Friday, August 26, 2011

Labbits Like: Black Bean Burgers

Ted wanted cheezburgers, so Clover put together this black bean veggie burger. There's a couple of slices of Cabot Racer's Edge Cheese on the side along with some baked potato wedges from Deep Meadow Farm. This recipe is quick and easy, and you can easily add things to this basic recipe to change it up: corn kernals, finely chopped mushroom, wild rice...

It's not just cats who can has cheezburger. You can too, by printing the recipe here. :)

Basic Black Bean Burger

1 15 oz can of black bean, rinsed and drained
1 small or half a large bell pepper, roughly chopped
1 small onion, cut into wedges
2 or 3 cloves of garlic, peeled and chopped in half
1 egg
1 Tbsp chili powder
1 Tbsp cumin
1 tsp Worcestershire sauce (optional)
S+P to taste
1/2 - 3/4 cup bread crumbs

In a mixing bowl, mash beans until the texture is a thick paste. Stir in chili powder, cumin and worcestershire sauce.

Finely chop the peppers, onion and garlic in a food processor. Drain any excess liquid by pressing the chopped peppers, onion and garlic through a fine sieve or cheesecloth. Add mixture to beans and mix well.

In a small bowl, whisk egg and pour into bean mixture. Add the bread crumbs a little at a time and mix together, adding more bread crumbs until the mixture holds together but is still moist.

Divide mixture into 4 parts and pat into burger patty shape.

Grill till browned on both sides or bake on a baking sheet in an oven at 375 degrees Fahrenheit for about 10 minutes each side.

Serve on a bun with greens, tomato, onions, and your other favorite fixin's. And don't forget the cheese!

Yields: 4 burger patties

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