i gotta say, i was in the mood for a burger tonight.
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.
mini bean burgers with chipotle mayo
makes four open-face burgers
1 cup cooked and rinsed black beans
3/4 cup bread crumbs
1 small onion
3 cloves garlic
1 tsp cumin
3 chipotles in adobo sauce
1 tsp oregano
6 slices of baguette style french/italian bread
pickled jalapano peppers
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
and to present:
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.