how much work must go into producing a video. Would be great if you could do aweekly foodie video. Thanks once again Gale.
That was the best little mouse
I came here for the scammer trolling videos, but, I must admit I really like the foraging and cooking videos as well