Who’s got big weekend plans?
Not me. I’m so excited about that. Honestly. After being out of town for a while I’m very much looking forward to three straight days of chilling with my cats and avoiding the stifling humidity that’s scheduled to engulf this city’s streets.
Do you ever feel like you need a vacation from your vacation? I feel that way almost every time I travel.
One thing I will be doing this weekend is eating veggie burger after veggie burger. I’m not going to a bbq or anything special, but I’ll be busy in the kitchen, slapping burgers between buns, eating and repeating. I’m on a burger kick (well actually it’s more of a permanent way of life since my constant cravings have lasted several years now) and my latest favorite creations are these little fat salsa verde sliders.
I took the recipe for Mexi Burgers, threw in some extra veggies, replaced the water with salsa verde, added in some avocado inspiration from Rachel Ray, and ta-da!
- 1/4 cup olive oil
- 1 yellow onion, diced
- 1 14 oz. can black beans, drained and rinsed
- 1/4 cup diced carrots
- 1/4 cup corn
- 1/4 cup chopped red bell pepper
- 1/4 cup chopped spinach
- 1/2 cup cornmeal
- 1/2 cup panko breadcrumbs
- 1 teaspoon sea salt
- 1/2 cup salsa verde
- 12 slider buns of your choice
- 1 avocado (pitted, meat only)
- 1/2 cup vegan mayonnaise, such as Veganaise
- 1 clove of garlic, finely chopped
- mini heirloom tomatoes for topping (optional)
To make the burgers, saute the onion in 2 tablespoons of olive oil over medium heat for 20 minutes, until caramelized. I like to chop my vegetables while the onions are cooking.
Combine the caramelized onions, black beans, carrots, corn, bell pepper, spinach, cornmeal, breadcrumbs and sea salt in a large bowl and stir.
Add in the salsa verde and use your hands to form patties.
Pour two tablespoons of olive oil into a skillet and fry the patties over medium heat. They should cook for about 2 minutes on each side, until they begin to brown. Cook longer for a crispier burger, and add more olive oil each time you add new patties to the skillet.
While the burgers are cooking, whip up the mayo by placing the avocado, Veganaise and garlic in a bowl and stirring with a fork until combined.
Place the burgers on the buns, top with mayo (and put mayo on the bottom if you’re like me and you love a mess) and tomatoes.
One definite plan that I have for this weekend is to try my best to distract Court Kitty from the sounds of fireworks outside.
He hates them so much.