Dinner Tonight: September 6, 2016
Archive »Beanie Burgers
One person closes his eyes and tries to remember details asked by the others at the table: Color of the walls? What shirt is Dad wearing?
How is talking to someone in person different from texting or chatting online?
This recipe comes to The Family Dinner Project from our friends at ChopChop Magazine. Chop Chop is a great resource for easy, healthy and fun recipes that kids can cook! These Beanie Burgers are a delicious vegetarian alternative to regular burgers. No need to run out to buy meat; As long as there are black beans and rice or bread crumbs in the house, you’re pretty much all set!
1 16 ounce can black beans, drained and rinsed with cold water
1 large egg
1⁄2 cup leftover/cooked rice, barley, or panko bread crumbs
2 scallions, minced (about 1/4 cup)
2 tablespoons chopped fresh cilantro or basil leaves, or a combination, rinsed with cold water
1 clove garlic, minced
1⁄4 teaspoon ground cumin, or more to taste
1⁄4 teaspoon dried oregano or basil
1 teaspoon olive oil
1⁄2 teaspoon kosher salt
1⁄2 teaspoon black pepper, if you like
Put the black beans in a bowl and using a fork, mash until chunky.
Crack the egg into a separate large mixing bowl and, using a fork, mix until the color is all the same.
Add the chunky black beans, then add the rice, barley or bread crumbs, scallions, cilantro or basil leaves, garlic, cumin, oregano or basil and olive oil and mix until well combined.
Divide the mixture into 4 portions and form each into a patty about 3/4-1 inch thick. Sprinkle the patties with salt and, if using, pepper.
Put a skillet on the stove and and turn the heat to high. Wait two minutes for the pan to get hot and then add the patties to the dry pan.
Cook until browned on both sides and heated throughout, 4-5 minutes on each side.
You can serve serve them alone or on buns like the meat burgers. Add lettuce, tomato and any other toppings.