Hey! You know what I forgot? I forgot that since it is Vegan Mofo, I am suposed to be theming it up with my posts. My original intention was to do something centered on kid friendly recipes and teaching children healthy eating habits for life, but my first two posts have been kind of pity-party-complainy-narcissistic ramblings, so I’m just gonna finish out the week like that and be true to my theme next week. Cool beans? Like you have a say in the matter, ha!
Speaking of beans, I really like black beans, don’t you? Black beans and smooth segues. As a kid, my only exposure to beans was kidney beans and those are, well, thick skinned. Imagine my surprise the first time a tender noir beauty made its way into my mouth! Black beans are a happy addition to any Mexi-cali meal we munch on in our home and they make a handsome showing here.
The other thing about these burgers that makes them fit into my persnickety week is the presence of chipotle chili powder. I got it into my head in the late 90s that chipotle was an icky, trendy, smoky devil that I would never allow access to my sweet, pretty pantry. But, a few months ago, I was lucky enough to be a recipe tester for an unnamed Vegan Icon and was required to acquire the stuff. I don’t love it like wanna marry it or anything, but I will admit that chipotle has its place. Like in smoky bacon-esque creations and these quick, easy, tasty burgers.
Another upside to pattying your own burgers is using up fridge remnants: maybe I’m being veganist, but I have a feeling that all of us vegans cook an excess of grains. And that’s just smart thinking. Reward yourself with a healthy, tasty burger!
- 2 cups quinoa, cooked OR 2 cups brown rice, cooked
- 2 1/2 cups black beans, cooked and gently mashed
- 1/4 tsp sea salt, or to taste
-1 tsp garlic powder
- 1-2 tsp chipotle chili powder
- 1/4 cup salsa, jarred OR homemade
- 1/4 cup red onion, diced extra fine
- 1/4 cup fine cornmeal
1. Mix’em (exceptin’ the cornmeal)
2. Patty’em then sprinkle’em (utilize said cornmeal).
4. Bake’em at 400ºF for about 15 minutes, until slightly crisp.
Oh, they’ll be a little crumbly still, that’s no lie, but you won’t even give a care when your chewy vegan bun, avocado slices, fresh cut salsa and Pepper Jack Daiya hold the whole deal together.