You can get this recipe here.
It’s mid August and suitNtie and I have yet to even take the cover off of our new gas grill. Sad, isn’t it? So, even though we are having a big housewarming barbecue this coming weekend, burgers inspired this week’s menu. I decided to try some non-conventional burgers. Today’s is meatless! 🙂
1/2 medium yellow onion, roughly chopped
1 tablespoon chopped garlic
2 (15-ounce) cans black beans, rinsed and drained, divided
2 tablespoons freshly chopped cilantro leaves
2 teaspoons freshly chopped parsley leaves (I was unable to get fresh parsley when I went to the grocery store, so I substituted some of that tubed squeezy stuff. Is squeezy a word?)
1/2 teaspoon red pepper flakes
1/2 cup bread crumbs ( I used panko)
Salt and fresh ground black pepper
4 hamburger rolls
Heat a grill or grill pan over medium-low heat.
In a food processor, pulse onion and garlic until finely chopped. Add 1 can black beans, cilantro, parsley, egg, and red pepper flakes and pulse to combine.
Transfer mixture to a large mixing bowl, add the remaining can of black beans and the bread crumbs. Season with salt and pepper, to taste, and mix until well combined.
Divide mixture into 4 portions and form into patties. Place on hot oiled grill over medium-low heat and cook about 6 minutes a side or until heated through. Toast hamburger buns on a grill. Place a burger on the bottom of each bun. Top with lettuce, tomato and ketchup. Cover the burgers with the top of the bun and serve.
I don’t usually do this, but I don’t know yet how to insert pictures into the comments, so I’m editing the post to add pictures of the cooking process- because I had some trouble.
The first attempt.
The second attempt (and last two of the four burgers I had ingredients for) cooking on the George Foreman…
Luckily, having basically HOSED the foreman down with nonstick spray, these two managed to stay mostly in one piece. You can see a little breakage on the ends. I had to use two spatulas to finagle them- they were flipped once despite the Foreman’s top and bottom cooking. It was delicate work, people. (good thing I am not a surgeon, right?)
Finally, dinner. I served it with Goya yellow rice, realizing that I had no vegetables in the house. I’m a great mom. A great mom who’s been doing shopping for a big family barbecue this weekend instead of taking care of the family during the week. A+.