Thursday, April 18, 2013

Black Bean Burgers

Prior to this week, I was fairly confident that I have never eaten a veggie burger at any point in my life.   Like Ever. 

That has now changed.    

I've turned over a new (cilantro) leaf.   At least for these homemade black bean burgers.    Garnish with a ring of pineapple, or (if you're real crazy) other vegetables.    I used a drizzle of Trader Joe's Island Soyaki to top it off.

It's getting closer.   Trader Joe's has broken ground for their store here in Denver.   In the meantime, my sister brought back a suitcase of TJ treats last month when she went to Milwaukee, and I know that we'll make a run for it in Santa Fe next month.  

What You Need

2 (15 oz) cans black beans, rinsed and drained
1/2 cup finely chopped cilantro
3/4 cup shredded pepper jack cheese
1/4 cup panko (Japanese breadcrumbs)
2 teaspoons cumin
1 teaspoon dried oregano
8 jalapeno slices (from a jar), diced
2 large egg whites

What You Do

Preheat oven to 350.   Put a silicone mat on a baking sheet.

In a medium-large bowl mash the black beans with a fork.   Stir in cilantro and all other ingredients (or use your hands - the perfect tool).    Shape the mixture into 6 patties.   Put the patties on the baking sheet (with the silicone mat - or spray the sheet with cooking spray).    Bake for 20 minutes, carefully turning once at 10 minutes.

Serve on sandwich thins (or a bun) and garnish with a pineapple slice, like I did, or other delicious toppings like salsa or other vegetables.

What's the best veggie burger that you've ever tried or made?

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