The Black Bean Nacho Burger is…

not for the feint of heart or timid of taste bud. But then again, it could have been the red chili pepper and jalapeno in the salsa.

There’s just two of us here at the parsonage this week, dogs and cat not included, so I thought I might try some new recipes. And with 67% of the normal household being vegetarian, what better time to research some cookbooks and find something tasty sans tail.

Enter Melissa d’Arabian and her book, “ten dollar Dinners” with an awesome recipe for spicy black bean “nacho” burgers!

You can get the book (highly recommended) to read the entire recipe but here is the gist of my version:

1 can cooked black beans, drained

1 cup salsa (I make my own. This is “the” ingredient that makes or breaks this recipe. Don’t be a wimp. Go spicy!)

1 cup of finely crumbled tortilla chips. Have fun here! I put a bunch of chips in a zip-lock bag and then used our marble rolling pin to pulverize them into wee bits.

1 cup shredded Colby Jack cheese

1 egg, lightly beaten

Seasoning to taste: salt, pepper, cumin, onion powder, garlic powder

Mix everything in a bowl, then take a potato masher and mash it all up. There will be a few whole beans left over; it’s okay. You want this, actually. Helps with the texture, too.

Refrigerate the mixture for at least 30 minutes to let everything set up.

After 30 minutes, heat up a frying pan and put in a little bit of vegetable oil. I used a tablespoon’s worth. I also had a non stick pan. Worked well for me. Use the pan you know best.

As the pan heats up, take the mixture out and form patties. The quantity above made 6 patties, each big enough to fit on a standard hamburger bun.

Carefully lay the patties into your frying pan. Cook on one side for 4 or so minutes, then flip and cook 4 minutes on the other side. When the patties are golden brown, they are good to go! If you need to fry up three patties, then three more (due to the size of your pan) you can always put the cooked patties in a baking dish, loosely cover with foil, and place in an oven set to 185 degrees F.

Serve on a nice hamburger bun; adorn with more shredded cheese, salsa and perhaps a glop of sour cream. Did you like that technical term – glop? I wonder if they teach that term in culinary school?

Sides can include rice, corn, or potato-kale casserole. What? You don’t know of potato-kale casserole?

Stay tuned, then!

Black Bean Burger

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2 responses to this post.

  1. it looks great and Melissa d’Arabian has the best recipes.

    Reply

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