Mmmmmmh...burgers. I'm drooling like Homer Simpson, my stomach's growling, and I wanna rip this Spicy South of the Border Vegetarian Burger off the page and eat it! Since that's physically impossible, I'm gonna follow this recipe from our health and yummy-conscious friends at Culinary Healing and make a big, juicy one as SOON as I get home.
1/2 cup(s) avocado, chopped
3 tablespoon(s) mango chutney
6 large whole grain bread, slices
15 ounce(s) black beans, canned, rinsed and drained
1 cup(s) salsa, medium hot
1/2 cup(s) green onion, chopped
1 tablespoon(s) lemon juice
2 1/2 teaspoon(s) oregano, dried
2 garlic cloves, minced
2 teaspoon(s) arrowroot
1/2 teaspoon(s) salt
1 large egg (or egg replacer)
1 cup(s) Monterey Jack cheese, shredded (optional)
3 tablespoon(s) olive oil
1 cup(s) flour, for dredging
8 whole grain bread, buns, split
8 lettuce leaves
To make relish:
In a bowl, mix avocado and mango chutney together. Set aside.
To make burgers:
Blend bread into crumbs in food processor. Transfer to large bowl. Add shredded cheese to bowl.
Pulse beans, salsa, green onions, lemon juice, oregano, garlic, arrowroot, salt and egg in food processor until blended but chunky. Add bean mixture to cheese and breadcrumbs. Shape into 8 patties, and dredge with flour, shaking off excess flour.
Heat oil in nonstick skillet over medium heat. Cook patties 5 minutes on each side, or until browned.
To serve: Place burgers on bottom halves of buns. Add relish, lettuce leaves and top halves of buns, and serve.
The opinions expressed on the BUST blog are those of the authors themselves and do not necessarily reflect the position of BUST Magazine or its staff.
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