a week in the tasty kitchen: day 2

1 Sep

if you missed yesterday, shame on you.

i keed, i keed.

yesterday i began a week of proper cooking with the help of the tasty kitchen community recipe site.

on the agenda for Tuesday: Black Bean Burger with Cilantro-Lime Mayo and Sweet Potato Chips, well, kind of.

thanks to Cookin’ Canuck for the burger recipe:

  • FOR THE BURGERS:
  • 4 pieces Day-old Or Toasted Whole-wheat Sandwich Bread, Ripped Into Small Pieces
  • 2 Tablespoons Olive Or Canola Oil, Divided
  • 1 whole Medium Onion, Chopped
  • 2 cloves Garlic, Minced
  • 2 Tablespoons Minced Jalapeno Peppers, Seeds & Membranes Removed
  • 1 teaspoon Ground Cumin
  • 1 can 15 Oz. Black Beans, Drained & Rinsed
  • 1-¼ cup Cooked Brown Rice
  • 2 teaspoons Fresh Lime Juice
  • ½ teaspoons Kosher Salt
  • ½ teaspoons Freshly Ground Black Pepper
  • ¼ cups Chopped Cilantro
  • _____
  • FOR THE CILANTRO-LIME MAYO:
  • ½ cups Mayonnaise
  • 2 teaspoons Fresh Lime Juice
  • ½ teaspoons Ground Cumin
  • 2 Tablespoons Finely Chopped Cilantro
  • ¼ teaspoons Freshly Ground Black Pepper
  • _____
  • FOR THE ASSEMBLY:
  • 4 whole Whole-wheat Kaiser Rolls Or Hamburger Buns
  • ½ cups Cotija Cheese (found In Most Supermarkets)
  • 4 slices Large Tomato
  • 12 slices Avocado

Burgers:

In the bowl of a food processor, pulse sandwich bread to form breadcrumbs. Pour into a bowl and set aside.

Heat 1 tablespoon olive or canola oil in a large skillet set over medium heat. Add onion and sauté until soft. Add garlic, jalapeno, and cumin. Saute for additional 2 minutes.

Scrape the mixture into the food processor. Add black beans, brown rice, lime juice, salt, and pepper. Pulse until the beans are chopped, but not pureed. Scrape the black bean mixture into a large bowl. Add half of the breadcrumbs and the chopped cilantro. Using a wooden spoon, stir the mixture until combined.

Divide the mixture into 4 equal portions and form into patties. If the mixture is too moist to form patties, add more breadcrumbs. Place the patties on a baking sheet lined with plastic wrap and cover with additional plastic wrap. Refrigerate for at least 1/2 hour.

When you are ready to cook: Heat the remaining 1 tablespoon canola oil in a large skillet (preferably not nonstick, so a good crust can form) set over medium heat. Add the burgers and cook for 4 minutes per side.

Cilantro-Lime Mayo:

In a small bowl, combine mayonnaise, lime juice, cumin, cilantro, and pepper. Stir well.

Lightly toast the whole wheat buns. Spread 2 tablespoons cilantro-lime mayo on each bun, and top each with a black bean patty, 2 tablespoons crumbled cotija cheese, 1 slice tomato, and 3 slices avocado. Serve.

——————————–

in case you’re wondering, YES, this did take every dish in my kitchen and exhausted my tiny food processor, but YES it was worth it!

my burger fell apart a little upon chomping down, but luke’s stayed together fine, so maybe it’s just my eating methods!

the burgers were a huge hit – really delicious! i’ll never buy a frozen patty again. the sweet potato chips – based on this recipe from tasty kitchen – turned out a little less wonderful. i didn’t have a mandoline, so couldn’t get the sweet potato sliced thin enough to get crispy. don’t get me wrong, they were delicious, just a strange cross-breed between chip and fry. still, overall this meal was a success. at least that’s what my taste tester said:

stay tuned tomorrow for tonight’s recipe: TBD. sounds delicious, ay?

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One Response to “a week in the tasty kitchen: day 2”

  1. Lacy September 1, 2010 at 3:32 pm #

    loving this. like julie & julia only better. and way more modern. send me all your leftovers!

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