I have taken a few weeks off from cooking because of vacation, but I am back in DC and have a lot of new meal and dessert ideas for the fall! I am a huge fan of veggie burgers, and although I enjoy the convenience of the frozen, store bought kind (especially from Trader Joe's) I have been looking for something different that I could make at home. I stumbled upon a few recipes to chose from, and decided on a tex-mex style bean burger. The perfect combination of hot jalapeno peppers, filling beans and rice, and smooth avocados. It reminded me a lot of a bean burrito, just on hamburger buns!
Ingredients:
1 c. quick-cooking brown rice
2 ripe medium tomatoes, chopped
2 Tbsp. fresh cilantro, chopped
1 Tbsp. fresh lime juice
1 Tbsp. pickled jalapeno slices, finely chopped
Salt and pepper
1 can pinto beans, rinsed and drained
1 c. corn kernels
1 clove garlic, crushed with press or finely chopped
1/2 tsp group coriander
1/4 tsp chipotle chile powder
1 Tbsp. vegetable oil
Whole wheat hamburger buns
Avocado slices
Any other toppings - Spinach, jalapenos, etc.
Directions:
1. Cook rice as directed on box. Let cool.
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2. Combine tomatoes, cilantro, lime juice, jalapeno, and 1/8 teaspoon salt in a bowl.
Set aside. This will be the salsa topping for your burger.
*I added extra jalapenos to give it an extra kick |
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3. In food processor, pulse rice, beans, corn, garlic, coriander, chile powder,
1/2 tsp salt, and 1/4 tsp pepper until combined.
The patty mixture can be covered and refrigerated for up to 4 hours.
I know - it does not look appetizing now, but it will be soon! |
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4. Shape mixture into 3-4 patties, depending on the number of servings.
(I made 3 large patties but you can definitely make 4 out of this amount)
In skillet, heat oil for about 1 minute. Cook burgers 8-10 minutes or until browned, turning once. |
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5. Serve on whole wheat buns with the jalapeno tomato salsa, and other toppings of your choice.
We used spinach, avocado, and extra jalapenos.
(Sorry for the out of focus picture, I was in a hurry to eat!) |
Instead of a typical side salad to complete this meal, I decided to make one of my favorite summer salads. A delicious watermelon and feta salad.
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Mix together watermelon, feta, basil, and balsamic vinegar for a refreshing summer salad.
You can also use mint leaves instead of the basil, and ricotta instead of feta.
A healthy, filling summer dinner that can be enjoyed by vegetarians and non-vegetarians alike! |
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