Mormon Moms for Vegetarian, Vegan and Raw Cooking!

This blog is intended to be a support for anyone who desires to make the vegetarian, vegan {and or} raw food diet change. Whether you want to drastically change to a completely raw diet or just add a few more vegetarian meals to your weekly menu, we are here for you! It doesn't matter who you are or why you want to make the change. We want to share our love, support, tips, testimonies and - recipes - to make your life easier, happier and healthier!

Friday, June 17, 2011

Best Black Bean Burgers EVER

I can't believe I haven't posted this recipe yet! It is one of my favorite things ever! Before we even thought about giving up meat my husband told me that it was one of his all time favorite burgers ever...yeah...they are really good!

This recipe was written by The Cookin Canuk for Stephanie Nielson's blog CuisineNie (click this for the step by step blog post or HERE for a printable version of the recipe)

4 pieces day-old or toasted whole wheat sandwich bread
2 tbsp olive or canola oil, divided
1 medium onion, chopped
2 cloves garlic, minced
2 tbsp minced jalapeno pepper, membranes and seeds removed
1 tsp ground cumin
1 (15 oz.) can black beans, drained and rinsed
1 1/4 cups cooked brown rice
2 tsp fresh lime juice
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
1/4 cup chopped cilantro

Cilantro-Lime Mayo:
1/2 cup mayonnaise
2 tsp fresh lime juice
2 tbsp finely chopped cilantro
1/2 tsp ground cumin
1/4 tsp freshly ground black pepper

4 whole-wheat buns
1/2 cup cotija cheese (found in most supermarkets)
4 large slices tomato
12 slices avocado


In the bowl of a food processor, pulse sandwich bread to form breadcrumbs. Pour into a bowl and set aside.

Heat 1 tablespoon olive or canola oil in a large skillet set over medium heat. Add onion and sauté until soft. Add garlic, jalapeno, and cumin. Saute for additional 2 minutes.

Scrape the mixture into the food processor. Add black beans, brown rice, lime juice, salt, and pepper. Pulse until the beans are chopped, but not pureed. Scrape the black bean mixture into a large bowl. Add half of the breadcrumbs and the chopped cilantro. Using a wooden spoon, stir the mixture until combined.

Divide the mixture into 4 equal portions and form into patties. If the mixture is too moist to form patties, add more breadcrumbs. Place the patties on a baking sheet lined with plastic wrap and cover with additional plastic wrap. Refrigerate for at least 1/2 hour.

Heat 1 tablespoon canola oil in a large skillet (preferably not nonstick, so a good crust can form) set over medium heat. Add the burgers and cook for 4 minutes per side.

Cilantro-Lime Mayo:

In a small bowl, combine mayonnaise, lime juice, cumin, cilantro, and pepper. Stir well.

Lightly toast the whole wheat buns. Spread 2 tablespoons cilantro-lime mayo on each bun, and top each with a black bean patty, 2 tablespoons crumbled cotija cheese, 1 slice tomato, and 3 slices avocado. Serve.

I love to serve these for dinner with homemade sweet potato fries (another great recipe coming soon) but I also love making up a batch in the morning, individually wrapping each burger in plastic wrap and then grabbing one for lunch here and there through out the week.

Turns out it's the perfect time of year for these - so what are you waiting for? Let me know how you like them :)

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