“Far from a Fatty Patty”- Homemade Veggie Burgers with a Southwestern Flair
About two years ago I found a recipe for a Hot Tamale Burger out of Vegetarian Times (one of my favorite magazines). Last night I decided to make a few changes and I think I’ve definitely worked out the kinks in the recipe. My dinner guests last night claimed that it was better than any veggie burger they’ve ever bought in the store. Let’s hope you feel the same way!
What You Need:
1 Can Black Beans (drained)
2/3 Cup Yellow Corn Meal
3/4 Cup corn
1/2 Cup Water
3 Tbsp Salsa
1 Tsp Cumin
1 Medium Onion
1 Cup Cooked Quinoa
2 Tbsp Minced Garlic
Juice of 1 Lime
1/2 Tsbp Cilantro (if using fresh cilantro use about 1/4 cup)
Set oven on convection at 400 degrees
1. Cook quinoa according to package then set aside. Next, in a large greased sautee pan on low heat add chopped onion and minced garlic. When the onions are tender add the black beans, corn and salsa.
2. Next, in a small bowl combine the yellow corn meal and water. Stir together until well combined. (If it is extremely watery, add a little more corn meal- but it should still be a liquidy consistency)
3. Add the yellow cornmeal to the bean mixture in the pan. Stir until fully combined. Let cook for about 5 minutes. Remove the pan from the heat. Then add the cooked quinoa, lime juice, cilantro and cumin. Mix together well.
4. Then grease a cookie sheet. Form 1/2” thick patties on the cookie sheet (I used a tupperware container as a stencil to help make perfect circles) Place tray in oven for about 20-25 minutes or until the patties have crisped.
Serve with a salad, fresh guacamole and salsa.
*Want to spice things up a bit, add some fresh jalepenos to the recipe or serve with a spicy salsa.
2 years ago