Beans. Nena and I eat them pretty regularly because they're good for ya (and great on the pre-wedding budget). But how to pick one recipe out of probably the dozen or so we use? Should I go with Nena's Italian-inspired white bean burgers? How about our smokey black bean soup? Maybe the new fallafel recipe Nena tried out just last night?
Nope. Our new favorite homemade bean burgers get the honor. And, because I'm using them for IMBB #11 (hosted by My Little Kitchen), I renamed them Southwest Blog Burning Bean Burgers.
They're pretty easy, very flexible and absolutely deliciously healthy.
Southwest Blog Burning Bean Burgers
1/2 cup diced onion
1/2 cup dry breadcrumbs seasoned with chipotle chile powder and smoked Spanish paprika
1/4 cup chopped cilantro
1 T minced seeded jalapeño pepper
2 T reduced-fat sour cream
1 t hot pepper sauce
1/2 t ground cumin
1/4 t freshly ground black pepper
1/4 t salt
1 egg
1 (15-ounce) can small red beans, drained
1 (8 3/4-ounce) can no salt-added whole-kernel corn, drained
To build the bugers: Combine the first teningredients in a large bowl. Add the beans and corn, partially mashing them with a fork. Divide bean mixture into 4 equal portions, shaping each portion into a patty, and refrigerate for 20 minutes to help them set.
Heat olive oil in a large nonstick skillet over medium-high heat. Carefully set patties into the pan, and cook four minutes on each side or until thoroughly heated.
I toasted some whole-wheat kaiser rolls and smeared them with some homemade spiced mayo (mayo mixed with minced cilantro and some more chipotle chile powder). Add lettuce and tomato...and enjoy
LENNDEVOURS Wine Pairing: I'd not recommend spending more than 20 bucks on wine for this spice-filled meal. Personally I love California Zinfandel with this kind of meal. For one you can get for around 10-12 dollars, try the Vintners Cuvee XXIV Zinfandel from Rosenblum Cellars.
Hi Lenn - these do sound blog burnin'! Actually, they sound delicious and like something I would really enjoy. I actually have some Chipotle chili powder that I bought just because and hadn't the slightest idea what I was going to do with it. Guess I do now! Thanks so much for participating in IMBB 11!
Posted by: Cathy | January 23, 2005 at 07:22 PM
Lenn - I'm confused. I thought you and Nena were ALREADY married! Didn't you tell me that you used the same font as we did on our menus for your Thank You cards? We didn't make our thank you cards until AFTER the wedding. Wow you guys plan ahead! Browners. :-P
These burgers look delish! And I am so craving something on the BBQ these days, especially since ours happens to be hiding out under a foot of snow at the moment. Oh well, perhaps on the indoor grill...? I'll have to try them!
Posted by: Jennifer | January 24, 2005 at 05:36 PM
These sound incredible, and I just happened to have purchased a can of smoke paprika, so they'll be on the menu tonight. Thanks!
Posted by: Moira | January 25, 2005 at 04:15 AM
Hi Lenn,
These burgers were twenty shades of awesome! I only made a couple of subs- black beans, and because we like some serious heat, two chipotles in adobo. They fried up beautifully and tasted fantastic. These are now hands-down our favourite veggie burgers...thanks a million!
Cheers,
Moira
Posted by: Moira | January 27, 2005 at 06:36 PM
Oh my gosh! What an awesome-sounding recipe. I had gastric by-pass surgery 2 1/2 years ago and don't do well with meat at all. However, I can tolerate beans very well. I stumbled onto this blog via somewhere...and I can't wait to try this out. I am going to add it to my list of favorite blogs too. Thanks and keep sharing great bean recipes!
Posted by: Suzan | February 03, 2005 at 08:23 PM