Sometimes when I take pictures I have time to set them up, make it look kind of pretty and in my totally amateur attempt at food photography take a decent picture. Then there are the times when dinner is on the table, the kids and hubby have already dug in and I think to myself – “Oh, I need to take a picture!!!” Meanwhile, I have already buttered and salted my corn, put ketchup on my burger, gotten up three times to get the kids different condiments, drinks, napkins. Well you get the picture. So needless to say, there are times when my pictures will look decent (and hopefully improve dramatically at some point)….and there are times when my pictures will look…..well, like this one. So, that’s something I am working on…and its getting a bit easier. The kids are starting to understand why mommy is taking pictures of my food all the time and Jim is being patient when I pause in the midst of dinner craziness to take a picture on my Thunderbolt.
Ok….I just needed to get that out there.
This will be the last meatless post this week and I thought that a burger would be fitting for a Friday. We very often have hamburgers on Fridays because we like to grill and have a drink to relax after a busy week. Jim and I sit out on the deck and the kids will either sit with us and chat or they will run through the yard getting their energy out of their system. It’s one of my favorite times of the week. However, today with the extreme heat, I don’t really think many people want to be out grilling so black bean burgers are perfect.
I really liked these because they were super simple and they had some tomato, spice and corn in them. Sadly, I couldn’t add the jalapeño because we were serving them to the girls and they are “spice wimps” so I served some pickled jalapeño for Jim and I to top them with. We served them like regular hamburgers topped with a slice of cheddar, tomatoes, onion, lettuce, ketchup and mustard. Boy, were they good and a great substitution for our usual hamburgers. I really like black bean burgers served with some Mexican toppings. Last time I added some guacamole, cheese and salsa – once I even replaced the bun with a wrap. Seriously people, if you have never tried a black bean burger you need to. I like to fry mine in a cast iron skillet so they get a good sear on them. I think it’s key to get a good crust on these so you get some of the bite back that you would have with a meat burger.
Just a note – my other favorite meatless burgers are the Masala Burgers from Trader Joes. They have some Indian spices and lots of veggies and potato in them. They are really even less of a burger than the black bean, but they are so good for a quick lunch….love them.
Well, I hope you enjoy these burgers as much as we did. Dress them up like you wish and serve on a bun or in a wrap.
The recipe is from Jenna at Eat, Live Run. I love her blog because one day she will have decadent brownies and the next a quinoa salad that looks equally amazing. Love that. I believe she also went to culinary school and creates a lot of her own recipes.
Spicy Black Bean Burgers
Adapted from Eat, Live, Run
2 cans of black beans – drain and rinse them well
2 cloves of garlic
1 1/2 tsp cumin
1 egg beaten *
2 T tomato sauce
3/4 cup of Panko breadcrumbs
1 1/4 tsp salt
1/2 cup corn (fresh or frozen and defrosted)
Pickled Jalapeno’s – optional
Topping ideas can include, guacamole, salsa, cheese, tomato, onion, lettuce
olive oil (or canola oil) for frying burgers
Pulse the garlic cloves in a good process or good blender until finely minced. Add one can of beans and then combine. Add the cumin and salt until it gets pretty well combined.
Transfer your bean mixture to another bowl and add the next 5 ingredients mixing until thoroughly combined. Add the rest of the black beans and mix.
Heat your olive oil over medium high heat and form patties. Fry until you get a good crisp on the outsides of the burgers – probably about 5 minutes per side. Top with cheese at the end if desired.
Serve on either whole wheat hamburger buns or wraps. Enjoy!
*She used ground flax and 3T of water which I just didn’t have so I threw an egg in to bind everything together. I am not completely sure if that is what the flax does, but I seem to remember something about and egg substitute that was made with flax. I would have done this if I had ground flax. This would actually make these vegan, too (just don’t top with cheddar.)