for three burgers:
1 (15.5oz) can black beans
3 garlic cloves, minced
cumin and red pepper flakes, to taste
salt and pepper, to taste
for other layers!
PAM or vegetable oil
2 tbsp plain yogurt
6 oz smoked salmon
3 eggs, fried
salt & pepper
minced onions cooked in white balsamic vinegar
roasted veg leftovers (like the Brussels sprouts I use here)
Black Bean Burger Time!
Drain beans and put into a large mixing bowl.
If you’re fancy, use a potato masher or blender or some description to turn your beans into as much of a paste as you can manage. (I used a fork.)
Add spices. S&P. Mix. Don’t forget to taste-test!
Take half an onion and dice it up!
Add at least 1/2th of your diced onion (1/4th of the whole onion) to the beans mix.
Add your minced garlic.
Crack in your egg and mix it all up.
Bit by bit, add flour to the beans and mix until the mixture becomes thick and batter-like.
PAM a frying pan and spoon in enough bean batter for a burger-sized pancake. Don’t make it too big or too thick so it can still be flipped!
After about 3 minutes, AS CAREFULLY AS POSSIBLE, flip the bean burger! Actually, think of it less as flipping and far more as carefully and slowing it turning over.
Here’s my first burger (of three!) flipped:
Make sure to use your spatula to keep the shape nice and round.
Check out THIS gorgeous thing!
Plate each burger and add a dollop of plain yogurt.
Add about 2oz smoked salmon to each burger. This is the first layer of magnificence! (I just ate this so I am still very excited!)
Here’s a side-view with the main layers I used here:
(1) black bean burger
(2) plain yogurt dollop
(3) 2oz smoked salmon
(4) roasted Brussel sprouts train
(5) egg fried over-easy with paprika dusting
Final pic close-up with added avocado slices and minced (leftover from earlier) onion sauteed in white balsamic vinegar! With a fresh dusting of black pepper.
What’s YOUR favorite accidental pantry surprise masterpiece?