We spent alot of time at the swings this summer. They just happened to be on our daily walk route or were a good excuse to go for a walk or sometimes we just stumbled upon a park and hit the swings. Calla had fun on the swings, she loved to get going faster and higher, I know we have a little daredevil on our hands, I just know it. Love it though!
Um I think you’ll agree with me here.. this is Hands down the best swing reaction ever!
We also got into a bit of a burger kick this summer, but not the typical beef burgers with bacon, cheese and condiments. More chickpea burgers, tilapia burgers, even zucchini burgers (coming soon). These black bean burgers were a total hit.
I love the taste of black beans sauteed with cumin, cayenne, and curry powder. I would be happy eating that alone, but instead we stepped it up a notch and added jalapeno, garlic, onion, corn, oats, bread crumbs and cilantro.
Blended together it really doesn’t look like much. But let it chill for a little while, about 2 hours or so, and man the flavors really start to come together. After the ingredients have had some time to get to know each other, add the breadcrumbs and divide into 4 equal parts. Form each part into patties, packing them together nicely so the patties stay intact.
While the patties are heating up, sizzling away, you’ll have some time to gather dressings. There’s always a million ways to dress a burger. Some go plain, some just a little sauce, some exxtra sauce.
It’s a good idea to throw some veggies on top, and a fresh warm (maybe) toasted bun is a great call too. Once assembled, you may need some help diving in, so I say cut it in half for a little extra leverage.
Black Bean & Corn Burgers (adapted from Spoon Fork Bacon)
1/2 Red Onion, chopped
1 Jalapeno, seeded
3 Garlic cloves, minced
1 (14.5 oz) can Black beans, rinsed
1/2 cup plus 2 tbs Rolled oats
1/2 cup Corn
1 Green onion, thinly sliced
2 tsp Cumin
1/2 tsp Curry powder
1/4 tsp Cayenne pepper
1/4 tsp Paprika
1/4 cup Whole wheat breadcrumbs
1/4 cup Cilantro, chopped
salt and pepper to taste
3 tbsp Vegetable oil
4 Whole wheat buns
Topping: cucumber, tomato, lettuce, parmesan cheese & roasted red pepper hummus (or whatever you desire)
Place red onion, jalapeno & garlic in a food processor and pulse a few times, until blended and diced.
Add beans, oats, corn, green onion, cumin, curry powder, and cayenne.
Pulse until combined.
Season for salt and pepper and pulse again until desired consistency is achieved (I would try to keep it a little chunky for extra texture).
Transfer to mixing bowl, cover with plastic wrap and refrigerate for at least 2 hours.
Remove chilled mixture and stir in breadcrumbs. Taste for any additional seasoning.
Heat oil in a large skillet over medium heat. Divide mixture into 4 equal parts. Using your hands, pack each part into patties about an inch thick.Add patties to skillet and and cook for about 5-7 minutes on each side, until crusty and heated through.
Remove patties from heat, transfer to bun and dress as you wish.
Roasted Red Pepper Hummus
This dip is a nice addition to the Black Bean Burger, it’s also a great dip with crackers, pita chip, veggies or you could even mix with pasta. Quick and easy to whip up you just need some roasted garlic, roasted red peppers, chickpeas, a few walnuts and olive oil.
Roasted Red Pepper Hummus
1 Garlic clove, roasted
3 Red Pepper, roasted
1 Can Chickpeas, drained and rinsed
1/4 Cup Olive Oil, or to taste
1/2 Cup Walnuts
Salt & Pepper
Pulse the garlic in a food processor until finely chopped.
Add the walnuts and pulse a few more times to break up any large pieces.
Add the roasted red pepper and pulse a few times until combined.
Stream in olive oil through feed tube, and pulse until desired consistency.
Taste for salt and pepper, and add more olive oil if needed. Serve with pita chips, veggies or as spread.