They were really good, and I was particularly happy to find a 'new' black bean burger. You see, Main Squeeze, the vegetarian restaurant here in town, used to serve a black bean burger, topped with vegan chipotle mayo, avocado, red onion, the works. It was so good. It had actually made it's way to my top favorite foods, then Main Squeeze stopped serving them. I was crushed, and haven't had a black bean burger since, which is such a shame. I think I did a fairly good job replicating my old favorite and I'm happy it's back in my meal routine! I adapted this recipe from a Vegetarian Time's recipe which can be found here.
Lisa (the Show Me Vegan) posted about a chipotle potato salad awhile back which she dubbed 'Cantina Potato Salad'. It seemed like the perfect accompaniment to the burgers so we whipped up a batch. This potato salad was AWESOME. Seriously good stuff. I will definitely take this to the next potluck I attend, you couldn't even tell it was vegan! Brett really liked the dressing for the potato salad and thought, if toned down in spiciness a bit, it would be an awesome salad dressing too. Lisa, you rock, thanks for the recipe.
J-Style Black Bean Burgers
Makes 3 MEGA burgers
1 1/2 cups black beans, cooked
1 cup long grain brown rice, cooked
1/4 cup sweet corn, cooked
1/2 cup Matzoh meal
2 serrano peppers, seeded and minced
1 habanero pepper, seeded and minced (optional)
3 cloves of garlic, minced
juice of one lime
1 tbsp ketchup (I use organic, no sugar added)
dash white pepper
1/4-1/2 cup water, as needed to get desired consistency
Heat a few tablespoons of water in a small skillet. Add the peppers and garlic and cook for 10 minutes.
Transfer all ingredients in a food processor and blend. Add the water a little bit at a time until you get the desired consistency.
Form batter into three large patties and refrigerate for an hour.
Heat just a tiny bit of coconut oil in a medium skillet. Add the burger and cook for about 5 minutes on each side.
We topped our burgers with vegan chipotle mayo, lettuce from our CSA, red onion, and avocado.
Really, really good, we will be having these often!
I apologize that I've gotten a bit behind reading everyone's blogs, I am hoping to get caught up soon. And this cold better split pronto, I am taking a four day weekend this weekend.
'Til next time.