Black Bean Veggie Burger

Ever since going vegetarian at age 13, I’ve thought of veggie burger patties as kind of a staple or veg*ns. My parents will grill them for me next to their chicken, and you can get creative using them in other recipes. Catboy even likes them. I was suprised (and my wallet was pleased) when I discovered I could make my own!

I have found Black Bean Veggie Burgers to be quite tasty. I’ve used leek instead of onion and roasted red pepper from a jar with good results. I have also substituted frozen pre-diced onion (chopping onions is the worst!). The tahini and soy sauce really makes for a great, savory flavor. Catboy requested a repeat meal on another day. I loved BBQ sauce and kale on mine instead of bun.

When I cooked them in my cast iron pan, I noticed they needed less than 10 minutes per side, maybe even just 5. They freeze well–I cook them per the recipe, then freeze, then reheat in the microwave to serve.

What do you like on your burger?

Advertisements

Portobella Marinara Caps with Balsamic Baby Spinach

Mushrooms are such a controversial food. I rarely hear of people that think they are mediocre. It’s always “Yum!” or “the most disgusting food ever!” I fall into the former camp. Hunny Bunny loves them, just like me. Catboy officially hates them, but I’ve managed to make a veggie burger recipe with ground dried shrooms that he enjoyed, and he liked it when I hid minced shrooms along with lentils as the fake meat in an enchilada casserole. My mom would literally get sick if I tried to sneak mushrooms into her food.

Anyway, today I made this separately, just for me. I used 2 large portobella caps, total of 6 oz. I never bother removing the stem; they are edible but I see many recipes that say to discard them for some reason. I pricked the smooth edge with a butter knife before I put them in the pan.

I used cast iron, and put a little coconut oil in first. Once that was heated, I put the mushrooms in and cooked on both sides, loosely covering with a lid. Then I added marinara sauce (I like Hunt’s Garlic and Herb pasta sauce, but any would work, I’m sure) to the gill side. Cook a little longer, turning over when it gets watery.

I let those cool on my plate (smooth side down) as I cooked the spinach (about 60 grams) in the same pan with a few tablespoons balsamic vinegar. After most of liquid was reduced, I piled the spinach atop the shrooms and sprinkled with dried basil. I bet they would make good burgers, between a hearty bun, but I ate with fork and knife. Yum!

Do you like mushrooms? Do you know of anyone that feels apathetic about them, or is everyone you know pretty passionate about loving/hating them?