i have a chicken problem.
75% of the dishes i make involve chicken. i gave up red meat for about a year (also known as the dark period) and i think that contributed to it a lot. i now love my steaks (dammit, now i want a steak) and beef but do tend to infuse a lot of chicken and fish into my meals because it’s lean and healthy.
however, my friend kelby was in town this weekend and is a psuedo-vegetarian who doesn’t like fish. not a vegan. and she eats meat but rarelyyyy. she’s also super skinny, fit and bubbly. it would be irritating if she wasn’t like the freaking sunshine that warms up your whole day.
(that’s us tobogganing (hard word to spell, had to google it) – we build water ski pyramids, toboggan, snowmobile, swim during tornados – we have some fun together)
most every time we go out she orders either the black bean burger or veggie burger, and i hadn’t ever had a black bean burger before, let alone made one. so since she had a recipe we decided to whip some up. and lemmetellyou, they ain’t bad. they’re quite good.
recipe adapted from kelby nicole, who doesn’t remember who she took it from. so basically, we’re geniuses and made this up on the spot.
- – 1 can black beans
- – 1/2 tablespoon ground flax
- – 1/2 tablespoons water
- – 1/2 jalapeño (seeded and diced)
- – 1/4 cup onion
- – 1 cloves garlic, minced (garlic powder will do too)
- – 2 tablespoons tomato sauce (i threw a little extra in there)
- -1/4 cup breadcrumbs
- – 2 tablespoons cumin (totes did at least 3 when she wasn’t looking)
- – 1 tsp salt
- – 1/2 tablespoon olive oil
- – 1/4 cup corn (frozen, fresh, canned works)
- – avocado, lettuce, tomato, mayo, ketchup etc for toppings – you know the drill.
- – buns (we used sandwich thins)
- **worcestershire sauce (gosh that word is hard to spell) would totally make this recipe. i didn’t include it here because i haven’t technically tried it, but in my mind it’s mind blowing.
- rough chop garlic, jalapeño, onion. add to food processor. (if don’t have just finely chop and don’t lose a finger)
- add 1 can of beans to jalapeño mixture and pulse to combine. add cumin and salt. pulse until mixture resembles some chunky black bean dip.
- in a small bowl (coffee cup) mix ground flax with water. let sit for 5 minutes.
- transfer jalapeño mixture from processor to large bowl. stir in breadcrumbs, tomato sauce, flax and corn. stir well until everything is combined. add remaining black beans.
- now taste it. this is when i added some more tomato sauce.
- heat olive oil in skillet over medium high heat. form black beans into patties and cook 4-6 minutes per side until crusty brown.