Cheese & Burgers

standard August 28, 2011 1 response

Things I learned this week:

  • I can get the husband to eat and like tofu as long as I don’t tell him he’s eating it.
  • Tofu pureed with nutritional yeast, garlic, and basil makes an excellent ricotta cheese substitute, especially for stuffed shells.
  • Soaked cashews pureed with nutritional yeast, lemon juice, and salt makes an amazing soft cheese. Perfect on crackers.
  • Black beans are the best substitute for beef when making burgers.

I’ve made black bean burgers before, but always following someone else’s recipe. This time I had a beef burger recipe that had a really fun combination of ingredients that I wanted to try out, only without the beef.

Black Bean “Cheese” Burgers

Serves 2

Adapted from the “Kreator Burger” recipe, Clean Eating, Aug/Sept 2011

Ingredients:

  • 1 cup cooked black beans, roughly mashed
  • 2 T instant oats
  • 1 T diced green bell pepper
  • 2  small mushrooms, chopped
  • 1/4 c  diced sweet onion
  • 1 tsp minced garlic (or 1 clove)
  • 1/4 tsp dried thyme
  • 1/2 T chia seeds
  • 1/8 tsp salt
  • 1/8 tsp pepper
  • 2 T non-dairy cheddar cheese, such as Daiya
  • Burger buns and toppings of choice

Steps:

  1. Finely chop pepper, mushrooms, onion, and garlic in a food processor. Place mixture in a medium bowl. Stir in thyme, salt, pepper, mashed beans, and oats.
  2. Divide bean mixture in half. Form each half into a patty, then place on a non-stick baking sheet and chill for 1-2 hours.
  3. Take each patty in your hands,  place 1 T of cheese in the middle, and fold patty over the cheese, completely covering it.
  4. Bake in the oven at 400 degrees for 15 minutes, flipping halfway through. Burgers are done when they’re no longer soft and start to brown on top.

And since fries always go with burgers: slice 3-4 baseball sized red potatoes into wedges, toss with olive oil and a sprinkling of paprika, garlic powder, parsley, and salt, and roast at 400 degrees for 30 minutes.

Since I don’t like buying a whole package of burger buns and only using two of them, I usually end up using frozen dinner rolls instead. So I made 4 sliders instead of 2 burgers so they’d fit on the buns.  Worked out perfectly!

1 response

  • Yum! I love black bean burgers so much; I need to make these soon!

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