For today's meatless recipe I went with our old faithful, Black-Bean Burgers. They are easy, healthy, and so incredibly good! They definitely don't taste like hamburgers, yet vegetarians and meat- lovers alike adore them! Once again, I utilize canned chipotle's for a good dose of flavor and spice. But a must have topping is a great pico de gallo.
I've included my Pico de Gallo recipe... I was on the fence about sharing it, but I decided it needed to be shared. I don't make it the same every time, because I don't usually measure. However, I measured this time just so I could post it. You may need to adjust according to your palette. Also, the sweetness and acidity levels vary greatly in tomatoes. This needs to be taken into consideration when adding sugars and acids such as lime juice. If you don't have lime juice use lemon juice. Sometimes I use a combination of lime juice and Apple Cider Vinegar. If you are unsure, just add a bit of citrus at a time.
As for the burgers, I use dried beans most of the time. In my opinion they taste better, and they are so much cheaper... About 1/3'rd of the cost of canned. Only problem is the convenience factor...It takes an hour or two boiling the beans before you can use them. Not to mention soaking them overnight. However, if you've got the time, and not much money, dried is the way to go! I do use canned sometimes, and they are almost as good! I've had requests for this recipe, so for those of you interested, Thank you... and here it is!
Pico de Gallo:
6 lg. Roma Tomatoes ( diced)
1-2 Jalapeno's ( seeded and finely minced)
1 med. White onion/ or half sm. red onion ( diced)
3 Cloves garlic ( finely minced)
1 T. Sugar/ Agave Nectar/ Honey)
1 sm. Lime ( zested and juiced)
3/4 c. Cilantro leaves( chopped)
1 tsp. Salt ( or to taste)
Mash the garlic and salt to a paste with a spoon. Combine all ingredients, and let set for at least an hour before serving. After it sets, taste, and adjust seasonings.
Black- Bean Burgers:
3 cup Black beans (divided)
1/2 Yellow onion
2-3 Chipotle peppers
6 sprigs Cilantro (stems and leaves)
1 tsp. Cumin
1 tsp. Oregano
3 cloves Garlic (minced)
1/2- 1 c. Bread crumbs( depending on the bread crumbs)
1 c. Corn
1 Egg
Salt to taste
Combine 2 cups Black- beans in a food processor with Onions, Chipotles, Cilantro, Cumin, Oregano, and Garlic. Puree until pasty but a bit chunky. Add the remaining Beans, Bread Crumbs, Egg, and Salt. Pulse until just combined. Pour into a bowl. Mix in the corn. If the mix is to pasty add more bread crumbs. You want them to form into loose patties. If they have too much bread crumbs they tend to be too dry, yet if they don't have enough they fall apart. Find the perfect medium. Form into patties and bake on a greased baking sheet at 375 degrees. Lightly oil each patty to prevent sticking and drying. Turn after 15 minutes, and bake an additional 15- 20 minutes.
For Plating:
Whole Lettuce leaves (Romaine, Bibb, Leaf, of Butter)
Avocado slices
Black olives
Light Sour cream
Pico de Gallo
Lay the Burger on the Lettuce leaves, top with the avocado, sour cream, black olives, and Pico de Gallo.
Enjoy!
Note: I made a Cilantro/ Lime Jasmine Rice Pilaf to go with it... let me know if you want that recipe!
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