Food recipes
Zesty Black Bean Burgers
Zesty Black Bean Burgers
Ingredients:
1 garlic clove, peeled and cut into quarters
½ small red onion, peeled and cut into quarters (about ½ cup)
1 small jalapeño, seeded and cut into quarters
¼ cup fresh cilantro leaves
1 teaspoon lime zest
½ cup blue corn tortilla chips, crushed
½ cup sweet potato (about ½ large potato), cooked and mashed
3 cups cooked black beans, or 2 (15-ounce) cans black beans, rinsed and drained
1 large egg, plus 1 large egg white
1 teaspoon ground cumin
3 tablespoons grated cheddar cheese
¼ teaspoon kosher salt
2 tablespoons extra-virgin olive oil
Directions:
Put the garlic, onion, jalapeño, cilantro, zest, and tortilla chips in the blender container.
Pulse on medium three or four times or until the onion and garlic are finely minced. Use a
spatula to push everything toward the blade between pulses. Add the sweet potato and
process for 10 seconds on medium.
Add the beans, egg and egg white, cumin, cheese, and salt. Run the blender on low for 10
seconds or until combined. Use the spatula to stir everything together. You want to retain
some whole beans and not let the mixture turn to a smooth puree.
Line a baking sheet with waxed paper. Make eight patties using a ⅓-cup measure. Scoop
out the mixture onto the prepared pan and press down slightly with your hand or the
bottom of the measuring cup. Place the patties in the freezer for at least 30 minutes.
When the patties are chilled, heat the olive oil in large skillet over medium-high heat.
Gently slide as many patties as you can fit into the pan, with a couple of inches between
each patty.
Cook the patties for 2 minutes on each side, flipping them very gently. Repeat by cooking
them 1 more minute on each side (6 minutes total).
Serve on a bed of lettuce with a spoonful of Simply Guac () and Piquant Tomato
and Chipotle Salsa ().
Quinoa and Butternut Squash Burgers
serves 4–6
Filled with grains and veggies, these patties are soft and moist but still maintain a
wonderful texture from the quinoa. The subtle hint of sage flavors these tender burgers
that are smothered in melted Parmesan cheese and topped with oven-roasted onions,
which makes them deeply satisfying.
½ butternut squash (about 1 pound), seeded and cut in half
1½ yellow onions, sliced
Ingredients:
1 garlic clove, peeled and cut into quarters
½ small red onion, peeled and cut into quarters (about ½ cup)
1 small jalapeño, seeded and cut into quarters
¼ cup fresh cilantro leaves
1 teaspoon lime zest
½ cup blue corn tortilla chips, crushed
½ cup sweet potato (about ½ large potato), cooked and mashed
3 cups cooked black beans, or 2 (15-ounce) cans black beans, rinsed and drained
1 large egg, plus 1 large egg white
1 teaspoon ground cumin
3 tablespoons grated cheddar cheese
¼ teaspoon kosher salt
2 tablespoons extra-virgin olive oil
Directions:
Put the garlic, onion, jalapeño, cilantro, zest, and tortilla chips in the blender container.
Pulse on medium three or four times or until the onion and garlic are finely minced. Use a
spatula to push everything toward the blade between pulses. Add the sweet potato and
process for 10 seconds on medium.
Add the beans, egg and egg white, cumin, cheese, and salt. Run the blender on low for 10
seconds or until combined. Use the spatula to stir everything together. You want to retain
some whole beans and not let the mixture turn to a smooth puree.
Line a baking sheet with waxed paper. Make eight patties using a ⅓-cup measure. Scoop
out the mixture onto the prepared pan and press down slightly with your hand or the
bottom of the measuring cup. Place the patties in the freezer for at least 30 minutes.
When the patties are chilled, heat the olive oil in large skillet over medium-high heat.
Gently slide as many patties as you can fit into the pan, with a couple of inches between
each patty.
Cook the patties for 2 minutes on each side, flipping them very gently. Repeat by cooking
them 1 more minute on each side (6 minutes total).
Serve on a bed of lettuce with a spoonful of Simply Guac () and Piquant Tomato
and Chipotle Salsa ().
Quinoa and Butternut Squash Burgers
serves 4–6
Filled with grains and veggies, these patties are soft and moist but still maintain a
wonderful texture from the quinoa. The subtle hint of sage flavors these tender burgers
that are smothered in melted Parmesan cheese and topped with oven-roasted onions,
which makes them deeply satisfying.
½ butternut squash (about 1 pound), seeded and cut in half
1½ yellow onions, sliced
Printed from https://recipe.bluelayer.org/recipe/70779/zesty-black-bean-burgers