Saturday, May 28, 2011

Black Bean Burgers

As I have recently been delving into a predominantly vegetable and fruit-based diet, I have have had plenty of time to research, cook, and re-invent some of my favorite meals.  One of which is the classic veggie burger.  Rather than choking down a dessicated, relatively expensive, store-bought, freezer-aisle special, try these tasty, homemade black bean burgers! They are naturally constructed, moist, friendly, flavorful, filling and easy to make.  (The following recipe makes four large, dinner-sized patties.)

Drain and bathe a can of whole black beans.

Mash virtuously with a fork in a large bowl.  Add a pinch of salt and seasoning.  I usually go for cumin and paprika, but curry powder is tasty as well.  You can also add a tablespoon of whole wheat flour if you are worried about the burgers falling apart and would like to employ a trustworthy binding agent.

Add two or three minced garlic cloves, a cup of drained corn, and some finely-chopped green or red peppers.  I generally cook sans onion, but feel free to substitute a half cup of chopped onions for the corn.

Mix together and chaperone.  Once the ingredients have combined forces, form them into aesthetically-pleasing patties.

Heat a pan with a bit of olive oil and drop in your newborn burgers.  Cook them for several minutes on each side or until brown.  Top with cheese if desired.

Serve on a toasted bun or some grainy whole-wheat bread with mayo, ketchup, and mustard to flavor.  Pile on ostentatious toppings such as tomatoes, fresh field greens, and delicate slices of avocado.  Serve with a pile of taro or potato chips on the side.

No comments: