Black Bean Burgers

Back in February my husband and I had lunch at Busboys and Poets in DC. We loved everything we ate so much I made a big pot of Moroccan Harira Soup the following week and I have been eager to make a bean burger like the one they serve.

delicious veggie burger at Busboys and Poets
did I mention those are sweet potato fries? Mmmmm...

About a month later I found this Mexi Burger recipe on Pinterest from www.thetolerantvegan.com. It's not the same as the burger I tried at the restaurant but it was just as delicious and I got 5 thumbs up at the dinner table!

Mexi Burger from www.thetolerantvegan.com

Funny how recipes travel, the Mexi Burger was actually an adaptation of a recipe originally posted on www.chefchloe.com, minus the mango sauce. Then I took it and added a few extras myself. I had some mushrooms in the fridge that were on their last leg so I sautéed them with a little garlic and onion, salt and pepper. Aside from the guacamole, we topped ours with the mushrooms, sliced red onion, baby spinach and spread a little vegenaise on the bun too. This might be our new go-to burger recipe!

my first veggie patty, thanks to Pinterest I found an awesome recipe!

Black Bean or "Mexi" Burgers


Guacamole

1-7 oz. package store bought guacamole

2 tablespoons salsa

1 tablespoon fresh lime juice

Burgers

4 tablespoons olive oil, divided

1 yellow onion diced

1 14 oz. can black beans, drained and rinsed

1/2 cup shredded carrots

1/2 cup cornmeal

1/2 cup panko breadcrumbs

1 tablespoon chili powder

1 teaspoon apple cider vinegar

1 teaspoon salt
1/4 teaspoon cracked black pepper

1/4 cup water

4-6 whole wheat burger buns

For guacamole:
In a medium sized bowl, mix together prepared guacamole, salsa and lime juice. Set aside. 

For Burgers:

Heat 2 tablespoons olive oil in a skillet on medium heat. Add in onion and cook until caramelized, about 10-15 minutes. Remove from heat.

In a large bowl combine caramelized onions, black beans, carrots, cornmeal, breadcrumbs, chili powder, vinegar and salt. Pour in water and mix to combine. Using hands and shape mixture into 4-6 patties. 

Heat the remaining 2 tablespoons of olive oil in a skillet on medium-high heat. Cook patties in skillet for about 3 minutes each side.

Serve on whole wheat bun and top with guacamole and anything else you desire.

Topping Suggestions:

sautéed mushrooms

sliced red onion

baby spinach

vegenaise

Mediterranean Chickpea Salad

Mediterranean flavors have now made it on my favorites list. I love a fresh tangy salad for lunch and sometimes breakfast. Don't get me wrong, I'm not totally veg crazy. It's just sometimes the usual bowl of oatmeal won't cut it.
This salad inspiration came from Whole Foods. They had something just like this in their salad bar but made with chicken. I substituted the chickpeas for the chicken to make it veg friendly.
In my house we have 6 mouths to feed so the pictures you see are of a HUGE bowl of salad. If I remember correctly I actually tripled the recipe that day.
Regardless of the amount, the end result is crisp, tangy and satisfying. A hearty salad perfect for lunch or dinner - or the occasional breakfast.

Mediterranean Chickpea Salad

Dressing

1 lemon, zested and juiced

3 tablespoons red wine vinegar

1/3 cup olive oil

1 tablespoon oregano

3 cloves garlic, pressed or chopped

Salad
2 15 ounce cans chickpeas, drained and rinsed
1/2 a medium red onion, chopped
1 cucumber, peeled and chopped
2 cups marinated artichoke hearts, chopped
1/2 a medium red pepper, chopped
1 cup grape tomatoes, halved
1/2 cup chopped parsley

In a small bowl, mix lemon zest, lemon juice and red wine vinegar. Whisk in olive oil. Add oregano and garlic and whisk until combined. Set aside.

In a large bowl combine all salad ingredients. Pour in dressing and toss to combine. Add salt and pepper to taste. Cover and refrigerate 30 minutes to an hour before serving.

Roasted Butternut Squash

A few weeks ago I flew down to Miami to help my mom after having minor surgery. I stayed busy preparing breakfast, lunch and dinner for the two of us and showing off some of my favorite recipes. Since she wasn't going to be able to cook for herself for about a week I got to work using up the fruits and  vegetables she had around the house so they wouldn't go bad. One of those was butternut squash. Here's how I prepared it for her, which happens to be my favorite way.

prepped and ready for the oven. the hot flashes jar? that's where she keeps her sugar  :o)

Roasted Butternut Squash

1 medium sized butternut squash
1/2 red onion, chopped into quarter inch pieces
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon pepper (I like lots of pepper)
1/4 cup chopped pistachios
Shredded parmesan cheese


Preheat oven to 400º. Prepare a large cookie sheet with a light coating of non-stick cooking spray.

Peel, seed, and chop the butternut squash into 1/2 inch pieces. In a large bowl combine squash, red onion, olive oil, salt and pepper. Use your hands if you like, it's faster.

Bake in oven for 15-20 minutes. Place cooked squash in a serving bowl and add pistachios. Toss to combine. Serve with shredded parmesan cheese if desired.

nicely roasted. little crispy bits and crunchy pistachios, yum!