Friday, September 14, 2012

Black Bean Burgers with Cilantro Lime Crème




Are you ready for the mac daddy bean burger? I was.  And I will be for lunch tomorrow too.  This burger was magical- seriously.  I'm pretty sure if I had not eaten it I would have a completely different perspective on my day.
My kiddos just started preschool two mornings a week which means I get 3.5 glorious hours on these days to do what I see fit.  In my dreams I would be lounging in an herbal stress relief bath with some tea reading a totally useless book.  In reality I run errands, clean the house, prep lunch, prep dinner, do all of my crazy cooking chores and try and keep up with my email.



Today my torturous chore of choice was cleaning out and organizing my pantry- something that was long overdue.  In fact, my countertops were covered with things because I refused to put them away because I was "about to clean out the pantry"... for the last two weeks.  
So today was D-day.  I got it done and it is fabulous however my kitchen was a wreck afterwards.  I also had a bunch of other errands to run along with Dakota's dance class this afternoon and my dance class this evening.  Basically I feel like I've been running around like a crazy lady all day.  I was even frantically prepping these burgers.



Luckily I remembered throughout the day how blessed I am to have this time and that nothing was going to go up in flames if it didn't get done today.  I'm pretty sure that attitude is what got me through all of my errands and tasks and why the kids and I really did have a great day.



Of course these burgers didn't hurt either.  I'm in love.  I'm doubly in love because this recipe just happened to make enough to freeze for another meal- that's right, I made an unexpected freezer meal today too! Bonus!!



So a couple of notes about this meal.  I used canned beans. Yes, that happened.  I'm normally not a fan of the canned beans but I thought I had plenty in the freezer and it turns out my supply is running low.  It's also hurricane season here in good old Florida so I just happened to stock up on beans at the store a couple weeks ago.  So the canned beans were put to good use.  Of course when you make this, you should definitely try to cook your own.  Make a huge batch and freeze the extra for later (just make sure you keep track of your stash unlike me).



I half-blended both the pumpkin seeds and the oats to get the consistency I wanted.  I didn't want to make flour but I also didn't want huge pieces in my burgers.  My magic bullet worked perfectly for this.  I blended it for just a few seconds and it was just what I needed.



And now lets talk about the delicious blob of crème on top of that burger.  I almost just ate it out of the bowl.  The avocados will whip up in the blender and the result is like heavy whipped cream (cilantro lime flavored cream)- without the dairy.  It's fantastic and I can't wait to eat it again tomorrow!


Black Bean Burgers with Cilantro Lime Crème 


3 cans organic black beans
1 cup cooked quinoa
1/2 cup pumpkin seeds, chopped or blended
1 cup oats, partially blended
1 cup onion, chopped
1/2 cup carrots, diced
1/2 cup celery, diced
1 cup corn, frozen or fresh
1/2 cup cilantro
2-3 cloves garlic, minced
1/2 chili powder
1/4 tsp coriander
1/8 tsp cumin
1/2 tsp Salt
Dash of pepper

Preheat oven to 350.
Line 2 baking sheets with parchment paper.
Blend one can of beans with liquid from can and set aside. Yes, you will want to eat this.



Drain and rinse remaining beans.



Mash the beans in large bowl.  It's ok if they all don't get mashed.  That's what makes it kind of fun.



Add garlic, chili powder, coriander, cumin, salt, and pepper and stir.



Add quinoa, pumpkin seeds and oats and mix it all up.



Fold in onion, celery, carrots, corn and cilantro.



Finally add half of the pureed beans and mix.  Add additional beans until burger mix is slightly “doughy.”



Form into 10 large balls and then flatten into patties.



Place on a parchment lined baking sheet and bake for 15 minutes.
Flip and cook for 15 more.


Cilantro Lime Crème
2 avocados, pitted and peeled
1/8 cup fresh lime juice
1/8 cup rice vinegar
1/2 cup water, divided
2-3 cloves garlic
¼ tsp sea salt
1/8 cup olive oil
1/2 c. roughly chopped cilantro

Combine avocados, lime juice, vinegar, garlic, sea salt and ¼ cup water and blend until fluffy.



Add olive oil and cilantro and blend again, adding water as needed.  


The  crème will be very thick and so freakin good!



Now grab your bun of choice (preferably a sprouted or gluten free one) and some lettuce.
Stack your lettuce and burger on your bun.  You could stop here- maybe add a little mustard and ketchup.  It would still be an awesome burger...



But it is a phenomenal burger with a huge dollop of cilantro lime crème on top!



Just don't blame me if you eat two!

This post is shared at Foodie Friends Friday, Simple Lives Thursday, Pennywise Platter Thursday and Keep It Real Thursdays

3 comments:

  1. And I'm sure these taste better than anything you can buy premade! Looks good! Thanks for sharing on Foodie Friends Friday! Please come back on Sunday to VOTE!

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  2. These burgers look FABULOUS! I am always on the lookout for new vegan burgers. Great recipe!! :-)

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    Replies
    1. Thanks Amber, they really were so so good! I'm looking forward to eating the portion I froze :)

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