culinary
Comments 3

the most delicious black bean burger ever

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Last week, we had a Girls Night dinner over at my house. My hubby was off the island working (diving), and Sophie and I had the house to ourselves, so naturally we wanted some company! The group of girlfriends I have in Rincon is amazing – these women are independent, motivating, adventurous and kind. Anything we do together is always a ton of fun. So when the idea of a Girls Night arose, we were all pretty eager to get together and eat. Because really, let’s be honest there’s only two things we love doing together more than anything — 1.) something outdoors and 2.) eating. Not sure which of those is more important..

So I made a recipe that Evan and I cooked up the week before. We found a black bean burger recipe online, then made homemade rolls and literally had one of the best quick and hearty meals ever. It’s on the weekly rotation, oh yeah.

I was also randomly inspired to create a sauce. I had a lot of blueberries, some habaneros and basil. Pinterest was quite handy here, and those ingredients opened the door to a slue of recipes for salsas and hot sauces. I chose a chunky version of a hot sauce and got down to it.

So when Girls Night came around, this was what I had for the menu. Rosemary artisan rolls, black bean burgers and blueberry basil habanero sauce. We had an assortment of toppings, but my particular favorite was greens and sprouts.

And the ladies went wild. Wait no, not like that kind of wild. Just like, oh-wow-I’m-gonna-eat-two-of-these-and-skip-aerobics-tomorrow kind of wild. They were so delicious that I think we all dreamt about them and craved them even more the next day. So in the spirit of sharing, here are my recipes for the most delicious black bean burger ever.

rosemary artisan buns

*make the buns and sauce first

What You Need: Rosemary Artisan Burger Buns

2 tablespoons active dry yeast
1 cup warm water, plus
2 tablespoons warm water
1⁄3 cup vegetable oil
1⁄4 cup sugar
1 egg
1 teaspoon salt
3 cups flour
1/2 cup of King Arthur Flour Artisan Olive Bread mix

What To Do:

1. In a mixing bowl, dissolve yeast in warm water. Add oil and sugar and let stand for 5 minutes.
2. Add the egg, salt and enough flour to form a soft dough.
3. Turn onto a floured surface and knead until smooth and elastic, about 3 to 5 minutes. Do not let rise.
4. Divide into 12 pieces and shape each into a ball. Place 3″ apart on greased baking sheets. Cover and let rest for 10 minutes.
5. Bake at 425° for 8 to 12 minutes or until golden brown. Remove from pans to wire rack to cool.


Then, make the sauce… it’s very simple, and you can choose your “hotness” level by adding or reducing the number of habaneros. But be sure to use fresh blueberries, or at least thaw out your frozen ones first. This sauce will keep for about 2 weeks, so use it lavishly!

blueberry basil habanero sauce

  • Servings: 1 jar of sauce
  • Print

What You Need: Blueberry Basil Habanero Sauce2 cups blueberries (not frozen)
1-4 small habaneros
1/2 cup of red onion diced
2 tsp. garlic grated
2 tsp. ginger grated
2 handfuls of basil
1 lime, juiced
2 tsp. soy sauce

What To Do: Combine all ingredients in a saucepan and bring to a simmer, stir constantly. Allow to cool slightly before putting into the food processor. Pulse until all the chunks are smooth – this will still be a thick sauce. You can return to the pot to heat up again and process a second time if needed. Put in a jar and refrigerate.

Now, it’s time to make the burgers! The recipe only makes 4, so you can double or triple it as needed. I made three cans worth, and just stacked them on parchment paper and stuck in the fridge until I was ready to cook. The prep work for this recipe takes the most time, but overall this is rather quick and simple.

black bean burgers

What You Need: Black Bean Burgers

1 (2-ounce) hamburger bun, torn into pieces
3 tablespoons olive oil, divided
2 teaspoons chopped garlic
1 (15.25-ounce) can black beans, rinsed and drained
1 teaspoon grated lime rind
3/4 teaspoon chili powder
1/2 teaspoon chopped fresh oregano
1/4 teaspoon salt
1 large egg, lightly beaten

What To Do:

1. Place bun in a food processor; process 4 times or until crumbs measure about 1 cup and then transfer to a bowl.
2. Combine 1 tablespoon oil, garlic, and beans in processor; pulse until beans make a thick paste. Combine bean mixture with breadcrumbs. Stir in rind and remaining ingredients. With moistened hands, divide bean mixture into 4 equal portions (about 1/3 cup mixture per portion), shaping each into a 3-inch patty. It will make 4 burgers.
3. Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add patties to pan; reduce heat to medium, and cook 4 minutes or until bottom edges are browned. Carefully turn patties over; cook 3 minutes or until bottom edges are done.

And now you are ready to enjoy!! If you decide to try it, please comment and let me know how you liked it!

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This entry was posted in: culinary

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Chelsea is a marine scientist in Puerto Rico. Her interests include invasive species ecology, fish biology and ecology and marine protected area management. She is a co-founder of the only field course coordination company in Puerto Rico - Isla Mar Research Expeditions.

3 Comments

  1. “oh-wow-I’m-gonna-eat-two-of-these-and-skip-aerobics-tomorrow kind of wild…” YES and YES! Best burgers ever. I can’t wait to try and recreate! Thanks for sharing. LOVE YOU!

    Liked by 1 person

  2. Pingback: diy: blog tips + hacks | sea, field & tribe

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