Monday, June 18, 2012

Black Bean Burgers

Hello everyone! Long time, no see, eh? I know I've been really absent from this little 'ole blog for a long time. For some of that time, I've had what I consider to be a good excuse. A certain little bean kept me sick for awhile! {Well, perhaps I shouldn't say it's our bean's fault because he didn't exactly make me sick but the hormones associated with said bean sure did.} This little bean is totally worth it but I have to admit that it's really nice to like food again. :)

And now I'm back. Hopefully. I have a bunch of recipes to share and post so I'm going to get on it and start them coming. It's a good thing you've had Tierra around to help give you some new ideas! I can't promise that all of my recipes will be health conscious like Tierra's have been. In fact, if eating sugary, delicious food were a sin, some of mine would be downright sinful. But I hope you enjoy them as much as I have.

Today's recipe is actually healthy and so delicious! We love this recipe and it's a really nice substitute for the full of fat hamburgers usually found on a bun. If you're looking for something a little different that tastes so great, give these a try. You won't be sorry. 

Black Bean Burgers
Recipe from Sarah Harwood
Makes 4-6 patties

2 slices stale or toasted whole wheat sandwich bread
1 medium onion, chopped
2 cloves garlic, minced
1 jalapeno pepper, minced, with membranes and seeds removed {I highly recommend wearing rubber gloves when you do this}
1 tsp cumin
1 can black beans, drained and rinsed
1 1/4 cups cooked brown rice
2 tsp fresh lime juice {I admit to liking a little more than that in mine}
1/2 tsp salt
1/2 tsp pepper
1/4 cup chopped cilantro 
Additional breadcrumbs, if needed
1 Tbsp canola or olive oil for cooking

In the bowl of a food processor or blender, pulse bread to form breadcrumbs {if you toast it, make sure it's been cooled before processing}. Pour into a bowl and set aside.
Saute onion until soft in a small amount of butter or oil. Add garlic, jalapenos, and cumin and saute for an additional 2 minutes.
Scrape the mixture into the food processor. Add black beans, brown rice, lime juice, salt and pepper. Pulse until the beans are chopped, but not pureed.
Scoop the black bean mixture into a large bowl. Add the breadcrumbs and the cilantro. Using a wooden spoon or your hands, stir the mixture until combined.
Divide the mixture into four or six {depending on the size you like - I usually get about 5} equal portions and form into patties. If the mixture is too moist to form patties, add more breadcrumbs. Place the patties on a baking sheet or plate lined with plastic wrap and cover with additional plastic wrap. Refrigerate for at least 1/2 hour. This recipe could also work well for making ahead of time. You could make it up in the morning and just refrigerate until you need to cook them up that evening.
Heat canola oil in a large skillet set over medium heat. Make sure your oil is hot before adding the burgers. Add the burgers and cook for 4 minutes per side.

Serve with avocado, tomato, lettuce, cilantro-lime mayo {see below} and on a bun.

Cilantro Lime Mayo
1/4 cup mayonnaise
2 tsp fresh lime juice
1/2 tsp ground cumin
2 Tbsp finally chopped cilantro
1/4 tsp freshly ground black pepper

In a small bowl, combine all ingredients. Stir well.

No comments:


Related Posts with Thumbnails