Why, yes, I’m still on an all-I-wanna-eat-is-vegetables (and legumes) kick.
I’m also on an all-I-wanna-do-is-have-some-fun kick (see: Crow, Sheryl). Like, suddenly, in my last two weeks of being between childhood and adulthood, being in a kind of maturity limbo where I’m accountable for my actions, but not entirely for my bank account, I’m ready to cram four years of college experiences into half a month.
It’s fun. Exhilarating, exciting, terrifying, promising, all wrapped up into one moment in my life.
And that’s where I’m at.
Black Bean Burgers:
Serves 10
2 cans (30 oz) black beans, drained
1 red pepper, diced
1 red onion, diced
4 cloves garlic, minced
1/2 cup breadcrumbs
1 egg
2 teaspoons hot sauce
2 teaspoons cumin
Salt and pepper to taste
Vegetable oil
1) Combine all ingredients in a large bowl. Break up the black beans with a potato masher or your hands. (You could also use a food processor, a la green lentil burgers.) Cover bowl and refrigerate for 30 minutes.
2) Heat a pan over medium-low heat with several tablespoons of vegetable oil. Take a small fistful of black bean mixture and shape into patties. Place on pan.
3) Cook for three to five minutes on both sides. (Flip the patty when the edges begin to brown.) Sometimes I add a slice of cheese right after the flip. Or, after I put the patty on a bun, I spoon some sour cream on top.
nestMeg 