Saturday, May 22, 2010

Beet and black bean burgers

Beet burgers were Kristen's idea. Apparently she had them at this little hippie retreat on Lake Atitlan in Guatemala (jealous). So she found a recipe that looked promising and bought the ingredients and left them both conspicuously laying around the kitchen for when I got home from Colorado.

These little babies were/are delicious. They are approximately equal parts beets, black beans, and brown rice with a little parsley, lemon juice, and spices. I loved the sweetness of the beets, but they were not at all overpowering.

The recipe from The Kitchn is really well written, and I didn't change anything, so no need to reproduce it here. I did cook them in a non-stick pan, which was not recommended but it worked ok. It is kind of ridiculous that we only have non-stick pans, health-conscious, progressive liberal foodies that we imagine ourselves to be (anodized aluminum skillet is on the List right after pizza stone and above pressure cooker)

Unlike every other veggie burger I've made, these didn't need to go through the food processor -- you just mash the beans and little bit with a fork and then mix it all together. This is one of those "less is more situations" -- it really would have been a shame to lose the textures of all the different components. I'm definitely going to try it this way on the next batch of chickpea burgers

Photography note to self: natural light is amazing, cook in the afternoon more.

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