What a great weekend! I spent Saturday to Sunday up at the lake and had a great time fishing! At 6 am this morning I caught a decent size crappie and a HUGE large mouth bass! I was proud that I managed to keep the bass by putting it in a plastic bag with my foot (because I was alone and there wasn't a net) and then got help to put it in the fish wire net. Maybe one of these days I will touch the large fish....I'm not quite there yet.
Today I made several meals to prepare for the work week ahead. One meal I am not going to highlight because it just did not spark my interest too much. I will monkey with the recipe and see what I can do.
The next meal I made were black bean burgers. Don't be turned off from the color/appearance. These have delicious flavor....I'm just not sold on the density. I have to figure out how to keep these together. They turn out moist but will crumble apart. I was interested in creating my own veggie/black bean burger to avoid any processed ingredients that may be in the packaged kind.
Black bean burgers
modified from Gourmet
1 T olive oil
1/2 onion, diced
1 jalapeno pepper, seeded and diced
1 clove garlic, minced
*2, 14 oz. cans of black beans, rinsed and drained
1/3 c whole wheat dry bread crumbs
2 t ground cumin
1 t dried oregano
1/2 t cayenne
1/2 t chili powder
1/4 c finely chopped fresh cilantro
3 T vegetable oil
*Purchase organic black beans to avoid BPA contamination from the can
1. Heat 1 T of oil in pan over medium heat. Add onions and cook until translucent, approximately 5 minutes.
2. Stir in garlic and jalapeno with onion for 2 more minutes.
3. Pour the beans, bread crumbs, spices and cilantro into a large mixing bowl. Add the onion mixture to the bowl. Mash the ingredients with your hands until the beans resemble a paste-like texture. Form into patties.
4. Heat 3T oil in 12" skillet over med-high heat. Cook burgers until outsides are crisp and lightly browned, turning once, about 5 minutes total. Serve onto buns.
*I did not have vegetable oil on hand, which may have impacted the way my burgers turned out. The recipe calls for 4 patties...which are about 1/2-1 pound in size. I made small (approx 1/4 pound) patties and made them thinner throughout the cooking process in hopes to make them stay together. I got 6 patties total.
1/2 garlic clove, minced
2 T extra virgin olive oil
Toss all ingredients into a bowl and whisk! Makes about 1/2 cup of dressing. *I have used this marinade as salad dressing as well....very delicious! Makes a different consistency when blended in blender...more like dressing.