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Friday, July 5, 2013

Cheddar-Jalapeno Black Bean Burgers

Happy Fifth of July!!!  Though not a holiday itself, it is a pretty magical day in which you get to dig into the leftovers from yesterday's festivities.  And boy, is it delicious!

Cheddar and jalapeno have been paired a zillion times before.  Black bean burgers are nothing new (clearly).  But cheddar-jalapeno black bean burgers???  Now that's something to write home about!  My holiday was pretty low-key.  I spent the day with a friend, first on a lovely nature walk, and then off to whip up these bad boys.  (We also ended up at a park to watch fireworks with some other folks, which were quite nice, but then had to wait an hour to get out of the parking lot, which was very un-fun.  So I won't talk about that part.)

This recipe is similar to my other BBB recipe, but with a few adjustments.  First, I decided not to add the oatmeal.  The burgers still stuck together just fine and were less dry than BBB #1.  Also, to get the ultimate cheesy goodness, I added the cheddar to the burger mix.  However, I hadn't decided to do it that way until I was actually putting the ingredients together.  I only had cheese slices, so I broke 4 of them into pieces and stirred it into the mix.  I would recommend just using shredded cheese (and will note that in the recipe).  Way less hassle.  Lastly, we used a blend of brown rice and quinoa (you know, the kind in a microwave pouch) instead of just plain rice.  It was fantastic.  But, if you don't have fancy things like that, you could use regular old rice.  But it should be noted that the pouch grains were seasoned, so I didn't have to add any salt or pepper to the BBB mix.  If you don't use pre-packaged rice, you might need some S&P.

And finally, we passed on all other condiments in favor of sweet and spicy barbeque sauce.  Aw yeah, best decision ever.  Seriously, top these babies with BBQ sauce and it will rock your world.  I promise.

15 oz can black beans, drained and rinsed
1 cup cooked rice, your choice
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp cumin
1/8 tsp chipotle chile powder
1 Tbsp soy sauce
1/2 tsp liquid smoke
2 1/2 Tbsp ground flax seed
4 oz. diced jalapeno
1/2 cup shredded non-dairy cheddar cheese (more or less, as it suits your cheesy desires)
Salt and pepper
You're also gonna want some barbeque sauce.  Do it.

In a large mixing bowl, mash beans with a fork or potato masher until lumpy.  Stir in rice.  Add garlic and onion powders, cumin, chile powder, soy sauce, liquid smoke, and flax meal, and stir to mix well.  Fold in the jalapeno and cheese.  Season with salt and pepper, to taste.
Heat a skillet on medium-high heat.  Scoop about 1/3 cup BBB mix and plop onto the pan, flattening with a fork or spatula.  Cook for about 2-3 min on each side, until heated through.  Repeat with remaining BBB mix.
Yields 6 burgers.

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