By 300 Sandwiches
E’s dad—my future father in law—is in town this weekend. I spent Friday morning cleaning the house and baking banana walnut bread for him. I wanted the house to smell like a bakery when he gets here.
Now, before you get your undies in a bunch, listen up: I’m not saying all girls need to turn into Betty Crocker just because a man is coming over. But this particular man is pretty important, and I at least want to give the IMPRESSION that I, his future daughter-in-law, cared enough to have the house smelling like vanilla goodness when he gets here. I think baked goods are a nicer, homey-er touch than mints on pillows or monogrammed towels or hand made soaps. So there.
The night before, however, I did make a sandwich: a version of Ree Drummond’s Black Bean Burger. It looked so good on her blog that I wanted to devour one. So, I grabbed black beans and bread crumbs and whipped up a quick tomato relish and presented a healthy, vegetable packed meal for E for dinner.
I had my burger with a mug of echinachea tea as I fight off a head cold. No time to be sick! E and I have big plans with his Daddy-o for the weekend.
Oh, and if you want to know what I put in these here black bean burgers, the recipe is below!
1 can black beans
1 cup cooked quinoa
1/4 cup onion, finely chopped
1/4 cup green peppers, finely chopped
1/3 cup breadcrumbs
2 tablespoons fresh parsley, finely chopped
1/2 teaspoon chili powder
1/2 teaspoon sweet paprika
4 slices Monterey Jack cheese
4 hamburger buns
lettuce (optional. E is very picky about his greens. I am not, so I added a few leaves of kale to mine)
Quick Tomato Relish:
1 pound tomatoes, peeled and finely chopped
1/4 cup green peppers
1/4 cup red peppers
1/2 onion finely chopped
3/4 cup apple cider vinegar
1/2 cup brown sugar
1 teaspoon ground mustard
1/2 teaspoon chili powder
1/2 teaspoon allspice
1/2 teaspoon nutmeg
1/2 teaspoon paprika
1/2 teaspoon ginger
For the tomato relish: Combine tomatoes, onions and peppers in large saucepan or stockpot over medium high heat. Pour in apple cider vinegar and bring to boil. Stir in sugar, chili powder, allspice, nutmeg, paprika and ginger and bring to boil. Then reduce heat to low and simmer until water has dissolved, about 45 minutes, or until relish reaches desired consistency. Let cool and serve. Makes about 8 ounces of relish.
For black bean burgers: Drain black beans, and place in large bowl. Mash with fork until you have a chunky paste (not completely mashed, but until maybe halfway mashed). Mix in quinoa, onion, green peppers, breadcrumbs, egg, parsley, chili powder, sweet paprika and black pepper. Mix until well combined.
Warm a pat of butter or tablespoon of oil in skillet over medium low heat. Shape bean mixture into patties, then place in skillet. Cook until brown, about 5 to 7 minutes, and flip. Cook another 5 minutes, then place slices of cheese on top. Cook until cheese is melted. Remove from skillet.
Toast buns (I melt butter in separate skillet and place buns tops up in pan to toast). Assemble burgers with lettuce (if desired) black bean patty, cheese side up, then a spoonful of tomato relish. You can add a bit of hot sauce if you like things spicier. Top with top of bun. Makes 4 burgers.