Food: Try a black-bean burger for dinner
Special to the Tribune
I often try new veggie burger recipes. They can be challenging, but burgers allow for creativity. Sometimes I’ll use chickpeas and quinoa, or even sweet potato.
For this recipe I went for a Southwest-style burger using black beans. I thought it would pair well with a loaf of jalapeño cheddar bread I made recently. The fixins for this burger are different from the traditional lettuce and mustard, but I think you’ll find them delicious!
I used my favorite Trader Joe’s Corn Chile Salsa for this recipe, but you’ll also find a similar version at Raley’s. If you aren’t in the mood to make jalapeño cheddar bread, feel free to substitute your favorite burger bun.
Southwest Veggie Burger
Ingredients: Makes 6-8 patties
10 baby bella mushrooms
1 tbs. olive oil
2 garlic cloves
1/2 red onion, diced
1 can black beans, drained and rinsed
1 cup of bread crumbs
1/2 tsp. ground cumin
1/4 tsp. salt
1/4 tsp. paprika
1/4 cup cilantro, chopped
4 oz. diced green chilies
Green leaf lettuce
Jalapeño cheddar bread
1 avocado, pit and skin removed
3 tbs. plain Greek yogurt
1 tbs. Cholula
For the veggie patties, rinse the mushrooms and remove the stems. Place the mushrooms, black beans, olive oil, garlic, onion and seasonings in the food processor and pulse until smooth. Scoop the mixture into a bowl and stir in the bread crumbs, cilantro and green chilies. Taste for seasoning, then add the egg. If the mixture is too wet, add some more bread crumbs. Chill the patty mixture in the refrigerator for an hour. Meanwhile, prep the avocado sauce and fixins.
For the avocado sauce, remove the pit from the avocado and scoop out the flesh. Mix with the greek yogurt and Cholula in a small bowl until smooth. Keep cool until ready to use.
Once the burger mixture is chilled, shape and pat into patties to fit your bread (you should have enough for six to eight patties). Heat oil in a skillet over medium heat and cook the patties for eight to 10 minutes on each side.
Top your jalapeño cheddar bread with avocado sauce, tomatoes, corn salsa and lettuce. Serve warm and enjoy!
Chef Arica Davis is owner/operator of Yummy Fixins, Personal Chef Services and Pasta Parties. Visit http://www.yummyfixins.com or call 530-539-4504 to book your next dinner party.