Sunday, September 7, 2008

Beach Make Ahead: Black Bean Burgers

I tried this Martha Stewart recipe last summer and have been making huge batches of them ever since.  They freeze and cook perfectly and make such a quick (yet still homemade) simple supper.  We normally eat them without a bun, but they are perfect anyway you go!  This morning I made a quadruple batch and Andy as usual gave them two thumbs up!!

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5 tablespoons vegetable oil
1 small onion, coarsely chopped
1 red bell pepper, stemmed, seeded and chopped
4 medium garlic cloves, minced
1/2 teaspoon ground cumin
1/4 teaspoon turmeric
2 tablespoons ketchup, plus more for serving
1 1/2 cups cooked or canned black beans, drained
1 cup cooked brown basmati rice
2 cups fresh breadcrumbs
Hot sauce, such as Tabasco
1 1/2 teaspoons coarse salt
1/2 teaspoon freshly ground pepper

Heat 1 tablespoon oil in a medium skillet over medium heat. Add onion, red pepper, and garlic. Cook, stirring frequently, until soft and onions are translucent, about 8 minutes.

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Add cumin, turmeric, and ketchup. Cook for 1 minute.

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In the bowl of a food processor, combine onion mixture, beans, and rice. Process until well combined. Transfer to a large bowl. Add breadcrumbs, and mix well. Season with salt, pepper, and hot pepper sauce.

Take 1/4-cup bean mixture and flatten into 3-inch patties.

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Place on a wax paper lined cookie sheet if freezing.  Place entire sheet in the freezer for 1-2 hours until each pattie is individually frozen solid.  Transfer to a frozen storage bag.

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Or to cook: Pre-heat 1-2 Tbsp EVOO over medium-high heat in a nonstick skillet.  Cook until golden brown, 3 to 5 minutes per side.

Original recipe can be found here

Backing-up here's a quick recap of today's lunch.  Baby romaine with leftover roasted butternut squash, cherry tomatoes, hard boiled egg, diced homemade pickles, and a quick EVOO, white vinegar, and dijon vinaigrette.

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