avocado · black bean burger · bun · burger · burger patty · cheese · dinner · food · grilling · mixture · quinoa · recipe · seasoning · spices · summer · sustainability

Getting Intimate with my Patty

In the next twenty days, I will be giving up red meat, pork and chicken (yes, please keep me in your thoughts and send me strength to overcome the cravings). The goal is to shed a few pounds in the next few weeks which is a great thing considering how mean and insulting my jeans have been to me lately. It’s also important to me that I do my part since I’m aware that excessive meat consumption is one way we (humans) negatively impact our long term health and the health of the environment. 
So, in order to prepare for this, I’ve been blowing the dust off my old vegetarian recipes and trying them out again. This, of course, isn’t very difficult since I do love all things vegetarian so it’s been a real treat! This past week I made my favorite kind of veggie burger patty, black bean. It was as good as I remember, but this time around I’m getting a lot more creative with the things I will be making with that black bean mixture. You’ll see…
For those who think this cannot be good or as satisfying as a juicy red meat patty well let me just say that you are both right and wrong. While there is no comparing to the real deal my black bean burger (BB Burger) is just a different kind of experience all together, so you’ll kind of have to go in knowing that. The great thing is that you can guide it to have the taste you want or are craving with the toppings you add to your BB burger. 
My black bean patty was a simple one this time around. Although I will confess that when I was forming the patty I thought about stuffing it with cheese. The only reason I didn’t was because the right kind of cheese was not at my disposal. 
Here are my ingredients:

For the patty mixture about…
  • 1 cup of black beans (I’ve also used kidney and pinto in the past)
  • 3 tbsp. of cooked quinoa, seasoned (I used tri color quinoa, but any will do)
  • 3/4 cup of breadcrumbs (I broke down some pita crackers in my NutriBullet in this case)
  • 3 tbsp. of chopped red onion
  • 1 cup of steamed spinach seasoned with salt
  • 1 egg
  • 1 tbsp. of manchego cheese (I’ve also used Parmesan)
  • A dash of cumin 
  • A dash of paprika
  • 5-6 leaves of fresh cilantro, chopped
  • salt & pepper
For building the burger:
  • 1 slice of cheddar cheese
  • 1/2 avocado
  • Fresh spinach
  • Tomato slices
  • Organic ketchup, mayo and mustard
  • Burger buns
(Remember to have fun with the ingredients you use to build your burger, these are just what I used to make mine. Look up burger menus for ideas!)
Combine the patty mixture ingredients until it feels like a paste and you can build a patty. If it’s too runny add more breadcrumbs. Make the patty shape and in a pan with a little olive oil cook both sides until the patty is kind of crispy. Place the slice of cheese on the last turn so it can melt with the heat. Build your BB Burger!
Remember to taste the patty mixture before you build/cook your patty and adjust it to your flavor preference. For instance, I like cumin, but you may not like it as much as I do, so feel free to do without it or add just a little. Salt preference is also different for everyone so get in there and taste what you’re making! There is no food God or higher power that is magically going to make your food taste good just because you follow the instructions. Get involved! Get intimate with your food, with your cooking and make it what YOU want it to be. After all, you’re the one who’s going to be eating it right? 
Bon appetite!
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