Wednesday, January 26, 2011

Black bean burgers

I first fell in love with a black bean burger at the Renaissance hotel in Glendale, Arizona. They serve a huge, luscious black bean burger topped with melted jack cheese and smothered with freshly made guacamole. It was so unexpectedly delicious. I wanted that same burger back here in Maryland.

It didn't occur to me to try to make my own black bean burgers until I started on the Daniel fast. So, I went to my favorite online recipe source, I found this recipe:

Rated: rating
Prep Time: 15 Minutes Ready In: 35 Minutes
Submitted By: LAURENMU Cook Time: 20 Minutes Servings: 4
"Spiced up with chili sauce, cumin, garlic and chili powder, these quick and easy black bean burgers will make you forget all about frozen, packaged veggie burgers. They're great on the grill or baked in the oven."
1 (16 ounce) can black beans,
drained and rinsed
1/2 green bell pepper, cut into 2
inch pieces
1/2 onion, cut into wedges
3 cloves garlic, peeled
1 egg
1 tablespoon chili powder
1 tablespoon cumin
1 teaspoon Thai chili sauce or hot
1/2 cup bread crumbs
1. If grilling, preheat an outdoor grill for high heat, and lightly oil a sheet of aluminum foil. If baking, preheat oven to 375 degrees F (190 degrees C), and lightly oil a baking sheet.
2. In a medium bowl, mash black beans with a fork until thick and pasty.
3. In a food processor, finely chop bell pepper, onion, and garlic. Then stir into mashed beans.
4. In a small bowl, stir together egg, chili powder, cumin, and chili sauce.
5. Stir the egg mixture into the mashed beans. Mix in bread crumbs until the mixture is sticky and holds together. Divide mixture into four patties.
6. If grilling, place patties on foil, and grill about 8 minutes on each side. If baking, place patties on baking sheet, and bake about 10 minutes on each side.
ALL RIGHTS RESERVED © 2011 Printed from 1/26/2011

and also this recipe

Rated: rating
Prep Time: 10 Minutes Ready In: 20 Minutes
Submitted By: Laura Wimbrow Cook Time: 10 Minutes Servings: 4
"A salsa and sour cream sauce helps dress up these hearty vegetarian burgers. 'My fiance, who's a confirmed meat-and-potatoes man, loves these sandwiches and asks for them often,' relates Laura Wimbrow of Ocean City, Maryland."
1 (15 ounce) can black beans,
rinsed and drained
1 cup cooked brown rice
1 small onion, finely chopped
1 egg, lightly beaten
6 tablespoons salsa, divided
1/4 cup reduced-fat sour cream
4 lettuce leaves
4 slices reduced-fat Cheddar
4 hamburger buns, split
1. In a large bowl, mash beans with a fork. Add the rice, onion, egg and 2 tablespoons salsa; mix well. Drop by 1/2 cupfuls into a large nonstick skillet coated with nonstick cooking spray. Flatten to 1/2-in. thickness. Cook over medium heat for 4-5 minutes on each side or until firm and browned.
2. In a small bowl, combine sour cream and remaining salsa. Place a lettuce leaf, burger, sour cream mixture and slice of cheese on bun.
ALL RIGHTS RESERVED © 2011 Printed from 1/26/2011

and I took a little bit of this and a little bit of that and made my own burgers. I topped it with grilled onions and had a side of sauteed mushrooms and asparagus. YUMMY!

This is definitely a keeper!

No comments: