Sunday, January 23, 2011
Black Bean Burgers with Guacamole
recipe. But I changed it. And I thought they would be a little bland, but they really weren't. But they are even better with avocado and tomatoes (and spinach and steamed veggies as in the picture). Or you could top them with barbecue sauce or hot sauce. To be honest, I tried the little pieces that fell off, and thought they lacked spice, which is probably due to the fact that instead of chipotle peppers in adobo (which I do not like, for some reason). However, the final product was quite good. You could add more, or you could leave it as is if you want to eat it with other things and appreciate all the flavors. For the spice, I planned on using jalepeno, couldn't find my jalepeno, so instead used chipotle and chili powders, quite frankly less than I listed below but I didn't measure, and a little water for moisture. I'll copy the recipe and change what I did. But one thing I did do to add more flavor: I used my leftover bread crumbs from the Daring Cooks, which were garlicy and parsley-y. I didn't have quite enough, so I threw a little wheat bran in to dry the batter a little. These are probably a little bland to eat bare, but who eats a burger of any sort bare? They are tasty and a nice canvas that you could dress up, rather than a single entity of goodness. And tomorrow I will serve it with the steamed veggies from last night to make a colorful and healthy lunch. A few of the faculty members in the Geometry-Topology group restarted weekly lunches of the group, and I'm very excited about this endeavor. The first one is tomorrow, and I can show off my healthy and delicious lunch.