I’ve accepted the fact that I’m a bad blogger. I suppose that can happen when your busy living life. I’ve got a great recipe to share, but first a couple photos of what’s been going on around my world.
I spent some time in Florida with my family and the 2 most fabulous kids alive.
I went to Montreal to hang with some more family. We strolled the city and ate an amazing Ethiopian dinner.
And, I’ve been getting ready for the end of the school year. My classroom now has 10 balloons, each with a message to the class about something we’ll do. We will pop one balloon during each of the last 10 days of school. (This was not my idea. I’d cite my source, but I read it online at the end of last year and I don’t remember where.)
And now, getting to the point of this post. I’ve been making some version of these burgers on a weekly basis for a little while now. They are fast, easy, and delicious. As you may know, I don’t always measure so the spices are approximate. I’ve also played around with the flours in these burgers. They are not gluten free as is, but the next time I make them I’m going to try it with oat flour. Today I subbed 1/2 cup of teff flour for 1/2 cup of breadcrumbs.
Black Bean Burgers
- 1 can black beans, rinsed and drained
- 1/4 cup chopped onions
- 1/4 cup corn (I use frozen, but canned would work too)
- 1 cup breadcrumbs (or any other variety of flour you’d like)
- 1 egg, scrambled
- 1 tsp corriander
- 1 tablespoon cumin
- pinch of cayenne
- salt and pepper to taste
- olive oil
- panko (for pressing burgers in before cooking)
Mash beans so they are mostly mashed, but some are still left whole. Add breadcrumbs, egg, spices, corn, and onions. Use hands to combine. Once well combined, form into 4 patties. Press each patty into panko on both sides. Heat a little olive oil in a pan. Cook until golden brown on both sides (about 5 minutes per side). Tonight, I ate this in a brown rice tortilla with some romaine and sriracha, but I’ve also thrown them atop salads and they are quite delicious that way as well.