January 31, 2011
“Think Inside the Bun”- Black Bean Jalapeno Burgers A few weeks ago, my lovely co-worker, Casey, asked me if I’d like to come to GBS over the weekend.  My response was “What the heck is GBS?”  Casey explained to me that every Sunday in her apartment is Gourmet Burger Sunday!  Every weekend, Casey has a few friends over for her weekly patty creation.  Since Casey knows I’m a Vegetarian, she happily threw together an amazing veg friendly burger.  Even the carnivores at GBS were incredibly happy and satisfied with their meat-free burgers! Being that I’m a chef, it’s rare that I ever have anyone cooking for me, so this was quite a treat!  As a way of saying THANK YOU to my good friend Casey, I wanted to share her amazing recipe with you! What You Need: 3 cans black beans 1 large Jalapeno (small dice) 1 Cup Yellow Onion 1 Cup Bread Crumbs 1 Large Egg 2 teaspoons Salt 1 teaspoon Pepper 3/4 teaspoon Paprika 2-3 teaspoons Crushed Red Pepper 1/2 teaspoon Cumin 1/4 teaspoon Coriander Vegetarian Worcestershire (to taste) Shredded Jalapeno Jack Cheese (optional) Burger Buns of choice Avocado (sliced) Tomato (sliced) Heat oven to 400 degrees. 1. Drain and rinse black beans, mash or put in food processor and pulse until blended and chunky. 2. Add remaining ingredients and combine until mixed (for a chunkier burger, fold in the onions, jalapenos and bread crumbs) 3. Form the mixture into 6-8 patties.  Then, heat a skillet on medium and lightly grease with Olive Oil.  Sear the patties on both sides.  After searing both sides place the patties onto a lined or non-stick baking sheet and put into the oven for 8-10min. 4. If adding cheese to your burgers, remove the pan from the oven and add the shredded cheese.  Place the pan back into the oven for another 3 min or until the cheese has melted. *Serve the burgers on a toasted bun with fresh avocado, lettuce, tomatoes, onions and hot sauce! **Since I’ve recently gone Vegan, I’ll be re-doing this recipe to Vegan friendly, so stay tuned! ***Be sure to take a look at the upcoming Vegan/Vegetarian workshop I’m co-teaching in February!!

“Think Inside the Bun”- Black Bean Jalapeno Burgers

A few weeks ago, my lovely co-worker, Casey, asked me if I’d like to come to GBS over the weekend.  My response was “What the heck is GBS?”  Casey explained to me that every Sunday in her apartment is Gourmet Burger Sunday!  Every weekend, Casey has a few friends over for her weekly patty creation.  Since Casey knows I’m a Vegetarian, she happily threw together an amazing veg friendly burger.  Even the carnivores at GBS were incredibly happy and satisfied with their meat-free burgers!

Being that I’m a chef, it’s rare that I ever have anyone cooking for me, so this was quite a treat!  As a way of saying THANK YOU to my good friend Casey, I wanted to share her amazing recipe with you!

What You Need:

3 cans black beans

1 large Jalapeno (small dice)

1 Cup Yellow Onion

1 Cup Bread Crumbs

1 Large Egg

2 teaspoons Salt

1 teaspoon Pepper

3/4 teaspoon Paprika

2-3 teaspoons Crushed Red Pepper

1/2 teaspoon Cumin

1/4 teaspoon Coriander

Vegetarian Worcestershire (to taste)

Shredded Jalapeno Jack Cheese (optional)

Burger Buns of choice

Avocado (sliced)

Tomato (sliced)

Heat oven to 400 degrees.

1. Drain and rinse black beans, mash or put in food processor and pulse until blended and chunky.

2. Add remaining ingredients and combine until mixed (for a chunkier burger, fold in the onions, jalapenos and bread crumbs)

3. Form the mixture into 6-8 patties.  Then, heat a skillet on medium and lightly grease with Olive Oil.  Sear the patties on both sides.  After searing both sides place the patties onto a lined or non-stick baking sheet and put into the oven for 8-10min.

4. If adding cheese to your burgers, remove the pan from the oven and add the shredded cheese.  Place the pan back into the oven for another 3 min or until the cheese has melted.

*Serve the burgers on a toasted bun with fresh avocado, lettuce, tomatoes, onions and hot sauce!

**Since I’ve recently gone Vegan, I’ll be re-doing this recipe to Vegan friendly, so stay tuned!

***Be sure to take a look at the upcoming Vegan/Vegetarian workshop I’m co-teaching in February!!

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