Friday, February 26, 2010

Black Bean Burgers

Rachel at Shedding It and Getting It posted this recipe for black bean burgers, and as I had some black beans to use, I jumped on it. I’m always interested in finding recipes for burgers and (un)meatballs, so this was perfect.


4 cups cooked, rinsed and drained black beans (I used two 15-ounce cans)

1/2 cup whole wheat breadcrumbs

2 large eggs

4 scallions, both white and green parts, minced

3 tablespoons (a small handful) chopped basil or cilantro, or a combination

2 garlic cloves, minced

1.5-2 teaspoons ground cumin

1 .5 teaspoons dried oregano

1-2 teaspoons crushed red pepper flakes

1 teaspoon coarse salt

1/2 teaspoon ground black pepper


Place 2 cups of the black beans in the bowl of a food processor and pulse until chunky.

Transfer to a large mixing bowl. Add remaining whole black beans, with bread crumbs, eggs, scallions, fresh herbs, garlic, cumin, oregano and red pepper flakes and mix until well combined.

Roll the mixture into balls and flatten to form patties. Suggested diameter: 3 inches; otherwise, the patty will be difficult to flip when cooking. [Extra step that's worth doing: Place patties on a plate or tray and chill for 15 minutes so they can set up.]

When ready to cook, remove patties from refrigerator and sprinkle with salt and pepper. Place in a nonstick pan coated with cooking spray.

Cook for about four minutes on first side or until well seared and with a spatula, turn onto the second side and allow to cook for an additional five minutes, over medium heat. Flip carefully…I had to use my fingers to guide them to keep them from breaking apart. (One did, so that crumbly one was mine!)

And they turned out great. The guac really clinched it, as they were a bit difficult to handle (crumbly), but I could definitely see throwing these in between some buns, and saying adios to Morningstar forever!


(And yes, for those of you who may be wondering, two at a time was WAY too much!)

Tuesday, February 16, 2010

Eggplant Lasagna with Nona’s Tomato Sauce

No pictures, this will be quick:

Eggplant Lasagna from Danny Boone

I’ve been wanting to try this idea forever. While it made for a good dinner, it definitely didn’t feel like lasagna. Next time I’ll try my own lasagna recipe, and just sub the noodles with eggplant to see how it goes.

The sauce was even less impressive. I had a bad feeling going in, using that many carrots, but figured I’d give it a go…my own creations have been much healthier and much tastier.