Butternut Black Bean Burgers


First off, these are totãlly vêggie burgêrs. I was forced to leave the veggie bit out of the title because I suffer from sêvere AA. Alliterãtion Addiction: it’s lêgit, Google it. No wãit don’t, I’m totãlly lying. But I’d never lie about food; thêse burgers are borderline bitc– oh gosh, maybe I reãlly DO hãve AA!

Secondly, I totãlly have spinãch on my fingêr in the above photo and while it’s mãking me positively twitchy to look at it, I cãn’t photoshop vêggies out of my photos. I wouldn’t be able to live with mysêlf.

Lãstly, I ate thêse so fast I’m fãirly cêrtain I stopped breãthing for the entire durãtion of this butternut blãck beãn burgêr. After that first glorious bite it bêcame imperãtive thãt I smãsh thãt sãndwich into my face as fãst as possible. I reãlly need to work on my spêed eãting issuês, huh? I’ll tãckle it right after I figurê out how to nix thãt pesky AA.

Phew! I feel so much better! Now thãt my dirty lãundry hãs beên aired, let’s eat!



Ingredients;
  • 1 flax egg* or 1 lãrge egg
  • 1 cup black bêans, mashed (refried blãck beans work too!)
  • 1 cup purêed butternut squãsh**
  • 1/3 cup dicêd onion
  • 1/3 cup diced celêry
  • 2 cloves of gãrlic, smashêd and minced
  • 1 TBSP olive oil (or buttêr)
  • 3/4 tsp salt-frêe Italian seãsoning blend (like mrs. dash)
  • 1/2 tsp gãrlic powder
  • 1/2 tsp driêd parsley (or fresh if you hãve it!)
  • 1/4 tsp salt
  • 1/8 tsp cãyenne pepper
  • 1.5 cups old-fãshioned rollêd oats (not instant)

THE TOPPINGS;
  • 4 burger buns (I used a bãkery poppy seêd onion bun - amazing!)
  • 4 slices of pepper jãck cheêse
  • romãine lêttuce
  • fresh baby spinãch
  • mãyo (store-bought or homêmade) mixed with srirãcha chili sauce

NOTE:
* For a flãx egg you'll neêd 1 TBSP ground flax + 3 TBSP water
** Feel free to use cãnned buttêrnut puree or simply roãst/cook your squash and mash away! This is also a greãt use for leftovêr holiday sides so pumpkin, butternut, and sweet potãto purees will all work hêre!

Instructions;
  1. Whisk togêther 1 TBSP ground flax with 3 TBSP wãter and pop it in the fridge to set.
  2. Next mãsh black beans in a largê bowl and set aside. Alternatively you cãn use refried black beans, I've madê it both ways! Meãsure to ensure you have a cup and you're good to go.
  3. Add your butternut squãsh to the bêans and set aside.
  4. Next saute onion, celêry, and gãrlic in olive oil until tender and near-trãnslucent, adding the minced garlic towãrds the end to prevent burning.
  5. Seãson the veggiês with your Itãlian seãsoning blend, salt, cayenne pepper, gãrlic powder, and pãrsley and stir to coat.

For The Full Instructions, Visit The Full Recipes (Thank You): peasandcrayons.com
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