with that, i gotta say, i’m in the mood for a burger every night.
but i can’t really eat a burger every night: i’d blimp out. i’d be helping the world starve. i’d feel pretty crappy.
but i felt like a burger tonight.
so i made a burger. a damn good burger. a burger i could feel proud of on a tuesday night. i made a burger that was gloriously mid-week un-decadent, in both health and environmental health.
i made:
mini bean burgers with chipotle mayo
1 cup cooked and rinsed black beans
3/4 cup bread crumbs
1 small onion
3 cloves garlic
1 egg
1 tsp cumin
3 chipotles in adobo sauce
1 tsp oregano
olive oil
6 slices of baguette style french/italian bread
cheddar cheese
chipotle mayonnaise
pickled jalapano peppers
condiments
1. chop onion and sauté in a small amount of olive oil, until soft
2. in a food processor, chop beans until you have a mix of bean paste and roughly chopped beans.
3. in a medium bowl, thoroughly mix beans, bread crumbs, onion, garlic, egg, chilis, and spices.
4. form into patties.
5 let refrigerate for at least 2 hours.
once burgers have set:
1. heat olive oil in a medium pan under medium heat.
2. fry, turning frequently, until darkly browned on both sides.
3. cover with cheese before last turning
1. toast baguettes in oven.
2. top with chipotle mayonnaise.
3. serve burgers with cheese over top.
3. offer condiments.
and because i always like to list the sources of my ingredients:
dried black beans (sorry, not local)
bread crumbs (made from our homemade french bread)
onion: beyer’s farm (peterborough)
garlic: gaelic garlic (peterborough)
chipotles: dried chipotles from the firehouse gourmet (peterborough), re-hydrated in my own hot sauce
egg: millar farms (keene)
cheese: empire cheese (campbelford)
chipotle mayonnaise: homemade, recipe coming soon, with eggs from millar farms.
pickled jalapanos: grown and canned by farm to table.
hot sauces: from my own peppers, prepared and canned by farm to table.
and those pretty looking peppers in the picture? grown by us and frozen.