Friday, February 5, 2010

More Bean Burgers

Diversity in dry common beansImage via Wikipedia

I started to make a White Bean Burger recipe that Michael had emailed me from a NY Times website, but the white beans I was saving in the fridge had gone bad, so I needed to improvise since the weather was bad outside and I wasn't about to head to the store. I had some pinto beans left over from the other night so I used them instead. With a little cumin powder, I gave the original recipe a Southwestern spin. Here's the recipe:

Ingredients:
  • 1 yellow onion, finely chopped
  • 2-3 cloves garlic, chopped
  • 2/3 cup carrot, shredded
  • 1/4 cup parsley, finely chopped
  • 2 Tbsp olive oil
  • 2 tsp ground cumin
  • 1/2 tsp salt
  • 1/4 tsp cayenne pepper
  • 2 cups pinto beans (I used dried beans that I had cooked a few nights earlier but canned beans would work just fine).
  • 3 Tbsp lemon juice
  • 1 egg, lightly beaten
  • 1/2 cup fresh breadcrumbs (or 1/2 cup dried, unseasoned)
  • 1/2 tsp ground sage or thyme
Directions:

Heat 1 Tbsp olive oil in a skillet; add the onion and saute over medium heat for about 5 minutes until tender and lightly browned. Add the carrot and garlic, then sprinkle the cumin, salt and pepper over the vegetables and cook for another minute or two until the carrot has softened. Remove from heat.

Place the beans and lemon juice in a food processor and pulse until they have a mashed consistency with a few chunks of bean still present. Transfer to a medium bowl and add the vegetables, parsley, herbs, breadcrumbs and egg; mix together until just until blended - do not overmix. Form into six patties and place on a foil-lined cookie sheet that has been sprayed with cooking spray. Cover with plastic wrap and place in the refrigerator for 1/2 hour to an hour.

Heat a skillet over medium heat and add enough olive oil to cover the bottom of the pan; add the burger patties but don't crowd the pan. Cook slowly, only turning once so that the burgers don't fall apart. These are delicious served with salsa, or even chow chow -- with our without the bun!

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