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Sunday, June 13, 2010

Baked Black Bean Burgers

Summer just isn't summer with out cookouts and picnics. Obviously, I've got the picnic situation under control. But unfortunately, the cookouts are seriously lacking over here in Amsterdam. And then, I stumbled upon this recipe for inspiration.

Without a grill, we opted for baking these veggie burgers which turned out great! And to go with our Mexican flavor obsession, I whipped up a Chipotle Salsa to top the mini burgers and served them on warmed flour tortillas.


Baked Black Bean Burgers

  • 2 cans black beans, rinsed and drained
  • 1 cup dry rolled oats
  • 1 large or 2 medium carrots, shredded
  • 1 red chili pepper, finely chopped
  • 2 teaspoons cumin
  • 2 teaspoons cinnamon
  • 2 teaspoons onion powder
  • 1 medium red onion, chopped
  • 2 tablespoons chopped coriander (plus more for garnish)
  • Juice of ½ lime
  • 2 cloves garlic
  • ½ large red bell pepper, finely chopped
  • 1 cup cheddar cheese shredded

Run the oats though a food processor until powdered, set aside. Then add the following to the food processor: chili pepper, garlic, onion, oat powder and all spices. Then add ¾ of the black beans and lime juice, mix until almost smooth. Move into a mixing bowl then add the carrots, red pepper, coriander and the last ¼ of the black beans. Ball into the size of a large egg, semi flatten. Grease a cooking sheet with olive oil. Bake the mini burgers in the oven at 170 Celsius (325 Fahrenheit) for 30-45 minutes.

Serve with tortillas warmed in the oven, guacamole, cheddar cheese and chipotle salsa.


Chipotle Salsa

  • Juice of ½ a lime
  • 1 small can chipotle peppers
  • 1 small tomato
  • 1 clove garlic
  • ½ teaspoon cumin
  • Salt, pepper to taste

In a food processor mix all ingredients and lightly blend

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