Who says there’s no such thing as a healthy burger and fries? Not me! That is when the burger is made of black beans, veggies and herbs and when the “fries” are purple and red potatoes that have been roasted, instead of deep fried in LARD! It even sounds yummier right? Right! I threw this recipe together last night after spending the day craving a burger- the result of driving by the In-N-Out on my way home. The smells that waft out of that place are enough to make you gain 10 pounds alone! It’s also my husband’s dinner of choice after working a late night… and yes, he’s still a chef!
Speaking of Andy, if you live in the area, his food truck will be parked at Dinosaur Caves this Sunday from 1-4 p.m. Pismo Beach puts on a concert and everyone drinks, eats, dances and is merry! It’s a good time- you come! I think he’s serving the crowd favorite, Jerk Chicken with Caramelized Plantains and my favorite, the Spicy Cabbage Salad and a side of Balsamic Glazed Brussels Sprouts. My mouth is watering just thinking about them.
There’s my man hard at work!
Anyhoo, I’ll leave you with this quick recipe that you can easily shop, prepare and serve for dinner tonight! I’m off to teach some Ashtanga yoga now… come get a leg up, or two, in my class if you live on the Central Coast but if not, take my class online instead! See you on the mat!
Spicy Black Bean Burgers- makes 6 patties
Ingredients:
-1 15.5 oz can black beans, rinsed and drained
-1 8.75 oz can yellow corn, rinsed and drained
-1 small habanero pepper
-1 small Serrano pepper (skip it if you don’t like too much heat)
-1 white onion, chopped finely
-1 bunch cilantro, chopped finely
-1/4 cup bread crumbs
-1 avocado
-olive oil
-lettuce (I used Boston)
-hamburger buns
-cheese of your choice (I used brie)
-8 small potatoes (fingerling or smaller)
-1 egg
-1 tsp cumin
-salt and pepper
Directions:
1. Preheat the oven to 425. Place the potatoes in a large pot, and bring to a boil. Take off of heat and drain. Place potatoes in a baking dish and add some olive oil, salt and pepper. Let bake for 20 minutes.
2. Drain the corn and beans and place in a large bowl with the chopped veggies, egg, salt, pepper, bread crumbs and cumin. I put this concoction in my Kitchen Aid and buzzed it up. It’s easier to make patties this way. Form as many patties as you want/ can.
3. Drizzle some olive oil into a large sauté pan and place the bean patties in for 3 minutes, flipping when the bottom is browning. It took about 10 minutes to fully cook and brown both sides for me.
4. When the patty is ready, scoop onto a toasted hamburger bun or you can eat it as is, I did! Place your avocado, lettuce and cheese (and whatever else you like) on top and garnish with the potatoes on the side. Easy peesy and clean, clean, clean!
Dinner’s ready in just 30 minutes!