My husband and I had already taken the day off as a vacation day and we spent it playing in the snow, taking photos of the neighborhood and joining our fellow Brooklynites at the movies.
The theater decided to show all movies at 2:30 and I was surprised to see the line for tickets winding around the block behind us.
We got in, snuggled up in a corner and forgot all about the 20 inches of snow outside.
Even though I love snow and I’d rather have a 20 degree day than an 80 degree day, the blizzard had me longing for something warm and just a little bit tropical.
I eat a lot of veggie burgers.
I love them because they’re full of protein, easy to throw together and it’s acceptable to eat them with your hands.
My current favorite veggie burger is a combination of beans, veggies and bread crumbs, fried to perfection and crowned with a generous heap of guacamole.
Let’s do this.
Burger recipe from Chef Cloe
Makes 4 burgers
For the burgers:
- 1/4 cup olive oil
- 1 yellow onion, diced
- 1 14 oz. can black beans, drained and rinsed
- 1/2 cup diced carrots
- ½ cup cornmeal
- ½ cup panko breadcrumbs
- 1 tablespoon chili powder
- 1 teaspoon sea salt
- 1/4 cup water
- buns of your choice
For the topping:
- 3 ripe avocados or one 8 oz. pouch of Trader Jose’s Avocado’s Number Guacamole
- 2 tablespoons fresh salsa
- 1 tablespoon fresh lime juice
I was feeling pretty lazy, so I bought some shredded carrots and chopped the shreds into even smaller pieces.
Sometimes dicing a carrot is just too much work, you know?
Saute the onions in 2 tablespoons of olive oil over medium heat for 20 minutes, until caramelized.
Combine the caramelized onions, carrots, black beans, cornmeal, breadcrumbs, sea salt and chili powder in a large bowl and stir.
Add in the water and use your hands to form patties.
The water should act as a binding agent, so if your patties feel too loose, add a little more water.
Pour two tablespoons of olive oil into a non-stick skillet and fry the patties over medium/high heat. These burgers are best when they’re crisp, so let them fry for around 3 minutes before flipping. Add more olive oil to the pan with each new burger to prevent sticking.
While your patties are frying, whip up some guacamole.
Combine the avocados (or TJ’s guacamole), fresh salsa and lime juice into a large bowl and stir.
Toast your buns, plop the patties in between and spoon on a generous serving of guacamole.
If you like a spicier burger, throw some chipotle salsa in the mix. I recommend Emeril Lagasse’s recipe.
Oh yeah. That’s the stuff.
A little taste of Mexico to go with my polar bear pajamas.