Tag Archives: burgers

Black Bean and Corn Patties

This is a recipe from Food52.  Smoked paprika is a must, as is a food processor.  We serve on top of mixed greens dressed with lemon juice and olive oil, and top the patty with N’s Killer Guacamole, salsa, sour cream, and thinly sliced red onions (we don’t think it would taste good on a bun).

Serves 4 to 6

  • 1 small yellow onion, chopped 
  • 1 clove garlic, minced
  • 1 tablespoon olive oil
  • 3 cupscooked black beans, DIVIDED (or approximately 1 1/2 cans, rinsed and drained) 
  • 1 1/2 teaspoons cumin powder
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • 1 teaspoon sea salt
  • Black pepper to taste
  • red pepper flakes, to taste
  • 2/3  quick oats, plus extra as needed
  • 3/4 cups fresh corn cut from cobs
  1. Sauté onion and garlic in the olive oil for eight to ten minutes, or until golden, soft, and fragrant.
  2. Add the cumin, paprika, chili powder, sea salt, and peppers to taste. Stir in the sauté pan till spices toast lightly.
  3. Add 2 cups of the beans and stir to coat with the spices and onions.  Turn off heat.
  4. Add the oats to the bowl of a food processor and pulse them a few times. Add the onion, garlic, and bean mixture. Process everything together, until it’s well combined but still has texture.
  5. Transfer mixture to a mixing bowl. Add the last cup of black beans and the corn, and mix well with your hands. Check for seasoning and season to taste. If the mixture is too mushy to form into patties, add a little more oats or bread crumbs.
  6. Shape mixture into six patties. Pan fry them in olive oil until golden on each side, and heated through.
Advertisements

Comments Off on Black Bean and Corn Patties

Filed under food, Protein, Salads, Vegetarian (lacto/ovo), whole food

Turkey Burgers

This is from America’s Test Kitchen, and is very good.

  • 1 ¼ lbs ground turkey
  • ½ cup whole-milk ricotta cheese
  • ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 2 teaspoons Worcestershire sauce
  • 2 teaspoons Dijon mustard
  • (I tablespoon canola oil, if cooking in frying pan)

Combine the ground turkey, cheese, salt, pepper, Worcestershire sauce, and mustard in a medium bowl until blended.  Divide the meat into 4 portions.  Lightly toss one portion from hand to hand to form a ball, then lightly flatten the ball with your fingertips into a 1” thick patty.  Repeat with the remaining portions.

Grill/BBQ:

Grill the burgers over medium fire until dark spotty brown on the bottom, about 7 to9 minutes.  Turn them over, and continue to grill for 7 to 9 minutes longer.  The centre needs to be completely opaque.

Stovetop:

Heat the oil in a large heavy skillet over medium heat until very hot.  Swirl the oil to coat the bottom.  Add the burgers and cook over medium heat without moving them until the bottom of each is dark brown and crusted, 3 to 4 minutes.  Turn the burgers over; continue to cook for 3 to 4 minutes longer.  Reduce the heat to low, and cover, with the lid slightly ajar to allow steam to escape, and continue to cook for 8 to 10 minutes longer, flipping once if necessary to promote deep browning, or until the centre is completely opaque.

Serve on crusty buns with lettuce, tomato slices, red onion slices and mayo.

Comments Off on Turkey Burgers

Filed under Protein