We’re cool in at my house. What? You didn’t hear? Um, well, being a flexitarian is the hottest trend around. That, and being a locavore, which we also try and practice as much as it’s possible (and practical). A lot of you are getting in on the trend too. And have been asking for recipes. So, here you go, my first of many vegetarian and “flexitarian” lifestyle meals that your family will most certainly enjoy. At least mine does, and they are the most discerning of diners…
Mexican Black Bean Burgers
(recipe from FineCooking.com)
3 Tbs. olive oil
1/2 cup thinly sliced scallions (both white and green parts)
1/3 cup finely chopped poblano chile (1 small chile)
2 large cloves garlic, finely chopped
15-oz. can black beans, drained and rinsed
1/2 cup coarsely chopped fresh cilantro
1/2 cup toasted whole-grain breadcrumbs (about 1 slice of bread)
1 large egg, lightly beaten
1/2 tsp. pure chile powder, such as ancho or New Mexico
1/2 tsp. ground cumin
Heat 1 Tbs. of the oil in a 10-inch skillet over medium heat. (I omit this and just use cooking spray.) Add the scallions, poblano, and garlic and cook until beginning to soften, 1 to 2 minutes. Transfer to a food processor. Add the beans and pulse 2 or 3 times to roughly chop. Be careful not to overprocess.
Transfer the mixture to a large bowl and gently mix in the cilantro, breadcrumbs, egg, chile powder, cumin, and 3/4 tsp. salt. Shape the mixture into 4 equal 3/4-inch-thick patties. Refrigerate, covered, for at least 30 minutes and up to 4 hours.
Heat the remaining 2 Tbs. oil in a large skillet over medium heat. (I use 1 tb. and a generous coating of cooking spray.) Cook the burgers until nicely browned on both sides, flipping carefully, about 5 minutes total.
All for just 300 calories per burger. I like to melt one slice of sharp cheddar on them after the first “flip.” Put them on a slim-wich and top with BBQ sauce. All the flavor of a cookout, with the convenience of A/C!
Serve with Savoy, Lime and Cilantro Coleslaw and carrots and dip. Yum!