Tuesday, April 30, 2013

black bean burgers

I love guest posts! when bd and i lived in green bay i had a community of wonderful woman i got to be a part of. we were always swapping recipes. it was a great way to hang out. we got to eat, talk, laugh, and enjoy each others company. now when i make bread, i think of my friends for wisconsin, and the beautiful memories i created there. i now live in another community filled with strong and talented women. Nicci is one of them! every time i make white bean chili, i can't help but think of her (she graciously introduced us to this dish, and its now a favorite at our house). Nicci has a beautiful family (her daughter tops my list in cuteness). Nicci is always out and about, running, playing with her kiddos, taking walks, and always looking glam. she graciously shared another one of her fantastic recipes that hopefully your family can enjoy as well.

Nicci J's Black Bean Burgers
4 pieces day old or toasted bread
2 T. olive or canola oil, divided
1 medium onion, chopped
2 cloves garlic, minced
2 T. jalapeño, minced
1 t. cumin
15 oz. can black beans, drained and rinsed
1 1/4 cups cooked brown rice (leftovers work great!)
2 t. fresh lime juice
1/2 t. salt
1/2 t. pepper
1/4 cup cilantro, chopped
In food processor pulse bread to form crumbs--set aside.
Heat 1 T. oil. Add onion and saute until soft. Add garlic, jalapeño, and cumin. Saute additional two minutes.
Scrape mixture into food processor. Add beans, rice, lime juice, salt and pepper. Pulse until beans are chopped but not pureed. Scrape mixture into large bowl. Add half of the breadcrumbs and the cilantro. Stir until combined.
Divide mixture into four equal portions and form patties. If too moist add more breadcrumbs. Cover with plastic wrap and refrigerate at least a 1/2 hour.
Heat 1 T. oil in skillet and cook four minutes per side.

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