Black Bean Jerk Burgers
This burger is basically the star of my entire website (and for good reason). Flavorful. Hearty. Beautiful. It puts the hamburger to shame.
2 cups of black beans, cooked and partially mashed
1 tbsp jerk seasoning
1/2 tsp salt
2 tsp tomato paste
2 tbsp lime juice
1/2 red onion, diced and sauteed
1 cup brown rice, cooked
2+ tbsp brown rice flour
Preheat your oven to 400F, and line a baking sheet with parchment paper. In a large mixing bowl, thoroughly mix the beans, jerk seasoning, salt, tomato paste, lime juice and onion. Add in the brown rice, and mix to combine. Add in 2 tbsp of brown rice flour and mix to combine. If the mixture feels too loose, add another 2 tbsp of brown rice flour at a time until you can form a coherent patty. *Note* the mixture should be moist - not falling apart though. Chill the mixture in your freezer for 20 minutes.
Remove mix from the freezer and form 6 patties. Pop the patties on your prepared baking sheet, and bake for 24 minutes, flipping once at 12 minutes. You're looking for a browning on each side, so add more time as needed.
Serve the burgers on your choice of bun (or not!) with a giant dollop of guacamole, roasted red peppers, fried plantains, and enchilada sauce. Enjoy!
Moroccan Chickpea Burgers
This recipe is the summer version of my most favorite winter dish - Moroccan Chickpea Stew. The flavors are to die for, and the vibrant colors are stunning.
2 tbsp cooking oil
small sweet potato, diced
small onion, diced
2 stalks celery, diced
1 cup garbanzo beans, cooked
1/2 cup red lentils, cooked
2 tbsp vegetable broth
2 tbsp lemon juice
1/2 tsp each of salt, turmeric, cinnamon, garlic powder, and ground ginger
1/4 tsp black pepper
a few strands of saffron
1 1/4 cup quinoa, cooked
1/2 cup garbanzo flour
Heat a large skillet over medium low heat. Add in the oil, sweet potato, onion, and celery. Saute the vegetables until they're tender and begin to brown.
To the pitcher of a large blender, add the garbanzo beans, red lentils, vegetable broth, lemon juice, and all spices. Pulse a few times until combined, but still a bit chunky. Transfer the contents of the blender to a large mixing bowl. Mix in the cooked vegetables and quinoa until evenly combined. Fold in the garbanzo flour until evenly combined. Pop the mixture in the freezer for 20 minutes to set.
Reheat the large skillet over medium heat, and add a bit more oil to coat the bottom. Remove the burger mixture from the freezer, and form into 6 patties. Add 3 patties at a time to the skillet, and cook for about 4 minutes per side. You're looking for a golden brown crust to form, so don't hesitate to adjust cooking times by a minute or two to achieve this.
Serve next to a green salad, and top with a tangy dressing and some cherry tomatoes.