Monday, June 6, 2011

Southwest Bean Burgers

I love burgers.

Going out for burgers is a pretty cheap date.

Going out for burgers is my idea of a good time.

Perhaps I should qualify that, going out for good burgers is my idea of a good time. (Not as cheap but way more...ummm...good.)

I'm pretty lucky, though, because the best burgers I've ever had are always free.

The combination of my mum's perfect burgers and my dad's crazy barbecue skills are a match to be reckoned with.

These aren't those burgers but they're really good anyway.

These are made with friendly and yet exciting things like corn tortilla chips, chilies and black beans.

You're excited already right...?

Make these, bake them and top them with any toppings you would put on a beef burger.

I like mine with salsa, cheddar cheese, hot peppers and sour cream.

Southwest Bean Burgers

2 teaspoons olive oil
1 cup chopped onions
2 teaspoons ground cumin
1 teaspoon ground coriander
1/4 teaspoon salt
dash of ground black pepper
1 cup finely chopped mushrooms
1 cup grated carrots
1 fresh chile, minced or 1/4 teaspoon cayenne
1/4 cup orange juice
1 cup ground corn tortilla chips
2 15-ounce cans black beans, rinsed and drained
1 large egg, lightly beaten

Warm the oil in a skillet on medium-high heat.
Stir in the chives, cumin, coriander, salt, and pepper and cook until the onions soften, a couple of minutes.
Add the mushrooms, carrots, chiles, and orange juice, lower the heat to medium, cover, and cook,
stirring occasionally, until tender, about 8 minutes.
While the vegetables cook, combine the ground tortilla chips, beans,
and egg in a large bowl and mash well with a potato masher, or pulse in a food processor
and then transfer to a bowl. When the vegetables are tender, drain, and stir into the bean mixture.
Form the burger mixture into six patties (a heaping 1/2 cup per burger) and place on a lightly oiled baking sheet.
Bake in a preheated 375 oven for 25 minutes, until firm and lighted crusted.

1 comment:

  1. Mmmm...I think I'll make these this week...thanks Jess:)