Wednesday, May 14, 2014

Experimental Black bean burgers


We love black beam burgers... And I have been looking for a great recipe... Usually I find that the black bean burger 'centers' stay a bit mushy when the outside gets well done... SO as I was surfing the internet I came across a tip to BAKE your black beans, for 20 minutes, which helps get rid of the extra moisture...  Although I did that, in this somewhat crude recipe, ( I mix things up and don't measure), Mine were actually  little dry, although NO ONE minded in this household!  I added below, to add a little bit of olive oil to make up the difference in the dryness.  I did prefer them to being wet and mushy inside though...

I added a few things I don't usually add... I chopped up Cashews, as I thought that might also help absorb the extra moisture... which added a wee bit of crunch. (REALLY GOOD!) I used up some fresh salsa when I sautéed the onion, and added a 1/2 clove of garlic... and made my own bread crumbs...  and fontina... Inside and outside the burger.

DELICIOUS!!!   I'm sure you can adapt any recipe... This is (sort of) what I did below... They were incredibly tasty... Definitely the best we have ever made...


Experimental Black bean burgers:

2 cans black beans, drained, and baked on a cookie sheet on foil, at 350 for 20 minutes

sauté, onion, garlic and salsa together...
1/2 onion
1/2 Clive of garlic
4tbs if fresh salsa​
​ 

After baking the beans, I put them in the Cusinart to blend up, then in a bowl with the bean mush added:

​I added aprox: 1/2 tsp of each:  
Chili order
Paprika
Cilantro
Red pepper 
Cumin
Salt

2 tbs mayo
1/2 cup of fontina cheese
1 egg
1/4 cut of 
​finely ​
chopped cashews
​Add, ​
1cup of homemade Bread crumbs
Drizzle of olive oil 
​to add a bit of moisture...​

​Stir
 it all together, make patties, and fry in a little bit of canola oil.... 


My bread crumbs were made this way:​

3 pieces of bread
Handful Of cashews
2tbs toasted sesame seeds
Basil
Oregano
Parsley
 (Makes more then you need)