J
has been helping out in the kitchen a bit more lately since he has some
free time right now. Last night, we made this yummy tuna casserole and black bean patties using the recipe below from the Moosewood Cookbook. I
didn't know what to expect from the burgers since we had never made anything like them before. They were delicious!
Make
these on a day when you have some extra time on your hands because
they do take a little while to put together. Also I recommend making
salsa, pico de gallo, or guacamole to throw on top of them.
Southwestern
Black Bean Burgers
from
Moosewood Restaurant
Serves: 6
Ingredients
2
teaspoons olive oil
1 cup
chopped onions
2
teaspoons ground cumin
1
teaspoon ground coriander
¼
teaspoon salt
Dash of
ground black pepper
1 cup
finely chopped mushrooms
1 cup
grated carrots
1 fresh
chile, minced or ¼ teaspoon cayenne
¼ cup
orange juice
1 cup
ground corn tortilla chips (Whirl tortilla chips in a food processor
until they reach the consistency of coarse meal.
2
15-ounce cans black beans, rinsed and drained
1 large
egg, lightly beaten
Instructions
Preheat
oven to 375°
Warm the
oil in a skillet on medium-high heat
Add the
onions and cook for 5 minutes, stirring often.
Stir in
the cumin, coriander, salt, and pepper and cook a couple of minutes
until the onions soften.
Add the
mushrooms, carrots, chiles, and orange juice.
Lower
the heat to medium, cover and cook, stirring occasionally, about 8
minutes or until tender.
While
the vegetables cook, combine the ground tortilla chips, beans, and
egg in a large bowl and mash well with a potato masher, or pulse in a
food processor and then transfer to a blow.
When the
vegetables are tender, drain, and stir into the bean mixture.
Form the
burger mixture into six patties (a heaping ½ cup per burger), and
place on a lightly oiled baking sheet.
Bake in
a preheated 375° oven for 25 minutes, until firm and lightly
crusted.
Notes
Serve
on romaine, topped with tomato and avocado salsa, or optional
Monterey Jack cheese.
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