Black Bean Burgers

It's been a busy month, y'all!

I turned 22!

Got myself a dog!

Hello, Ellis.

And moved to P e t e r  S t r e e t.

It's a pretty magical situation over here on  P e t e r  S t r e e t .

A strident song of obstreperous sound fills the night!
It's a mentally ill rapper and sirens, mostly.

And porch sitting is still a thing!

 Judgmental old women hollering at me not to bother their cats, mostly.

Well. 

I broke my new kitchen in good, folks.

I made.....

Meatloafs, succotash, curries,

and vegan fudge on baked oatmeal,

spicy Indian squash, carrot slaw, and muffins,

tuna casserole, even!

But what do I post first??!?

Black bean burgers served on homemade whole wheat toast.

These  black bean burgers are a little bit...

t h e m e d.

But don't worry, bland compadres out there! 

You don't have to eat jalapenos and chili powder and cumin!

Customize what vegetables and spices you want.

Go wild! Use different beans! Add rice! 

Make the patties tiny, and bake them ahead of time to take for lunch!

(I like this recipe, the falafel keep so well in a lunchbox.)

Black bean burgers adapted from budget bytes

Ingredients:::  

• 1 + 1/2 cups black beans (dry)
• 1 jalapeno pepper
• 1/2 bunch fresh cilantro
• 1/2 large vidalia onion
• 1 egg
• 3/4 cup whole wheat breadcrumbs
• 1 tbl Worcestershire sauce
• 2 tsp ground cumin
• 2 tsp leaf oregano
• 1 tbl chili powder
• 1/2 tsp salt

Put the dry beans in a crockpot with, like, 4-5 cups of water and a dash baking soda and cook them on low for 5-6 hours. 

Alternatively, you can just use around 6 servings of canned beans

Those of you with dry beans feel free to treat yourself to something nice with all that money you saved while you wait! 

Okay, so now drain your beans and mash up about 3/4 of them into a sort of bean paste. I use a big slotted spoon for this, but I think a fork or a food processor or something would give similar results. 

Next, finely chop/dice your onion and pepper and coarsely chop the cilantro. Add them, the remaining beans, the Worcestershire sauce, and your spices to the bowl of bean paste you created.

Mix it all together before adding the egg  and breadcrumbs.

Ensure that it is not overly moist.

Now, form the bean paste into 9 hamburger-sized patties (good beefy sized ones) and wrap them in parchment paper, or plastic wrap, or cut up pieces of grocery bag or something. 

Place them in the freezer until they are completely frozen through.

 When you are ready to eat one, simply unwrap it (or don't even if you used parchment paper), microwave it for about 25 seconds, and then cook it in a greased (with pam) skillet for 5 minutes on each side with the heat on medium high (around 6). 

Be careful when you flip the patty over. 

135 kcal, 27g carbs, 2g fat, 8g protein per burger patty