It’s been a really lovely, restorative weekend for us. We’ve gotten some nice time to ourselves and cooler, cloudy weather to go with it. To top it off Andy’s all time favorite movie “Breakfast at Tiffany’s” (and actress) is showing at The Carolina Theatre this week and I had a couple free vouchers to the theatre…so we had the perfect date. We purchased a couple local beers and sat up in the balcony, which we had all to ourselves. I discovered I’m pretty fond of George Peppard.
Lunch was a new burger recipe that I’ve been wanting to try, I was highly pleased with them. Since I didn’t have black beans on hand I used pinto beans, they were quite good, and also threw in a handful of fresh parsley to the mix. I served them on a whole wheat English muffin topped with local cheese and a couple garden tomato slices. I couldn’t put the sandwich down, delish!
Makes 6 burgers
- 2 cans black beans, rinsed and drained
- 2 carrots, grated
- 1/2 cup dry rolled oats
- 1/4 cup pepitas (pumpkin seeds)
- 1 tbsp olive oil
- 1/2 tsp cinnamon
- 1/2 tsp cumin
- 1/2 tsp coriander
- 1/2 tsp chili powder
- 1/4 tsp onion powder
- 1/4 tsp cayenne pepper
- 1 tsp sea salt
- 1/4 tsp black pepper
Preheat oven to 300 degrees.
Add the oats and pepitas to your food processor and grind until coarsely chopped (they will still be a little chunky). Let it run for roughly 10 seconds. Grate the carrots, and then add to your mixture in the food processor. Add 3/4 of the beans, all spices, and the olive oil. Once all of this is in the food processor, give it a whir and mix it all together.
Spoon mixture into a mixing bowl and then fold in the rest of the whole, reserved beans. Wet your hands and then form into 6 medium sized patties. Place patties on a non-stick baking sheet or into a baking pan, and bake at 300 degrees for 40 minutes, turning once in the middle. If you want to grill these, pre-bake them for 30 minutes at 300, and then throw them on the grill to reheat and get a little extra browning.
Recipe courtesy of The Front Burner
Breakfast was a version of this Grilled Portobello Benedict, all scrambled up with sliced mushrooms, basil, and parmesan plus fruit on the side.