Back Again (and with burgers)

It has been forever and a day since I have last posted. This has been a ridiculously busy summer full of memories-both immensely sad and fantastically joyful. With the start of the new school year and new additions to the family (Eric, the whole Uyguanco clan, and our new pup, Evie), I look forward to sharing my love of cooking and food with my family and friends.

My friend Sarah Anne recently requested a spicy black bean burger recipe, and to fulfill that promise, it will be my first post in months. This isn't a spicy burger, but it is super fast and ridiculously delicious. We've frozen the extra burgers to defrost and eat as a quick dinner when we need a good meal but are short on time. Serve with roasted sweet potato fries or a salad for a complete meal.


Speedy Burger (Vegetarian Planet, Didi Emmons)

4 slices stale or toasted bread
1/2 cup whole or slivered almonds
1 tsp. ground coriander seeds
1 garlic clove, minced
1/4 tsp. ground cloves
1/2 cup chopped onion
1 cup coarsely chopped fennel bulb or celery
3/4 cup coarsely chopped cilantro stems and leaves
1 1/2 cups (1 15-oz. can) cooked, drained, and rinsed black beans
1/2 medium red bell pepper, seeded and chopped fine
2 Tbs. toasted wheat germ or untoasted rolled oats
1/2 tsp. salt, or more, to taste
fresh-ground black pepper, to taste
1 1/2 Tbs. olive oil, or more, as needed

1. Break the bread into pieces, and whirl it to crumbs in a food processor. You should have 2 cups crumbs. Transfer them to a large bowl. Put the almonds into the processor, and run the machine until they are chopped fine.
2. In a dry skillet over medium-high heat, toast the chopped almonds with the coriander, shaking the pan constantly, for 1 minute or until the almonds taste lightly toasted. Transfer the coriander and the almonds to the bowl of bread crumbs. Add the cloves to the bowl.
3. Chop fine the onion, the fennel or celery, and the cilantro in the processor. Add the beans, and run the machine in 1-second spurts until the beans are mixed in and mostly chopped (not pureed). Transfer the mixture to a bowl. Add the bell pepper, wheat germ or rolled oats, salt, and pepper, and stir well (I use my hands). With well-floured hands, form six patties from this mixture.
4. Heat a large skillet or a griddle over medium-high heat, and add 1 1/2 Tbs. olive oil. Cook the burgers about 3 minutes per side. (You may need to cook them in batches. If so, add a little oil to the pan before cooking the second batch.) Serve the burgers in bulky or kaiser rolls or in hamburger buns. [Top with tomato, lettuce, mustard, mayonnaise, and pickles to make them extra delicious.]

More Bean Burgers

I absolutely love bean burgers, which you can probably tell by now from all of the bean burgers I've posted. The cheese inside the burgers makes for a nice gooey-ness and the mango salsa adds freshness and a summery touch. Bake some sweet potato fries for a complete meal.


Black Bean Burgers with Mango Salsa (Cooking Light, April 2010)

2 (15-oz.) cans black beans, rinsed and drained
3/4 cup finely chopped fresh cilantro, divided
3/4 cup (3 oz.) shredded Monterey Jack cheese
1/4 cup panko (Japanese breadcrumbs)
2 tsp. ground cumin
1 tsp. dried oregano
1/2 tsp. sea salt
1/2 medium jalapeno pepper, finely chopped
2 large egg whites
cooking spray
1 1/4 cups chopped peeled mango (about 1 medium)
3 Tbs. chopped shallots
1 1/2 Tbs. fresh lime juice
1 avocado, peeled and chopped
1 garlic clove, minced
6 (2-oz.) whole-wheat hamburger buns, lightly toasted
6 green leaf lettuce leaves

1. Preheat oven to 350.
2. Place black beans in a medium bowl; mash with a fork. Stir in 1/2 cup finely chopped cilantro and the next 7 ingredients (through egg whites). Shape bean mixture into 6 (1/2-inch-thick) patties. Arrange patties on a baking sheet coated with cooking spray. Bake at 350 for 20 minutes, carefully turning once.
3. Combine remaining 1/4 cup cilantro, mango, and the next 4 ingredients (through minced garlic) in a medium bowl. Place a patty on bottom half of each hamburger bun; top each with 1 lettuce leaf, 1/3 cup salsa, and top half of bun.

Spicy Hot Bean Burgers

We made these bean burgers that were full of flavor and easy to make. The chipotle mayonnaise certainly didn't hurt them; Adam couldn't seem to get enough of it. We paired the burgers with a salad of lettuce, red onions, cheddar cheese, salsa, and crumbled tortilla chips. Yum-o!


Southwest Pinto Bean Burgers with Chipotle Mayonnaise (Cooking Light, January-February 2005)

Burgers:
1/2 cup diced onions
1/2 cup dry breadcrumbs
1/4 cup chopped fresh cilantro
2 Tbs. minced seeded jalapeno pepper
2 Tbs. reduced-fat sour cream
1 tsp. hot pepper sauce
1/2 tsp. ground cumin
1/4 tsp. freshly ground black pepper
1/8 tsp. salt
1 large egg, lightly beaten
1 (15-oz.) can pinto beans, rinsed and drained
1 (8 3/4-oz.) can no-salt-added whole-kernel corn, drained

Chipotle Mayonnaise:
1/4 cup low-fat mayonnaise
1 tsp. canned minced chipotle chile in adobo sauce

Remaining Ingredients:
1 Tbs. canola oil
4 (1 1/2-oz.) whole wheat hamburger buns, toasted
4 romaine lettuce leaves

1. To prepare burgers, combine first 10 ingredients in a large bowl. Add pinto beans and corn; partially mash with a fork. Divide bean mixture into 4 equal portions, shaping each into a 3 1/2-inch patty, and refrigerate 10 minutes.
2. To prepare chipotle mayonnaise, combine mayonnaise and chipotle in a small bowl; set aside.
3. Heat oil in a large nonstick skillet over medium-high heat. Add patties to pan, and cook 4 minutes on each side or until thoroughly heated. Place patties on bottom halves of buns; top each patty with 1 Tbs. mayonnaise, 1 lettuce leaf, and top half of bun.

Bean Burger

These black bean burgers are quick enough to make that you can eat them any night of the week. Piled with spinach, tomato, red onion, and avocado with some melted cheddar cheese, even meat eaters will love this burger. Paired with a gourmet salad, this meal is delicious, nutritious, and a whiz to make.


Our Homemade Quick Black Bean Burger (Cooking Light, November 2009)

1 (2-oz.) hamburger bun, torn into pieces
3 Tbs. olive oil, divided
2 tsp. chopped garlic
1 (15.25-oz.) can black beans, rinsed and drained
1 tsp. grated lime rind
3/4 tsp. chili powder
1/3 tsp. chopped fresh oregano
1/4 tsp. salt
1 large egg, lightly beaten
1 large egg white, lightly beaten

1. Place bun in a food processor; process 4 times or until crumbs measure about 1 cup. Transfer to a bowl.
2. Combine 1 Tbs. oil, garlic, and beans in processor; pulse 8 times or until beans make a thick paste. Scrape bean mixture into bowl with breadcrumbs. Stir in rind and remaining ingredients. With moistened hands, divide bean mixture into 4 equal portions (about 1/3 cup mixture per portion), shaping each into a 3-inch patty.
3. Heat remaining 2 Tbs. oil in a large nonstick skillet over medium-high heat. Add patties to pan; reduce heat to medium, and cook 4 minutes or until bottom edges are browned. Carefully turn patties over; cook 3 minutes or until bottom edges are done.


Candied Walnut, Pear, and Leafy Green Salad (Cooking Light, November 2009)

I'm not sure if this salad went perfectly with the burgers, but it sure was fantastic. This salad is fancy enough and easy enough to serve at any meal whether it be a special occasion or a Wednesday night.

1/3 cup sugar
2/3 cup chopped walnuts, toasted
cooking spray
1/2 tsp. kosher salt, divided
2 Tbs. white balsamic vinegar
1 1/2 tsp. Dijon mustard
3 Tbs. extra-virgin olive oil
1 Tbs. capers, chopped
4 cups torn green leaf lettuce
4 cups chopped romaine lettuce
4 cups chopped radicchio
1 ripe red Anjou pear, thinly sliced
1/4 tsp. freshly ground black pepper

1. Place sugar in a small, heavy saucepan over medium-high heat; cook until sugar dissolves, stirring gently as needed to dissolve sugar evenly (about 1 minute). Continue cooking 1 minute or until golden (do not stir). Remove from heat; carefully stir in nuts to coat evenly. Spread nuts on a baking sheet coated with cooking spray; separate nuts quickly. Sprinkle with 1/4 tsp. salt. Set aside until cook; break into small pieces.
2. Combine vinegar and mustard, stirring with a whisk. Gradually add oil, stirring constantly with a whisk. Stir in capers.
3. Combine lettuces and radicchio; top with pear and candied walnuts. Drizzle dressing evenly over salad.

Pea Burgers

We had some cabbage that we needed to use up, although cabbage lasts a surprisingly long time, so I thought we would have some sort of slaw. And what goes better with slaw than a burger? Flipping through my cookbooks with burgers in mind, I fell upon a Yellow Split-Pea Burger recipe that sounded perfect. We ended up completing our meal with a curried slaw of cabbage, mayo, raisins, curry powder, and salt and pepper along with sweet potato fries. The sweet potato fries were completely unnecessary as the burgers are quite filling, but who can resist a sweet potato fry?


Yellow Split-Pea Burgers (Vegetarian Planet, Didi Emmons)

2 Tbs. canola or corn oil
2 cups chopped onions
1 1/2 Tbs. minced fresh ginger
2 large garlic cloves, minced
1 1/2 tsp. ground cumin seeds
1 cup uncooked dried yellow split peas
3 1/2 cups water
2/3 cup uncooked white or brown rice
1 tsp. salt
fresh-ground black pepper to taste
1/2 medium eggplant (about 1/2 lbs.), peeled and cut into 1-inch cubes
4 slices stale or toasted sandwich bread
1 red or green bell pepper, seeded and coarsely chopped

1. Heat 1 Tbs. of the oil in a large saucepan over medium heat. Add the onions, and saute them for 5 minutes or until they soften, stirring often. Add the ginger, garlic, and cumin, and saute 2 minutes more. Add the split peas and 1 1/2 cups water. Bring the water to a boil, cover the saucepan, and lower the heat. Simmer the split peas for 30 minutes if you will be using white rice, and 10 minutes if you will be using brown rice. Stir the peas once or twice and adding a bit of water if they become dry.
2. Add the rice, the remaining 2 cups water, and 1/2 tsp. salt to the split peas. Bring the mixture to a boil, then cover the pan, and turn the heat to low. Simmer until the rice is tender, about 25 minutes for white rice, 45 for brown. Take the pan off the heat, remove the lid, and let the mixture cool for 5 minutes.
3. While the rice cooks, preheat the oven to 400. But the eggplant cubes on a baking sheet, and bake them for 15 to 20 minutes or until the cubes are soft to the touch.
4. Break the bread into pieces, and grind them to crumbs in a food processor. Transfer the crumbs to a large bowl. Put the eggplant and bell pepper into the empty food processor, and run the machine in short spurts until the pepper is chopped fine. Transfer the mixture to the bowl of crumbs. Add to the bowl the split pea-mixture, 1/2 tsp. salt, and some black pepper, and mix well with a sturdy spoon or your hands.
5. Form the mixture into six burgers. Heat the remaining 1 Tbs. oil in a large skillet over medium heat. Pan-fry the burgers until the undersides are a deep golden brown, about 4 minutes, checking frequently so the burgers do not burn. Flip the burgers and cook them about 4 minutes more, checking frequently for burning. (If you cook the burgers in batches, keep the cooked ones in a warm oven, and add a bit more oil to the pan before cooking the second batch.) Serve the burgers hot.

Asian Burgers

I certainly did a lot of cooking in July, but not so much blogging. Hopefully, I can catch you up with my wonderful summer food adventures before the summer is over. (Although, the Bay area summer doesn't really happen until September/October.) For a different take on the usual burger, we added an Asian flair. We mixed the meat with soy sauce, pepper, red chile and garlic paste, and a tiny bit of Chinese Barbecue sauce and topped the burger with a crunchy Asian slaw, which also went perfectly with my veggie burger. A nice spinach salad with grilled onions and a sesame vinaigrette served as a wonderful accompaniment.


Asian Slaw Burger Topping

Combine these ingredients in portions to taste. You'll want about a 1/3 of a cup of slaw per burger.

sugar snap peas, thinly sliced on a diagonal
carrots, thinly sliced on a diagonal
red onion, thinly sliced and chopped
splash of rice vinegar
splash of sesame oil
chile and garlic paste
Chinese barbecue sauce


Spinach Salad with Grilled Red Onion Rings and Sesame Vinaigrette (Cooking Light, July 2007)

1 large red onion, cut crosswise into 12 (1/4-inch-thick) rings (about 10 oz.)
2 tsp. dark sesame oil, divided
1 1/2 Tbs. fresh lemon juice
1 Tbs. low-sodium soy sauce
1 Tbs. honey
10 cups baby spinach leaves (about 10 oz.)
1/4 tsp. freshly ground black pepper
1/8 tsp. salt
1 Tbs. sesame seeds, toasted

1. Prepare grill.
2. Combine onion and 1/2 tsp. oil, tossing to coat. Arrange onion on a grill rack; grill 9 minutes or until browned and tender, turning frequently.
3. Combine 1 1/2 tsp. oil, juice, soy sauce, and honey in a small bowl, stirring with a whisk.
4. Place spinach in a large bowl; sprinkle with pepper and salt. Add onions. Drizzle oil mixture over spinach mixture, tossing gently to coat. Sprinkle with sesame seeds.

Summer Grillin'

Nothing says summer like burgers, corn, and tomatoes. We found a succulent burger recipe in this month's Food and Wine and decided it was a must-make. This green chile bacon burger with goat cheese was easy to turn vegetarian by simply switching out the beef burger for a pre-made veggie burger. I omitted the bacon all together, but you could certainly use veggie bacon if you wish. The grilled corn with Mango-Habanero butter and simple tomato salad were perfect accomaniments. The tomato salad consisted of sliced tomatoes topped with salt, pepper, and a touch of chili oil. Simply perfect!


Green-Chile Bacon Burgers with Goat Cheese (Food and Wine, July 2009)

8 thick-cut slices of bacon (about 1/2 lbs.)
1/2 cup mango chutney, preferably Major Grey brand
1 poblano chile
vegetable oil, for brushing
4 hamburger buns, split
1 large tomato, cut into 4 thick slices
1 1/2 lbs. ground beef chuck
salt and freshly ground black pepper
3 oz. fresh goat cheese, cut into 4 slices
watercress sprigs or lettuce, for serving

1. Preheat oven to 375. Line a large, rimmed baking sheet with parchment paper. Arrange the bacon slices on the paper and brush both sides liberally with the chutney, leaving any chunks in the jar. Bake the bacon for about 30 minutes, turning once, until caramelized. Transfer the glazed bacon to a rack and let cool.
2. Meanwhile, light a grill or preheat a grill pan. Rub the chile with oil and grill until charred all over, about 5 minutes. Transfer to a bowl, cover with plastic wrap and let stand for 10 minutes. Peel the poblano and coarsely chop it.
3. Brush the cut sides of the buns with oil and grill until toasted, about 30 seconds. Brush the tomato slices with oil and grill just until lightly charred, about 1 minute. Place the grilled tomato slices on the bottom half of the buns.
4. Form the beef into four 1-inch-thick patties and brush with oil. Season with salt and pepper and grill over high heat, turning once, until nearly medium-rare, about 6 minutes. Top with the goat cheese and chopped poblano, close the grill and cook until the cheese is completely melted and the burgers are medium-rare, about 1 minute. Set the burgers on the buns, top with glazed bacon and watercres spigs and serve right away.


Grilled Corn with Mango-Habanero Butter (Food and Wine, July 2009)

1 mango, peeled and coarsely chopped
1/4 cup mango nectar [I just used apple juice]
1 Tbs. honey
1/2 habanero chile, seeded [we decided next time we would use a whole one]
1 1/2 stick unsalted butter, softened
2 Tbs. packed cilantro leaves, chopped
1/2 tsp. kosher salt
8 ears of corn

1. In a small saucepan, combine the chopped mango with the mango nectar, honey, and habanero chile. Bring to a simmer and cook over moderate heat, stirring occasionally, until the mango is very soft, about 10 minutes. Transfer to a food processor and puree until smooth. Strain the mango puree into a small bowl and let cool, about 30 minutes.
2. Wipe out the food processor. Add the cooled mango puree along with the butter, cilantro leaves and salt and puree utnil smooth. Scrape the mango butter into a small bowl, cover and refrigerate until chilled, about 30 minutes.
3. Light a grill or preheat a grill pan. Pull the corn husks down to the base of the stalks, leaving the husks attached [or not]. Discard the corn silk. Using butcher string, tie back the husks. Fill a large bowl with cold, salted water and submerge the corn for 10 minutes.
4. Drain the corn but don't pat dry. Grill the corn over moderate heat, turning occasionally, until tender and browned in spots, about 8 minutes. Transfer the corn to plates, spread with mango-habanero butter and serve.

Fantastic Veggie Burgers

My parents just sent me my favorite vegetarian cookbook in the whole wide world: Vegetarian Planet. I had to make something from it for Sunday night dinner; I literally looked through the whole book on Sunday morning, so there was no other choice. After hemming and hawing, we decided to make Curried Carrot-Walnut Burgers with a side of Toasted Sesame Slaw. The burgers have a meaty consistency from the ground nuts and beans that really boost up the powerful flavor from the curry, coriander, and fennel. The slaw couldn't be an easier way to add punch to any barbecue meal.


Toasted Sesame Slaw (Vegetarian Planet, Didi Emmons)

1/2 small green cabbage head, cored and sliced as thin as possible
1/2 medium red onion, sliced thin
1 large carrot, grated or cut into thin julienne strips
1 1/2 Tbs. dark sesame oil
1/3 cup rice vinegar
1 Tbs. sugar
2 tsp. Dijon mustard
1 tsp. salt
3 Tbs. sesame seeds
3 Tbs. dry-roasted, unsalted peanuts

1. Put the cabbage into a bowl with the red onion, and fluff the cabbage and onion with your hands to separate the pieces. Add the carrot, and mix well.
2. In a small bowl, combine the sesame oil, vinegar, sugar, mustard, and salt. Add the dressing to the cabbage and onion, and mix well. Refrigerate the slaw for at least 1 hour so the cabbage can soften.
3. Toast the sesame seeds to bring out their flavor: Place a heavy skillet over medium heat. Add the seeds, let them sit for 30 seconds, then begin to shake the pan periodically. If you are using white seeds, toast them until they are uniformly browned; if you have black seeds, toast them until they taste nutty and toasted. Transfer the seeds to a small plate, and let them cool.
4. Just before serving, add the sesame seeds and peanuts to the slaw, and toss well.

Curried Carrot-Walnut Burgers (Vegetarian Planet, Didi Emmons)

Make sure you use a soft roll with your burger. We tried to use a crunchy-crusted roll, and the burgers were too soft to hold together with the tougher outside.

2 Tbs. canola or corn oil, or a bit more
1 medium onion, chopped
1 tsp. ground coriander seeds
1 tsp. curry powder
1 tsp. fennel seeds
1 1/2 cups (about 4 oz.) sliced white button mushrooms
1 1/2 cups cooked and drained chickpeas (garbanzo beans; canned ones are fine)
4 medium carrots, grated
1/4 cup chopped walnuts
3 Tbs. chopped cilantro
1/2 tsp. salt
fresh-ground black pepper to taste
unbleached white flour (for dredging and forming the burgers)
5 to 6 slices cheddar cheese (optional)

1. In a large saucepan, heat 1 Tbs. of the oil over medium heat. Add the onion, and saute it, stirring, for about 2 minutes. Add the spices, and continue cooking, stirring often, for 3 minutes more. Add the mushrooms, and saute 5 minutes more, stirring frequently. Take the pan off the heat.
2. Transfer the contents of the pan to a food processor. Add the chickpeas. Run the machine in 1-second spurts until the mushrooms and chickpeas are well chopped (do not puree them).
3. Transfer the mixture to a large bowl, and mix in the carrots, walnuts, cilantro, salt, and pepper. Form the mixture into five patties, using plenty of flour to dust your hands and to prevent the patties from getting sticky.
4. In a large skillet (not non-stick), heat the remaining oil over medium heat. Cook the burgers without crowding them, until the undersides are a deep golden brown, about 4 minutes. Flip the burgers, and cook them about 4 minutes more. (If you need to do this in two batches, add a bit more oil once the first batch of burgers is done.) If you want to make cheeseburgers, place a slice of cheese over each burger after flipping it, and let the cheese melt while the burgers finish cooking. Serve the burgers hot.

New Age Burgers

I know I haven't updated the blog in quite a long time, but I am about to inundate you with a ton of fantastic recipes.

If you are in the mood for delicious, unusual burger, do I have the perfect recipe for you! The Sweet Potato-Pecan Burgers with Caramelized Onions from Cooking Light are sweet and hearty, with an extra punch from the caramelized onions. At first, we were a little intimidated by the burger making, but with a food processor, these burgers practically make themselves.


Sweet Potato-Pecan Burgers with Caramelized Onions (Cooking Light, January/February 2009)

Onions
1 tsp. canola oil
3 cups sliced onion
2 Tbs. balsamic vinegar
1 tsp. sugar
1/8 tsp. salt

Burgers
2 1/2 cups (1/2-inch) cubed peeled sweet potato
cooking spray
2 1/2 cups chopped onion
3 garlic cloves
1 cup regular oats
1 1/2 tsp. ground cumin
3/4 tsp. salt
1/4 tsp. pepper
1/2 cup chopped pecans, toasted
1 Tbs. canola oil, divided
6 Boston lettuce leaves
6 (1 1/2-oz.) 100% whole wheat or whole-grain buns
6 Tbs. chili sauce

1. To prepare onions, heat 1 tsp. oil in a large nonstick skillet over medium-high heat. Add sliced onion to pan; saute 12 minutes or until browned, stirring occasionally. Stir in vinegar, sugar, and 1/8 tsp. salt; cook 30 seconds or until vinegar is absorbed. Remove onion mixture from pan; keep warm. Wipe pan dray with a paper towel.
2. To prepare burgers, place potato in a large saucepan; cover with water. Bring to a boil. Reduce heat, and simmer 15 minutes or until tender; drain.
3. Heat large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chopped onion and garlic to pan; saute 5 minutes or until tender.
4. Place potato, chopped onion mixture, oats, cumin, 3/4 tsp. salt, and pepper in a food processor; process until smooth. Place potato mixture in a large bowl; stir in nuts. Divide potato mixture into 6 equal portions, shaping each into a 1/2-inch-thick patty.
5. Wipe pan dry with a paper towel. Heat 1 1/2 tsp. oil in pan over medium-high heat. Add 3 patties to pan; cook 4 minutes or until browned. Carefully turn patties over; cook 3 minutes or until browned. Remove from pan; keep warm. Repeat procedure with remaining 1 1/2 tsp. oil and 3 patties. Place lettuce leaves and patties on bottom halves of buns; top each patty with 1 Tbs. chili sauce, about 3 Tbs. onion, and top halves of buns.