Although it's been fun, vegetarianism isn't his cup of tea. He plans to celebrate with meat April 1 and even conjured up some ideas for a "Meat and Greet" party for his return. I'm incredibly proud of him for completing a whole month and although I'm a vegetarian, I think it is extremely important each person is in control of what and how they to eat. I would never force vegetarianism on anyone and it's a choice I've made for myself. There's more than one way of achieving a healthy and balanced diet.
I love veggie sandwiches but sometimes miss that satisfying feeling of digging into a hearty burger. Sometimes you just want a bun, messy toppings, and something substantial to bite into. It's also something the fiance has come to miss this past month and I followed the lead of another meatless Marcher, Lauren, and made her black bean burgers to fill the craving. These burgers are a tasty and hearty solution for vegetarians and her garlic aioli makes this a well rounded dish. I served mine with kale chips (that post is on its way) and plan to make these again.
Lauren's Black Bean Burgers with Garlic Aioli
Serves 4-6 (makes 6 burgers, halved the original recipe and made very minor changes)
1 can black beans
1/2 green pepper, sliced
1/2 red pepper, sliced
1/2 onion, sliced
1 egg (used about 1/2 to 2/3 beaten egg)
1 1/2 cloves garlic, minced
1 tablespoon cumin
1 tablespoon oregano
salt and pepper to taste
olive oil for cooking
1 cup cornmeal
1 cup panko breadcrumbs
1/4 cup cilantro
2 cloves garlic, minced
1 tablespoon old bay
1 tablespoon oregano
1/2 cup mayonnaise (used light mayonnaise)
Making the Burger Patties
1. Combine the garlic aioli ingredients and stick it in the fridge.
2. Toss the onions, red peppers, and green peppers with olive oil, salt, and pepper before throwing them on the foreman grill (no grill? give them a quick saute at a medium-high temperature to get some char marks.). Grill until the veggies have grill marks and soften slightly (still want them somewhat crisp).
3. Let the veggies cool some, give them a rough chop and toss them in a food processor with the remaining burger base ingredients. Pulse to combine and make sure to leave it chunky and not pureed (otherwise your burgers will fall apart!).
4. Stick the burger base in the fridge for 30 mins to an hour (I did 2 hours).
5. Combine the burger base with the binder ingredients and form into 6 patties before sticking back in the fridge for another 30 mins to an hour (I did 2 hours).
Time to Eat
1. Heat olive oil in a large pan and brown the patties on both sides (4-6 mins on each side). You want a nice dark golden brown on each side. I flattened the patties from the pics above a little more before I cooked them so they would heat through and brown evenly.
2. Spread the garlic aioli on whole wheat buns and top with cheese (pepper jack on the second night = yum), tomatoes, avocados, and lettuce.
And ... my new nephew is due in a couple of days!!